FL BAKERY
1654 N SEMORAN BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines enter ceiling
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich make cut board grooved Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted Operator inverted pan Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta front reach in Operator moved chicken Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs in hot box 128° hot holding Per operator less than 1 hour. Operator placed in oven for immediate temperature recovery **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 4/23/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 11/25/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut board on front make table grooved
- 08B-38-4:Basic - Food stored on floor. Cases of oranges stored on floor front counter Operator removed from floor Case of Bavarian cream on floor walk in cooler Operator moved off floor Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat sliced ham 1 door cooler on cook line Operator moved bacon to bottom shelf 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. Raw chicken over empanadas to be cooked in front cold holding unit Operator moved chicken Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up bottle off floor. Did not change gloves and wash hands before returning to task. Advised to change remove gloves and wash hands and put on new gloves **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs per operator hot held less than 1 hour operator put in oven to reheat to 165(109F - Hot Holding); chicken per operator hot held less than 1 hour. Operator put in oven to reheat to 165 (110F - Hot Holding) **Corrective Action Taken**
Food safety inspection conducted on 11/25/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cut boards at front prep and sandwich station cut board grooved
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelving wet nested. Operator turn pans on side to dry Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cooler including walk-in-cooler missing ambient air thermometer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves under flat tops soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 2 door empanadas cooler bowl of raw chicken over ready to eat chicken and cooked pasta. Operator moved to bottom shelf
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 52° and Potato salad 50° front line. Per operator salads recently made. Had operator move items to cooler for temperature recovery **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 128°. Hot box. Operator placed chicken in oven for immediate temperature recovery
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich station blocked by trash can. Operator moved trash can Corrected On-Site
Food safety inspection conducted on 2/15/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/25/2023
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single service bowl with no handle in sugar. Located on cook line. Operator removed bowl. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator had wrong license for other location displayed. Operator printed correct license Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards and cutting board at sandwich prep table grooved.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack not inverted and wet nested. Operator flipped pans to dry correctly. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed and had scoop washed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small stove top on cook line soiled. Shelving under prep table on cook line rusted Hood filters soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in by entrance to kitchen. Operator removed drinks Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on hot box not inverted. Operator inverted pans Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor behind small stove soiled on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line not labeled. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to case of avocados. Operator moved bleach. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker connected to faucet not splitter where hose connects.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich make station blocked by cart. Operator moved cart. Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).