ORI'S BAKERY AND CAFE
945 N COLLIER BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine outside the back door.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a grease buildup on the hood filters.
- 08B-61-5:Basic - Outdoor ice machine with no overhead protection. The awning over the ice machine outside the back door is damaged and no longer protects the ice machine.
Food safety inspection conducted on 1/16/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the reach in cooler at the bar.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. In the service area there is silverware with the food contact surface up.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front line make table cooler, smoked salmon (45F - Cold Holding). The out of temperature salmon is above the fill line. Operator removed the out of temperature salmon to the bottom of the make table. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager certification for Oriana Reed is expired.
Food safety inspection conducted on 8/16/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass three door cooler in the service area raw shell eggs are stored over prepared salad dressings. Operator moved the eggs to propane storage. Corrected On-Site
- 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.
Food safety inspection conducted on 1/23/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is a employee wearing a bracelet preparing food. Employee removed the bracelet. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. There are employees with no hair restraint preparing food. Employees put on hats. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the double door reach in cooler raw chicken is stored in the same pan as raw hamburger, on top of a pan of hamburger, over smoked salmon. Operator moved items to proper storage order. ***Corrected on site*** In the walk-in cooler raw chicken and raw hamburger are stored over ready to bake turnover shells. Corrected On-Site
Food safety inspection conducted on 8/3/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).