WHISK CAFE

Name: WHISK CAFE
Address: 190 S LAWRENCE BLVD, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 83.3

190 S LAWRENCE BLVD, KEYSTONE HEIGHTS, FL 32656

License #2001260

☕ Café/Breakfast ℹ️

83.3 Grade C / 100

Mixed Health Record

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Latest inspection

May 7, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WHISK CAFE in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 83.3 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 May 7, 2026. Across those visits, inspectors documented 33 total violations — 5 critical, 6 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 16, 2025

The latest inspection on May 7, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

WHISK 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.

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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 drinks stored on clean rotisserie in prep area. Operator removed employee beverages.
[14-11-5] Equipment in poor repair. Reach in freezer at side of cook line and in dry storage room have ice buildup on shelves and top of freezer. Reach in chest freezer with torn gasket and exposed insulation.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter entrance to kitchen with burned door residue on top plate. Oven base has burned food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer to side of cook line has mold like substance on the door gasket. Grease/vapor staining on hood system.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryers with grease build up. Wall behind soup steam table with food residue.
[35A-02-7] Live, small flying insects found. Observed live flying insects by three compartment sink and on cook line closest exterior door.
[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. In front counter reach in cooler, open container of milk from Tuesday missing product date marking. Employee added date marking.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser for hand wash sink on back prep line.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup no handle used as scoop in bulk cornstarch. Operator removed the scoop.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on reach in cooler at entrance to kitchen from front counter and open beverage in reach in cooler by office area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons, jackets, shirt over dry goods and single service items in dry storage room. Operator removed personal items.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice along seal of reach in chest freezer in the prep area. Build up of ice on shelves of reach in freezer in dry storage room.
[25-05-4] Single-service articles improperly stored. Single service lids stored on the floor of back prep line. Operator relocated.
[08B-12-5] Stored food not covered. In standup reach in cooler opposite pass through window uncovered containers of egg rolls. Operator covered.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of powdered coffeemate not labeled. Operator labeled the bulk container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer in dry storage room, raw beef and pork commercially sealed over bag of ready to eat frozen chicken not commercially packaged. Operator rearranged storage levels.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the steam table front prep table of kitchen. Operator provided paper towels.
[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 standup reach in cooler opposite pass through window, no date marking on chicken salad prepared the previous day. In standup reach in cooler at end of cook line closest the three compartment sink, multiple food items prepared on site missing product date marking from previous day. Operator Egan date marking all products.

Disposition: Warning Issued
[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 on clean prep table. Employees bag on dry storage shelf over dry foods. Operator relocated all personal items.
[14-11-5] Equipment in poor repair. Reach in cooler at front cook line window has torn door gaskets.
[08B-38-4] Food stored on floor. Container of fryer oil stored on the floor next to fryers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust on interior of door for wait station microwave. Microwave on cook line interior with food debris.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go food items missing establishment address.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets with debris in the tracks. Hood filter over cook line with debris build up. Backs of fryers with grease build up.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on warewahing line, operator killed and discarded one fly during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the storage room reach in cooler, raw bacon stored over ready to eat fruit for desserts. Operator switched the storage locations.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table next to the fryers, chicken wash (78F - Cold Holding) with reconstituted milk product, discussed with operator use of time as public health control or placing on ice bath. In the flip top reach in cooler at the pass through window; tuna salad (46F - Cold Holding); cheese (47F - Cold Holding); cut lettuce (48F - Cold Holding); chicken wings (54F - Cold Holding); chicken (55F - Cold Holding) per operator door next to cooler has been open while removing window tint and reach in cooler lid open. Operator had employees place ice bags on products. Reach in cooler at ambient air temperature of 47F. At conclusion of inspection all time/temperature control food for safety under ice bag lowered in temperature be 3/5 degrees but above 41F.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 6 total food handling employees present with no certified food manager present.