CAFE CAIRANO

Name: CAFE CAIRANO
Address: 425 W TOWN PLACE STE 108, ST AUGUSTINE, FL, 32092, US
Rating: 62.5

425 W TOWN PLACE STE 108, ST AUGUSTINE, FL 32092

License #6502405

☕ Café/Breakfast ℹ️

62.5 Grade F / 100

Failing Health Score

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Latest inspection

February 2, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE CAIRANO in ST AUGUSTINE currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 49 total violations — 15 critical, 13 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 26, 2025

The latest inspection on February 2, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

CAFE CAIRANO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[35A-03-4] Dead roaches on premises. 1 dead roach behind reach in freezer chest in back of kitchen by triple sink. Employee cleaned up and discarded roach.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and vape with clean plates and to go containers on prep table by grill. Employee purse with clean plastic containers over triple sink.
[36-73-4] Floor soiled/has accumulation of debris. Build up of debris and grease under triple sink and equipment on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In womens bathroom.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs with gloved hands then changed gloves and continued to handle other food and milk container without washing hands between glove changes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hollandaise sauce (48F - Cold Holding); mixed shredded cheese (48F - Cold Holding) sitting out on cutting board of flip top reach in cooler across from grill in kitchen, per employee both items have been taken out of cooler no more than 30 minutes, both items,s put back in reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station closest to cook line has strainer in sink and used as dump sink.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[51-18-6] No copy of latest inspection report available.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, machine ran multiple times, machine still reading 0ppm, inspector noticed no sanitizer being pulled from dispenser into dish machine when ran, manager began to set up triple sink during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter (58F - Cold Holding) sitting out on reach in cooler on make line, per manager batter had been taken out less then 30 minutes prior, batter placed back in reach in cooler, discussed with manager about holding batter on time control.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in standing reach in cooler near back door to kitchen, per manager milk was opened two days prior.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on the Irish, classic, and California eggs Benedict are not identified as undercooked. Mediterranean avocado toast with smoked salmon. Also there is no asterisk next to the consumer advisory leading to items identified as containing raw animal products.
[11-26-1] 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. 1 employee on site that does not have food handler training and was hired approximately 1 month ago does not have proof, employee sign reporting agreement.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 employee certification is a photocopy.