DirtyFLRestaurant Inspection Data

JELLYBIRD CAFE AND BAKERY

Based on 6 health inspections, JELLYBIRD CAFE AND BAKERY in PUNTA GORDA has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 6 reports on file

1133 BAL HARBOR BLVD UNIT 1133

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13509997

Follow-up Inspection Required

2 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraints on multiple employees preparing food. All employees placed hair restraints over their hair/head. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet cups stacked next to coffee machine. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pepper jack cheese 49F on top of Make Table. Operator placed underneath make table to cool it to 41F or below. **Corrective Action Taken** Warning

11/5/2025· 4mo ago

Visit ID: 13509247

Met Inspection Standards

1 int

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shell eggs at room temperature underneath flat grill. Emailed the written procedure previously. Repeat Violation Warning - From follow-up inspection 2025-11-05: Operator has no written procedure for Time as a Public Health Control. Emailed the written procedure again. **Time Extended**

9/2/2025· 6mo ago

Visit ID: 10901673

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor next to grill. Operator replaced with a new container off the floor onto shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken at Make Table. Operator placed raw beef on the bottom shelf. Corrected On-Site Warning
  • 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. Observed raw shell eggs not time marked next to grill. Operator time marked the food item. Corrected On-Site Warning
  • 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. Observed ready to eat chicken not date marked at Make Table. Operator date marked the food item. Corrected On-Site Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shell eggs at room temperature underneath flat grill. Emailed the written procedure previously. Repeat Violation Warning

3/6/2025· 1y ago

Visit ID: 10708363

Follow-up Inspection Required

2 high, 4 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth bucket sanitizer over 200ppm on test strip at prep table shelf. Operator added water to correct to 100ppm. 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. Observed open gallon of milk not date marked at Display Cooler Unit on frontline. Operator date marked the food item. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee adding water in sanitizer wiping cloth bucket at kitchen handwash sink. Informed the employee that the handwash sink is strictly for handwashing.
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 81F at frontline handwash sink.

10/30/2024· 1y 4mo ago

Visit ID: 8743750

Met Inspection Standards

1 high, 2 int, 3 basic

  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at kitchen handwash sink.
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed utensils near front counter handwash sink. Operator removed the items away from the handwash sink. Corrected On-Site
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed food items near frontline and kitchen handwash sink exposed to splash. Educated the operator of either moving food away from handwash sink or placing a splash guard.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed cinnamon rolls and pies exposed to air contaminants. Educated the operator. Operator covered the food items. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bread tray on top of kitchen handwash sink. Operator removed the bread tray. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed shell eggs at room temperature. Emailed the written procedure to the operator.

5/23/2024· 1y 9mo ago

Visit ID: 8676207

Met Inspection Standards

2 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided the choking sign. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided the written procedure. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided the document which was completed during inspection. Corrected On-Site