Dixie Cream Cafe
Last inspected: Dec 23, 2025
78
Score
Public records show nine inspections at Dixie Cream Cafe stretching back to 2022. Inspectors last stopped by on Dec 23, 2025. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
The most common issue across all inspections has been “carbon dioxide/helium tanks not adequately secured”, showing up six times.
That puts the facility ahead of the local pack: the average Windermere restaurant scores 64. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 23, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris./grease build up under deep fryers. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gasket soiled. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line grill. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
36-27-5
78
Oct 30, 2025
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./ran out of sanitizer, rechecked quat 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over or with unwashed produce./raw shell eggs stored over unwashed lettuce, walk in cooler. **Repeat Violation** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over ready to eat liquid eggs/reach in cooler next to cook line. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./homemade hollandaise sauce made with raw shell eggs/not identified on menu. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on small prep table top shelf/by bakery shop entrance. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket and cell phone on bakery shop prep table/ **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation./new cook/ **Corrected On-Site** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris./grease build up under deep fryers. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gasket soiled. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line grill. **Repeat Violation** **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/ran out of sanitizer, rechecked 200ppm. **Corrected On-Site** **Warning**
21-08-4
37
May 1, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked raw shell eggs then pick up a knife and cut ham/advised/ **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over tuna salad/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cups at 55F on customer's table for less than 4 hours/moved back to walk in cooler/ **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored./burn gel stored on top of prep table/ **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line prep table cutting board soiled.
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Bowl or other container with no handle used to dispense food./used black soufflé cups to scoop multiple items/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tuna in reach in cooler/cut packages immediately/ **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone, phone charger stored on top of the prep table next to cook line/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one kitchen cook wearing a bracelet while preparing food.
13-07-4
Basic - Food stored on floor./a box of bread on walk in freezer floor.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./cook line wall.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./multiple locations in kitchen/ **Corrected On-Site**
21-12-4
30
Jan 22, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/ **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
16-46-4
70
Nov 21, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patties and raw steak stored over raw fish, cook line reach in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sliced tomatoes 53F cold holding for less than 4 hours/moved to other cooler/rechecked 43F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi tuna burger, smoke salmon and poached eggs Benedict. **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./two new employees/ **Corrected On-Site** **Warning**
11-26-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Bowl or other container with no handle used to dispense food./small single service cup used to scoop fruits in wait station cooler. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation** **Warning**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/ **Corrected On-Site** **Warning**
08B-49-4
Basic - Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/ **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment./cook line/ **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/ **Corrected On-Site** **Warning**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. **Warning**
14-09-4
35
Jun 18, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut tomatoes, in cooler across from fryers. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 50f, Cream cheese 49f, Ham 49f. Less than 4 hours. Advised to rapid chill.Operator added ice. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head in bakery. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored over tempura batter bags. **Corrected On-Site**
21-44-1
Basic - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. -Brown cutting board. **Repeat Violation**
14-09-4
Basic - Food stored on floor. -Cooking oil in kitchen.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
41
Oct 6, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over tuna salad/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F, less than 4 hours/wait station reach in cooler/removed lid/ **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./waffle makers interior soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna burger and cold smoked salmon not indicated is an undercooked fish/consumer advisory available/marked on the menu immediately/ **Corrected On-Site**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./form provided.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled./oven cleaner not labeled.
41-17-4
Basic - Bowl or other container with no handle used to dispense food./plate used to scoop all purpose flour/bakery shop.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured./kitchen. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable./green cutting board u dear kitchen prep table.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on storage rack/cook line/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./egg station/ **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name./brown sugar/bakery shop.
02D-01-5
33
May 12, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer towel not stored in sanitizer bucket at front counter. **Corrected On-Site**
21-12-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to bag n box rack.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in walk-in.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.
22-08-4
39
Oct 28, 2022
Routine - Food
1 critical violation. 5 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Liquid egg and raw shell egg not marked with out time.
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. White spray bottle clear liquid not labeled under hand wash sink in the bakery. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator they will arrive today
16-37-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk per operator opened more than 24 hours in walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven soiled Interior fryers soiled
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator today. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food in fruit in server tall boy. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple clean small wares stored on floor under utensil rack. Stainless bowls need to be inverted on top utensil rack. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable on cold table.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to ice machine **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored next to single service items under front counter **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting on clean rack next to dish machine
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted cookies and brownies at front counter. **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets reach in cooler across from fryers Hood in kitchen soiled Fan covers walk in cooler soiled **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to cranberry juice next to ice machine **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over ready to eat shred carrots in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Brown sugar not labeled when removed from original containers
02D-01-5
26
Frequently Asked Questions
When was Dixie Cream Cafe last inspected?
The most recent health inspection at Dixie Cream Cafe on file is from Dec 23, 2025. The public record contains nine inspections in total.
What is the most common violation at Dixie Cream Cafe?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited six times, more than any other issue at Dixie Cream Cafe.
How does Dixie Cream Cafe compare to other restaurants in Windermere?
Dixie Cream Cafe most recently scored 78 out of 100, which is higher than the Windermere average of 64.
Has Dixie Cream Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Dixie Cream Cafe have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dixie Cream Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dixie Cream Cafe inspected?
Based on the inspection history on file, Dixie Cream Cafe is inspected around three times per year on average.
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