YESHUA BAKERY & CAFE
34018 US HWY 19 N, Palm Harbor FL 34684 · 407-448-9183
Last inspected Jun 30, 2026 · 9 visits since August 2023
AUG 23
JAN 24
FEB 26
APR 26
JUN 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. Emailed operator form HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023020379 | Feb 7, 2023 | Jun 1, 2023 | $600 |
Inspection history
9 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
No child labor law poster. For reporting purposes only. No poster in establishment.
Apr 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
Employee with soiled clothing. Employee working on cook line had soiled apron.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has food debris present.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled.
Apr 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Container of medicine improperly stored. Bottle of medicine stored on croissant maker. Operator moved medicine.
Dented/rusted cans present. See stop sale. 1 Dented 5oz can of tuna in dry storage.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and apron and then changed gloves no handwash.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal phone and then touched pans to cook omelette. Proceeded to add spinach to omelette. No gloves changed or hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to cooked octopus in walk in cooler. Raw shrimp over ready to eat salmon in walk in cooler. Operator moved ready to eat to proper area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored next to raw seafood in walk in cooler. Operator moved seafood from chicken.
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. Emailed operator form HR 5030-104
Handwash sink not accessible for employee use at all times. Handwash sink blocked by container with dirty dishes. Operator moved containers.
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. Establishment has no employee health agreement forms on premesis Zula.
1 Dented 5oz can of tuna in dry storage. Not separated from undamaged product.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above prep table with dough. Operator moved beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in prep table in kitchen above flour and next to powdered sugar. Employee phone on top of container of powdered sugar. Operator moved phones.
Employee with soiled clothing. Employee working on cook line had soiled apron.
Food stored on floor. Onions stored on floor in dry storage. Potatoes and onions stored on floor of walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven in kitchen. Operator moved tongs to proper area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has food debris present.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cheese in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade to 100ppm.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not labeled.
Feb 27, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of pastries in reach in freezer. Operator moved chicken to proper area.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
Handwash sink used for purposes other than handwashing. Plates and sponges stored on handwash sink by three compartment sink. Operator moved items to proper area
Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled under prep table next to reach in freezer. Spray bottle of surface cleaner unlabeled. Operator labeled bottles.
Covered waste receptacle not provided in women's bathroom.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven has accumulation of debris.
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked potatoes cooled in deeps pot, pork drippings cooled in deep container in walk in cooler
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.
Duct tape used to repair nonfood-contact surface. Duct tape wrapped around knife handle. Discussed with operator the importance of not using tape to repair equipment related to the adhesive.
Unnecessary items/unused equipment on the premises. Coolers in disrepair stored outside.
Working containers of food removed from original container not identified by common name. Squeeze bottles stored on cook line containing food removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container
Feb 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook observed 2x cracking shell eggs than touching clean equipment no hand wash. Discussed the importance of proper hand washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Waitress came into the kitchen from the dining room,put on gloves and buttered toast no hand wash
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked potatoes cooled in deeps pot, pork drippings cooled in deep container in walk in cooler
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.
Duct tape used to repair nonfood-contact surface. Duct tape wrapped around knife handle. Discussed with operator the importance of not using tape to repair equipment related to the adhesive.
Unnecessary items/unused equipment on the premises. Coolers in disrepair stored outside.
Working containers of food removed from original container not identified by common name. Squeeze bottles stored on cook line containing food removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority5 Intermediate9 Basic
Show 21 findings ▾
Container of medicine improperly stored. A container of OTC medicine stored with food on wire rack next to cook line. Operator removed medicine from area
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook observed 2x cracking shell eggs than touching clean equipment no hand wash. Discussed the importance of proper hand washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Waitress came into the kitchen from the dining room,put on gloves and buttered toast no hand wash
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sour cream, discussed proper food storage with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork drippings 44F stored overnight in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork drippings 44F stored overnight in walk in cooler
Toxic substance/chemical improperly stored. Air freshener stored with clean food pans. Operator remove air freshener and washed, rinsed and sanitizer pans.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked potatoes cooled in deeps pot, pork drippings cooled in deep container in walk in cooler
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu.
No paper towels or mechanical hand drying device provided at handwash sink. Operator replenished paper towels during inspection.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Ham in reach in cooler, pork in walk in freezer
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.
Clean utensils or equipment stored in dirty containers. Knives stored in soiled food container. Discussed proper storage of utensils.
Cloth used as a food-contact surface. Operator wiped sausage patty coming off the grill with wiping cloth.
Duct tape used to repair nonfood-contact surface. Duct tape wrapped around knife handle. Discussed with operator the importance of not using tape to repair equipment related to the adhesive.
Food stored on floor. Food stored on the floor walk in freezer. Operator moved the food to be 6" off the floor
Reuse of single-service or single-use articles. Syrup bottles with narrow top reused for water. Discussed with operator that the syrup bottles are designed for single use only due to the inability to thoroughly clean them
Unnecessary items/unused equipment on the premises. Coolers in disrepair stored outside.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line wiping cloth not stored in sanitizer. Discussed the importance of storing wiping cloths in sanitizer between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 corrected to 50ppm
Working containers of food removed from original container not identified by common name. Squeeze bottles stored on cook line containing food removed from its original container not labeled with common name. Discussed the importance of labeling all food removed from its original container
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Initial temperature taken at 10:00am on the following foods, whipped cream (47F - Cold Holding, second temperature at 10:55am 47F); cantaloupe (48F - Cooling second temperature 10:55am 54F ); sliced tomatoes (47F - Cooling second temperature at 10:55am 47F); potato salad (46F - Cooling, second temperature at 10:55am 46F). Cook stated all the foods were cooling from morning prep. Digital unit temperature read 42F at initial temperature taking. An interior thermometer was placed in the unit. It was checked at 10:55am when second temperatures were taken and it read 50F. Operator removed all TCS foods from unit and placed in freezer for quick cool. The food will be kept on ice or in secondary unit until it can be established if the unit is working properly.
Utility lines are unnecessarily exposed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter on cook line. Operator removed wet wiping cloth.
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from soiled to clean dishes with no hand wash.
Non-food grade paper/paper towel used as liner for food container. Brown paper towel lining the bottom of pan holding French fries.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped cream 47F cold hold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Initial temperature taken at 10:00am on the following foods, whipped cream (47F - Cold Holding, second temperature at 10:55am 47F); cantaloupe (48F - Cooling second temperature 10:55am 54F ); sliced tomatoes (47F - Cooling second temperature at 10:55am 47F); potato salad (46F - Cooling, second temperature at 10:55am 46F). Cook stated all the foods were cooling from morning prep. Digital unit temperature read 42F at initial temperature taking. An interior thermometer was placed in the unit. It was checked at 10:55am when second temperatures were taken and it read 50F. Operator removed all TCS foods from unit and placed in freezer for quick cool. The food will be kept on ice or in secondary unit until it can be established if the unit is working properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as containing raw ingredients. Operator will mark the menu identifying foods with raw ingredients.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to dish washer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on make table contains dressings.
Employee with no hair restraint while engaging in food preparation. 2 employee involved in food preparation with no hair restraint.
Floor area(s) covered with standing water. Standing water in Dish wash and prep areas.
Utility lines are unnecessarily exposed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter on cook line. Operator removed wet wiping cloth.
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.