DIXIE CREAM CAFE
434 MAIN ST, Windermere FL 34786 · 407-399-0978
Last inspected May 26, 2026 · 9 visits since October 2023
JUN 24
NOV 24
MAY 25
OCT 25
MAY 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F, less than 4 hours/wait station reach in cooler/removed lid/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. -Prep cooler across from flat top.
Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket to right of ice bin at front counter.
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shell eggs 77f ambient, advised to rapid chill or put on time plan. -Sausage 49f, Ham 47f, Cut tomato 47f, Chicken 54f, Blue cheese 55f Salmon 48f, Ham 48f, Cut tomato 50f Less than 4 hours.
Toxic substance/chemical improperly stored. -Burn gel over prep cooler.
Handwash sink not accessible for employee use at all times. -To left of three compartment sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. -Prep cooler across from flat top.
Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket to right of ice bin at front counter.
Food stored on floor. -Biscuits in freezer.
Ice scoop handle in contact with ice. -In ice bin at front counter.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of prep cooler to right of 4 burner.
Dec 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line.
Floor soiled/has accumulation of debris./grease build up under deep fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gasket soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line grill.
Oct 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./ran out of sanitizer, rechecked quat 200ppm.
Raw animal food stored over or with unwashed produce./raw shell eggs stored over unwashed lettuce, walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over ready to eat liquid eggs/reach in cooler next to cook line.
Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./homemade hollandaise sauce made with raw shell eggs/not identified on menu.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on small prep table top shelf/by bakery shop entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket and cell phone on bakery shop prep table/
Employee with no hair restraint while engaging in food preparation./new cook/
Floor soiled/has accumulation of debris./grease build up under deep fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gasket soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line grill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/ran out of sanitizer, rechecked 200ppm.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked raw shell eggs then pick up a knife and cut ham/advised/
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over tuna salad/cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cups at 55F on customer's table for less than 4 hours/moved back to walk in cooler/
Toxic substance/chemical improperly stored./burn gel stored on top of prep table/
Food-contact surface soiled with food debris, mold-like substance or slime./cook line prep table cutting board soiled.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food./used black soufflé cups to scoop multiple items/
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tuna in reach in cooler/cut packages immediately/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone, phone charger stored on top of the prep table next to cook line/removed immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one kitchen cook wearing a bracelet while preparing food.
Food stored on floor./a box of bread on walk in freezer floor.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust./cook line wall.
Wet wiping cloth not stored in sanitizing solution between uses./multiple locations in kitchen/
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/
Old labels stuck to food containers after cleaning.
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patties and raw steak stored over raw fish, cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sliced tomatoes 53F cold holding for less than 4 hours/moved to other cooler/rechecked 43F.
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi tuna burger, smoke salmon and poached eggs Benedict.
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./two new employees/
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food./small single service cup used to scoop fruits in wait station cooler.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/
Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/
In-use knife/knives stored in cracks between pieces of equipment./cook line/
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut tomatoes, in cooler across from fryers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 50f, Cream cheese 49f, Ham 49f. Less than 4 hours. Advised to rapid chill.Operator added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head in bakery.
Spray bottle containing toxic substance not labeled. -Blue spray bottle.
Bowl or other container with no handle used to dispense food. -Blue cheese scoop.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. -Brown cutting board.
Food stored on floor. -Cooking oil in kitchen.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored over tempura batter bags.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over tuna salad/cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F, less than 4 hours/wait station reach in cooler/removed lid/
Food-contact surface soiled with food debris, mold-like substance or slime./waffle makers interior soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna burger and cold smoked salmon not indicated is an undercooked fish/consumer advisory available/marked on the menu immediately/
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./form provided.
Spray bottle containing toxic substance not labeled./oven cleaner not labeled.
Bowl or other container with no handle used to dispense food./plate used to scoop all purpose flour/bakery shop.
Carbon dioxide/helium tanks not adequately secured./kitchen.
Cutting board has cut marks and is no longer cleanable./green cutting board u dear kitchen prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on storage rack/cook line/
Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./egg station/
Working containers of food removed from original container not identified by common name./brown sugar/bakery shop.
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.