J GOODY CAFE BAKERY
3705 TAMPA RD UNIT 5
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Chocolate, bags of flour
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and spice shaker containing food removed from its original container not labeled with common name.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatball 114F hot holding. Chef placed in oven for reheat to 165F Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink.
Food safety inspection conducted on 2/20/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/15/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in kitchen. Operator discarded and sanitizer area Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chefs put on hair nets Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Boiled potatoes stored on floor. Operator relocated. Corrected On-Site Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster. Shared dumpster with plaza. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in bakery unit or refrigerator at front counter. Operator placed thermometers in both units. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Shared dumpster with plaza
- 08B-12-5:Basic - Stored food not covered. Cooked potatoes and pasta salad prepared yesterday not covered in reach in cooler. Desserts in reach in freezer not covered
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pastry cream prepared on 8/8/24. See stop sale. Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pastry cream prepared on 8/8/24 Repeat Violation
- 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. See stop sale. Eggs on cookline. Operator was able to determine when eggs were brought out of temperature and wrote the time on a dry erase board Corrected On-Site Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwash sink near ovens turned off. Operator turned on hot water at handwash sink. Corrected On-Site
Food safety inspection conducted on 8/15/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 2/22/2024
High Priority
7
Intermediate
3
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, flowers, calculator on prep table. Employee moved items. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Pastries in freezer not stored 6 inches above floor. Operator moved pastries. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at shared dumpster.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons and mushrooms stored over cooked lasagna. Discussed with operator.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of butter and water not labeled.
- 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. Employee cracked eggs and touched utensils. Discussed with employee, then employee washed hands. **Corrective Action Taken**
- 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. Cook touched sausage after removing from grill with bare hands. Reviewed with cook and manager no bare hand contact with ready to eat food.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake baked on 2/10/24. Operator discarded. See stop sale. **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake baked on 2/10/24. Operator discarded. See stop sale **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food (shell eggs) 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. Operator was able to determine when eggs were taken out of refrigerator and wrote time on board. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 47F. Employee states it may have been left on counter. Employee moved milk to freezer. Second temp 43F. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy sauce (102F - Hot Holding) reheat 165F; gravy sauce (96F - Hot Holding) reheat 165F; hollandaise sauce (122F - Hot Holding) reheat 176F; meatballs (124F - Hot Holding) reheat temp 180F Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods (poached eggs) covered by the consumer advisory. Employee marked items on menu. 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. Employee, Isaias, did not have proof of training.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Shrimp sauce in reach in cooler. Cook was able to determine when sauce was removed from freezer and placed in cooler and added proper date marking. Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 15 total violations (7 high priority, 3 intermediate, 5 basic).
Inspection on 10/31/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables ( apples ) not washed prior to preparation at food prep area - reviewed with manager - manager then washed apples prior to cutting **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pasta in reach in cooler at cook line - employee rearranged food Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - potatoes on grill hot holding at 125 F - employee voluntarily discarded potatoes - beans 115 F at steam table - employee reheated to 169:F Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter area - manager labeled spray bottle Corrected On-Site
Food safety inspection conducted on 10/31/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).