TREE OF LIFE CUBAN BAKERY
106 MAIN ST, Titusville FL 32796 · 321-225-4214
Last inspected Jul 27, 2026 · 10 visits since July 2023
JAN 25
JUL 25
SEP 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. One (1) live fly in food prep area on arrival, next unannounced routine inspection per Roger K. Supervisor on duty.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk held in ice bucket at 55F for 1hr 15 minutes. Operator place in freezer to deep chill. New temp 42F.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Expired for Sayli H. And Tuniesky H., both on 4/12/2026
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available
Packaged food not labeled as specified by law. Tres leches and bread pudding prepared on site with no label.
Show the remaining 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. In outside storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Ice buildup in walk-in freezer. Ice buildup on walk in freezer floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
Light not functioning. 1 light out above hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Standing water in bottom of reach-in-cooler. Under make table thawed
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Used to store bread in kitchen
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs, then change gloves without washing hands. Inspector asked employee to wash hands every time they crack eggs and before changing gloves.
Spray hose at dish sink lower than flood rim of sink. On three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk stored in melted ice bath for 3 hours at 66F. Operator placed in new ice bath after rapid chill in reach in freezer. New reading 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Can opener blade Slicer
Handwash sink used for purposes other than handwashing. Wiping clothes stored inside hand sink. Operator removed
No soap provided at handwash sink. No soap at hand sink. Operator brought some
Packaged food not labeled as specified by law. Prepared Flan on site not labeled. Employee labeled them.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
Bowl or other container with no handle used to dispense food. Cup used to scoop sugar in sugar container
Carbon dioxide/helium tanks not adequately secured. In outside back room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to flat top grill. Employee removed the beverage container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. A pair of employee EarPods being stored on prep table by display to charge. Operator placed on employee shelf
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while prepping food
Exterior door has a gap at the threshold that opens to the outside. Back door
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Operator corrected.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill
Standing water in bottom of reach-in-cooler. In both reach in cooler under make table and reach in cooler in outside room
Sep 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate15 Basic
Show 24 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Unapproved containers used to store bread in kitchen
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell eggs and then used clean equipment without changing gloves or washing hands. Employee drank from open cup and did not change gloves and wash hands
Spray hose at dish sink lower than flood rim of sink. On three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk stored in reach in cooler under make table at 60F. Operator put milk container on ice
Toxic substance/chemical improperly stored. Bleach stored next to to go containers in outside room. Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
Packaged food not labeled as specified by law. Bread pudding, tres leche dessert, and bread pudding with guava. Operator labeled
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees working in location. Roxana does not have her certificate available
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance in ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms doors
Carbon dioxide/helium tanks not adequately secured. In room outside
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Condensation or other drainage not disposed of according to law. Water dripping in walk in cooler located outside
Dead roaches on premises. 3 dead roaches in outside room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of Gatorade and cup of coffee on prep table.
Employee eating in a food preparation or other restricted area. Employee drinking cup of water on cook line
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored in a location that is exposed to splash/dust. Pastries in outside walk in cooler not covered exposed to water leak from outside walk in cooler.
Food stored on floor. 5 gallon Juice bucket stored on floor in walk in cooler located outside. Operator picked it up
Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer and in walk in cooler located outside
Interior of oven/microwave has accumulation of black substance/grease/food debris.Interior of oven in kitchen soiled
Light not functioning. One light Above grill in kitchen and one light fixture in ceiling burned out
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in both make table reach in coolers.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs over grill and then grabbed bread without changing gloves or washing hands. Inspector asked employee to wash hands and heat bread to 165F. Employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers used to store bread
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over empanadas in chest freezer by cook line
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs in outside room reach in cooler at 50F. Both kept there overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shelled eggs in outside room reach in cooler at 50F and milk at 68F. Both kept there overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk gallons in outside room reach in cooler at 50 F kept there overnight. Milk in counter for less than 4 hrs with temperature of 68F. Operator place ice under it.
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. Inspector provided printed copy to operator. Operator posted it
No probe thermometer provided to measure temperature of food products. Per operator, thermometer fell under the fryer and cannot be reached
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 proof of employee reporting agreement for 2 employees (cook and cashier, the only 2 employees on shift) Employees signed while inspectors were still there
Packaged food not labeled as specified by law. Bread pudding, rice pudding and flan in grab and go area not labeled
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for medium eggs. Operator provided with a printed consumer advisory sheet and operator posted it
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women restrooms doors are not self closing
Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured in outside room by tall reach in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings and walls are soiled with grease buildup and stains in the kitchen
Dead roaches on premises. 8 dead roaches found on the floor of outside room. Under chairs, under the coolers, under equipment. Operator cleaned them
Food stored in a location that is exposed to splash/dust. Pastries in outside walk in cooler not covered exposed to water leak from outside walk in cooler. Operator placed bags on top of pastries
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
Ice scoop handle in contact with ice.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates placed on cook line not inverted
Single-service items for customer self-service not properly protected to prevent contamination. Packs of napkins stored in outside room not protected with covering
Standing water in bottom of reach-in-cooler in cook line and in outside walk in cooler
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler sliced ham (51F - Cold Holding); sliced cheese (54F - Cold Holding); sliced turkey (50F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink.
No soap provided at handwash sink. No soap at handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid substance not labeled. Operator labeled bleach.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 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 Gave operator the document to place in establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen area soiled and discolored.
Ice buildup in walk-in freezer.
No Heimlich maneuver/choking sign posted. Emailed operator document to post in establishment.
Standing water in bottom of reach-in-cooler. On cookline in front of grill station.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Observed spray bottle containing clear liquid (bleach) not labeled. Operator corrected
Observed ceiling tiles in kitchen by the stove area is soiled and by the baking oven ceiling is changing color and wall
Observed ice buildup in walk in freezer
Observed squeeze bottle containing light brown liquid ( oil) not labeled. Operator corrected
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
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. Soiled cutting boards on make table, old food debris still on food slicer guard after cleaning.
Current Hotel and Restaurant license not displayed. Fees for location are current but renewed license not posted
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. Pre filled cups of Guava and pineapple beverages placed in to go reach in cooler for customers use needs package labeling. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels 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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Packaging tape still attached to bottom shelf of prep table, no longer smooth and easily cleanable.
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. No paper towels at the only hand wash sink in food prep area, employees used soiled wiping cloths to dry hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in food prep area on arrival, next unannounced routine inspection per Roger K. Supervisor on duty.
Nonfood-grade bags used in direct contact with food. to go printed thank you bags used to as food storage containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in opened package in chest reach in freezer unit on cooks line store on top of ice cream.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk leafy on counter, temped at 66° cold holding, placed in reach in cooler to rechill. Thawed raw beef at 66-69° thawing. Placed in reach in cooler unit to chill. large make tables; sliced deli ham (53-56 F- Cold Holding); sliced today at approx 800-830: stored in pan on top of reach in cooler unit, pan over filled and not ambient air cooling rapidly
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on make table, old food debris still on food slicer guard after cleaning.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen only one hand wash sink without paper towels. Employees using wiping cloths to dry hands.
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.
Current Hotel and Restaurant license not displayed. Fees for location are current but renewed license not posted
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Ice scoop handle in contact with ice.
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. Pre filled cups of Guava and pineapple beverages placed in to go reach in cooler for customers use needs package labeling. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels 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.
No conspicuously located ambient air temperature thermometer in holding unit. Whole raw shell eggs stored in make table on cooks line without thermometer in unit.
No hot running water at mop sink. Outside mop sink without any hot running water, cold only being used.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Packaging tape still attached to bottom shelf of prep table, no longer smooth and easily cleanable.
Time/temperature control for safety food thawed in an improper manner. Raw beef placed in food prep sink to thaw at ambient air temp., placed into reach in freezer to rapid chill.
Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and wall near top soiled/ discolored from grease leaden vapors in kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Wet spin mop stored in mop bucket outside, needs to be hung to dry between uses.
Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
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.