WHITE LION CAFE & ANTIQUES

Name: WHITE LION CAFE & ANTIQUES
Address: 146 NW 7 ST, HOMESTEAD, FL, 33030, US
Rating: 63.3

146 NW 7 ST, HOMESTEAD, FL 33030

License #2323473

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

63.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

WHITE LION CAFE & ANTIQUES in HOMESTEAD currently holds an InspectFL Health Score of 63.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 43 total violations — 7 critical, 7 major, 29 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.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on April 30, 2026 had no critical findings, but inspectors still documented 1 major and 4 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Complied
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed no hot water available when valve is open and dishwasher in use at hand sink at cook line.
[33-11-4] Missing drain plug at dumpster.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at metal container on shelves near ice cream reach in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled Near fryers at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white ice cream reach in freezer. Observed ice buildup at walk in freezer.

Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. Observed dented 6.5 lb can of tuna.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white ice cream reach in freezer. Observed ice buildup at walk in freezer.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Employee removed debris.
[27-08-4] No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed no hot water available when valve is open and dishwasher in use at hand sink at cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled Near fryers at cook line.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 11 ROP of thawed raw thawed red snapper and 12 ROP of thawed raw mahi at reach in freezer at cook line.
[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 touching bread, and lettuce with bare hands.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle inside reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at metal container on shelves near ice cream reach in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed plate with no handle used to scoop melons at reach in cooler at cook line. Manager removed plate.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash with half and half (59F - Cold Holding) at room temperature at cook line as per manager for less than an hour. Manager placed product in ice bath.
[33-16-4] Open dumpster lid. Employee closed dumpster lid.
[35A-02-7] Live, small flying insects found. Observed 2 live flies landing on clean glass cup near waitress station. Manager took glasses to wash, rinse, and sanitize.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored at sauces reach in cooler near waitress station.
[25-06-4] Single-service articles not stored inverted or protected from contamination.

Community reaction

What do locals think?

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

Community pulse