THE GLOBE CAFE & BAR Inspection – April 21, 2026

High Priority 1

#8High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food service workers.

Intermediate 3

#9Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

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.

Basic 7

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees, wallet, cell phones on top of food preparation shelves .

#4Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of all kitchen shelves, oven, fryer, etc. and kitchen hood from an excessive grease buildup.

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch