CAFE PARADISO

Name: CAFE PARADISO
Address: 337 WASHINGTON AVE, TITUSVILLE, FL, 32796, US
Rating: 74

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

74 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAFE PARADISO in TITUSVILLE currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 4, 2026. Across those visits, inspectors documented 46 total violations — 7 critical, 10 major, 29 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 4, 2026 included 4 critical violations, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[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.
[41-07-4] Container of medicine improperly stored. Medicines bottles stored on shelf next to salt containers in front 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.
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In bar area
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet on hand sink by front counter area
[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
[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.
[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.
[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.
[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
[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.
[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.
[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
[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
[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
[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

Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour under bar area Operator labeled
[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
[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
[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)
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Several coolers
[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.
[36-17-5] Floor tiles missing and/or in disrepair.
[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
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by trash can and bin Operator removed
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse