Cafe Margaux, 220 Brevard Ave, Cocoa, FL - Restaurant inspection findings and violations

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Business Info

Name: CAFE MARGAUX
Type: Permanent Food Service
Address: 220 Brevard Ave, Cocoa, FL 32922-7907
License #: 1502288
Total inspections: 16
Last inspection: 10/20/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cove molding at floor/wall juncture broken/missing. On hot line under HWS
  • Basic - Employee eating while preparing food. Mug of coffee on work counter in kitchen where they are cutting cabbage
  • Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher
  • Basic - In-use tongs stored on oven door handle. On hot line **Corrected On-Site** **Repeat Violation**
  • Basic - No handwashing sign provided at a hand sink used by food employees. At hot line
  • Basic - Reuse of single-use plastic tubs. Sour cream plastic tubs reused to store chicken salad
  • Basic - Wall soiled with accumulated black debris in dishwashing area. Wall behind sprayer **Repeat Violation**
  • High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Prep cook touched face with gloves on
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tub of mashed potatoes in RIC prepared on 10/17 not labeled and dated
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cooked changed task/ walked away from prep station and did not remove/ change gloves
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hot line
  • Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles on floor under dishmachine
10/20/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Bucket in ice machine **Corrected On-Site**
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee used handwash sink as a dump sink. Drink area
3/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Basic - Grease accumulated under cooking equipment. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room at entrance **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Shelving above grill.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored **Corrected On-Site**
12/4/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Attached equipment soiled with accumulated grease. Cook line. **Repeat Violation**
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Ceiling tile in disrepair. By rear door area. **Corrected On-Site**
  • Basic - Equipment in poor repair. Three door Reach in cooler not maintaining 41? or below. Technician onsite.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
  • Basic - Lights shields soiled in back door area.
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving, peeling wood. Replaced some portions of shelving.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in three door reach in cooler. Took temperature after completing inspection next door.
5/9/2013Routine - FoodInspection Completed - No Further Action
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife, between equipment **Corrected On-Site**
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Observed attached equipment soiled with accumulated grease. Cook line, cook line shelving, heavy.
  • Observed equipment in poor repair. Peeling wood prep shelving.
  • Observed floor area(s) covered with standing water. Under triple sink. Mild.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.
  • Observed grease / debris accumulated under cooking equipment.
  • Observed hole in ceiling. By back door , several holes.
  • Critical - Observed interior of microwave soiled.
  • Observed leaking pipe at plumbing fixture. Triple sink,
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Quiches, meats,etc
12/6/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. callback- have sanded boards, still minor grooves. currently working on replacing boards.
  • Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep room shelves, peeling, using towels. callback- replaced upper shelves, need to seal bottom shelving.
  • Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. heavy. callback- improved but still mild build up on some boards.
10/26/2011Routine - FoodCall Back - Complied
  • Critical - Chlorine sanitizer not at proper minimum strength. towel bucket. 0 ppm. Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. bottom prep shelving.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
10/26/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. three door reach in, ambient temperature reading 54. Corrected On Site. will use other reach ins until maintaining food at 41 degrees.
  • Critical - Handwash sink not accessible for employee use at all times. back handsink.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep room shelves, peeling, using towels.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reach in.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. hand sink.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep area shelving
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. stove.
  • Critical - Observed cloth used as a food-contact surface. used for covering desserts. Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. heavy.
  • Observed heavy amount of debris accumulated under cooking equipment.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed nonfood-contact equipment in poor repair. stove door.
  • Critical - Observed objectionable odors. grease trap.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in three door reach in. less than 4 hours, rapid chilled.
  • Observed reach-in cooler gasket torn/in disrepair.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date markings. Repeat Violation.
8/16/2011Routine - FoodWarning Issued
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.mashed potatoes cooked at 10 am found at 78F.recommend to rapid chill. Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees.cook line
  • Critical - Observed cloth used as a food-contact surface. Repeat Violation.
  • Critical - Observed cloth used as a food-contact surface.in storage RIC
  • Critical - Observed cooked artichokes cold held at greater than 41 degrees Fahrenheit.found at 47F over stocked. recommend rapid chillCorrected On Site.
  • Observed food debris accumulated on kitchen floor.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 bay sink. Corrected On Site.
  • Critical - Observed heavy buildup of slime on soda dispensing nozzles.bar
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.fo cakes at front line Corrected On Site.
  • Observed knife block in use to store knives.
  • Critical - Observed mashed potatoes cooling in deep plastic container. Corrected On Site.placed on sheet pans and placed in freezer. Repeat Violation.
  • Critical - Observed raw beef over seafood in RIC. Corrected On Site. Repeat Violation.
  • Observed residue build-up on top of dishmachine Corrected On Site.
  • Critical - Observed several live flies in kitchen.
  • Critical - Observed toxic item improperly stored. Corrected On Site.
  • Observed utensils stored in crevices between equipment. Corrected On Site.
  • Observed wall heavily soiled with accumulated black debris in dishwashing area.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Required consumer advisory for raw/undercooked animal food not provided on menu for seared salmon,smoked salmon consumer advisory posted and parasite destruction is noted in a letter from company
5/6/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/24/2010Routine - FoodCall Back - Complied
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. saki sushi tuna. served seared to order.
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. cold smoked salmon.
  • Critical. Observed food being cooled by nonapproved method. chowder in deep pan.
  • Critical. Observed food stored in undrained ice. raw fish.grouper, reach in Corrected On Site.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of grease on nonfood-contact surface. filters over stove,
  • Observed build-up of grease on nonfood-contact surface. stove shelves.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reach ins
  • Critical. Observed rodent activity as evidenced by rodent droppings found. observed 2 old droppings by mop sink and on hand sanitizer , one old dropping by reach in cooler across from slicer,three old droppings in Between wall and reach in by back door and two old droppings on ledge behind upright reach ins.
  • Critical. Observed roach activity as evidenced by live roaches found. one live roach on ground by reach in cooler.
  • Observed grease accumulated under cooking equipment. kitchen. Repeat Violation.
  • Observed attached equipment soiled with accumulated dust. fans, cords
  • Observed hole in ceiling. by back door.
  • Critical. Observed toxic item stored by food. medicine, hydrogen peroxide, burn spray and aspirin over rear prep table.
8/23/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Cold smoked salmon no proof of parasite destruction. Supplier has been contacted and is in the process of getting certification required by usda.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef stored over raw fish in ach in. Corrected On Site.
  • Critical. Observed food stored on floor. carrots on floor of kitchen.
  • Critical. Observed food stored on floor.bread in prep room.
  • Observed employee with ineffective hair restraint.
  • Critical. Observed interior of microwaves moderately soiled.
  • Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. all shelving in food prep area.
  • Critical. Handwash sink not accessible for employee use at all times.prep room.
  • Observed garbage on the ground and/or pad around dumpster and back door area.
  • Observed heavy grease food accumulated under cooking equipment. in kitchen and prep area
  • Ceiling tiles missing in prep area.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris.beneath and beside microwaves .
2/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked from cre brulee made twice a week in dessert cooler Repeat Violation.
  • Critical. Observed raw animal foods not properly separated from each other in 2 door refrigerator holding unit. Corrected On Site.
  • Critical. Observed raw animal food stored over cooked food in three door refrigerator. Corrected On Site. Repeat Violation.
  • Observed build-up of grease on filters in hood. Repeat Violation.
  • Observed residue build-up on broiler/salamander cook line.
  • Observed wall soiled with moderate accumulated black debris in dishwashing area.
10/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/2/2009Routine - FoodCall Back - Complied
No report available. 4/1/2009Routine - FoodWarning Issued
No report available. 11/6/2008Routine - FoodInspection Completed - No Further Action

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