LA' DIFFERANCE BAKERY & TAKEOUT RESTAURANT, LLC

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee behind front counter.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with black mold like substance on it in prep area. Reach in cooler gasket soiled next to fryers.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink behind front counter. Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink in ware washing area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine has no data plate/operating specifications. Operator has chlorine for sanitizer but has quaternary test strips.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from warmer door. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of container behind front counter. Corrected On-Site

Basic - Plumbing system in disrepair. Water continuously runs at hand sink in ware washing area. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in bakery.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In ware washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs not separated from ready to eat foods Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -smoked fish strips (87F - Cold Holding) -on site packaged cream containing milk left at room temperature for longer than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -smoked fish strips (87F - Cold Holding) -on site packaged cream containing milk left at room temperature for longer than 4 hours Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -plantains (97F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at prep sink stained

Intermediate - Handwash sink used for purposes other than handwashing. -food in kitchen hand wash sink Repeat Violation

Intermediate - No soap provided at handwash sink. -next to 3 compartment sink Repeat Violation

Intermediate - Nonfood-grade basting brush used in food.

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker on top of single service items

Basic - Equipment in poor repair. -oven door broken Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -bananas stored in box on floor in bakery area Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelf above prep sink soiled

Basic - Plumbing system in disrepair. -hot water at hand wash sink does not turn off

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall under AC unit at front counter soiled

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -In back kitchen had food debris - in front counter block by bucket Corrected On-Site - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-06-02: Time Extended

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/ - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At back kitchen Corrected On-Site - From follow-up inspection 2025-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Oven door broke - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. At hand sink. Does not have cold water. - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of corn sauce on floor in back area. Corrected On-Site - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink in kitchen is leaking from faucet when turned on - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing at room temperature . Operator immediately placed under cool running water Corrected On-Site - From follow-up inspection 2025-06-02: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and seasoning salt - From follow-up inspection 2025-06-02: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in red by entry to back prep area - From follow-up inspection 2025-06-02: Time Extended

High Priority - Stop Sale issued due to food originating from an unapproved source. Honey bought from a distributor that cannot be documented.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to triple sink. Staff filled towels. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Rice from bulk re-packaged for sale. Bottled drink Peanut brittle and nuts

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing dishes without any compartments set up. Asked staff to setup sink and re-wash dishes. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Large containers with flour and sugar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom , added paper towels Corrected On-Site

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Unisex bathroom for customers use.

Basic - 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. Cakes/ Bread prepared at facility and displayed on the counter for customer self-service. added labels Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Front counter, spoon and towel in sink - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In baking area - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Pastry cook. - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils rinsed after the application of the sanitizer solution. - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - 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. Cake round and peanut brittle at self serve counter. - From follow-up inspection 2023-10-09: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe at hand washing sink next to triple sink. - From follow-up inspection 2023-10-09: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Exceeded 200ppm retested at 50ppm

Intermediate - Equipment drain line draining into handwash sink. Portable ac line in sink at front counter.

Intermediate - 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. Provided operator with form. Corrected On-Site

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. Provided operator with form.Form must be filled out by each individual employee and Kept on file in the facility. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Blood in bottom of reach in freezer at kitchen entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in sink on front line. Corrected On-Site

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

Intermediate - 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.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar container. Corrected On-Site

Basic - Time/temperature control for safety food thawed under hot running water. Standing hot water 98F operator poured water out and used running cold water, Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen faucet leaking.

Basic - Working containers of food removed from original container not identified by common name. All bulk containers. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes held in cooler. Prepared beverage in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in two door cooler in kitchen. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken turnover 87° Operator will reheat for hot holding Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink next to three compartment sink. Operator placed towels in dispenser Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fermented cabbage. Operator labeled with proper date Corrected On-Site

Basic - Food stored on floor. Plantains in kitchen. Operator moved Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salt bin in kitchen. Operator removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. Operator placed in bucket Corrected On-Site