Turquoise Cafe & Bakery
Last inspected: Apr 17, 2026
78
Score
Turquoise Cafe & Bakery appears in inspection records 11 times, starting in 2023. The most recent visit was on Apr 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
Compared to the broader Port Orange restaurant scene, where the average is 67, this is a stronger showing. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-04-17: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -necmi -must be in compliance upon the next unannounced inspection **Repeat Violation** - From follow-up inspection 2026-04-17: **Time Extended**
53B-14-5
78
Apr 7, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0-10pm after checking dish machine several times, callback inspection shall occur in 7 days. Manager stated will rely on 3 compartment sink for ware washing until dish machine is serviced. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -necmi -must be in compliance upon the next unannounced inspection **Repeat Violation**
53B-14-5
Basic - Cardboard used to line nonfood-contact shelves. -restroom
14-45-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. **Corrected On-Site**
25-18-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
47
Oct 29, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -bulging ceiling tile in back prep area - From follow-up inspection 2025-10-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-10-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the top threshold that opens to the outside. - From follow-up inspection 2025-10-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - From follow-up inspection 2025-10-29: **Time Extended**
38-01-4
74
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
55
Apr 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended**
35B-01-4
95
Apr 24, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above ham inside cooler in back **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -deli meats, sausage **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sliced deli meats (45-48F - Cold Holding); cooked peppers (44-46F - Cold Holding); turkish sausage (47-48F - Cold Holding); ham/turkey (46-47F - Cold Holding). Inside stand up vertical cooler in back and in lowboy at entrance to prep area more than 4 hours per operator, see stop sale. -butter in station (70F - Cold Holding) exposed to room temperature 2 hours per operator, advised to use 4 hour time as a public health control with time marked for controlling soft butter on cook line. **Warning**
03A-02-5
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. -cream cheese, feta cheese, deli meats **Warning**
02C-03-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Utensils in poor condition. -worn food contact side of utensils in storage area, manager discarded **Corrected On-Site**
14-12-4
45
Sep 18, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. -odor ban stored next to plastic food containers **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -not functioning
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.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -prep area, some bulging tiles
36-32-5
Basic - Equipment in poor repair. -window to cold holding unit up front
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -food service film stored inside employee bathroom **Corrected On-Site**
25-18-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
45
Apr 12, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -tested 0ppm, operator changed sanitizer, retested 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -small black reach-in cooler: raw chicken stored over gyro meat, operator reorganized reach-in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over beef in white reach-in freezer, operator reorganized reach-in freezer **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store dough mixer hook, operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -small black reach-in cooler, operator relocated thermometer closer to door **Corrected On-Site**
05-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and eye glasses stored on shelf above reach-in cooler, operator relocated **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed watch **Corrected On-Site**
13-07-4
Basic - Single-service articles improperly stored. -case of plasticware and napkins stored in unisex employee restroom, operator removed **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -cooked beans thawing at room temperature, operator placed under continuously flowing cool water **Corrected On-Site**
06-01-5
45
Dec 6, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in white reach-in freezer, operator reorganized reach-in freezer **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey 44-50F, per operator stored overfilled in top of reach-in cooler less than 2 hours, operator relocated excess to lower portion of reach-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Food-contact surface soiled with food debris. -slicer on prep table has an accumulation of food debris
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in prep area used to store sanitizer bucket, operator relocated **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. -canned goods on floor underneath storage rack
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small black reach-in cooler **Repeat Violation**
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Self-closing device on bathroom door disconnected/broken. -unisex bathroom
32-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of stand mixer base, operator relocated **Corrected On-Site** **Repeat Violation**
40-06-5
43
Feb 8, 2023
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored with cooked gyro meat, operator relocated **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs stored on prep table, ambient air temperature 69F. Operator placed under time as public health control. **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones and bottled water on shelf above front prep area, operator relocated **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach in cooler in front service area
05-09-4
64
Frequently Asked Questions
When was Turquoise Cafe & Bakery last inspected?
The most recent health inspection at Turquoise Cafe & Bakery on file is from Apr 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Turquoise Cafe & Bakery?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Turquoise Cafe & Bakery.
How does Turquoise Cafe & Bakery compare to other restaurants in Port Orange?
Turquoise Cafe & Bakery most recently scored 78 out of 100, which is higher than the Port Orange average of 67.
Has Turquoise Cafe & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Turquoise Cafe & Bakery have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Turquoise Cafe & Bakery 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 Turquoise Cafe & Bakery inspected?
Based on the inspection history on file, Turquoise Cafe & Bakery is inspected around three times per year on average.
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