Tree of Life Cuban Bakery
Last inspected: Dec 8, 2025
18
Score
Going back to 2023, Tree of Life Cuban Bakery has 10 inspections in the public record. Tree of Life Cuban Bakery was last inspected on Dec 8, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 22 violations each, up from closer to four violations before.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up six times.
Compared to other Titusville restaurants (averaging 68), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
4
Major latest
14
Minor latest
Inspection History
Dec 8, 2025
Complaint Full
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used to store bread in kitchen **Repeat Violation**
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs, then change gloves without washing hands. Inspector asked employee to wash hands every time they crack eggs and before changing gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
High Priority - Spray hose at dish sink lower than flood rim of sink. On three compartment sink **Repeat Violation**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk stored in melted ice bath for 3 hours at 66F. Operator placed in new ice bath after rapid chill in reach in freezer. New reading 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Can opener blade Slicer **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes stored inside hand sink. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand sink. Operator brought some **Corrected On-Site**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Prepared Flan on site not labeled. Employee labeled them. **Corrected On-Site** **Repeat Violation**
02D-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar in sugar container
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. In outside back room **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to flat top grill. Employee removed the beverage container. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. A pair of employee EarPods being stored on prep table by display to charge. Operator placed on employee shelf **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while prepping food
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice. Operator corrected. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In both reach in cooler under make table and reach in cooler in outside room
29-49-6
18
Sep 2, 2025
Complaint Full
5 critical violations. 4 major violations. 15 minor violations.
View 24 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Unapproved containers used to store bread in kitchen **Repeat Violation**
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell eggs and then used clean equipment without changing gloves or washing hands. Employee drank from open cup and did not change gloves and wash hands
12A-09-4
High Priority - Spray hose at dish sink lower than flood rim of sink. On three compartment sink
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk stored in reach in cooler under make table at 60F. Operator put milk container on ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach stored next to to go containers in outside room. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
22-02-4
Intermediate - Packaged food not labeled as specified by law. Bread pudding, tres leche dessert, and bread pudding with guava. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
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. Two employees working in location. Roxana does not have her certificate available
53B-13-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in both make table reach in coolers.
05-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance in ice machine
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms doors **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. In room outside **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Condensation or other drainage not disposed of according to law. Water dripping in walk in cooler located outside
28-02-4
Basic - Dead roaches on premises. 3 dead roaches in outside room **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Gatorade and cup of coffee on prep table.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking cup of water on cook line
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Pastries in outside walk in cooler not covered exposed to water leak from outside walk in cooler. **Repeat Violation**
08B-36-4
Basic - Food stored on floor. 5 gallon Juice bucket stored on floor in walk in cooler located outside. Operator picked it up **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer and in walk in cooler located outside **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of oven in kitchen soiled
22-08-4
Basic - Light not functioning. One light Above grill in kitchen and one light fixture in ceiling burned out
36-62-4
15
Jul 23, 2025
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs in outside room reach in cooler at 50F. Both kept there overnight.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs in outside room reach in cooler at 50F and milk at 68F . Both kept there overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk gallons in outside room reach in cooler at 50 F kept there overnight. Milk in counter for less than 4 hrs with temperature of 68F. Operator place ice under it. **Corrective Action Taken**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs over grill and then grabbed bread without changing gloves or washing hands. Inspector asked employee to wash hands and heat bread to 165F. Employee washed hands . **Corrected On-Site**
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to store bread
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over empanadas in chest freezer by cook line
08A-02-6
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. Inspector provided printed copy to operator. Operator posted it **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Per operator, thermometer fell under the fryer and cannot be reached
05-08-4
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. No proof of employee reporting agreement for 2 employees (cook and cashier, the only 2 employees on shift) Employees signed while inspectors were still there **Corrected On-Site**
11-26-1
Intermediate - Packaged food not labeled as specified by law. Bread pudding, rice pudding and flan in grab and go area not labeled **Corrected On-Site**
02D-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for medium eggs. Operator provided with a printed consumer advisory sheet and operator posted it **Corrected On-Site**
02B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women restrooms doors are not self closing
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured in outside room by tall reach in cooler
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and walls are soiled with grease buildup and stains in the kitchen **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. 8 dead roaches found on the floor of outside room. Under chairs, under the coolers, under equipment. Operator cleaned them **Corrected On-Site**
35A-03-4
Basic - Food stored in a location that is exposed to splash/dust. Pastries in outside walk in cooler not covered exposed to water leak from outside walk in cooler. Operator placed bags on top of pastries **Corrected On-Site**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates placed on cook line not inverted
24-11-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Packs of napkins stored in outside room not protected with covering
25-09-4
Basic - Standing water in bottom of reach-in-cooler in cook line and in outside walk in cooler
29-49-6
15
Jan 30, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled in kitchen area. **Repeat Violation** - From follow-up inspection 2025-01-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation** - From follow-up inspection 2025-01-30: **Time Extended**
14-69-4
90
Jan 29, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler sliced ham (51F - Cold Holding); sliced cheese (54F - Cold Holding); sliced turkey (50F - Cold Holding) **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid substance not labeled. Operator labeled bleach. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled in kitchen area. **Repeat Violation**
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
58
Aug 9, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
74
Jan 3, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Observed spray bottle containing clear liquid (bleach) not labeled. Operator corrected **Corrected On-Site**
41-17-4
Basic - Observed ceiling tiles in kitchen by the stove area is soiled and by the baking oven ceiling is changing color and wall
36-34-5
Basic - Observed ice buildup in walk in freezer
14-69-4
Basic - Observed squeeze bottle containing light brown liquid ( oil) not labeled. Operator corrected **Corrected On-Site**
02D-01-5
78
Jul 11, 2023
Routine - Food
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. Soiled cutting boards on make table, old food debris still on food slicer guard after cleaning. - From follow-up inspection 2023-07-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Fees for location are current but renewed license not posted - From follow-up inspection 2023-07-11: **Time Extended**
50-09-4
Basic - - From initial inspection : 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. Pre filled cups of Guava and pineapple beverages placed in to go reach in cooler for customers use needs package labeling. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. - From follow-up inspection 2023-07-11: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Packaging tape still attached to bottom shelf of prep table, no longer smooth and easily cleanable. - From follow-up inspection 2023-07-11: **Time Extended**
23-03-4
78
Jul 10, 2023
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in food prep area on arrival, next unannounced routine inspection per Roger K. Supervisor on duty.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. to go printed thank you bags used to as food storage containers.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in opened package in chest reach in freezer unit on cooks line store on top of ice cream. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk leafy on counter, temped at 66° cold holding, placed in reach in cooler to rechill. Thawed raw beef at 66-69° thawing. Placed in reach in cooler unit to chill. large make tables; sliced deli ham (53-56 F- Cold Holding); sliced today at approx 800-830: stored in pan on top of reach in cooler unit, pan over filled and not ambient air cooling rapidly **Warning**
03A-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. No paper towels at the only hand wash sink in food prep area, employees used soiled wiping cloths to dry hands. **Warning**
12A-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on make table, old food debris still on food slicer guard after cleaning.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen only one hand wash sink without paper towels. Employees using wiping cloths to dry hands. **Warning**
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.
11-26-1
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.
11-27-4
Basic - Current Hotel and Restaurant license not displayed. Fees for location are current but renewed license not posted
50-09-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
21-23-4
Basic - Ice scoop handle in contact with ice.
10-08-5
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. Pre filled cups of Guava and pineapple beverages placed in to go reach in cooler for customers use needs package labeling. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whole raw shell eggs stored in make table on cooks line without thermometer in unit.
05-09-4
Basic - No hot running water at mop sink. Outside mop sink without any hot running water, cold only being used.
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Packaging tape still attached to bottom shelf of prep table, no longer smooth and easily cleanable.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef placed in food prep sink to thaw at ambient air temp., placed into reach in freezer to rapid chill. **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and wall near top soiled/ discolored from grease leaden vapors in kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet spin mop stored in mop bucket outside, needs to be hung to dry between uses.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
21-12-4
18
Mar 27, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make tables, stained.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has some gaps at the time of the door frame.
35B-01-4
86
Frequently Asked Questions
When was Tree of Life Cuban Bakery last inspected?
The most recent health inspection at Tree of Life Cuban Bakery on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Tree of Life Cuban Bakery?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Tree of Life Cuban Bakery.
How does Tree of Life Cuban Bakery compare to other restaurants in Titusville?
Tree of Life Cuban Bakery most recently scored 18 out of 100, which is lower than the Titusville average of 68.
Has Tree of Life Cuban Bakery's inspection record improved over time?
No. Recent inspections at Tree of Life Cuban Bakery have averaged around 22 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tree of Life Cuban 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 Tree of Life Cuban Bakery inspected?
Based on the inspection history on file, Tree of Life Cuban Bakery is inspected around four times per year on average.
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