MY FRENCH CAFE / CROISSANT GOURMET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw egg yolks stored over cut peppers/walk in cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./kitchen green cutting board soiled.

Intermediate - 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./missing one front counter employee training/Martin.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./consumer advisory missing/provided a copy to operator/ Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./cook line hand sink hot water faucet disrepair.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./front counter ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance/back kitchen pastries room ceiling tiles soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink stored with oil/food rack bottom shelf. Opened water bottle on kitchen prep table. Corrected On-Site Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Kitchen dough making area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour bins exterior soiled. Green handle salt container exterior soiled. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink leaking. Repeat Violation

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Kitchen hand sink. Under 3 compartment sink. Repeat Violation Warning - From follow-up inspection 2025-08-25: 3 compartment sink leaking issue resolved. Kitchen hand sink still has a small leak/ operator ordered parts already. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./bucket used for oranges, front counter.

Intermediate - Handwash sink used for purposes other than handwashing./observed employee poured coffee into hand sink/front counter.

Intermediate - Spray bottle containing toxic substance not labeled./blue and purple spray bottled at front line. Repeat Violation

Basic - Ceiling tile missing./two pieces above water heater. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./back bakery area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen food rack/ Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./pastry chef wearing a watch while making Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./front counter male employee making coffee.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor./A box of butter/walk in cooler. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar handle at back bakery area.

Basic - Plumbing system in disrepair./hot water faucet disrepair/cook line hand sink. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/front counter.

Basic - Working containers of food removed from original container not identified by common name./salt under kitchen prep table. Repeat Violation

Intermediate - - From initial inspection : Intermediate - 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/4 employees working with no manager on site. Repeat Violation - From follow-up inspection 2025-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - 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./employee Cathy. - From follow-up inspection 2025-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - 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./missing one female certificate, Cathy. Repeat Violation - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing./missing two pieces, back kitchen. - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above back kitchen bakery prep area. - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket and purse hanging on rack with cleaned utensils, back kitchen. Employee's phone on front counter food working table/ Corrected On-Site - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line. Under 3 compartment sink. - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Light not functioning./one light bulb out, cook line. Repeat Violation - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan dusty. Repeat Violation - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors./back door. - From follow-up inspection 2025-02-13: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair./cook line hot water faucet shut off due to leaking. - From follow-up inspection 2025-02-13: Time Extended

High Priority - Employee washed hands with no soap./front counter employee.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./two flying insects present/one around the oranges at front counter and one by the garbage can next to 3 compartment sink.

High Priority - Toxic substance/chemical improperly stored./chemical spray bottle hanging on food storage rack/ Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk not labeled/front counter reach in cooler and walk in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./observed employee used kitchen hand sink to wash blender.

Intermediate - 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/two current food manager certificates available but not on duty.

Intermediate - 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./missing two employee's training certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./forks and knives, front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on food storage rack/ Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./two purses stored with canned goods/back kitchen table/ Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Light not functioning./one light bulb out, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan soiled with dust.

Basic - Plumbing system in disrepair./hot water valve leaking, kitchen and back kitchen hand sinks.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, rechecked 200ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head in baking area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no chlorine test strips Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine. - black substance interior of door.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle of water stored on front counter Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under pastry equipment Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - 78° spoons stored in coffee cup on front counter. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in baking area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. - From follow-up inspection 2024-01-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. Under Dough machine in kitchen. Repeat Violation - From follow-up inspection 2024-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Herve Rouge ServSafe 8/18/2017. Warning - From follow-up inspection 2023-01-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of panini presser next to cook line. Repeat Violation Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at preparation table in the kitchen next to cook line. Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout the kitchen. Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler in the kitchen. Exterior panini press at cook line Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind preparation table in the entrance of kitchen. Warning - From follow-up inspection 2023-01-19: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2022/operator renewed immediately. License current active, expires 4/1/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./egg wash and egg whites from raw eggs stored over prepared ready to eat food in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./sandwich presser interior soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's purse on top of a bag of flour on kitchen storage rack. Employee's bag stored in between cleaned utensils. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation./two kitchen employees.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./80F, next to sandwich presser, cook line/ Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich presser exterior with grease build up. Walk in cooler gasket soiled. Two door reach in freezer gaskets soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./opened bottle water stored with food, bakery cooler/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters on top of coffee maker, front counter/ Corrected On-Site Repeat Violation

High Priority - 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 kitchen employee touched toasted sandwich out from the oven with bare hands. Sandwich is ready to serve with no additional cooking needed.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area./observed front employee did not wash hands then handled single service cups.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./pooled eggs and egg whites stored over icing, walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing./observed front employee rinsed coffee pot/cups at front counter hand sink.

Intermediate - 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./missing 4 employees training certificates.

Intermediate - Water shut off at employee handwash sink./back kitchen hand sink/ Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./forks at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag, keys on food storage shelf/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed front employee wearing a bracelet while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation./two employees at front counter making coffee and serving pasties.

Basic - Food stored on floor./several bags of pasties stored on walk in freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./cook line/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./heavy grease build up around sandwich presser, cook line.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters on top of coffee machine at front counter.