1890 TEA HOUSE
7993 NE 7TH DR, Wildwood FL 34785 · 352-244-8368
Last inspected Mar 25, 2026 · 4 visits since July 2025
JUL 25
JAN 26
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line working with bread crumbs, no gloves, employee voluntarily discarded.
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Inspection history
4 visits, newest first
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed cooked chicken in a vacuum sealed bag
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. Operator vacuum sealing hard, semi soft and soft cheeses (Blue cheese, Gouda, Gruyére and manchego), cured meats (soppressata, capicola and brescaola) and cooked Cold chicken.
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line working with bread crumbs, no gloves, employee voluntarily discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the kitchen area, butter at room temperature since 1/12/26 (73F).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the kitchen area, butter at room temperature since 1/12/26 (73F). Reach-in cooler at the cook line, ham 48F, mozzarella cheese 47F, Gouda cheese 46F butter 45F, raw salmon 47F, employee closed the lid and added ice, temperatures started dropping 2-3 degrees.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed cooked chicken in a vacuum sealed bag
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can, manager moved.
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. Operator vacuum sealing hard, semi soft and soft cheeses (Blue cheese, Gouda, Gruyére and manchego), cured meats (soppressata, capicola and brescaola) and cooked Cold chicken.
Food stored on floor. At the dry storage area, bottle of water on floor, manager moved off the floor.
Jul 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.