THE HEN HOUSE CAFE

Name: THE HEN HOUSE CAFE
Address: 206 W TOMPKINS ST, INVERNESS, FL, 34450, US
Rating: 80.5

206 W TOMPKINS ST, INVERNESS, FL 34450

License #1900770

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

80.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE HEN HOUSE CAFE in INVERNESS currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 7 major, 10 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.

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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 March 27, 2026 shows 14 observation rows: 4 critical, 6 major, and 4 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

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

Location + actions

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler not date marked. Operator removed to be labeled.
[14-38-4] Multiple food storage containers cracked in prep area.
[23-03-4] Nonfood-contact surface soiled with grease. Exterior of kitchen equipment soiled with grease
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in dish machine area 78F after running 1 minute. Hot water handle is broken off faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Mug in hand wash sink at server station. Operator removed.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chris Teresa Cheryl
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine 10ppm. Operator changed empty chemical bucket. Recheck 50ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in cook line area Can opener blade
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In cook line and prep area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary test strips expired
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then clean dishes without hand wash.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple items in cook line area including eggs, diced ham and cooked potatoes. Operator time marked items.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell egg then touched clean plate without hand wash.
[36-11-4] Floors not maintained smooth and durable. Throughout kitchen area

Community reaction

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Community pulse