FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN

Name: FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN
Address: 36 GRANADA ST, ST AUGUSTINE, FL, 32084, US
Rating: 81.1

36 GRANADA ST, ST AUGUSTINE, FL 32084

License #6502606

🍽️ American ℹ️

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 8, 2026 · 11 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN in ST AUGUSTINE currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 28 total violations — 6 critical, 13 major, 9 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

February 23, 2026

The latest inspection on April 8, 2026 shows 11 observation rows: 2 critical, 5 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

FRENCH PANTRY / LITTLE MISS HA/CACHE CACHE/LA PETITE KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed large stock pots stored on floor in kitchen. Person in charge placed on racks larger than 6inches off floor.
[08B-38-4] Food stored on floor. Observed four cases of food on floor in walk-in cooler.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle at bar in ice person in charge removed from ice. Observed ice trays in drink ice, no visible contamination in ice. Person in charge removed ice trays from ice.
[10-12-5] In-use ice utensil stored on soiled surface between uses. Observed ice paddle sitting in dirty ice machine surface. Person in charge had ice paddle placed in ware washing and placed a food pan on ice machine for paddle.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting beats for salad use without gloves. Employee was using hand mandolin and did not want to use gloves fear of slipping. Discussed AOP with operator. Employee is in a very niche side kitchen and AOP would not be for main kitchen. Provided paper work to person in charge. No visible contamination observed on beats and employees hands were clean, cut free, jewelry free.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich reach in cooler: deli meat and cheese pre make (54F - Cold Holding); cut tomatoes (48F - Cold Holding) person in charge placed in walk-in cooler to cool. Product in reach in cooler for less than four hours. Flip-top cooler left open during lunch rush.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed shell stock tags in food container not in any particular order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some shell stock tags missing last date sold.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen cook line heavily soiled with food stains
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent irreversible measuring device for high temp dish machine at bar.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen poultry, pork, steak with improper labeling. Operator has submitted their HACCP and is awaiting Divisional approval.

Disposition: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed left womens restroom in hallway missing covered waste receptacle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface on cook line. Person in charge removed employee drink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in 47F water. Person in charge dumped water and placed scoop in dry container.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed left bathroom in hallway missing hand washing sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets on reach in coolers soiled with food debris. Observed refrigeration unit gaskets at bakery soiled with food debris
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine not sanitized due to machine not reaching minimum required temperature. Person in charge placed dishes in quat sanitizer at 200ppm.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temp dish machine reading 156F, 157F after multiple cycles.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed drink ice at main bar contaminated with unknown black flakes. Bartended started disposing of ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reconstituted rice noodles (68F - Cold Holding) on cook line. Person in charge added ice to water.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple shell stock tags missing last date sold.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed pork rolls and pork chops non continuously cooked per person in charges description of procedures. Provided and discussed written procedures for non continuous cooling.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has not independent way to measure high temp sanitizing dish machine.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed non continuously cooked pork and raw beef in reduced oxygen bagging in walk-in cooler. Provided special process handout.