Willow Tree Cafe
Last inspected: Apr 16, 2026
50
Score
Willow Tree Cafe appears in inspection records 11 times, starting in 2022. The most recent visit was on Apr 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
That's lower than the typical Sanford restaurant, which scores around 77. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
0
Major latest
8
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream portions 46-54F, per operator stored at service station less than 30 minutes, employee relocated to walk-in cooler to rapidly cool **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -window cleaner spray stored on top of ice machine, operator removed **Corrected On-Site**
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -2 employee beverages stored over prep table at end of cookline, operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -bucket of mustard stored on the floor in the hallway storage area
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. -operator states new shelves have been purchased **Corrective Action Taken**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -upper area of kitchen walls, operator states professional cleaning is scheduled **Corrective Action Taken** **Repeat Violation**
36-27-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board on "grill station" reach-in cooler
14-09-4
50
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
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
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
29
Apr 3, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Light not functioning. -over cookline **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously **Warning** - From follow-up inspection 2025-04-03: **Time Extended**
29-08-4
86
Mar 27, 2025
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 133F and sauerkraut 131F, per operator stored in hot holding cabinet less than 45 min, operator increased temperature setting on hot holding cabinet to reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -compound butter 45-47F, per operator less than 15 minutes stored in top of reach-in cooler, operator relocated to stainless steel pan and moved to lower portion of reach-in cooler to rapidly cool -butter portions 56F, per opera less than 1 hour stored on insufficient ice bath, operator added more ice to rapidly cool **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. -main dishwasher: tested 0ppm, operator changed sanitizer solution, retested 2x times, 0ppm **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on grill reach-in cooler stained **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store gloves, employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE **Warning**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over cookline **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, operator inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on shelf above reach-in cooler, operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored in cracks between reach-in cooler wall and pans, operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Light not functioning. -over cookline **Warning**
36-62-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Plumbing system in disrepair. -prep sink faucet leaking continuously **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above sprayer in dishwashing area have an accumulation of black, mold-like substance -wall behind dishwasher has an accumulation of grease and food debris **Warning**
36-27-5
30
Dec 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. **Warning** - From follow-up inspection 2024-12-12: **Time Extended** - From follow-up inspection 2024-12-13: **Time Extended**
36-62-4
95
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -béchamel 47-49F, cooked onions 53F, and shredded cheese 50F, per operator less than 2 hours stored triple panned in top of reach-in cooler, employee placed on ice bath to rapidly cool, rechecked 45 minutes later: béchamel 37-42F, cooked onions 37F, and shredded cheese 40F **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-12: -béchamel 52F, cooked onions 52F, and shredded cheese 53F, per operator less than 3 hours double panned in top of reach-in cooler, employee relocated foods to walk-in freezer to rapidly cool **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -white cutting boards on top of reach-in cooler stained **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -accumulation of dead flies on sticky tapes over dishwashing area **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
35A-06-4
Basic - - From initial inspection : Basic - Light not functioning in walk-in freezer. **Warning** - From follow-up inspection 2024-12-12: **Time Extended**
36-62-4
70
Dec 4, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
May 31, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gravy
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the beer taps 2 small flies
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy from previous day failed to cool down
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip over the dish area needs to be switched out
35A-06-4
Basic - Equipment in poor repair. Ripped gasket on the true cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Under the dish station
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Soup spoons at the front counter
25-06-4
47
Dec 14, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Corrected to 200ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream individually portioned in kitchen at 46°f. Operator added ice. Out of cooler 1 hour. **Corrective Action Taken**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using warewashing machine.
16-37-1
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. **Corrected On-Site**
11-27-4
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.
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Individually packaged salmon. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
45
Mar 29, 2023
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 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. 0ppm.
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over tomatoes. Reach in cooler. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler: corned beef (46F - Cold Holding); cheese (46F - Cold Holding). Items moved to freezer. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with clean utensils. **Corrected On-Site**
41-10-4
Intermediate - Ambient thermometer not within the intended measuring range of use. Cook line unit. **Corrected On-Site**
05-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit. **Corrected On-Site**
05-09-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler. **Corrected On-Site**
08B-47-4
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door.
35B-01-4
Basic - Equipment in poor repair. Lid on flour container cracked.
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.
09-24-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
27
Nov 21, 2022
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45f. Wait station, upstairs.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Prep area. Can opener blade soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates.
24-05-4
Basic - Clean utensils stored between equipment and wall. Knife between wall and sink. **Corrected On-Site**
24-14-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.
23-03-4
50
Frequently Asked Questions
When was Willow Tree Cafe last inspected?
The most recent health inspection at Willow Tree Cafe on file is from Apr 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Willow Tree Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Willow Tree Cafe.
How does Willow Tree Cafe compare to other restaurants in Sanford?
Willow Tree Cafe most recently scored 50 out of 100, which is lower than the Sanford average of 77.
Has Willow Tree Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Willow Tree Cafe have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Willow Tree Cafe 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 Willow Tree Cafe inspected?
Based on the inspection history on file, Willow Tree Cafe is inspected around three times per year on average.
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