JELLYBIRD CAFE AND BAKERY
1133 BAL HARBOR BLVD UNIT 1133, Punta Gorda FL 33950 · 941.626.8320
Last inspected Feb 11, 2026 · 6 visits since May 2024
MAY 24
OCT 24
MAR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pepper jack cheese 49F on top of Make Table. Operator placed underneath make table to cool it to 41F or below.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraints on multiple employees preparing food. All employees placed hair restraints over their hair/head.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet cups stacked next to coffee machine.
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shell eggs at room temperature underneath flat grill. Emailed the written procedure previously.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken at Make Table. Operator placed raw beef on the bottom shelf.
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. Observed raw shell eggs not time marked next to grill. Operator time marked the food item.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked. Observed ready to eat chicken not date marked at Make Table. Operator date marked the food item.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed raw shell eggs at room temperature underneath flat grill. Emailed the written procedure previously.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor next to grill. Operator replaced with a new container off the floor onto shelf.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth bucket sanitizer over 200ppm on test strip at prep table shelf. Operator added water to correct to 100ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk not date marked at Display Cooler Unit on frontline. Operator date marked the food item.
Handwash sink used for purposes other than handwashing. Observed employee adding water in sanitizer wiping cloth bucket at kitchen handwash sink. Informed the employee that the handwash sink is strictly for handwashing.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 81F at frontline handwash sink.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Observed cinnamon rolls and pies exposed to air contaminants. Educated the operator. Operator covered the food items.
Handwash sink not accessible for employee use at all times. Observed bread tray on top of kitchen handwash sink. Operator removed the bread tray.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed shell eggs at room temperature. Emailed the written procedure to the operator.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at kitchen handwash sink.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed utensils near front counter handwash sink. Operator removed the items away from the handwash sink.
Uncovered food stored near sink exposed to splash. Observed food items near frontline and kitchen handwash sink exposed to splash. Educated the operator of either moving food away from handwash sink or placing a splash guard.
May 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided the written procedure.
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. Provided the document which was completed during inspection.
No Heimlich maneuver/choking sign posted. Provided the choking sign.
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.