Samira's Cafe
119 Bartram Oaks Walk Ste 101, Saint Johns, FL 32259 · Permanent Food Service · License 6502415
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection6 high priority (fixed by the Aug 10 follow-up, 3 repeats), 6 intermediate (2 fixed on the spot), 10 basic (1 repeat)-51
- Administrative complaint on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score37
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 visitAug 10, 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 visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the center of kitchen reach in cooler, chicken salad (49°F - Cold Holding); beef schwarma (48°F - Cold Holding); chicken (47°F - Cold Holding); rice (49°F - Cold Holding); cooked chickpeas (51°F - Cold Holding) prepared the day before and stored in reach in cooler over 4 hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the center of kitchen reach in cooler, chicken salad (49°F - Cold Holding); beef schwarma (48°F - Cold Holding); chicken (47°F - Cold Holding); rice (49°F - Cold Holding); cooked chickpeas (51°F - Cold Holding) prepared the day before and stored in reach in cooler over 4 hours.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In the standup reach in freezer by the hand wash sink, raw beef over ready to eat falafel, neither commercially packaged. In center of kitchen reach in freezer, raw shrimp in open bag over open bag of ready to eat salami.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Sole employee present not changing gloves and washing hands when needed. Employee handled soiled plumbing under hand wash sink, handeled soiled utensils without switching gloves and washing hands.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
No food grade blanket utilized to store bundle of parsley in reach in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Pesticide spray can of raid for flying insects stored on top of reach in cooler at center of kitchen. Chemical spray bottle of windex on trash can station of dining room with pink liquid not windex stored inside the spray bottle.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach in cooler at center of kitchen, chicken, rice, chicken salad per operator prepared the previous day missing product date marking.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test kit at three compartment sink no longer usable, all strips have contacted water.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip top reach in cooler soiled with food residue staining, portable cutting board stored with clean utensils on shelf soiled with black residue.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water available at hand wash sink on cook line. Operator has turned off because sink runs even when handle set to off. Operator turned hot water back on.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in kitchen area with used container and lime stored in sink basin.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser does not dispense towels, opened lid of dispenser to access paper towels.
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Prepared food items in grab and go cooler in dining room have no product labeling on any containers of food prepared onsite.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In stand up reach in cooler, unwashed bagged produce and heads of lettuce stored over cooked beef schwarma.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils for cooking on flat top grill stored in water at ambient air temperature of 78°F.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee meal on table at center of kitchen prep space.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard lining shelf of stand up reach in cooler.
Equipment in poor repair.
Top microwave of stacked microwave with rust pitting the surface of bottom plate of microwave.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Two wet wiping cloths stored on prep counters, one wet wiping cloth under in use cutting board on flip top reach in cooler. Sanitizer solution bucket by three compartment sink at 0ppm, per employee little bleach then soapy water.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bulk ice bin has mold like substance stain on interior wall and build up on the ice cube forming unit inside the bulk ice bin.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Establishment reusing plastic bags originally containing bread products to store cooked and raw meat products.
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.
On storage shelf opposite office space area, employees jacket stored over containers and cans of dry goods.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.