MY FRENCH CAFE / CROISSANT GOURMET
7782 WINTER GARDEN/VINELAND RD #100
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
3
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-13: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing./missing two pieces, back kitchen. - From follow-up inspection 2025-02-13: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above back kitchen bakery prep area. - From follow-up inspection 2025-02-13: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket and purse hanging on rack with cleaned utensils, back kitchen. Employee's phone on front counter food working table/ Corrected On-Site - From follow-up inspection 2025-02-13: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line. Under 3 compartment sink. - From follow-up inspection 2025-02-13: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning./one light bulb out, cook line. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan dusty. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors./back door. - From follow-up inspection 2025-02-13: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair./cook line hot water faucet shut off due to leaking. - From follow-up inspection 2025-02-13: **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/4 employees working with no manager on site. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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./employee Cathy. - From follow-up inspection 2025-02-13: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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./missing one female certificate, Cathy. Repeat Violation - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 2/12/2025
High Priority
3
Intermediate
5
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-36-4:Basic - Ceiling tile missing./missing two pieces, back kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above back kitchen bakery prep area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./storage shelf with food/ Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket and purse hanging on rack with cleaned utensils, back kitchen. Employee's phone on front counter food working table/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employees wearing a watch while preparing food.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line. Under 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor./several buckets of pastry cream.
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 36-62-4:Basic - Light not functioning./one light bulb out, cook line. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan dusty. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors./back door.
- 29-08-4:Basic - Plumbing system in disrepair./cook line hot water faucet shut off due to leaking.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt containers not labeled/bakery station.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 54F, cut leafy greens 52F, home made cream sauce 75F, cooked spinach 52F, cheese 60F, cut tomatoes 58F, ham 52F, turkey 52F, cooked chicken 50F/cook line prep cooler for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 54F, cut leafy greens 52F, home made cream sauce 75F, cooked spinach 52F, cheese 60F, cut tomatoes 58F, sliced ham 52F, sliced turkey 52F, cooked chicken 50F, all cold holding for more than 4 hours. 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./cooked potatoes 66F, holding in room temperature for less than 4 hours/moved to walk in cooler/ **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washed fruit in cook line hand sink. Observed employee obtain water for cooking at cook line hand sink. Repeat Violation
- 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/4 employees working with no manager on site. Repeat Violation
- 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./employee Cathy.
- 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./missing one female certificate, Cathy. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./blue liquid bottle not labeled, front counter/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/12/2025 revealed 23 total violations (3 high priority, 5 intermediate, 15 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
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./forks and knives, front counter.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on food storage rack/ Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./two purses stored with canned goods/back kitchen table/ Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 36-62-4:Basic - Light not functioning./one light bulb out, cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan soiled with dust.
- 29-08-4:Basic - Plumbing system in disrepair./hot water valve leaking, kitchen and back kitchen hand sinks.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, rechecked 200ppm. Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap./front counter employee.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./two flying insects present/one around the oranges at front counter and one by the garbage can next to 3 compartment sink.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottle hanging on food storage rack/ 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./milk not labeled/front counter reach in cooler and walk in cooler. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed employee used kitchen hand sink to wash blender.
- 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/two current food manager certificates available but not on duty.
- 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./missing two employee's training certificates.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle.
Food safety inspection conducted on 10/28/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. - black substance interior of door.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle of water stored on front counter Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under pastry equipment Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - 78° spoons stored in coffee cup on front counter. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in baking area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine.
- 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.
- 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. - gallon milk in walk-in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head in baking area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no chlorine test strips Repeat Violation
Food safety inspection conducted on 4/24/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 1/19/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. Under Dough machine in kitchen. Repeat Violation - From follow-up inspection 2024-01-19: **Time Extended**
- 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./chlorine strips not available. - From follow-up inspection 2024-01-19: **Time Extended**
Food safety inspection conducted on 1/19/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./green cutting board by 3 compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's purse stored with food on storage rack/ Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./pastry chef.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. Under Dough machine in kitchen. Repeat Violation
- 14-17-4:Basic - Food storage shelves with rust that has pitted the surface./across from walk in cooler.
- 08B-38-4:Basic - Food stored on walk in freezer floor./case of butter.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice build up/ Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./back kitchen two door reach in cooler handle soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, front coffee station/ Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./Quat 0ppm, front counter/rechecked 200ppm/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw egg wash stored over pastry cream, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked potatoes on kitchen prep table at 56F, less than 4 hours/moved back to cook line cooler/ **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./cooked potatoes on top of the oven at 117F, less than 4 hours/reheated to 165F before serving. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./grease and grill degreaser hanging on storage rack/across from walk in cooler/ Corrected On-Site Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Manager Jerrod manager certificate expired 8/21/23 by Servsafe. No other manager certificate available. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
Food safety inspection conducted on 11/15/2023 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).
Inspection on 8/2/2023
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 8/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).