CAFE PARADISO

Name: CAFE PARADISO
Address: 337 WASHINGTON AVE, TITUSVILLE, FL, 32796, US
Rating: 57

337 WASHINGTON AVE, TITUSVILLE, FL 32796

License #1507153

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57 Grade F / 100

Failing Health Score

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Quick take

CAFE PARADISO in TITUSVILLE currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 71 total violations — 10 critical, 17 major, 44 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 4, 2026 shows 29 observation rows: 6 critical, 8 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats stored in front reach in cooler at 57F overnight.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple items in establishment with date marking from before freezing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats stored in front reach in cooler at 57F overnight. Operator discarded
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on bottom of reach in cooler in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across most kitchen equipment
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, sunglasses and mobile phone stored on shelf by clean to go containers and plates. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In bar area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven under microwaves
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On bar area. Operator moved it to a sanitized container and flipped it
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on front counter area blocked with a chair, sweepers and trash bin. Operator removed items
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers in kitchen and bar area soiled
[08B-02-4] Displayed food not properly protected from contamination. Tea urn in front area by soda nozzles not protected. Operator covered it
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, he has butter pats on front counter on time control for 4 hours. Butter pats were set in container 2 hours prior. Inspector provided the form for operator to fill. Form completed during inspection
[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. Not signed by employees hired after 9/11/2025. Missing for Holly and Kristen. Employee Kristen signed during inspection.
[41-07-4] Container of medicine improperly stored. Medicines bottles stored on shelf next to salt containers in front area. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen and make table cutting board on bar area
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On two way splitter on Hose bib outside back area
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris and wiping clothes observed inside hand sink on bar area. Operator removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and to go containers on shelf by front counter and on bar area not inverted. Operator flipped them over.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled sugar container on front area and Unlabeled water squeeze bottles on cook line. Operator labeled during inspection.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above mop sink in kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet on hand sink by front counter area
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. on ice machine bar area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both public restrooms
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat cheese balls prepped 2/1 not date marked And Fish dip prepped on 2/2. COS Multiple items throughout establishment prepared on site more than 24 hours prior not date marked.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used inside sugar and rice containers. Operator removed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready to eat cooked wings in reach in freezer in kitchen by dishwasher. Operator removed.
[08B-38-4] Food stored on floor. Chocolate Bavarian pastry cream bucket and oil container stored on floor. Operator removed

Disposition: Call Back - Extension given, pending
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme br\00C3\00BBlée portions reach in cooler bar area
[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. Current employees for not filled out. Employees working filled out during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters and vent
[36-17-5] Floor tiles missing and/or in disrepair.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Small freezer front counter area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table front counter
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well
[14-74-7] Operator has nothing in cooler at time of callback
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Several coolers
[14-11-5] Equipment in poor repair.
[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/
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw catfish over cooked items in glass door reach in cooler Operator switched
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in pan of water next to steamwell Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour under bar area Operator labeled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters and vent
[36-17-5] Floor tiles missing and/or in disrepair.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Current employees for not filled out. Employees working filled out during inspection
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler ; butter (50F - Cold Holding)ambient; fried chicken (50F - Cold Holding); buttermilk (50F - Cold Holding); steak sauce (51F - Cold Holding); shelled eggs ambient (55F - Cold Holding); Dino ribs (54F - Cold Holding); horseradish picante (52F - Cold Holding); cooked potatoes (53F - Cold Holding); lions mane mushrooms (51F - Cold Holding); catfish (50F - Cold Holding); goat cheese (55F - Cold Holding) Reach in cooler front counter area, white milk (47F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by trash can and bin Operator removed
[14-11-5] Equipment in poor repair.
[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/
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Small freezer front counter area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Several coolers
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass door cooler ; butter (50F - Cold Holding)ambient; fried chicken (50F - Cold Holding); buttermilk (50F - Cold Holding); steak sauce (51F - Cold Holding); shelled eggs ambient (55F - Cold Holding); Dino ribs (54F - Cold Holding); horseradish picante (52F - Cold Holding); cooked potatoes (53F - Cold Holding); lions mane mushrooms (51F - Cold Holding); catfish (50F - Cold Holding); goat cheese (55F - Cold Holding) Reach in cooler front counter areawhite milk (47F - Cold Holding)
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table front counter
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili sauce 6-25-25 Waffle sauce 7-1-25 Spinach salad dressing 6-25-25 Wing sauce 3-29-25
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brÃ»lée portions reach in cooler bar area
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door reach in cooler

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