Tupelo's Bakery & Cafe in Monticello
220 W Washington St, Monticello, FL 32344
Tupelo's Bakery & Cafe in Monticello, FL has 6 FDACS food safety inspections on record with 12 violations.
Last inspected FDACS: February 3, 2026
Tupelo's Bakery & Cafe in Monticello: FDACS Inspection History (6)
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: This establishment does not have food for a sample.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 11 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Buildup of debris along blade of knife near the handle. COS. Item was moved to three
compartment sink.
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Retail: Buildup of debris on ice chute and water spout of vending machine. COS. Equipment
was washed, rinsed, and sanitized.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen: Butter found with internal temperature of 68 degrees F. Butter discovered around
10:00am. Butter placed out at 8:00am. COS. Butter was moved to time as a public health control and was
discarded at time limit.
x
Print Date: 1/8/2026
Page 1 of 3
22
Pf
Citation Description: Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) Pf
Observation: Kitchen: Time not marked for various quiches kept on time as a public health control. Food
employees made quiches at 9:00am and discard them at 1:00pm. Time of discovery roughly 9:30am. COS.
Time as a public health control paperwork was reviewed. Items were marked and discarded at time limit.
x
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
Establishment unable to provide written procedures for the cleanup of vomiting and diarrheal
events.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Kitchen: Bucket of sanitizer solution tested at over 400 parts per million on inspector's test
strips. COS. Water was added to dilute the solution. Solution tested at 300 parts per million.
x
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat
food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Kitchen: Food employee handled freshly cooked banana bread with bare hands. COS.
Inspector coached employee. Banana bread was reheated to 145 degrees F.
x
Good Retail Practice Violations
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Kitchen: Wet wiping cloth stored on sanitizer bottle. COS. Wet wiping cloth was moved to
sanitizer bucket.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Handle of scoop stored touching granulated sugar. COS. Scoop was adjusted.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Knives stored wet in pan on shelf.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Establishment unable to provide sanitizer test kit upon request. COS. Test strips were
acquired during inspection.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Buildup of food debris on sides of sandwich press.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: Changed firm type from 135 to 155 because they no longer process food at this location.
Provided Limited Annual Sales Certification form.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: “Offsite Focused Visit to conduct assessment for Hurricane Idalia.”
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: “Offsite Focused Visit to conduct assessment for Hurricane Idalia.”
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 1 violation· Met Requirements
Comments: Time as a public health control document provided.
Risk-Based Violations
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4 hours.
Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in
time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Kitchen area: Quiches not marked with time 4 hours past removal from temperature control. COS-
Removal from temperature control time is known, quiches were time marked appropriately during this inspection.
Citation Description: Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 P
Observation: Warewash area: Dish soap stored over food processing/ warewashing sink. COS- Dish soap was
moved to appropriate area during this inspection.
Citation Description: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not
meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 P
Observation: Kitchen area: Sanitizer in spray bottles too strong at approximately 400 ppm quat. COS- Bottles were
remixed to 200 ppm quat.
cos
Tupelo's Bakery & Cafe in Monticello: Frequently Asked Questions
- When was Tupelo's Bakery & Cafe in Monticello last inspected?
- Tupelo's Bakery & Cafe in Monticello was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 3, 2026. Inspection type: Focused Inspection.
- How many inspections has Tupelo's Bakery & Cafe in Monticello had?
- Tupelo's Bakery & Cafe in Monticello has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Tupelo's Bakery & Cafe in Monticello find?
- Tupelo's Bakery & Cafe in Monticello was most recently inspected by FDACS on February 3, 2026 (Focused Inspection).
- Has Tupelo's Bakery & Cafe in Monticello had any stop-sale or stop-use orders?
- No, Tupelo's Bakery & Cafe in Monticello has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Tupelo's Bakery & Cafe in Monticello?
- The most frequently cited FDACS violations at Tupelo's Bakery & Cafe in Monticello are: 3-301.11(B): Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-602.11(E): Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Tupelo's Bakery & Cafe. How we collect and verify this data.