Question 1

How many health inspections has CAVA MEZZE GRILL 10270 had?

Accepted Answer

CAVA MEZZE GRILL 10270 has had 19 inspections according to Florida DBPR records.

Question 2

Has CAVA MEZZE GRILL 10270 ever been shut down?

Accepted Answer

No, CAVA MEZZE GRILL 10270 has no emergency closures on record.

Question 3

What are the most common violations at CAVA MEZZE GRILL 10270?

Accepted Answer

The most frequently cited violations at CAVA MEZZE GRILL 10270 are: Proper ventilation, Consumer advisory, Employee health reporting.

Question 4

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 5

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

Question 6

What does Florida violation V42 (Equipment condition) mean?

Accepted Answer

EQUIPMENT HAZARD: Equipment in poor repair harbors bacteria in cracks, chips, and corroded areas that cannot be effectively cleaned or sanitized. Frayed gaskets allow temperature loss. Malfunctioning equipment may not maintain safe temperatures. Sharp edges from damaged equipment cause injury risk. Peeling coatings can contaminate food with paint or metal flakes. Maintain all equipment in good repair: smooth, non-absorbent, easily cleanable surfaces. Replace or repair: cracked/chipped surfaces, corroded equipment, worn gaskets, malfunctioning temperature controls. Equipment must be NSF-certified or equivalent. Conduct regular equipment maintenance and document repairs. Replace equipment that cannot be restored to safe condition.

CAVA MEZZE GRILL 10270

Inspection History (19)

High Priority Violations

Intermediate Violations

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Intermediate Violations

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High Priority Violations

Basic Violations

High Priority Violations

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High Priority Violations

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High Priority Violations

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Basic Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

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