UPPER CRUST CAFE AND BAKERY
213 West Venice Avenue
Venice, Florida, 34285
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed frozen cook and chill soups in reach-in-freezer in upstairs store room not marked with high contrast labels. Information is written in marker on packages.
- 36-02-5:Basic - Unsealed concrete floor in food preparation and warewashing area.
- 03G-24-5:High Priority - Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed tub of butte next to toaster in kitchen not time marked. Employee stated butter had been taken out of reach-in-cooler and placed on counter 1.5 hours prior. Employee then marked time correctly on butter. Corrected On-Site
- 03G-29-5:Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
Food safety inspection conducted on 2/12/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 9/16/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed operator correct issue to meet standards for inspection. Corrected On-Site
- 24-18-4:Basic - Observed utensils stored upright with the food-contact surface up in bus tubs und ovens.
- 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 9/16/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/14/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen. Repeat 9-12-23
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter at cooks line.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 9-12-23 Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working containers of flour and sugar not labeled. Observed operator label containers. Corrected On-Site
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed soups in upstairs reach-in-freezer in reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Repeat 9-12-32 Repeat Violation
Food safety inspection conducted on 12/14/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03G-54-1:Basic - - From initial inspection : Basic - Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 3-9-23 Repeat Violation Warning - From follow-up inspection 2023-09-13: The operator was emailed the HACCP plan form. **Time Extended** **Corrective Action Taken**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed cases of single service paper products stored on floor and cardboard cake boxes on shelves not 6" off floor in the upstairs dry storage areas. Warning - From follow-up inspection 2023-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/11/2023
High Priority
7
Intermediate
9
Basic
11
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide not adequately secured upstairs storage. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat 3-9-23 Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employees drinking at food prep areas. Warning
- 08B-38-4:Basic - Food stored on floor. Observed cases of potatoes and onions stored on floor next to dishwasher. Observed bags of flour stored on floor in stair well. Repeat 3-9-23 Repeat Violation Warning
- 38-01-4:Basic - Light shield damaged/in disrepair over dishwasher area. Warning
- 03G-54-1:Basic - Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 3-9-23 Repeat Violation Warning
- 14-33-4:Basic - Reach-in cooler next to dishwasher area has shelves with rust that has pitted the surface. Warning
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of single service paper products stored on floor and cardboard cake boxes on shelves not 6" off floor in the upstairs dry storage areas. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at cooks line. Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean plates without washing hands in between. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw shell eggs and changed gloves but did not wash hands. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed zip lock bags of shrimp in reach-in-freezer over croissants and bags of cooked potatoes and vegetables. Warning
- 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. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed tub of butter on counter next to toast at cooks line with time marked. Employee stated butter had out for 2.5 hour and marked time correctly on butter. Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter at cooks line next to grill. Observed bottle of hand sanitizer on clean dish rack over clean equipment. Repeat 3-9-23 Repeat Violation Warning
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
- 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 3-9-23 **Corrective Action Taken** Repeat Violation Warning
- 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/ Warning
- 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. Email operater Employee Health Agreement. Repeat 3-9-23 **Corrective Action Taken** Repeat Violation 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 person in ch could not produce copy of Time as a Control sheet. Warning
- 03G-06-5:Intermediate - Observed soups in upstairs reach-in-freezer in reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Warning
- 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. Observed quiche and bags of cooked potatoes, in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter. Warning
Food safety inspection conducted on 9/11/2023 revealed 27 total violations (7 high priority, 9 intermediate, 11 basic).