Nave Cafe

December 10, 2025 — Passed

3 red flags recorded · 45 minutes on site.

• Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site. (Code 113947.1-113947.6, 113948)
• Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions. (Code 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125))
• Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times. (Code 113953, 113953.1, 113953.2, 114067(f))

May 15, 2025 — Passed

1 red flag recorded · 45 minutes on site.

• Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site. (Code 113947.1-113947.6, 113948)

December 30, 2024 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

December 30, 2024 — Passed

0 red flags recorded · 15 minutes on site.

No violations recorded on this inspection.

December 26, 2024 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

December 26, 2024 — Passed

0 red flags recorded · 30 minutes on site.

No violations recorded on this inspection.

December 10, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

May 20, 2024 — Passed

10 red flags recorded · 60 minutes on site.

• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints. (Code 114130.1, 114130.3)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided. (Code 114192, 113953)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
• Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
• Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils. (Code 114244, 114245)