DirtyFLRestaurant Inspection Data

THE TOAST CAFE

With 9 inspections documented, THE TOAST CAFE maintains a 2.6/5 food safety rating in FRUITLAND PARK. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 9 reports on file

2468 HWY 441/27 STE 101

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13524326

Met Inspection Standards

7 high, 1 int, 6 basic

  • 36-36-4:Basic - Ceiling tile missing. -Over kitchen exit door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -In kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -Soda syrup boxes in rear storage. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under prep tables. -Under grill.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer. -Prep cooler on cook line.
  • 41-07-4:High Priority - Container of medicine improperly stored. -Advil over prep cooler. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • 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. -Grabbing fully cooked bacon with bare hands.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. -Fish breading container soiled from 04/04.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over heads of lettuce.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Liquid egg 50f. Less than 4 hours. Advised to rapid chill or place on time mark.
  • 53B-13-5: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. Repeat Violation

9/18/2025· 7mo ago

Visit ID: 10915591

Met Inspection Standards

4 high, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Plastic shield.
  • 36-36-4:Basic - Ceiling tile missing. -Over rear kitchen entrance.
  • 14-11-5:Basic - Equipment in poor repair. -Wait station glass cooler door cracked.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Throughout kitchen. -Rear dry storage.
  • 08B-38-4:Basic - Food stored on floor. -Soda syrup boxes in rear storage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of toasters. -Exterior of fryers. -Under flat grill. -Shelf under steam tables. -Shelf by reach in freezer on cook line. -Prep cooler gaskets.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler standing water. -Prep cooler on cook line. -Reach in cooler shelves on cook line.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork chop over vegetables.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked sausage links in prep cooler on cook line. -Raw sausage over lettuce in rear cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ham 52f. Less than 4 hours, advised to rapid chill.
  • 03F-02-5: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. -Butter packets. Operator determined correct time. Corrected On-Site

5/2/2025· 11mo ago

Visit ID: 8874686

Met Inspection Standards

3 high, 7 basic

  • 36-36-4:Basic - Ceiling tile missing. -Side entrance of kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Glass door on wait station cooler cracked.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under all equipment. -On cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of lowboy cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler.
  • 08B-12-5:Basic - Stored food not covered. -Coffee.
  • 22-41-4: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 ppm. Operator refilled and rechecked 100ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over liquid margarine in rear 4 door cooler. Corrected On-Site

11/22/2024· 1y 4mo ago

Visit ID: 10719904

Met Inspection Standards
  • N/A:No Violations Were Observed

11/14/2024· 1y 5mo ago

Visit ID: 10712710

Follow-up Inspection Required

3 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: Class is scheduled for tomorrow. **Time Extended** - From follow-up inspection 2024-11-14: **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 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**
  • 53B-01-5: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. Warning - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**

11/5/2024· 1y 5mo ago

Visit ID: 8877847

Follow-up Inspection Required

3 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: Class is scheduled for tomorrow. **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 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: **Time Extended**
  • 53B-01-5: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. Warning - From follow-up inspection 2024-09-03: **Time Extended** - From follow-up inspection 2024-11-05: **Time Extended**

9/3/2024· 1y 7mo ago

Visit ID: 8874110

Follow-up Inspection Required

4 int, 1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -Cooking oil in rear storage. Warning - From follow-up inspection 2024-09-03: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-09-03: **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 2024-09-03: **Time Extended**
  • 53B-01-5: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. Warning - From follow-up inspection 2024-09-03: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In kitchen. Plumber is scheduled for repair. Warning - From follow-up inspection 2024-09-03: **Time Extended**

8/28/2024· 1y 7mo ago

Visit ID: 8723928

Follow-up Inspection Required

4 high, 5 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. -In kitchen. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. -Cooking oil in rear storage. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over fries in rear white freezer. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked sausage. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 49f, Ham 52f, Sausage 52f. Less than 4 hours. -Beef patties 57f, Sausage 48f. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Hashbrowns 99f. Advised to reheat. Also sent TPHC form to operator. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by table at front area. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 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
  • 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
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In kitchen. Plumber is scheduled for repair. Warning

6/6/2024· 1y 10mo ago

Visit ID: 8673556

Met Inspection Standards

1 basic

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Handsink in kitchen.