Robbie's Cafe
803 Pinewood Dr SW, Live Oak, FL 32064 · Permanent Food Service · License 7100311
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 Oct 7 routine inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler in corner of kitchen: crab (45°F - Cold Holding). Manager stated crab was at proper temperature at opening. Manager placed ice underneath crab to reduce temperature during inspection.
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty with five employees working.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Four employee training certificates not original copies.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating sausage on cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
To go containers stored in dry storage room.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door to kitchen.
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.