CAKE BAKE SHOP
2100 EPCOT RESORTS BLVD UNIT A, Bay Lake FL 32830 · 317-257-2253
Last inspected May 4, 2026 · 7 visits since October 2024
OCT 24
MAR 25
DEC 25
MAY 26
≈ ERRATIC
4 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. sliced watermelon (48F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spinach 46°f stored inside reach in cooler less than 4 hours recommend to quick chill product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has green discoloration on the surface, stored on the counter expo line. Chef replace cutting board at time of inspection.
Floor soiled/has accumulation of debris. Observed food debris spilled on the walk in freezer floor.
No copy of latest inspection report available. Observed no copy of last inspection on premises, spoke to General Manager received copy on phone at time of inspection.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose with gloved hand and touched clean utensil. Manager coached
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. Glassware in main dish area
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade Cinnamon Butter 11/2 House garlic aioli 11/3 Housemade Green Goddess 12/5
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced watermelon (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from last night sliced watermelon (48F - Cold Holding) French onion soup (46F - Cold Holding) Per operator from 6:30am moved to walk in to quick chill cooked potatoes (48F - Cold Holding) shaved ham (45-47F - Cold Holding)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple TCS products with generic TPHC time mark not listed on time plan provided by operator in kitchen and bakery service area
Nonfood-grade basting brush used in food in the bar
Bathroom facility in disrepair. 1 Ladies room stall out of service per operator water not running
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching lettuce at expo line
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen Utensils in use stored in 68°f water across from oven
No waste receptacle installed at handwash sink provided with disposable towels in kitchen
Old labels stuck to food containers after cleaning melon pan
Stored food not covered. Multiple garnishes on the bar not protected from guest Cranberries, rosemary, citrus skin mint
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Spoke with Chef no employee food handling training provided for any employees at time of inspection.
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Checked the dishmachine four times not properly sanitizing final rinse gauge reads 180°f wash gauge 150°f the heat strip failed to turn black. Recommend Chef to use 3 compartment sink wash,rinse and sanitize until dish machine is repaired, also notify current dish machine company to check the dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature 53°f cinnamon toast butter labeled 3/12 per Chef store product at room temperature then cool placed in reach in cooler. Product stored inside cooler less than 4 hours recommend to quick chill product. Key lime pie 55°f Chocolate peanut butter mousse 59°f stored in the reach inside cooler (bakery) Key lime 52°f stored inside the reach inside cooler. Per Chef received from Commissary kitchen recommend to take temperature daily.
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.. Observed individual whip butter placed out at room temperature no time marked used for bakery area. Manager determined time 10:30am recommend to time mark on the labeled to 2:30pm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has black discoloration on the surface located on cook line.
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. Spoke with Chef no employee food handling training provided for any employees at time of inspection.
Cloth used as a food-contact surface. Observed green cloth stored on the salmon inside walk in cooler name on the box (Chix wet wipe).
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizer
Oct 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter has threads without vacuum breaker attached to the mop sink.
Hole in or other damage to wall. Observed two access panel missing in the patio dining room.
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.