UPPER DECK CAFE

Name: UPPER DECK CAFE
Address: 5386 DARLENE ST, WEEKI WACHEE, FL, 34607, US
Rating: 60.4

5386 DARLENE ST, WEEKI WACHEE, FL 34607

License #3700868

☕ Café/Breakfast ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

UPPER DECK CAFE in WEEKI WACHEE currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 46 total violations — 11 critical, 22 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on June 16, 2026 shows 9 observation rows: no critical rows, 2 major, and 7 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

UPPER DECK CAFE 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee beverages stored on prep tables, shelves above prep table, top shelf of push cart that has food stored on the bottom shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf of prep table next to single service portion cups. Discussed the importance of of separating personal items from food and clean equipment.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Mayonnaise and fryer oil stored in a closet under the establishment that is not completely enclosed. Operator moved mayonnaise and fryer oil to upstairs storage.
[08B-38-4] Food stored on floor. Walk in cooler- pickles Walk in freezer- pretzels, chicken,
[08B-12-5] Stored food not covered. Raw peeled onions, discussed the need to cover all foods in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line and on a prep table where cabbage is being prepared. Discussed the need to store wiping cloths in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food that has been removed from its original container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing.utensils stored in handwashing sink to the left of entrance to the kitchen. Staff removed the items to gain compliance

Disposition: Warning Issued
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm Chlorine corrected to 50 ppm Bucket in bar > 500 ppm , corrected to 200 ppm
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kenneth Y.
[31A-11-4] Handwash sink used for purposes other than handwashing. Squirt bottle and knife in hand wash sink, operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sink by 3 compartment sink
[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. Prep cook putting shredded cabbage into bowl with bare hands, cabbage used for coleslaw, cook washed hands and put gloves on. Discussed with manager on duty
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen, air curtain not turned on .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler at expo station - blue cheese dressing (45 F - Cold Holding); blue cheese crumbles (47F - Cold Holding); shrimp (45F - Cold Holding); cut mozzarella (47F - Cold Holding)all temperatures were at 41 or below, at 9 am.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans not updated. Reviewed plans approved on 5/4/23. 3 compartment sink, ice bin with soda gun, small refrigerator in lower level bar is not on plans. Soda station with ice bin at wait station by host stand not notated on plans.