THE BAKERY COLOMBIAN CAFE
13001 FOUNDERS SQUARE DR #100, ORLANDO 32828
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/13/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored back area on top of clean dishes . Repeat Violation
- 08B-12-5:Basic - Stored food not covered. At the reach-in freezer (empanadas-Arapas). Operator covered all . Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan 50f from overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 50f from overnight.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 3 compartment sink using Quat sanitizer no rest strips available. Repeat Violation
Food safety inspection conducted on 12/13/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of coffee stored at the grill . Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the walk-in cooler ,reach-in cooler and reach in freezer. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at dry storage area with dry food . Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the stove handle . Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. At the reach-in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored on top of cooked pork belly at the walk-in cooler . Corrected On-Site Repeat Violation
- 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. Parmigiana cheese dated 7-7-24 Precooked bacon dated 7-8-24 Mozzarella cheese sliced dated 6-1-24
- 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. Parmigiana cheese dated 7-7-24 Precooked bacon dated 7-8-24 Mozzarella cheese sliced dated 6-1-24
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food only have used first label no date mark (rice-cod pork )at the reach-in cooler at the kitchen.
Food safety inspection conducted on 7/18/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 3/4/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoon and spatula not vertical. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the front counter by make table . Corrected On-Site
- 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. Handel touched flour. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour no label . Corrected On-Site
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed operator using hydrogen peroxide based sanitizer which is not intended to be used in food contact surfaces upon discussing with operator she is choosing to use chlorine based sanitizer from now on-operator obtained proper sanitizer and sit up the 3 compartment sink properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of green vegetables at the reach-in cooler next to the stove . Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese pastry (79F - Cold Holding); pastel queso (79F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter left out for 3 hours (68F - Cold Holding) we advised the operator to put it back to cool down and .second temperature 39. cheese pastry (79F - Cold Holding); pastel gueso (79F - Cold Holding operator add it to time control form .
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork belly (110F - Hot Holding); empanadas (110F - Hot Holding-operator decided to do a hot hold unit as time control we provided the form and we did explain the difference. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The one by the kitchen area blocked with fryer oil in the front . Corrected On-Site
- 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.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Black beans found at the walk-in cooler was marked date 2-21-24 when we asked the operator she stated That was at the freezer and she just pull it out to thaw in the morning without creating a thawed label . Corrected On-Site
Food safety inspection conducted on 3/4/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 9/1/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Bottle water on front line stored by food prep area. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk n freezer by the door.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Prepped onions under unwashed produce in walk in cooler. Corrected On-Site
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook was wearing gloves and touched his head and did not discard gloves and wash hands. **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. Sausage empenados temperature range 119-122. Per operator in there one hour. Provided operator Tim plan. **Corrective Action Taken**
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Raid spray and wd-40 by gloves on top of hand washing sink by back door. Corrected On-Site
Food safety inspection conducted on 9/1/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).