KALE CAFE VEGAN KITCHEN Inspection – August 4, 2026

High Priority 4

#8High Priority35A-02-8

High Priority – Live, small flying insects found. -2 small flying insects by mop sink

#9High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -manager discarded beans

Stop Sale

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tofu 60f less than 4 hours

#11High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. -bottle of bleach on prep table **Corrected On-Site**

Corrected On-Site

Intermediate 1

#12Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -cookline , mop sink

Basic 7

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on ice machine -drink on shelf above prep table

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. -front line reach in cooler

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance on wall around vents in prep area

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#7Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -brown sugar

Florida Food Watch