Fl Bakery
Last inspected: Apr 7, 2026
47
Score
Fl Bakery appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole milk 45F kept in front counter for coffee. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca kept in hot box for with temperature of 125F ask manager to reheat up to 165F m Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration date only of two years .
53B-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles in water 88F. Ask to reheat water up to 135 Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop salt
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table across from toasters.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
22-16-4
Basic - Single-service articles improperly stored. Boxes of cups and black case containers with lid stored on storage container outside , properly storedCorrected On-Site** **Corrected On-Site**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets kept in cook line with 0 ppm . Rechecked after adding new water 400 ppm.
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Labeled Bulk salt no label **Corrected On-Site**
02D-01-5
47
Nov 4, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -malinga at front counter. Operator118F-124F hot holding less than 4hrs. Advised to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hose end hanging in hand sink on line. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Behind cooking equipment
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 124F . Operator reheated to 165F **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in sandwich prep cooler -top of ice machine . Operator cleaned ( corrected onsite)
23-03-4
52
Apr 23, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta front reach in Operator moved chicken **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs in hot box 128° hot holding Per operator less than 1 hour. Operator placed in oven for immediate temperature recovery **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines enter ceiling
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make cut board grooved **Repeat Violation**
14-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted Operator inverted pan **Corrected On-Site**
25-06-4
55
Nov 25, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
50
Feb 15, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 2 door empanadas cooler bowl of raw chicken over ready to eat chicken and cooked pasta. Operator moved to bottom shelf
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 52° and Potato salad 50° front line. Per operator salads recently made. Had operator move items to cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 128°. Hot box. Operator placed chicken in oven for immediate temperature recovery
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich station blocked by trash can. Operator moved trash can **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelving wet nested. Operator turn pans on side to dry **Corrected On-Site**
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cooler including walk-in-cooler missing ambient air thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves under flat tops soiled
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards at front prep and sandwich station cut board grooved
14-09-4
47
Sep 25, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to case of avocados. Operator moved bleach. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker connected to faucet not splitter where hose connects.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich make station blocked by cart. Operator moved cart. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Single service bowl with no handle in sugar. Located on cook line. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Operator had wrong license for other location displayed. Operator printed correct license **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards and cutting board at sandwich prep table grooved.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack not inverted and wet nested. Operator flipped pans to dry correctly. **Corrected On-Site**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed and had scoop washed. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small stove top on cook line soiled. Shelving under prep table on cook line rusted Hood filters soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in by entrance to kitchen. Operator removed drinks **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on hot box not inverted. Operator inverted pans **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor behind small stove soiled on cook line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line not labeled. **Corrected On-Site**
02D-01-5
41
Feb 15, 2023
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Pernil cooling overnight per operator at 47-51F.
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken in opened commercial bag stored above commercially packaged pork and beef in meat walk in cooler. Operator moved items. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Pernil cooling overnight per operator at 47-51F.
01B-02-5
High Priority - Vacuum breaker missing at splitter added to hose bibb.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Sink next to triple sink blocked by bakery rack. Operator moved away from sink. **Corrected On-Site**
31A-09-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. - Quat test kit.
16-36-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Paperwork provided. **Corrected On-Site**
03F-10-5
33
Aug 11, 2022
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Quat for three compartment sink.
16-37-1
Basic - No handwashing sign provided at a hand sink used by food employees. - At employee bathroom and sink on cook line.
31B-04-4
86
Frequently Asked Questions
When was Fl Bakery last inspected?
The most recent health inspection at Fl Bakery on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Fl Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Fl Bakery.
How does Fl Bakery compare to other restaurants in Orlando?
Fl Bakery most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Fl Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Fl Bakery have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fl Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fl Bakery inspected?
Based on the inspection history on file, Fl Bakery is inspected around two times per year on average.
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