ANDY'S FLOUR POWER CAFÉ AND BAKERY
2629 Thomas Drive
Florida, 32408
Bay County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vents over make table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and cell phone on cutting board in prep area. Observed employee speakers, cell phone and thermos on shelf above make table. Operator moved items . Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed milk stored in crate on floor in walk in cooler. Observed cooking oil and salad dressing stored on floor in storage room. Operator moved items to shelf. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Handwashing sink near dish washing station soiled with dirt and mold like substance.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM with 0 ppm chlorine, and that bottle was emptied. Operator replaced chlorine bottle and primed DM, chlorine tested at 100 ppm. 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 5/13/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-27-5:Basic - Mold like substance on wall and ceiling in dry storage. Walk-in cooler floor soiled.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured tanks with chain at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Dust build up on fan guards. Exterior of trash can in prep area heavy soiled. Interior of biscuit storage speed rack soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale, tomatoes less than 2 hours, placed in walk-in to cook down. Manager at time of inspection unable to locate written plan for time as a public health control. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoop in server station. Manager had item washed at time of inspection. Corrected On-Site
- 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher obstructed by make table lids by mixers. Manager moved items at time of inspection. Corrected On-Site
Food safety inspection conducted on 9/25/2024 revealed 8 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 3/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In left window station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station reach in shelves, walk-in cooler shelves, table under panini press.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46F, in egg station. Operator chose to hold items on time. Items marked during inspection. **Corrective Action Taken** Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In dish pit.
Food safety inspection conducted on 3/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/24/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/24/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/17/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in bar ice well. Manager replaced cup with scoop. Corrected On-Site
- 36-10-4:Basic - Grease build up on floors in walk-in cooler and freezer. Mold like substance on wall in dish pit. Repeat Violation
- 10-07-4:Basic - In-use utensil in egg station stored in standing water less than 135 degrees Fahrenheit, temped at 71F. Utensils stored on egg cartons. Server station ice scoop stored in pan with dust/debris inside. All utensils cleaned and relocated to clean surfaces. Corrected On-Site
- 22-57-6:High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp sanitizing dish machine tested at 135F at dish surface. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door expo cooler: cut tomatoes 46F, Omelette station: cooked onions 54F, diced tomatoes 50F, per manager all items approximately 2 hours. Placed in walk-in cooler during inspection. New temps: cut tomatoes 43F, cooked onions 42F, diced tomatoes 43F, 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. Kitchen hot holding: sausage gravy 126F, per operator approximately 2 hours. Heat turned up at time of inspection. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Jacket and other personal items stored on top of bar handwash sink. Items moved at time of inspection. Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).