OLD FLORIDA CAFE

Name: OLD FLORIDA CAFE
Address: 203 CHOLOKKA, MICANOPY, FL, 32667, US
Rating: 74.8

203 CHOLOKKA, MICANOPY, FL 32667

License #1102598

☕ Café/Breakfast ℹ️

74.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

December 11, 2025 · 10 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

OLD FLORIDA CAFE in MICANOPY currently holds an InspectFL Health Score of 74.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 46 total violations — 12 critical, 13 major, 21 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 15, 2025

The latest inspection on December 11, 2025 shows 10 observation rows: 2 critical, 5 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

83%

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?

OLD FLORIDA CAFE 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of Dr Thunder in make line reach-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above make line dusty.
[16-48-4] Old food stuck to clean dishware/utensils. Bowl stored in storage area next to cook line has old food in it.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Kitchen three compartment sink, 50 ppm. Manager added more quaternary tablets to increase ppm.
[03E-06-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheating broccoli soup in kitchen microwave without cover. Employee placed cover on soup and proceeded to reheat soup.
[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. Open container of almond milk. Employee stated milk opened four days earlier.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for kitchen tabletop ice machine. Shelf for front counter reach-in freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen wall fan dusty.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Utensils stored in container on kitchen shelf. Manager placed utensils in container properly.
[29-49-6] Standing water in bottom of reach-in-cooler. Kitchen reach-in cooler.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink behind building.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food on shelf in dry storage room.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of ice cream in front counter cooler. Manager moved beef to kitchen to be prepped.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bucket with chemicals then proceeded to handle cold cuts without washing hands and changing gloves. Employee changed gloves and washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on shelf above kitchen reach-in cooler: butter (73F - Cold Holding). Manager stated butter was placed on shelf one hour prior to temperature being taken. Item stored in kitchen reach-in cooler next to prep table: cheese (45F - Cold Holding). Manager stated cheese was placed on shelf one hour prior to temperature being taken.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen reach-in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen has holes
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Hand wash sink soap dispenser is located above clean ware drying rack and is exposed to splash when getting hand wash soap.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[36-24-5] Hole in or other damage to wall. Hole in wall behind hand wash sink and behind toilet in mens room
[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. In-use utensil in non-time/temperature control food stored with handle touching food ( rice )
[29-08-4] Plumbing system in disrepair. Gray water pipes coming out from the back of the building are leaking sewage onto the ground befit it reaches the septic tank and drainfield.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service food trays not inverted in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wet wiping cloth stored on prep table
[28-13-5] Raw sewage on ground of establishment. Raw sewage seeping on ground behind establishment draining from pipes coming out from building from behind three-compartment sink and rest rooms . Observed toilet paper and foul sewage odor .
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed a total of 123 rodent droppings in the following locations: 45 droppings in the dry goods storage area Five droppings in the mens room Ten droppings around the air conditioning unit Seven droppings in the dining area 25 droppings in the glass case area next to the dining area Five next to the Refrigerator Seven droppings under the Prep table Four droppings by the coffee maker 15 droppings under the flip-top make table cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler: COLD HOLDING Key lime pie 54,50F; Peanut Butter pie 57F. Pies were prepared 24 hours earlier and had been in the reach in cooler overnight. Butter at prep table 75F had been out for more than 4 hours
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: COLD HOLDING Key lime pie 54,50F; Peanut Butter pie 57F. Pies were prepared 24 hours earlier and had been in the reach in cooler overnight. Butter at prep table 75F had been out for more than 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled. Food particles around crock pots and prep table
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pies prepared more than 24 hours earlier not date marked