BAKECHOP

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Matinicus expired 1-24-2026. Warning - From follow-up inspection 2026-01-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage area reach in freezer bottom soiled with food debris. Warning - From follow-up inspection 2026-01-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table orzo (47F - Cold Holding);3.5 hours. Operator placed ice,. Prep area make table unit hummus (47F - Cold Holding); mash potatoes (47F - Cold Holding)/ less than 4hours, Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pimento o cheese made in house , prepared in 24 hours ago. Not date marked. Operator updated. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized, Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In feta cheese , container used to dispense in make table unit. Operatpr relicated .

Basic - Employee with no beard guard/restraint while engaging in food preparation. operator had them place beard guard ,Corrected On-Site Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler Coffee Station Milk 46F placed overnight , Operator instructed to discard. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's yogurt and cut fruit stored at front counter low boy unit . Operator removed, Corrected On-Site

Basic - Floor tiles missing and/or in disrepair.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Peanut sauce more than 7 day in double door reach in cooler. Operator updated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter créme brûlée (45F - Cold Holding); less than 4 hours. Operator placed ice -Kitchen make table quinoa (46F - Cold Holding); tapenade (46F - Cold Holding), less than 4 hours. Operator placed ice. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke tuna . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Souflee cup used to dispense Parmesan cheese at kitchen refrigerated drawers Corrected On-Site

Basic - Hole in or other damage to wall.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter70F on table top for 2 hours. Operator placed in reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris. Warning - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2023-07-14: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - 6 cheesecakes 5, créme brûlée

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter display Créme brûlée 49F, Cheese cake 48F ,placed overnight. Operator discarded. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table . Repeat Violation

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wash wall areas soiled with accumulated grease, food debris, and/or dust.

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. Food employee preparing salad with bare hand in kitchen,

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline maketable cut green salad (44F - Cold Holding); quinoa (45F - Cold Holding). Less than 4 hours .Operator placed ice. Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon grass seeped in oil , made in house dated 6-30 in walk in cooler . Operator discarded. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine rack soiled with dirt.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In display case cheese cake (49°F - Cold Holding), cooling of mash potatoes next to food, recommended to uncover and monitor temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine soiled with mold-like substance. -cutting boards stained with food debris.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, a pair of eyeglasses on top of container of Parmasean cheese. Corrected On-Site

Basic - Female food worker with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Box of shelled eggs stored on walk in cooler floor.

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

Basic - Single-service articles improperly stored. Boxes of take out container stored on staircase area floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler; raw chicken (55°F - Cold Holding)/1 hour . Operator reduced amount and placed walk in cooler. Kitchen refrigerated drawers pasta (45°F - Cold Holding)/30 minutes ; operator placed cooked food to cool next to food item recently. Repeat Violation

Basic - Cutting boards has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks . Repeat Violation