Cafe Evergreen

801 Tamiami Trl S, Nokomis, FL 34275 · Permanent Food Service · License 6805433

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 2 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

7 violations found

First visitOct 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.
7 violations found:
- 2 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented 1 #10 can of tomato sauce. Operator segregated the dented can for return.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed a bottle of Tylenol on the cooks line. Operator properly stored the bottle of Tylenol during inspection.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed 2 opened gallons of milk held more than 24 hours no date marked after opening. Operator date marked milk gallons during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed water jugs inside the hand wash sink in the server station. Operator removed the water jugs from the hand wash sink.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel in mechanical device. Operator refilled paper towel in mechanical device during inspection.
  Fixed on the spot
Basic2
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee preparing food on the cooks line wearing a wrist watch. Employee removed wrist watch during inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean metal pans not properly air dried in the shelf above the triple sink in the kitchen area. Discussed proper air drying with operator.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.