Sos Cafe
3076 95th Dr, Live Oak, FL 32060 · Permanent Food Service · License 7100273
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 complaint inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-20
- Safety score80
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 visitOct 2, 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.
10 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, other than whole meat roast, hot held at less than 135°F.
Items stored on prep table across from pizza oven: fries (117°F - Hot Holding). Manager stated fries placed on table fifteen minutes prior to temperature being taken. Manager voluntarily discarded fries.
Fixed on the spot
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided operator with written procedure.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Blade of can opener on prep table next to office.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three employee training certifications expired on 9/28/2026.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of soda stored on floor in back dry storage area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table across from cook line. Manager removed drink during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Dish machine in dish area soiled with old food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents above cook greasy.
Repeat violation
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.
Employee vape on prep table across from cook line. Manager removed vape during inspection.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted. Inspector provided operator with choking poster.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.