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Chef Larry's Cafe

Chef Larry's Cafe
1111 S Washington Ave
Titusville, FL 32780
(321)368-9123

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 5368744
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2415566
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 5314409
Inspection Date: Wednesday, July 16, 2014
Inspection Number: 2415566
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Foods stored in the our cream containers **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found mash potatoes and gravy cooling while covered and in deep containers. Uncovered while cooling. Recommend using shallow container **Corrected On-Site** **. Repeat Violation** **Warning**
22-26-4 Intermediate.Heavy Buildup of soiled material on racks in the reach-in cooler. **Warning**
22-21-4 Intermediate.Moderate Accumulation of substance inside the ice bin. **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Also has employees working 60 days. **Warning**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 5033491
Inspection Date: Wednesday, April 16, 2014
Inspection Number: 2338249
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-15-4 Basic.Food debris accumulated on kitchen floor.
14-38-4 Basic.Food storage container/container lid cracked or broken.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Approximately 10 inches deep pan. Rice. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice.

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 5033490
Inspection Date: Wednesday, November 27, 2013
Inspection Number: 2338248
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
36-27-4 Basic.Wall soiled with accumulated food debris. Cook line. **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Turned it on. **Corrected On-Site** **. Repeat Violation**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4716962
Inspection Date: Thursday, April 11, 2013
Inspection Number: 2228029
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Loose, in disrepair.
36-22-4 Basic.Floor area(s) covered with standing water. **Corrected On-Site**
09-01-4 High Priority.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. Handling rolls. **Corrected On-Site**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4716961
Inspection Date: Thursday, November 15, 2012
Inspection Number: 2228028
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Blocked by trash can **Corrected On-Site**
41B-01-1 Critical.- Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine triple sink **. Repeat Violation**
41B-03-1 Critical.- Observed unlabeled spray bottle. Cleanser **Corrected On-Site**

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4514175
Inspection Date: Monday, November 28, 2011
Inspection Number: 2125600
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4384010
Inspection Date: Wednesday, November 23, 2011
Inspection Number: 2125600
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Feta cheese one pound ,cold holding overnigh in Traulsen refrigerator at 52 DEGREES F.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese cold holding at 52 DEGREES F. Stop sale.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed cooked sweet potatoes and roast turkey,cooling in tightly covered deep containers. Corrected On Site. Placed in shallow containers in chest freezer
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen refrigerator ambient air temperature noted 50 DEGREES F.
08A-26-1 Critical. Observed raw animal food ,shell eggs ,stored over ready-to-eat food in glass door refrigerator.
23-05-1 Observed residue build-up on gas stove catch pan.

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4384011
Inspection Date: Wednesday, July 13, 2011
Inspection Number: 2125601
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine, triple sink. Corrected On Site.

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4240856
Inspection Date: Wednesday, July 13, 2011
Inspection Number: 1978808
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3986641
Inspection Date: Thursday, May 05, 2011
Inspection Number: 1978808
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 6
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cakes. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice, Corrected On Site. Reheated.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen, Corrected On Site.
36-11-1 Floors not maintained smooth and durable. Peeli, kitchen.
51-18-1 No copy of latest inspection report.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 4146531
Inspection Date: Wednesday, November 17, 2010
Inspection Number: 1978809
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3986642
Inspection Date: Tuesday, November 16, 2010
Inspection Number: 1978809
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 5
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Skirt steak,
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in holding phf's 50 plus degrees. Only reach in in kitchen atea.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen. Corrected On Site. Turned back on.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.

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1 Food Service Inspection for July 1, 2009 - June 30, 2010
Inspection For: CHEF LARRY'S
License Number: 1506235
License ID: 4184305
Inspection Visit ID: 3882515
Inspection Date: Friday, May 07, 2010
Inspection Number: 1931044
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. Chlorine strips needed.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees.
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Chef Larry's Cafe in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Chef Larry's Cafe.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Chef Larry's Cafe may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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