WHITE RABBIT DESSERT EXPERIENCE
153 SUGAR BELLE DR STE D
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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Nearby Locations
13279 FLAMINGO CROSSINGS BLVD
Bay Lake, FL
All Inspection Reports
Inspection on 3/27/2025
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Crepe stick.Operator placed in dipper well. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up outside crepe maker. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cookies in upright cooler. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Delimer,bleach stored over the sanitizer in the three comp sink Repeat Violation
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Employee is using one glove. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on coffee nozzle.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Employee dumped water in handwashing sink. 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.Kelly.
- 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar and flour under prep table. Repeat Violation
Food safety inspection conducted on 3/27/2025 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).
Inspection on 10/17/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of residue on the inside of the dishmachine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Front line area. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build around crepe maker.
- 21-44-1:Basic - Sanitizer bucket stored on top of prep table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to toffee in reach in cooler. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Butter,72 f held at room temperature for more than four hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Clarified butter,72 f,held at room temperature for more than four hours.Stop Sale. Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.Cal blue stored next to sugar. Toilet cleaner stored above three comp sink. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine,over 200 ppm.Afterwards,100 ppm 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 in reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Coffee containers are stained.
- 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar under prep table.
Food safety inspection conducted on 10/17/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Front line area. - From follow-up inspection 2024-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Front line area.
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Spoons at front line area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cheese cake reach in cooler.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to whipping cream in upright cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese cake,46 f,red velvet cake,47 f held less than four hours transferred to walk in freezer for a quick chill.Afterwards,red velvet cake,40 f,cheesecake,37 f. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.Soap stored over sanitizing solution at three comp sink area. Cafiza stored on top of prep table at coffee station area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).