Question 1

How many health inspections has CASCADE had?

Accepted Answer

CASCADE has had 20 inspections according to Florida DBPR records.

Question 2

Has CASCADE ever been shut down?

Accepted Answer

No, CASCADE has no emergency closures on record.

Question 3

What are the most common violations at CASCADE?

Accepted Answer

The most frequently cited violations at CASCADE are: Employee health reporting, Management awareness, Consumer advisory.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 6

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

CASCADE

Inspection History (20)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

MONKEY BAR

MARKET COFFEE KIOSK

DRIFT

ANCILLARY BANQUET SUPPORT KITCHEN

Editorial Standards & Data Oversight