DirtyFLRestaurant Inspection Data

TREE OF LIFE CUBAN BAKERY

1200 MALABAR RD SE STE 2

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10707020

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt 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. Phone on sugar container Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Frying oil. Dry storage Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small black refrigerator
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom by walk in freezer Sent operator copy of sign to print and post **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Milk jug in sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10709019

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2024

Inspection #: Visit ID: 10706607

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom - From follow-up inspection 2024-10-31: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation - From follow-up inspection 2024-10-31: **Time Extended**
  • 31A-06-4:Intermediate - - From initial inspection : Intermediate - No handwash sink located in or immediately adjacent to bathroom. Warning - From follow-up inspection 2024-10-31: **Time Extended**

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8734433

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Powdered sugar
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar
  • 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 meat over dough reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich make table- cut tomatoes 48 F - cold holding; cut lettuce 56 F - cold holding; ham 54 F - cold holding; sliced cheese 54 F - cold holding; shredded pork 54 F - cold holding; items placed in cooler 7:30 sound at 9:30. Recommend items be rapidly chilled in another cooler. 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. meat empanada 85 F - hot holding; recommend rapid reheating of items
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to make table
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink next to coffee machine and sink next to 3 compartment sink evidence of use as a dump sink
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation
  • 31A-06-4:Intermediate - No handwash sink located in or immediately adjacent to bathroom. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to espresso machine
  • 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.

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8553419

  • 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. Bleach in house only for clean not for sanitizing dishes. Operator had someone go to store. Corrected On-Site
  • 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. Flan made Wednesday Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 jugs of milk opened Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager operator showed up during inspection Corrected On-Site Repeat Violation
  • 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.

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8552868

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine - From follow-up inspection 2023-11-17: Operator ordered test strips and they have yet to arrive **Time Extended**

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8356125

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sandwich cooler and 2 door reach in cooler not maintaining 41F or below. Only has a walk in freezer to maintain temperature.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing out at room temperature. Manager placed in pressure cooker to start cooking.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on the front line pulled pork (48F - cooling since yesterday) Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handing cash while wearing gloves, cracking eggs remove gloves and no hand wash at all during inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 75
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 75 out since Monday. French fries in cooler since 6am found at 9 recommend to rapid chill. Front line sandwich cooler Reach in cooler ; raw fish (46F - Cold Holding); sliced Turkey (48F - Cold Holding); sliced ham (49F - Cold Holding); Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Leaving milk out to make a dessert informed operator she will have to do Haccp a special process
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front line hand sink by prep table blocked by table. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 employees present. Manager showed up during inspection Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Repeat Violation