The Cake Bake Shop
Last inspected: Dec 17, 2025
100
Score
The Cake Bake Shop has been inspected six times since 2024. The Cake Bake Shop was last inspected on Dec 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
The city-wide average for Bay Lake sits at 89, putting The Cake Bake Shop on the better side of that line. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 12, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose with gloved hand and touched clean utensil. Manager coached
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from last night sliced watermelon (48F - Cold Holding) French onion soup (46F - Cold Holding) Per operator from 6:30am moved to walk in to quick chill cooked potatoes (48F - Cold Holding) shaved ham (45-47F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced watermelon (48F - Cold Holding)
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade Cinnamon Butter 11/2 House garlic aioli 11/3 Housemade Green Goddess 12/5
01B-24-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glassware in main dish area **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple TCS products with generic TPHC time mark not listed on time plan provided by operator in kitchen and bakery service area **Warning**
03F-10-5
Intermediate - Nonfood-grade basting brush used in food in the bar **Corrected On-Site**
14-14-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching lettuce at expo line **Corrected On-Site**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses in kitchen
10-20-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Bathroom facility in disrepair. 1 Ladies room stall out of service per operator water not running
32-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Stored food not covered. Multiple garnishes on the bar not protected from guest Cranberries, rosemary, citrus skin mint **Corrected On-Site**
08B-12-5
Basic - Old labels stuck to food containers after cleaning melon pan
16-46-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen
33-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen Utensils in use stored in 68°f water across from oven
10-07-4
25
May 12, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spoke with Chef no employee food handling training provided for any employees at time of inspection. **Warning** - From follow-up inspection 2025-03-18: No proof of required state approved employee training provided for any employees. Operator given 60 day warning to have all employee training completed. **Time Extended**
53B-01-5
90
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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.. Observed individual whip butter placed out at room temperature no time marked used for bakery area. Manager determined time 10:30am recommend to time mark on the labeled to 2:30pm **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature 53°f cinnamon toast butter labeled 3/12 per Chef store product at room temperature then cool placed in reach in cooler. Product stored inside cooler less than 4 hours recommend to quick chill product. Key lime pie 55°f Chocolate peanut butter mousse 59°f stored in the reach inside cooler (bakery) Key lime 52°f stored inside the reach inside cooler. Per Chef received from Commissary kitchen recommend to take temperature daily. **Warning**
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked the dishmachine four times not properly sanitizing final rinse gauge reads 180°f wash gauge 150°f the heat strip failed to turn black. Recommend Chef to use 3 compartment sink wash,rinse and sanitize until dish machine is repaired, also notify current dish machine company to check the dish machine. **Warning**
22-57-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spoke with Chef no employee food handling training provided for any employees at time of inspection. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has black discoloration on the surface located on cook line. **Warning**
22-02-4
Basic - Cloth used as a food-contact surface. Observed green cloth stored on the salmon inside walk in cooler name on the box (Chix wet wipe). **Warning**
21-05-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizer **Warning**
21-12-4
47
Oct 1, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter has threads without vacuum breaker attached to the mop sink.
29-34-4
Basic - Hole in or other damage to wall. Observed two access panel missing in the patio dining room.
36-24-5
82
Frequently Asked Questions
When was The Cake Bake Shop last inspected?
The most recent health inspection at The Cake Bake Shop on file is from Dec 17, 2025. The public record contains six inspections in total.
What is the most common violation at The Cake Bake Shop?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Cake Bake Shop.
How does The Cake Bake Shop compare to other restaurants in Bay Lake?
The Cake Bake Shop most recently scored 100 out of 100, which is higher than the Bay Lake average of 89.
Has The Cake Bake Shop's inspection record improved over time?
Results have been roughly steady. Inspections at The Cake Bake Shop have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Cake Bake Shop means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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