Cafe Genovese
1515 County Rd 210 W Suite 108, Saint Johns, FL 32259 · Permanent Food Service · License 6501602
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 11 complaint inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 11, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In back kitchen area reach-in cooler, roll of ground beef stored on top of raw bacon.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
At cook line, employee cracked shell eggs then handled spatula and plate without washing hands.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In men's restroom, no paper towels. Operator supplied towels during inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
At front counter area and back kitchen area, coffee in filters stored on counters with no protection.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In back kitchen area, measuring cup in bulk sugar has handle touching product.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
In back kitchen area, wall at ice machine in disrepair, holes in wall above floor.
Repeat violation
Floors, walls and/ or ceilings soiled/has accumulation of debris.
At cook line, floor under/behind equipment has build up of grease and debris.
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.