Fig & Olive Cafe
1309 NE Sunview Ter, Jensen Beach, FL 34957 · Permanent Food Service · License 5319102
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At tall glass reach in cooler by front counter - soup 48°F at 11:55( cooling overnight)- at current cooking parameters food did not reach to 41°F within 6 hours- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline area- cooked zucchini 104°F- hot holding- food out of temperature for 15 minutes as per operator - operator placed to be reheated.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At tall glass reach in cooler by front counter - soup 48°F at 11:55( cooling overnight)- at current cooking parameters food did not reach to 41°F within 6 hours- see stop sale.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Clear chemical spray bottle not labeled - operator labeled.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At cookline area squid defrosting in standing water- operator placed under running water.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.