Sourdough Breadhouse
Last inspected: Feb 9, 2026
67
Score
Sourdough Breadhouse appears in inspection records 11 times, starting in 2022. On Feb 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited six times.
Sourdough Breadhouse's latest score is in line with the Casselberry average of 66. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Nov 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door located next to restrooms **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
35B-01-4
86
Sep 19, 2025
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
18
Apr 2, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer not actively in use soiled with flour and dry dough
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to mop sink
31B-02-4
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. -provided and filled out by employee during inspection **Corrected On-Site**
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. -large standing reach in cooler gaskets torn
14-11-5
Basic - Food stored on floor. -bins and boxes of flour stored on floor by bread ovens
08B-38-4
Basic - Single-service articles improperly stored. -box of Togo bags stored on floor under microwave
25-05-4
Basic - Working containers of food removed from original container not identified by common name. -flour in bins not labeled
02D-01-5
50
Nov 7, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
70
Jun 11, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket of reach in cooler **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter below bread cutting machine **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. - togo boxes on floor below microwave **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
25-05-4
78
Apr 2, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. - Emailed to operator **Warning**
11-26-1
Basic - Equipment in poor repair. - gasket of reach in cooler **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter below bread cutting machine **Warning**
23-03-4
Basic - Single-service articles improperly stored. - togo boxes on floor below microwave **Corrected On-Site** **Warning**
25-05-4
61
Oct 9, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee put on gloves, used phone, then began food prep no handwash
12A-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to mop sink
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. - operator showed through a text message **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee preparing food wearing watch **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. - gasket torn on reach in cooler in kitchen
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Single-service articles improperly stored. - togo boxes - varies togo items on floor below microwave
25-05-4
55
May 15, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn, two reach in cooler. **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap on the side that opens to the outside. Rear door by restrooms. **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
35B-01-4
78
May 12, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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. Manager handled bread. **Corrected On-Site** **Warning**
09-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Room temperature. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: milk (45F - Cold Holding); milk (46F - Cold Holding); turkey (46F - Cold Holding). **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen. **Corrected On-Site** **Warning**
27-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Equipment in poor repair. Gasket torn, two reach in cooler. **Warning**
14-11-5
Basic - Exterior door has a gap on the side that opens to the outside. Rear door by restrooms. **Warning**
35B-01-4
Basic - Food stored on floor. Flour. **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Single-service articles improperly stored. Togo containers stored on the floor. **Warning**
25-05-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Hookah pipe in kitchen.. **Warning**
12B-06-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
37
Aug 23, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to mop sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in kitchen area above fro board.
36-30-4
78
Frequently Asked Questions
When was Sourdough Breadhouse last inspected?
The most recent health inspection at Sourdough Breadhouse on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sourdough Breadhouse?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Sourdough Breadhouse.
How does Sourdough Breadhouse compare to other restaurants in Casselberry?
Sourdough Breadhouse most recently scored 67 out of 100, which is about the same as the Casselberry average of 66.
Has Sourdough Breadhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Sourdough Breadhouse have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sourdough Breadhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sourdough Breadhouse inspected?
Based on the inspection history on file, Sourdough Breadhouse is inspected around three times per year on average.
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