Beanz N Cream Cafe
631 S US Hwy 17, San Mateo, FL 32187 · Permanent Food Service · License 6400936
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (fixed on the spot), 7 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed in kitchen flip-top cooler, 4 small bowls of beef sloppy joe marked more than 7 days. Also, 1 bag of pulled pork , 1 small bowl of pulled pork and 1 half container of cooked potatoes marked more than 7 days. Observed in reach in cooler closet to kitchen door 1bacon egg and cheese sandwich and 1 sausage egg and cheese sandwich marked more than 7 days. Discussed with operator 7 day start date procedure, operator discarded.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed in kitchen flip-top cooler, 4 small bowls of beef sloppy joe marked more than 7 days. Also, 1 bag of pulled pork , 1 small bowl of pulled pork and 1 half container of cooked potatoes marked more than 7 days. Observed in reach in cooler closet to kitchen door 1bacon egg and cheese sandwich and 1 sausage egg and cheese sandwich marked more than 7 days. Observed in flip-top cooler on cook line, multiple items with date marked longer than 7 days. Operator stated items were made today, Discussed with operator about 7 day start date. Operator corrected labels to reflect correct date.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in black reach in cooler in back of kitchen across from donut station, a box of raw hard shell eggs over ready to eat food as well as over raw bacon. Operator relocated eggs to bottom shelf and put raw bacon under ready to eat food and over the eggs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Observed triple sink with Quaternary sanitizer at 150ppm. Employee stated sanitizer water sitting since 7am. Employee drained and remade sanitizer water, retested at 200ppm.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed In reach in cooler next to dry storage area, employee food not separated from customer food. Operator had employee relocate items to separate from customer food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard used to line shelves in flip-top cooler in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven across from flip-top cooler, interior soiled with grease build up.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed in kitchen hood filters soiled with grease build up and dust debris. Observed gasket on unused reach in cooler soiled with food debris.
Repeat violation
Code 35, Insects, rodents, pests and animals: Observed approximately 12 dead crawling type insects throughout dry storage floor area under shelves and front service counter.
Employee swept up and discarded.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed, Floors under multiple shelves and equipment soiled with dust and food debris. Observed light fixtures in kitchen soiled with dust build up.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed in kitchen next to coffee bean roasting area. Employee items On prep table above food. Employee removed items and relocated.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.