UPPER CRUST CAFE AND BAKERY
213 W VENICE AVE, Venice FL 34285 · 7808629939
Last inspected Jul 20, 2026 · 8 visits since September 2023
SEP 24
FEB 25
NOV 25
JUN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 3-9-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. Observed bottle of medicine at clean dish rack to right of kitchen entrance.
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 packet of deli turkey and cheese employee stated the commercial items listed above had been opened more than 24 hours prior. Repeat from last inspection 6-12-26
Spray bottle containing toxic substance not labeled at front counter.
Employee with no beard guard/restraint while engaging in food preparation.
Show the remaining 5 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in flour at flour bin.
No conspicuously located ambient air temperature thermometer in holding unit at front counter.
Reach-in cooler shelves with rust that has pitted the surface. Repeat from last inspection 6-8-26
Stored food not covered. Observed cookie dough in reach-in cooler panned up but not cover. Repeat from last inspection 6-8-26 Observed coffee filter at wait station already filled with coffee not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area. Observed paint on floor throughout kitchen is worn off leaving unsealed concrete floor. Repeat from last inspection 6-12-26
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs above cooked bacon, and smoked salmon above ready to eat uncovered fruit in cookline make table. Operator correctly stored the product to meet standards.
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 sliced roast beef, ham, and cheeses opened over 24 hours according to employee not date marked after opening.
Handwash sink used for purposes other than handwashing. Observed coffee cup and spoon on the handwashing sink at the front counter.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cleaned chicken breast in ziploc bags in upstairs reach in freezer not date marked.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with the ice at the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in stainless steel stand up freezer across from the cook line with soiled gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed rust on the shelves in the glass door reach in cooler next to the dishwasher.
Stored food not covered. Observed cookie dough balls in upstairs black freezer not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed paint on the floor of the kitchen has worn off.
Wall soiled with accumulated grease, food debris, and/or dust. Observed backsplash behind the grille on the cookline soiled with heavy grease.
Nov 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale. Observed tray shell eggs on counter at cooks line no time marked. Employee stated stated eggs were taken out 30 minutes prior, he then marked the time on them.
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 sliced cheese and ham in reach-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.
No paper towels or mechanical hand drying device provided at handwash sink at back of kitchen.
No soap provided at handwash sink at back of kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, quiche, cooked vegetables and sliced mushrooms in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior, and then proceeded to date items properly to meet standards of inspection.
Floor soiled/has accumulation of debris in upstairs storage area.
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles improperly stored. Observed cases of single service item stored on floor in upstairs storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor in kitchen has paint worn off and is no longer sealed.
Upstairs reach-in cooler interior/shelves have accumulation of soil residues
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed tub of butte next to toaster in kitchen not time marked. Employee stated butter had been taken out of reach-in-cooler and placed on counter 1.5 hours prior. Employee then marked time correctly on butter.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen reduced oxygen packaging cook and chill soups in reach-in-freezer in upstairs store room no HACCP plan is in place.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed frozen cook and chill soups in reach-in-freezer in upstairs store room not marked with high contrast labels. Information is written in marker on packages.
Unsealed concrete floor in food preparation and warewashing area.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Employee with no beard guard/restraint while engaging in food preparation. Observed operator correct issue to meet standards for inspection.
Observed utensils stored upright with the food-contact surface up in bus tubs und ovens.
Dec 14, 2023Inspection 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 ▾
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed soups in upstairs reach-in-freezer in reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Repeat 9-12-32
Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen. Repeat 9-12-23
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter at cooks line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 9-12-23
Working containers of food removed from original container not identified by common name. Observed working containers of flour and sugar not labeled. Observed operator label containers.
Sep 13, 2023□ 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 ▾
Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 3-9-23
Single-service articles improperly stored. Observed cases of single service paper products stored on floor and cardboard cake boxes on shelves not 6" off floor in the upstairs dry storage areas.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority9 Intermediate11 Basic
Show 27 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle clean plates without washing hands in between.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw shell eggs and changed gloves but did not wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed zip lock bags of shrimp in reach-in-freezer over croissants and bags of cooked potatoes and vegetables.
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. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station make table: dice tomatoes (57F - Cold Holding); slice cheese (59F - Cold Holding); ham (55F - Cold Holding); turkey (54F - Cold Holding); Fish (59F - Cold Holding); sausage link (61F - Cold Holding); cooked onions (60F - Cold Holding) Observed operator voluntarily dispose of all items.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed tub of butter on counter next to toast at cooks line with time marked. Employee stated butter had out for 2.5 hour and marked time correctly on butter.
Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter at cooks line next to grill. Observed bottle of hand sanitizer on clean dish rack over clean equipment. Repeat 3-9-23
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 3-9-23
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/
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. Email operater Employee Health Agreement. Repeat 3-9-23
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed person in ch could not produce copy of Time as a Control sheet.
Observed soups in upstairs reach-in-freezer in reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quiche and bags of cooked potatoes, in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled at front counter.
Carbon dioxide not adequately secured upstairs storage.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat 3-9-23
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line.
Employee eating in a food preparation or other restricted area. Observed employees drinking at food prep areas.
Food stored on floor. Observed cases of potatoes and onions stored on floor next to dishwasher. Observed bags of flour stored on floor in stair well. Repeat 3-9-23
Light shield damaged/in disrepair over dishwasher area.
Observed soups in upstairs reach-in-freezer packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Repeat 3-9-23
Reach-in cooler next to dishwasher area has shelves with rust that has pitted the surface.
Single-service articles improperly stored. Observed cases of single service paper products stored on floor and cardboard cake boxes on shelves not 6" off floor in the upstairs dry storage areas.
Wiping cloth sanitizing solution stored on the floor at 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.