Harbor Cafe 90
90311 Old Hwy, Tavernier, FL 33070 · Permanent Food Service · License 5428435
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 3 basic-18
- Safety score82
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 visitSep 16, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Scramble eggs 91°F eggs were put into cold holding steam warmer to reheat to 165°F for hot holding
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Burn spray over food prep area was relocated to the first aid kit
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in the back area
Fixed on the spot
No soap provided at handwash sink.
In front area
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Labeled as "water " at inspection
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Vivian Burboa 7/25/26
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Water @80°F holding spoon for warmer
In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine/bin.
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.