ORLANDO, FL. Back in March 2026, state inspectors walked into T&S Bakery LLC on an operating-without-a-valid-food-permit inspection and found the retail bakery open for business with no current food permit on file.
The establishment's own inspection record puts it plainly: "The establishment is open and operating without a current food permit."
That finding alone triggered the inspection visit. What inspectors documented once inside added to the picture.
What Inspectors Found
Inside the kitchen, inspectors found diced ham measuring 45 degrees Fahrenheit, probed internally with a calibrated thermometer. At the front counter, house-made flan registered 43 degrees. Both readings exceeded the 41-degree threshold that Florida requires for cold-held time and temperature control for safety foods.
The flan detail matters. This is a product made on the premises, sold directly to customers, and it was sitting at the front counter above the safe temperature threshold.
Inspectors also found that a food service employee had been washing and rinsing food contact surfaces without setting up a sanitizer solution. The surfaces were in use without being sanitized. According to the inspection record, chlorine sanitizer was set up on site, tested, and all food contact surfaces were then sanitized.
A fourth violation documented that the bakery had no written procedures for items held on time as a public health control. A form was provided and filled out by the manager during the inspection visit.
The broken hot water faucet handle in the kitchen rounded out the five violations cited that day.
Corrected on Site, but With an Asterisk
Several of the violations were addressed during the inspection itself. The faucet handle was repaired. The sanitizer was set up and surfaces were treated. The ham was moved to a functioning cooler and the cooler setting was adjusted. The flan was moved to the freezer for rapid chilling. The manager filled out the required time-as-a-public-health-control documentation.
None of the corrections were marked as formally corrected on site in the summary data, however. The inspection record flags zero violations as officially corrected on site in the aggregate count, even though the inspector notes describe corrective actions taken.
The permit violation itself, the reason inspectors came in the first place, is not something that can be remedied with a form or a cooler adjustment during a single visit.
What These Violations Mean
Operating a food establishment without a valid permit is not a paperwork technicality. Florida's permitting system under Section 500.12 of the Florida Statutes is the mechanism the state uses to verify that a facility has been reviewed, meets baseline standards, and is authorized to sell food to the public. A bakery open without that authorization has, in effect, bypassed the checkpoint designed to confirm it is safe to operate.
The cold temperature violations carry a direct public health risk. Diced ham at 45 degrees and house-made flan at 43 degrees are both in the range where bacteria including Salmonella and Listeria can multiply. The danger zone for bacterial growth runs from 41 degrees to 135 degrees Fahrenheit. Every degree above 41 on a cold-held product represents time during which that growth window is open.
The sanitization failure is a separate but compounding problem. Food contact surfaces, cutting boards, prep surfaces, utensils, that are washed and rinsed but not sanitized can carry pathogens from one food preparation task to the next. At a retail bakery where products move directly to customers, that gap in the sanitation process is a direct transmission route.
The missing written procedures for time-as-a-public-health-control items point to a gap in the bakery's food safety management system. When a facility holds certain foods based on time rather than temperature, it is required to document that practice in advance. Without those procedures, there is no record of when food was placed out, when it should be pulled, or whether the window has been exceeded.
The Longer Record
The state inspection data available for T&S Bakery LLC shows this March 2026 visit as an operating-without-a-valid-food-permit inspection, a category triggered specifically because the bakery was running without current authorization. That context shapes how the five violations on record should be read.
None of the five violations documented in March were marked as repeats. That means inspectors did not flag these as problems previously cited and uncorrected at this location. For a facility of this type, that is a relevant distinction, though it does not diminish the seriousness of operating without a permit.
The inspection record available does not include a count of prior inspections on file for this location. What the March 2026 record does show is a facility where, on the day inspectors arrived, the permit authorizing it to operate had lapsed, cold foods were above required temperatures, and food contact surfaces had not been sanitized before use.
Whether the bakery had obtained a valid permit following the March inspection is not reflected in the available data.