SOUR AND DOUGH BAKERY
19810 VILLAGE CENTER DR STE 120, Fort Myers FL 33913 · 239-300-7103
Last inspected Apr 10, 2026 · 10 visits since May 2024
MAY 24
AUG 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071074 | Sep 10, 2025 | Oct 21, 2025 | $400 |
| 7--2025027311 | Feb 26, 2025 | Apr 23, 2025 | $360 |
Inspection history
10 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 49F cold hold less than 4 hours. Observed Butter 57F cold hold and eggs 57F cold hold less than 4 hours in walk in cooler. Operator states just received delivery. Educated operator on the importance of maintaining foods at 41F or below. Operator moved butter and eggs to working reach in cooler.
Toxic substance/chemical improperly stored clean equipment. Operator removed chemicals.
No probe thermometer provided to measure temperature of food products.
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. Operator found plan.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler. Operator placed onions off of floor.
Single-service articles not stored inverted or protected from contamination.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Rechecked concentration at 200 ppm.
Working containers of food removed from original container not identified by common name. Observed sugar/salt container not labeled. Educated operator on the importance of labeling.
Sep 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter black and silver reach-in cooler, cream (45F - Cold Holding); heat treated oat milk (48F - Cold Holding); banana cream pudding (49F - Cold Holding) for 2 hours 45 minutes per operator. Operator moved all foods into back reach-in cooler for quick cooling.
Hole in or other damage to wall. 2 hols in wall near plumbing, electrical near sinks in back half kitchen across from large dough reach-in cooler.
Working containers of food removed from original container not identified by common name. Oil and water bottles next to spiral mixer not labeled.
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter black and silver reach-in cooler, cream (45F - Cold Holding); heat treated oat milk (48F - Cold Holding); banana cream pudding (49F - Cold Holding) for 2 hours 45 minutes per operator. Operator moved all foods into back reach-in cooler for quick cooling.
No working chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit not accurately showing concentration tested during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed sign for operator, operator posted.
Hole in or other damage to wall. 2 hols in wall near plumbing, electrical near sinks in back half kitchen across from large dough reach-in cooler.
Working containers of food removed from original container not identified by common name. Oil and water bottles next to spiral mixer not labeled.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Non-food grade towel used as liner for food container. Observed in far back silver proof box, dough in direct contact with gray non food grade towel. Also nonfood-grade containers used for food storage - direct contact with food - spray bottle for water at bread station, no proof of food grade plastic.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter display, ham and cheese sandwich (68F - Cold Holding); turkey and cheese sandwich (63F - Cold Holding) for less than 2 hours per operator. Operator states sandwiches are discarded after 4 hours. Provided operator time as a public health control form and discussed time marking potentially hazardous foods for discard.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not attached to machine.
Handwash sink not accessible for employee use at all times. Handwash sink at entrance to back part of kitchen partially obstructed by trash can. Reinforced need for accessible handwash sinks.
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/ 2 front counter workers and 3 cooks/bakers, no certified food managerA present.
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. Employees Claudia, Lorena, Albert hired more than 60 days, handling food, no proof of training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marks on pastries containing dairy at front counter, no written plan. Provided operator copy of written plan.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Large whit sugar container by over in front with scoop handle touching sugar.
Plumbing system in disrepair. Pipe under triple sink leaking.
Dec 26, 2024□ 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 ▾
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler.
Oct 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No certified food manager for establishment. 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 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/ 2 bakers and two counter staff present, handling food, no current certified food managerA\005C00A0present.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler.
Aug 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen.
No certified food manager for establishment. 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 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/ 2 bakers and two counter staff present, handling food, no current certified food managerA\00A0present.
Partial 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority6 Intermediate1 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed baker cutting holes in ready to eat pastry to fill, no gloves. Discussed glove usage with employee and manager, operator donned gloves before continuing work.
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed at triple sink no sanitizer step set up, observed operator rinse utensils with quaternary sanitizer approximately two second then rinse with water. Discussed proper ware washing and sanitation with operator, operator properly set up sanitation step, quaternary 200ppm and resanitized dish ware.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. On front counter display, cooked egg quiche (84F Hot Holding) for 1.5 hours per operator. Discussed using time as a public health control with operator and provided form. Operator labeled quiche with time stamp for discard.
Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator.
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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Handwash sink not accessible for employee use at all times. Handwash sink inside entrance to back kitchen blocked with bag of rags.
No certified food manager for establishment. 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 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/ 2 bakers and two counter staff present, handling food, no current certified food managerA present.
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.
Partial 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler.
May 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.