Cafe772 Fp
Last inspected: Apr 6, 2026
58
Score
The health department has logged nine inspections at Cafe772 Fp, the earliest from 2022. Cafe772 Fp was last inspected on Apr 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 13 violations earlier on.
When inspectors have written things up, “buildup of food debris/soil residue on equipment door handles” has been the most frequent reason, cited three times.
Restaurants in Fort Pierce average 87, so Cafe772 Fp trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken portioned over raw steak in white reach in freezer. Education provided and moved. **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 4/3. Employee corrected. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Cook filled up container in hand washing sink. Education provided via translate by employee. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen sinks. Employee provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing seafood still frozen ambient on top of oven. Education provided. Employee placed in reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed. Storage. **Repeat Violation**
14-06-4
58
Sep 24, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
32
Apr 25, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they have on site is only for cleaning floors walls and non food contact services NOT MEANT FOR SANITIZING DISHES - From follow-up inspection 2025-04-25: Operator reached out to technician to install a sanitizer system for the triple sink. **Time Extended**
22-48-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-04-25: Has quat test strips but currently using chlorine. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Single-service tens stored on the floor at front line and in kitchen - From follow-up inspection 2025-04-25: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Interior of microwave heavily rusted - From follow-up inspection 2025-04-25: Operator states that he will purchase a new one. **Time Extended**
14-11-5
70
Apr 24, 2025
Routine - Food
6 critical violations. 9 major violations. 9 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded beef made 4-23 found at 50
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Informed employee about washing hands prior to putting on gloves.
12A-07-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach they have on site is only for cleaning floors walls and non food contact services NOT MEANT FOR SANITIZING DISHES
22-48-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in cooler cases of raw shell eggs over cooked sliced pork.
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook has changed several tasks, from leaving cook line to getting items out of coolers and freezer wearing gloves each time.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded beef made yesterday cooling over night 50F
01B-02-5
Intermediate - No soap provided at handwash sinks in kitchen
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided at the time of inspection. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sliced pork dated 4-15 owner states it was pulled from freezer 2 days ago.
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine
29-28-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shredded beef was cooling in deep metal pan covered.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Ceiling tile missing.
36-36-4
Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Interior of microwave heavily rusted
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Single-service tens stored on the floor at front line and in kitchen
25-05-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and knives at the front counter
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers
02D-01-5
11
Dec 20, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Wood food-contact surface not properly sealed. In not sealed storage area
14-06-4
95
Mar 11, 2024
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap at front hand wash sink. No paper towels at sink by 3 sinks.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Inform Manager.
05-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles of coolers and reach in freezer.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.Small wood cut board. Informed Manager. Cutting board was removed and discarded. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen.
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment not used properly. Provide documentation.
16-13-5
Basic - Floor soiled/has accumulation of debris. Floor under cooks line and under equipment.
36-73-4
Basic - Mop sink soiled with debris.
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt. The floor fan is heavily soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Front door left open, observed one fly in dining room. Informed Manager. **Repeat Violation**
35B-03-4
Basic - Utensils/ Knifes stored on hand sink. Knife stored on prep table
24-14-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wiping cloths on counters **Repeat Violation**
21-09-4
47
Nov 13, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The cutting board and knives were washed but not sanitized at time. Informed employees. **Corrective Action Taken**
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves but not wash hand.
12A-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Debris on multiple reach in coolers and white freezer.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting Board and white cutting board on line.
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated employees on Manual Dishwashing Procedures and provide document. **Corrected On-Site**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, on wall by front fire extinguisher and by kitchen hot table.Two floor fans soiled with dirt.
23-03-4
Basic - Stored food not covered. Pork ribs in reach in cooler. Sliced ham in reach in cooler. Informed employees.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Stored on counters.
21-09-4
55
Mar 3, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
14-31-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood vents soiled
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Single-service articles improperly stored. **Corrected On-Site**
25-05-4
64
Jul 11, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over cooked meats Raw eggs over tortillas and vegetables. Manager moved all raw products to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Educated **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottles **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 4-2022
50-09-4
Basic - Food stored on floor. In storage closet there are some cases of bulk foods on floor
08B-38-4
Basic - Ripped/worn tin foil used as shelf cover. Make sure as soon as foil rips it is replaced
14-20-4
58
Frequently Asked Questions
When was Cafe772 Fp last inspected?
The most recent health inspection at Cafe772 Fp on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Cafe772 Fp?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Cafe772 Fp.
How does Cafe772 Fp compare to other restaurants in Fort Pierce?
Cafe772 Fp most recently scored 58 out of 100, which is lower than the Fort Pierce average of 87.
Has Cafe772 Fp's inspection record improved over time?
Yes. Recent inspections at Cafe772 Fp have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe772 Fp means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe772 Fp inspected?
Based on the inspection history on file, Cafe772 Fp is inspected around two times per year on average.
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