CAFE PARADISO
337 WASHINGTON AVE, Titusville FL 32796 · 321-567-5917
Last inspected Aug 19, 2026 · 11 visits since October 2023
SEP 24
FEB 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats stored in front reach in cooler at 57F overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line at 200++ ppm. Operator added water, new reading 100 ppm.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. House made Aoili sauce and chicken gravy n reach in cooler on cook line. Cooked pork on bar area. Operator date marked all
Spray bottle containing toxic substance not labeled. Spray bottles unlabeled. Operator labeled sanitizer and bleach.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. On bar area. Per operator was changed 3 months prior. Operator put a date on water filter device.
Show the remaining 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. Bar area. Operator secured it during inspection.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
6 High priority8 Intermediate15 Basic
Show 29 findings ▾
Container of medicine improperly stored. Medicines bottles stored on shelf next to salt containers in front area. Operator removed
Displayed food not properly protected from contamination. Tea urn in front area by soda nozzles not protected. Operator covered it
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready to eat cooked wings in reach in freezer in kitchen by dishwasher. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter pats stored in front reach in cooler at 57F overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats stored in front reach in cooler at 57F overnight. Operator discarded
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On two way splitter on Hose bib outside back area
Handwash sink not accessible for employee use at all times. Hand sink on front counter area blocked with a chair, sweepers and trash bin. Operator removed items
Handwash sink used for purposes other than handwashing. Food debris and wiping clothes observed inside hand sink on bar area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available
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. Not signed by employees hired after 9/11/2025. Missing for Holly and Kristen. Employee Kristen signed during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, he has butter pats on front counter on time control for 4 hours. Butter pats were set in container 2 hours prior. Inspector provided the form for operator to fill. Form completed during inspection
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple items in establishment with date marking from before freezing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat cheese balls prepped 2/1 not date marked And Fish dip prepped on 2/2. COS Multiple items throughout establishment prepared on site more than 24 hours prior not date marked.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. on ice machine bar area
Bowl or other container with no handle used to dispense food. Bowl without handle used inside sugar and rice containers. Operator removed
Buildup of food debris/soil residue on equipment door handles. Across most kitchen equipment
Carbon dioxide/helium tanks not adequately secured. In bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and to go containers on shelf by front counter and on bar area not inverted. Operator flipped them over.
Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen and make table cutting board on bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, sunglasses and mobile phone stored on shelf by clean to go containers and plates. Operator removed.
Food stored on floor. Chocolate Bavarian pastry cream bucket and oil container stored on floor. Operator removed
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On bar area. Operator moved it to a sanitized container and flipped it
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven under microwaves
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above mop sink in kitchen
No handwashing sign provided at a hand sink used by food employees. In both public restrooms
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers in kitchen and bar area soiled
Water leaking from pipe and/or faucet/handle. Leaking faucet on hand sink by front counter area
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on bottom of reach in cooler in kitchen
Working containers of food removed from original container not identified by common name. Unlabeled sugar container on front area and Unlabeled water squeeze bottles on cook line. Operator labeled during inspection.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Make table front counter
Floor tiles missing and/or in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters and vent
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well
Reach-in cooler shelves with rust that has pitted the surface. Several coolers
Jul 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
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/
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.
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. Current employees for not filled out. Employees working filled out during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme br\00C3\00BBlée portions reach in cooler bar area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door reach in cooler
Cutting board has cut marks and is no longer cleanable. Make table front counter
Equipment in poor repair.
Floor tiles missing and/or in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Small freezer front counter area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters and vent
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well
Reach-in cooler shelves with rust that has pitted the surface. Several coolers
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw catfish over cooked items in glass door reach in cooler Operator switched
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili sauce 6-25-25 Waffle sauce 7-1-25 Spinach salad dressing 6-25-25 Wing sauce 3-29-25
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass door cooler; butter (50F - Cold Holding)ambient; fried chicken (50F - Cold Holding); buttermilk (50F - Cold Holding); steak sauce (51F - Cold Holding); shelled eggs ambient (55F - Cold Holding); Dino ribs (54F - Cold Holding); horseradish picante (52F - Cold Holding); cooked potatoes (53F - Cold Holding); lions mane mushrooms (51F - Cold Holding); catfish (50F - Cold Holding); goat cheese (55F - Cold Holding) Reach in cooler front counter areawhite milk (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler; butter (50F - Cold Holding)ambient; fried chicken (50F - Cold Holding); buttermilk (50F - Cold Holding); steak sauce (51F - Cold Holding); shelled eggs ambient (55F - Cold Holding); Dino ribs (54F - Cold Holding); horseradish picante (52F - Cold Holding); cooked potatoes (53F - Cold Holding); lions mane mushrooms (51F - Cold Holding); catfish (50F - Cold Holding); goat cheese (55F - Cold Holding) Reach in cooler front counter area, white milk (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Blocked by trash can and bin Operator removed
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/
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.
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. Current employees for not filled out. Employees working filled out during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brûlée portions reach in cooler bar area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door reach in cooler
Cutting board has cut marks and is no longer cleanable. Make table front counter
Equipment in poor repair.
Floor tiles missing and/or in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. Small freezer front counter area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in pan of water next to steamwell Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One by mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters and vent
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under steam well
Reach-in cooler shelves with rust that has pitted the surface. Several coolers
Working containers of food removed from original container not identified by common name. Container of flour under bar area Operator labeled
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Floor tiles in kitchen cracked.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer 0ppm.
Equipment and utensils not properly air-dried - wet nesting. Cups near drink station wet nesting.
Equipment in poor repair. Reach in cooler gasket in kitchen near dishwasher in disrepair.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers gaskets soiled.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front kitchen hand wash sink. Operator refilled.
Covered waste receptacle not provided in women's bathroom. Missing covered receptacle in one shared restroom.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair.
Food not stored at least 6 inches off of the floor. Container of fryer oil stored on floor in dining area. Operator removed.
Garbage can soiled. Garbage can bins in kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler below hot well unit shelving rusted.
Standing water in bottom of reach-in-cooler. Reach in cooler behind bar has standing water at bottom.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler unit trading 42-44 all items at 50-56 range.
Handwash sink used for purposes other than handwashing. Observed dish washer using hand wash sink near Dish Washing Machine to fill santi buckets, reeducted.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fully cooked cordon bleu balls not tracked when placed in reach in cooler from reach in freezer unit.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Does not self close
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at beverage station stacked while still wet
Equipment in poor repair. Broken door gasket on reach in cooler unit on kitchen.
Floor not cleaned when the least amount of food is exposed. Under and behind equipment floors soiled.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Running at 0 ppm chlorine, employ jug of solution, replaced retested 50 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dished, rubber floor mat and not remove gloves and hand wash before touching cleaned dishes, reeducted and washed hands after removing gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prepping raw chicken and then use hand wash sink to wash hands with gloves still on, reeducted but did not correct, only changed gloves without hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. under counter reach in cooler unit; cordon bleu soup, 1/2 quart (54F - Cold Holding); prepared on site breaded green tomatoes, 36 each (51F - Cold Holding); prepared on site cooked ground beef stuffed dough pockets, 28 each f, ?" (51F); pizza sauce, added items 4.5 qt (54F); fully cooked commerically prepared cordon bleu balls fully cooked 30 each (54F - Cold Holding); prepared on site Alfredo sauce, 2quarts (54F - Cold Holding); garlic aioli prepared on site with raw eggs, 1/2 quart (56F - Cold Holding); fully cooked black beans (56F - Cold Holding)
Toxic substance/chemical improperly stored. Bottle rubbing alcohol stored with food items in fron prep area. Removed. Fly trap in use above hand wash sink at Dish Washing Machine area, relocated
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler unit trading 42-44° all items at 50-56° range.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish Washing Machine at 0 ppm chlorine, test kit available but was not used to check chemical strength. Educated dish washer on proper chemical testing.
Handwash sink used for purposes other than handwashing. Observed dish washer using hand wash sink near Dish Washing Machine to fill santi buckets, reeducted.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's offered on breakfast menu and not identified as being served raw/undercooked.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels only on restrooms. Replaced
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fully cooked cordon bleu balls not tracked when placed in reach in cooler from reach in freezer unit.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu offering whole raw shell eggs cooked any style, no consumer advisory posted at location or on breakfast menu
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Does not self close
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of Dish Washing Machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored with and over food items.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at beverage station stacked while still wet
Equipment in poor repair. Broken door gasket on reach in cooler unit on kitchen.
Floor not cleaned when the least amount of food is exposed. Under and behind equipment floors soiled.
Hole in or other damage to wall. Back wall pulling away from frame.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind Dish Washing Machine soiled.
Working containers of food removed from original container not identified by common name. Red product not labeled for what item is on front line.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw pork chops stored in same pan with ready to eat food items, pan stored in reach in cooler above ready to eat food items as well. Cooks corrected storage of all food items in this unit
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream believed opened previous day, not date marked, corrected by cook.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Location currently cooks ground beef Pattie's to 130° and then freezes product, this is a non continues cooking process that requires additional paperwork that was email to client.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu item of poached eggs not identified on menu.menus being corrected while inspection was taking place.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Metal whisks not stored handles up, corrected
Clear tape used to repair nonfood-contact surface. Door to reach in cooler
Working containers of food removed from original container not identified by common name. White container of coconut oil not labeled, corrected
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.