CAVA

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired Oct. 1, 2026.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chopped steak cooked steak (129F - Hot Holding). Per operator, cooked less than four hours ago. Operator placed on stove top to reheat, cooked steak (165F - Reheating). **Corrected On-Site**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing one vacuum breaker at mop sink splitter.

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled one metal food pan stored with clean food pans on shelving unit in warewashing area.

Intermediate

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed missing food handler certificates for four employees.

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal food pans wet nesting in clean shelves at warewashing.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed in disrepair door gaskets for reach in cooler in front area.

Basic