THEOS CATERING
909 TENTH ST, St. Cloud FL 34769
Last inspected Aug 5, 2026 · 13 visits since September 2023
MAY 25
OCT 25
JAN 26
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at dining area Observed 1 flying insect at kitchen area
★ 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--2021001872 | Nov 19, 2020 | May 26, 2021 | $160 |
Inspection history
13 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
2 High priority1 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding display case at front counter; potato ball (109F - Hot Holding); beef empanada (127F - Hot Holding) Items in display case 30 minutes per operator
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near back door
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts in front counter display case prepared 2 days prior per operator
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms in lobby
Show the remaining 10 findings ▾
Drain cover(s) missing. At handwashing sink nearest kitchen entrance inside kitchen
Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf over three compartment sink
Equipment in poor repair. Duct tape on pestle near walk in cooler
Food stored on floor. Plantain and chicken cases in walk in freezer Orange cases in walk in cooler
In-use wet wiping cloth/towel used under cutting board. One on prep counter across from kitchen entrance
Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens throughout facility
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on hot box in kitchen and on walk in cooler Griddle on top of prep oven (not in use) Several equipment exteriors throughout
Outer openings not protected with self-closing doors. Back door in kitchen
Unnecessary items/unused equipment on the premises. Griddle on top of prep oven Pending repairs
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you bags holding raw pork in walk in freezer
Floor tiles missing and/or in disrepair. Several missing tiles in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood over cookline equipment at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout
Standing water in bottom of reach-in-cooler. Inside of reach in cooler underneath make table next to kitchen entrance
Walk-in cooler interior/shelves have accumulation of soil residues. Shelving
Working containers of food removed from original container not identified by common name. Container of flour underneath prep table on cookline
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you bags holding raw pork in walk in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Operator moved chicken underneath
Handwash sink not accessible for employee use at all times. Roll of trash bags and pile of wiping cloths inside of handwashing sink next to glass door reach in cooler at front counter
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sinks next to grill and next to glass door reach in cooler at front counter
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.
Floor tiles missing and/or in disrepair. Several missing tiles in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood over cookline equipment at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout
Standing water in bottom of reach-in-cooler. Inside of reach in cooler underneath make table next to kitchen entrance
Walk-in cooler interior/shelves have accumulation of soil residues. Shelving
Working containers of food removed from original container not identified by common name. Container of flour underneath prep table on cookline
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over raw pork in walk in freezer - walk in freezer is in defrost mode and items are not frozen Operator changed storage order
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs (126F - Hot Holding) in front counter serving line steam well for 1 hour per operator Operator put in oven to reheat
Toxic substance/chemical improperly stored. Bottle of bleach in outside dry storage trailer stored on shelf with seasonings and above shelf with vinegar and oatmeal mix Operator moved to chemical shelf
Handwash sink not accessible for employee use at all times. Windex bottle and cloths not in use in handwashing sink closest to front counter entrance Pan and scouring pad not in use in handwashing sinks closest closest to fryers on front line Operator removed
Handwash sink used for purposes other than handwashing. Observed employee rinsing pan in handwashing sink at front counter
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates from National Registry are not kept on site, operator provided picture of certificates
Buildup of food debris/soil residue on equipment door handles. Door to walk in cooler
Dumpster overflowing garbage.
Employee personal food not properly identified and segregated from food to be served to the public. Opened water bottle, personal yogurt in reach in cooler underneath make table closest to kitchen entrance Operator removed items
Floor tiles missing and/or in disrepair. Tiling missing throughout kitchen
Food stored on floor. Case of fruit underneath handwashing sink closest to front counter entrance Operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light in hood over fryers at front counter
No handwashing sign provided at a hand sink used by food employees. At front counter handwashing sinks closest to kitchen entrance Emailed operator handwashing sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and freezer
Single-service articles improperly stored. Cases of styrofoam cups, plates and other single service items on floor in dry storage trailer outside
Standing water in bottom of reach-in-cooler. Reach in cooler underneath make table closest to kitchen entrance in kitchen
Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
2 High priority2 Intermediate17 Basic
Show 21 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked beans, washed potatoes and beef in walk-in cooler. Operator rearranged cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs broken in walk-in cooler.Operator discarded.
Handwash sink used for purposes other than handwashing. Hand-wash sink at kitchen entrance had vegetable scraps.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel at dispenser at kitchen entrance. Operator placed a roll of paper next to sink.
Bowl or other container with no handle used to dispense food. Cups used in scoop in sugar bulk containers.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handle soiled with food debris.
Clean utensils stored between equipment and wall. Spatula stored tripe sink and wall.
Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in make-table cooler next to meat slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to coffee machine. Employee bag and cap on prep table with pasta and cinnamon sticks.
Employee with no hair restraint while engaging in food preparation. Observed employee working without hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
Food stored on floor. Multiple boxes of meat stored on floor of walk-in freezer. Bread stored on floor in a box in walk-in freezer and on floor under prep table with meat slicer. Sugar and Flour bulk containers stored on floor on cooks line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall behind deep fryers at front counter.
Ice scoop handle in contact with ice. Soiled ice-scoop handler in ice. Operator washed and replaced ice-scoop.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk-in cooler.
Standing water in bottom of reach-in-cooler. Make-table reach in cooler next to meat slicer.
Stored food not covered. Raw oxtail not wrapped or stored in a a pan on shelf in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around walk-in coolers.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths on cooks line and below steamers at front counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution reading at 0PPM. Operator changed sanitizer solution, reading 50PPM.
Mar 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Container of medicine improperly stored. Bottle of Motrin stored next to ketchup bottle on bottom shelf where juices are displayed
Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Observed raw chicken in bag dripping onto minced garlic at walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork at walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken in bag dripping onto minced garlic at walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
Handwash sink used for purposes other than handwashing. Hand wash sink by stove at front counter had yellow rice in sink Hand wash sink by prep table in kitchen had a wet towel in the sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks except for hand wash sink at entrance to front counter
Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at kitchen area next to sandwich press Shelves at walk in cooler
Stored food not covered. Ham in reach in cooler next to sandwich press Pork in walk in cooler
Working containers of food removed from original container not identified by common name. Flour and sugar in clear containers with no label
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F
Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink
Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line
Single-service articles improperly stored. Case of knives and forks stored on floor of frontline
Stored food not covered. Fried pork skin not covered at walk in cooler
Unnecessary items/unused equipment on the premises. At back door by cooks line
Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen
May 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F
Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink
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.
Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line
Single-service articles improperly stored. Case of knives and forks stored on floor of frontline
Stored food not covered. Fried pork skin not covered at walk in cooler
Unnecessary items/unused equipment on the premises. At back door by cooks line
Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Container of medicine improperly stored. NyQuil and antacid stored in reach in cooler with milk
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at dining area Observed 1 flying insect at kitchen area
Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen area and go to frontline to the check the steam table with gloves on,when employee came back to kitchen she proceeded to handle ham with same gloves
Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area
Handwash sink not accessible for employee use at all times. Hand wash sink next to stove was blocked by cart at front line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink
No hot running water at three-compartment sink. No hot water at the facility. Water temping at 80F. Per operator water heater stopped working yesterday.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks at facility
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.
Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in ice machine at front counter
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board where raw chicken was being cut at kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen
Plumbing system in disrepair. One of the three hand wash sinks at the front line is not working.Per operator it has a leaking pipe
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line
Single-service articles improperly stored. Case of knives and forks stored on floor of frontline
Stored food not covered. Fried pork skin not covered at walk in cooler
Unnecessary items/unused equipment on the premises. At back door by cooks line
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes stored over pastries at walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
1 High priority7 Intermediate9 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 111f hot holding. Cook Reheated
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Employee filled pitcher in sink by stove Educated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. All sinks in front
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.
No soap provided at handwash sink. Sink by bathrooms
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Kitchen
Food stored on floor. Raw pork, plantains walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
Time/temperature control for safety food thawed in an improper manner. Thawing squid at room temperature. Still frozen
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 6, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 4579 13 ST, St. Cloud — this licence has since moved.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
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.