Foxy's Cafe
160 107 Ave, Treasure Island, FL 33706 · Permanent Food Service · License 6213894
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic-15
- Safety score85
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 visitOct 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Cooked diced potatoes, cooked sausage patties, pancake mix, raw shelled eggs, and French toast eggwash not time stamped. Items time stamped for 8am.
Fixed on the spotRepeat violation
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedures could be provided for food items being held on Time as a Public Health Control: Cooked diced potatoes, cooked sausage patties, pancake mix, raw shelled eggs, French toast eggwash, and eggwash. Emailed operator Time as a Public Health Control written procedures at the end of the inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Dried food debris behind food slicer blade, not from today's work.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered white buckets of toasted bread slices stored underneath prep table across from cold holding unit with two pull out drawers. Items covered with lids.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Stainless steel bowl being used to scoop diced potatoes and raw chicken wings. Bowls removed.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up inside walk in freezer above box of frozen potatoes.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.