FL BAKERY
1654 N SEMORAN BLVD, Orlando FL 32807 · 407-674-8500
Last inspected Apr 7, 2026 · 6 visits since September 2023
FEB 24
NOV 24
APR 25
NOV 25
APR 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017009351 | Jan 6, 2017 | Mar 21, 2017 | $160 |
Inspection history
6 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole milk 45F kept in front counter for coffee.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca kept in hot box for with temperature of 125F ask manager to reheat up to 165F m Corrective Action TakenCorrective Action TakenRepeat Violation**
Records/documents for required employee training do not contain all of the required information. Expiration date only of two years.
Bowl or other container with no handle used to dispense food. Bowl use to scoop salt
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on make table across from toasters.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles in water 88F. Ask to reheat water up to 135 Corrective Action TakenCorrective Action TakenRepeat Violation**
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
Single-service articles improperly stored. Boxes of cups and black case containers with lid stored on storage container outside, properly storedCorrected On-SiteCorrected On-Site**
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets kept in cook line with 0 ppm. Rechecked after adding new water 400 ppm.
Working containers of food removed from original container not identified by common name. Labeled Bulk salt no label
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -malinga at front counter. Operator118F-124F hot holding less than 4hrs. Advised to reheat to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Hose end hanging in hand sink on line. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Floor soiled/has accumulation of debris. Behind cooking equipment
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 124F. Operator reheated to 165F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in sandwich prep cooler -top of ice machine. Operator cleaned ( corrected onsite)
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pasta front reach in Operator moved chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs in hot box 128° hot holding Per operator less than 1 hour. Operator placed in oven for immediate temperature recovery
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines enter ceiling
Cutting board has cut marks and is no longer cleanable. Sandwich make cut board grooved
Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted Operator inverted pan
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat sliced ham 1 door cooler on cook line Operator moved bacon to bottom shelf
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over empanadas to be cooked in front cold holding unit Operator moved chicken
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up bottle off floor. Did not change gloves and wash hands before returning to task. Advised to change remove gloves and wash hands and put on new gloves
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs per operator hot held less than 1 hour operator put in oven to reheat to 165(109F - Hot Holding); chicken per operator hot held less than 1 hour. Operator put in oven to reheat to 165 (110F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Cut board on front make table grooved
Food stored on floor. Cases of oranges stored on floor front counter Operator removed from floor Case of Bavarian cream on floor walk in cooler Operator moved off floor
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 2 door empanadas cooler bowl of raw chicken over ready to eat chicken and cooked pasta. Operator moved to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Macaroni salad 52° and Potato salad 50° front line. Per operator salads recently made. Had operator move items to cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 128°. Hot box. Operator placed chicken in oven for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich station blocked by trash can. Operator moved trash can
Cutting board has cut marks and is no longer cleanable. Cut boards at front prep and sandwich station cut board grooved
Equipment and utensils not properly air-dried - wet nesting. Pans on shelving wet nested. Operator turn pans on side to dry
No conspicuously located ambient air temperature thermometer in holding unit. Multiple cooler including walk-in-cooler missing ambient air thermometer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves under flat tops soiled
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. Bottle of bleach stored next to case of avocados. Operator moved bleach.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker connected to faucet not splitter where hose connects.
Handwash sink not accessible for employee use at all times. Hand wash sink by sandwich make station blocked by cart. Operator moved cart.
Bowl or other container with no handle used to dispense food. Single service bowl with no handle in sugar. Located on cook line. Operator removed bowl.
Current Hotel and Restaurant license not displayed. Operator had wrong license for other location displayed. Operator printed correct license
Cutting board has cut marks and is no longer cleanable. White cutting boards and cutting board at sandwich prep table grooved.
Equipment and utensils not properly air-dried - wet nesting. Pans on rack not inverted and wet nested. Operator flipped pans to dry correctly.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed and had scoop washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small stove top on cook line soiled. Shelving under prep table on cook line rusted Hood filters soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in by entrance to kitchen. Operator removed drinks
Single-service articles not stored inverted or protected from contamination. Aluminum pans on hot box not inverted. Operator inverted pans
Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor behind small stove soiled on cook line.
Working containers of food removed from original container not identified by common name. Container of sugar on cook line not labeled.
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.