Inspection Report

Florida DBPR Inspection Report

LOLAS FILIPINO CAFE & MINI STORE

1241 BLANDING BLVD UNIT 19 AND 21 · ORANGE PARK · Clay County · FL 32065

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Inspection Summary

Inspection dateJanuary 23, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3657451
Visit number1
Inspection Visit ID13494412
DBPR license2001442

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority3 Intermediate4 Basic0 Critical0 Non-Critical12 Total

All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 5

#5High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In stand up reach in cooler in kitchen, pork with vegetables (96F – Cooling @ 2 hours). Plastic container of pork cooked and lid tightly closed then put into reach in cooler. Operator had employee reheat pork to 165 and start cooling process again. **Corrective Action Taken**

Corrective Action Taken
#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on cook line, raw pork empanadas in ziplock bags stored over spring roll wrappers. Also, in reach in cooler at end of cook line, containers of raw pork blood stored on shelf above cooked beef skewers.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, cooked pork (53F – Cold Holding); cooked beef (63F – Cold Holding); diced pork (56F – Cold Holding). Operator stated all food was made last night and completely cooled down but employee had items sitting out during prep this morning. **Warning**

Warning
#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter buffet line, cooked pork (109F – Hot Holding); pork belly (96F – Hot Holding). Cooked pork is piled over top of fill line so operator removed some product and stored. Pork belly is piled over fill line. Discussed time as a public health control with operator and he is putting pork belly and fish on time. **Corrective Action Taken**

Corrective Action Taken
#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Near handwash sink in kitchen, three spray bottles of cleaners stored handing on rack with ziplock bags and clean wiping clothes. Operator moved spray bottles. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#10Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment has three new hires as of January 1 and 2 that have not been informed of their responsibilities of health reporting. Operator has employee reporting agreement and head each employee read and sign during inspection. **Corrected On-Site**

Corrected On-Site
#11Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide training certificate for one employee that has been employed longer than 60 days.

#12Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Two blue spray bottles in kitchen not labeled. Operator had employee label bottles. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on back dry storage rack over clean dishes. Operator removed water bottle. Also, employee water bottle on prep table while employee preps empanadas. **Corrective Action Taken**

Corrective Action Taken
#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, rice scoops in standing water with a temperature of 73F.

#3Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Near 3 compartment sink in kitchen, tub of frozen chicken that was delivered this morning sitting at room temperature to thaw.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. On bottom shelf of cook line table, container of sugar and flour not labeled. Operator had employee label containers. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 14, 2026 8:45 AM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 4 · Facilities maintain proper food temperature
3 observation(s)
Category 7 · Food not re-served
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 42 · Cleaning and maintenance equipment
2 observation(s)
Category 54 · Florida Clean Indoor Air Act
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.