CLASSIC CAFE 3

Name: CLASSIC CAFE 3
Address: 17500 NE US HWY 301, WALDO, FL, 32694, US
Rating: 52.6

17500 NE US HWY 301, WALDO, FL 32694

License #1103002

☕ Café/Breakfast ℹ️

52.6 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 13 findings · 3 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CLASSIC CAFE 3 in WALDO currently holds an InspectFL Health Score of 52.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 95 total violations — 20 critical, 20 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 3, 2025

The latest inspection on May 28, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

62%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CLASSIC CAFE 3 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: Warning Issued
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floor behind cook line with grease build up. Walls, ceiling with food vapor residue staining. Ceiling between cook line and warewashing area in disrepair bulging with spray foam patching.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of reach in chest freezer. Glass door reach in cooler with ice build up on top compressor area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter microwave with food debris buildup under rotating plate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease forming on cook line hood filters. Grease build up on front of cookline oven. Food debris build up in flip top reach in cooler door gasket.
[33-16-4] Open dumpster lid. Dumpster lid open.
[14-12-4] Utensils in poor condition. Clean plates on cook line with chipped edges.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer solution at 0ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by the war washing area, raw bacon over ready to eat blue cheese crumbles. Operator relocated. In flip top reach in cooler, raw ground beef over raw shell eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler, cooked potatoes (52F - Cold Holding) stored in cooler overnight. Compressor to reach in cooler frozen over, no other time/temperature control food for safety in reach in cooler. Operator pulled to discard.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler, cooked potatoes (52F - Cold Holding) stored in cooler overnight. Compressor to reach in cooler frozen over, no other time/temperature control food for safety in reach in cooler. Operator pulled to discard.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line hand wash sink or bulk ice bin hand wash sink. Operator provided paper towels at cook line hand wash sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked black beans and prepared salsa previously frozen missing date marking for when placed back into refrigeration.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter turned off, operator switched back on and hot water available.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed one dead roach like insect by rear exterior door and one dead roach like insect in front counter storage cabinet. Operator removed and discarded all observed dead roach like insects.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, employees personal items and holiday decor over cooking equipment and single service napkins.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floor behind cook line equipment soiled with grease build up. Ceiling between cook line and warewashing area in disrepair with spray foam patch work.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on seal of reach in chest freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer soiled, mold like substance. Backsides of fryers exhaust build up of grease.
[16-48-4] Old food stuck to clean dishware/utensils. Clean knife stored on dish tray of prep cook line with old food debris on the blade. Operator removed to be rewashed.
[08B-12-5] Stored food not covered. In glass door reach in cooler, uncovered container of cooked potatoes, operator covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Corn beef hash in compartment of three compartment sink thawing, operator relocated to reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink in dry storage area leaking when running.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of flip top reach in cooler. Operator relocated.
[35A-09-4] Presence of insects, rodents, or other pests. Observed 8 live ant like insects on top portion of reach in chest freezer at end of cook line. Operator swept and discarded observed live insects.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler at the end of the cook line, raw pork over ready to eat cheese. Operator relocated the raw pork.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the glass door reach in cooler, rice from previous Wednesday not used in 7 days of prep. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixing bowl on prep line by fryers with build up of old flour caked on to food contact surface of bowl. Per operator will remove and clean.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salsa made in house then frozen not marked with date marking when removed from freezer.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one expired food handler training certificate present.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink for front service counter turned off at time of inspection, operator waiting for plumbing repair had turned off water. When turned on hand wash sink water temperature at 93F.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling between ware washing and cook line is disrepair, spray foam used to fill gaps.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at pass through window. Operator relocated the drink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In standup reach in cooler, employee personal food on top shelf over food for customers. Operator relocated the personal food.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cook line with grease/debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in chest freezer along sides by seal.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk chicken breading scoop handle in contact with product, operator relocated.
[33-16-4] Open dumpster lid. Dumpster lid open. Operator closed the lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head in mop bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer at front counter at 0ppm, mixed with soap. Operator emptied the sanitizer.
[01A-03-4] Food prepared in a private home. See stop sale. Operator has seven containers of salads prepared from a home kitchen. Informed operator that the salsa cannot be offered in the establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw ground beef over produce and in reach in freezer raw country fried steak over ready to eat fries. Operator rearranged storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler by the ware washing area, cooked potatoes (51F - Cold Holding) per operator had been left on the counter before inspection. In reach in cooler ambient air 40F.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand wash sink turned off. Operator turned back on.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food stored in the reach in freezer and reach in cooler with food to be served to customers. Operator relocated the employee personal food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on deli paper on the pass through window. Operator relocated the phone.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Walls have build up of staining and ceiling between cook line and dish area has spray foam hanging from patched hole in the ceiling.
[08B-38-4] Food stored on floor. Cans of Dr.Pepper stored on the floor behind the front counter. Operator relocated the soda cans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw bacon and raw chicken over cheese. Operator relocated the raw items below the cheese.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach on the floor of the dry storage room. Operator attempted to kill and remove the live roach.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging off shelf facing clean containers over the three compartment sink. Operator relocated the chemical spray bottles.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer at exterior sink treaded faucet on the wall with hose attached.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board with mold like substance staining. Operator has relocated the cutting board to the dish area to be scrubbed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler; corn, gravy, mashed potatoes, cabbage prepared on site missing product date marking from Thursday.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile/wall shows damage or is in disrepair. Walls in dry storage area by the baseboard have holes and dry wall falling off the wall. Ceiling in kitchen area between cook line and warewashing area has water damage and ceiling buckling.
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches in the cabinets behind the front counter. Operator swept and discarded. Observed 1 dead roach in the bulk ice bin that is no longer in use. Observed 2 dead roaches in the buffet equipment in the dining room that is no longer in use. Discussed with operator to remove all dead roaches, per operator pest control out the previous day.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on deli paper on the main cook line. Operator relocated the phone.
[36-73-4] Floor soiled/has accumulation of debris. Build up of debris on cook line floors under/behind equipment.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Chicken breading scoop handle in bulk container with the handle in contact with the breading.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave at the end of the cook line has build up of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the cook line have grease build up over flat top and dust build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the flip top reach in cooler on the main cook line has build up of spilled food debris.
[25-32-4] Reuse of single-service or single-use articles. Egg shell cartons reused to line cook line shelf to store cooking utensils.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light available in the exterior walk in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded kitchen equipment in back storage area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the warewashing area by the speed rack and water heater.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest the warewashing area, raw chicken,beef, bacon and fish stored over ready to eat cheese. Operator relocated the cheese to the correct storage location.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. In the dry storage room, observed 12 rodent droppings under the storage shelves on the right hand side when you walk through the door. Observed 3 rodent droppings on the shelving unit to the right hand side. Observed 6 rodent droppings to the left side corner when walking into the dry storage room besides the ladder. Discussed rodent droppings with operator, per operator had a previous issue with a live rodent caught and removed from the establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, cooked potatoes (56F - Cold Holding) stored in a container above the cooling plane on top of closed containers. Per operator placed out for order and not put away, operator relocated the container to the inside of the reach in cooler.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink for the main cook line. Operator provided hand wash soap.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage above reach in cooler in kitchen. Also, damage to wall above doorway to left of cookline. Wall with damage where it meets the floor by door way to restroom. Wall soiled behind dishmachine. Floors with grease buildup at cookline.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from left side of hood.
[25-32-4] Reuse of single-service or single-use articles. Used egg cartons used to store items on cookline, person in charge discarded.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working in walk in cooler.
[32-23-4] Toilet/urinal not flushing/functioning properly. Urinal out of order during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Non UHT creamers at 67F. Person in charge discarded.
[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. Corned beef opened more than 24 hours ago with no date mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Milkshake machine with debris buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Items in back hand wash sink. Person in charge removed.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM due to all expired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by ice machine. Person in charge provided.
[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. Person in charge unable to provide proof of training for any employees.
[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. No proof employees informed of reporting responsibility. Provided DBPR form during inspection.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at front hand wash sink. Person in charge turned on.