KIXI CAFE

Violations (5)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potato (100F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: créme br\00C3\00BBlée with heavy whipping cream (56F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. -

  High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potato (100F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: créme br\00C3\00BBlée with heavy whipping cream (56F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. **Warning** - From follow-up inspection 2026-07-23: At reach in cooler in kitchen: cheddar cheese (48F - Cold Holding); cooked potatoes (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. At front counter: milk (49F - Cold Holding) As per operator, stored on counter 5 mins ; heavy whipping cream (51F - Cold Holding) As per operator, stored since 2 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (54F - Cold Holding); liquid eggs (68F - Cold Holding) As per operator, stored since 9am. Not prepped or portioned today. Operator placed to quick chill. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. At front counter: milk (49F - Cold Holding) As per operator, stored on counter 5 mins ; heavy whipping cream (51F - Cold Holding) As per operator, stored since 2 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (54F - Cold Holding); liquid eggs (68F - Cold Holding) As per operator, stored since 9am. Not prepped or portioned today. Operator placed to quick chill. **Warning** - From follow-up inspection 2026-07-23: At reach in cooler in kitchen: cheddar cheese (48F - Cold Holding); cooked potatoes (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. At front counter: heavy whipping cream (53F - Cold Holding) As per operator, removed from cooler 10mins prior. Not prepped or portioned today. Operator placed to quick chill. **Admin Complaint**

  High Priority

• 14-11-5

  Equipment in poor repair. At double door reach in cooler and reach in coolers at front counter, gaskets are in disrepair. -

  Basic - - From initial inspection : Basic - Equipment in poor repair. At double door reach in cooler and reach in coolers at front counter, gaskets are in disrepair. **Warning** - From follow-up inspection 2026-07-23: Same. **Time Extended**

  Basic

• 53A-05-6

  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/ -

  Intermediate - - From initial inspection : Intermediate - 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/ **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-07-23: Same. **Admin Complaint**

  Intermediate

• 03F-10-5Corrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for spinach, spring mix, Canadian bacon. Advised operator to include products in written procedures. -

  Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for spinach, spring mix, Canadian bacon. Advised operator to include products in written procedures. **Warning** - From follow-up inspection 2026-07-23: No written procedure for spinach, spring mix, Canadian bacon and hollandaise. Operator fixed. **Admin Complaint** **Corrected On-Site**

  Intermediate