How many inspections has Key West Cakes in Key West had?

Key West Cakes in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Key West Cakes in Key West find?

Key West Cakes in Key West was most recently inspected by FDACS on September 12, 2023 (Met Inspection Requirements).

Has Key West Cakes in Key West had any stop-sale or stop-use orders?

No, Key West Cakes in Key West has no stop-sale or stop-use orders on record with Florida FDACS.

Key West Cakes in Key West

Name: Key West Cakes in Key West Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 12, 2023

1014 White St Suite #8, Key West, FL 33040

Monroe County · Retail Bakery · FDACS
FDACS Estab #: 338870

Overview

Key West Cakes in Key West is a retail bakery that received one inspection on record in September 2023, which resulted in 14 violations. The inspection identified significant gaps in food safety management, including the person in charge's inability to answer questions about foodborne disease prevention and lack of written procedures for responding to vomit and diarrhea events. The facility was found without a probe thermometer for verifying internal food temperatures. The handwashing sink in the bakery processing area was blocked by maintenance items at the time of inspection, though these items were properly stored during the inspection visit. No emergency closures or stop-sale orders are documented on record.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

14Violations

Last inspected FDACS: September 12, 2023

Key West Cakes in Key West: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 1 inspection

Sep 12, 2023 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: SCOTT HOUSE, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Backroom Area: Multiple cakes stored uncovered in walk in cooler. o

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge at time of inspection could not answer questions that relate to foodborne diseases. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Baking Area: Multiple employee beverages on bakery prep table at time of processing.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Bakery Area: Only hand sink in processing area blocked by maintenance items. COS: Maintenance items properly stored at time of inspection.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing Area: Establishment does not have a probe thermometer for accessing internal temperatures of foods.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing Area: Multiple squeeze bottles and spray bottles of ingredients removed from there original packaging not labeled as to contents.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom Area: Multiple buckets of ingredients stored on the floor in the walk in cooler.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Bakery Area: Employee not effectively restraining hair at time of processing.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom Area: Single service cake boxes stored on the floor at entrance of storage area.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Bakery Area: Paint chipping on base and arm of both countertop mixers.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Backroom Area: Drain stopper missing for ware wash sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Only restroom missing self closer on door.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom Area: Multiple water damaged ceiling tiles located adjacent to ware wash sink.

Key West Cakes in Key West: Frequently Asked Questions

When was Key West Cakes in Key West last inspected?: Key West Cakes in Key West was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 12, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Key West Cakes in Key West had?: Key West Cakes in Key West has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Key West Cakes in Key West find?: Key West Cakes in Key West was most recently inspected by FDACS on September 12, 2023 (Met Inspection Requirements).
Has Key West Cakes in Key West had any stop-sale or stop-use orders?: No, Key West Cakes in Key West has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Key West Cakes in Key West?: The most frequently cited FDACS violations at Key West Cakes in Key West are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.