Little Cup Cafe
8573 S US Hwy 1, Port St. Lucie, FL 34952 · Permanent Food Service · License 6602884
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed by the Sep 15 follow-up, 2 fixed on the spot)-9
- Safety score91
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 visitSep 15, 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 visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 76f cold holding , Eggs pooled 76f cold holding , waffle mix 50f cold holding, Eggs pooled 50f cold holding advised to rapid chill items have been out less then 2 hours, items were on ice advised ice bath is colder employee added water to bins to surround with ice bath
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Grits 111f hold holding, oatmeal 117f hold holding, Advised to reheat
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and raw egg whites over ham and Canadian bacon, manager moved to bottom shelf and properly stored
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.