SOUR AND DOUGH BAKERY
19810 VILLAGE CENTER DR STE 120
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Large whit sugar container by over in front with scoop handle touching sugar.
- 29-08-4:Basic - Plumbing system in disrepair. Pipe under triple sink leaking.
- 14-86-1:High Priority - Non-food grade towel used as liner for food container. Observed in far back silver proof box, dough in direct contact with gray non food grade towel. Also nonfood-grade containers used for food storage - direct contact with food - spray bottle for water at bread station, no proof of food grade plastic. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter display, ham and cheese sandwich (68F - Cold Holding); turkey and cheese sandwich (63F - Cold Holding) for less than 2 hours per operator. Operator states sandwiches are discarded after 4 hours. Provided operator time as a public health control form and discussed time marking potentially hazardous foods for discard. **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not attached to machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at entrance to back part of kitchen partially obstructed by trash can. Reinforced need for accessible handwash sinks. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 front counter workers and 3 cooks/bakers, no certified food managerA present. **Repeat Violation** **Admin Complaint**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Claudia, Lorena, Albert hired more than 60 days, handling food, no proof of training.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marks on pastries containing dairy at front counter, no written plan. Provided operator copy of written plan.
Food safety inspection conducted on 2/26/2025 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).
Inspection on 12/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended** - From follow-up inspection 2024-10-23: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
Food safety inspection conducted on 12/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended** - From follow-up inspection 2024-10-23: **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification **Time Extended** - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA\005C00A0present. **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification **Time Extended** - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 38-04-4:Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA certification **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA\00A0present. **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA certification **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - Partial 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0 **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 8/20/2024
High Priority
6
Intermediate
6
Basic
1
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning**
- 09-01-4: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. Observed baker cutting holes in ready to eat pastry to fill, no gloves. Discussed glove usage with employee and manager, operator donned gloves before continuing work. **Warning**
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed at triple sink no sanitizer step set up, observed operator rinse utensils with quaternary sanitizer approximately two second then rinse with water. Discussed proper ware washing and sanitation with operator, operator properly set up sanitation step, quaternary 200ppm and resanitized dish ware. **Warning**
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. On front counter display, cooked egg quiche (84F Hot Holding) for 1.5 hours per operator. Discussed using time as a public health control with operator and provided form. Operator labeled quiche with time stamp for discard. **Warning**
- 14-86-1:High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. **Warning**
- 11-27-4: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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink inside entrance to back kitchen blocked with bag of rags. **Warning**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA present. **Warning**
- 53B-01-5: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. **Warning**
- 11-26-1:Intermediate - Partial 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A **Warning**
Food safety inspection conducted on 8/20/2024 revealed 13 total violations (6 high priority, 6 intermediate, 1 basic).