Blessing Bakery in Orlando
723 N Pine Hills Rd, Orlando, FL 32808
Blessing Bakery in Orlando, FL has 6 FDACS food safety inspections on record with 65 violations and 7 stop-sale or stop-use enforcement actions.
Last inspected FDACS: November 19, 2025
Blessing Bakery in Orlando: 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.
— 5 inspections
— Focused Inspection· 1 violation· Focused Inspection
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.
Focused inspection conducted in conjunction with request #5144472. Consumer complaint was addressed with management.
Good Retail Practice Violations
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Floors throughout the entire kitchen and food service area have a build up of food and
standing water. COS: Floors were cleaned during inspection.
— Met Sanitation Inspection Requirements· 7 violations· 2 stop-sale orders· 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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service Area: Large pan containing noodles and hard boiled eggs was placed on top
of steam table not directly in the heat at 9:00 am. Internal temperatures taken at 1:40 pm were between
108 - 121 degrees F. A Stop-Sale Order and Release was issued. COS: Food found out of temperature
was voluntarily discarded by management.
Y
x
Print Date: 8/18/2025
Page 1 of 2
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Food Service Area: A container of a cut cabbage dish (pikliz) placed on shelf underneath
steam table at 9:00 am had internal temperatures between 62-79 degrees F at 1:45 pm. A Stop-Sale
Order and Release was issued. COS: Cabbage found out of temperature was voluntarily discarded by
management.
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
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance provided.
Y
o
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately
before engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the
toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using
a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils;
during food preparation as often as necessary to remove soil and prevent cross contamination; before
donning gloves to initiate a task that involves working with food; or after engaging in other activities that
contaminate the hands. 2-301.14 PP
Kitchen: Food employee left the kitchen area to the food service area, re-entered the
kitchen and donned new gloves without washing their hands. Proper handwashing procedures were
discussed. COS: Food employees washed hands before engaging in new activities.
Y
x
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
Establishment does not have a Certified Food Protection Manager. Industry guidance
provided.
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Flying insects observed flying throughout establishment.
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
Walk-in Cooler: Containers of food are directly stored on floor of walk-in cooler. COS:
Containers were relocated and properly stored.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen Area: Floors have a build up of dirt and food debris. Walls near the hood system
and behind handwashing sink have a heavy build up of grime, dirt, and debris.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 20 violations· 2 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Establishment does not have a Certified Food Protection Manager, priority observations
were observed, and the person in charge does not respond correctly to questions related to foodborne
illness.
Y
o
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
There is a pattern of non-compliance shown through hot holding, cold holding, cooling, and
handwashing.
Y
o
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food Service Area: Food employee wearing gloves, served a customer, left the food
service area into the kitchen, picked up a spoon from a pot of black beans, ran their finger along the back
of the spoon, licked their glove, then proceeded back to the food service area to grab a togo container.
Proper handwashing procedures were discussed. COS: The food employee washed their hands and
donned new gloves before engaging in new activities.
Y
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk-in Cooler: Raw shell eggs are stored on shelving above plantains. COS: Raw eggs
were relocated and properly stored.
Y
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Walk-in Cooler: Cooked pork, beef, and turkey stored in large plastic bins on cooler
shelving to cool over night have internal temperatures between 44-49 degrees F. A Stop-Sale Order and
Release was issued. COS: Items found out of temperature were voluntarily discarded by management.
See supplements.
Y
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service Area: Fried pork placed in steam table at 9:50 am has internal temperatures
between 112-128 degrees F at 11:00 am. COS: Pork was properly reheated.
Y
x
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
Y
oPf
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance provided.
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Bakery Area: A flat of raw shell eggs stored on bakery shelving has an approximate
ambient temperature of 75 degrees F. A Stop - Sale Order and Release was issued. COS: Eggs found out
of temperature were voluntarily discarded by management.
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) PfPf
Walk-in Cooler: Various containers of cooked meats and prepared vegetables are missing
labels. COS: Labels were provided.
Print Date: 8/1/2025
Page 2 of 4
x
Y
x
24
Pf
Citation Description: 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 Pf
Observation: Establishment does not have a written procedure for the clean up of vomit and diarrhea.
Industry guidance provided.
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
Kitchen Area: Food employee placed dirty bucket in the basin of the handwashing sink.
COS: The employee removed the bucket and brought it to the 3 - compartment sink to be washed, rinsed,
and sanitized.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat
Establishment does not have a Certified Food Protection Manager. Industry guidance
provided.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Walk-in Cooler: Large deep plastic container bins are used to cool beef, pork, and turkey.
Proper cooling methods were discussed with management. COS: Meats stored in the large bins were
voluntarily discarded for cooling violation.
6-202.16
Perimeter walls and roofs not effective in protecting the establishment from the
weather or the entry of insects, rodents, or other animals. 6-202.16
Back door near storage area has gaps along bottom and right side of door leading directly
outside.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Flying insects observed flying throughout establishment.
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
Walk-in Cooler: Containers of food are directly stored on floor of walk-in cooler.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Shelving in walk-in cooler has a build up of rust and food debris.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Mop Sink is missing threaded back flow prevention device on hose splitter.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Floors and walls in the Kitchen area, bakery area, and food service area are heavily soiled
with grime, dirt, and food debris.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely
change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly
storage of employee’s clothing and other possessions. 6-305.11
Kitchen Area: Employee personal bag is stored on dry rack shelving on top of bags of
onions. COS: Personal items were relocated and properly stored.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 27 violations· 3 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
There is a pattern of non-compliance shown through hot holding, cold holding, cooling,
handwashing, and over all sanitization.
o
2-102.11(A)
Demonstration of knowledge not in compliance. At least one Priority violation
observed during the inspection, the establishment does not have a certified food protection manager who
has passed a test through a recognized accredited program, and the person in charge is unable to respond
correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf
Establishment does not have a Certified Food Protection Manager, priority observations
were observed, and the person in charge does not respond correctly to questions related to food borne
illness.
o
Kitchen Area: Flying insect landed on raw turkey legs stored in container on preparation
table. Metal container containing seasoning for plantains had a paper straw wrapper inside. Retail Area:
Loaves of bread packaged onsite on retail counter had black spots directly on the bread. COS: Turkey,
package of bread, and seasoning were voluntarily discarded by management. A Stop-Sale Order and
Release was issued. See supplements.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food Service Area: Food employee wearing gloves was helping customer at check out
counter then proceeded to serve customer wearing same gloves. Proper handwashing procedures were
discussed. COS: Employee removed gloves and washed hands before donning new gloves to engage in
new activity.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk-in Cooler: Box of raw shell eggs are stored on shelving above produce. Packages of
raw beef stored directly on top of produce on walk-in shelving. COS: All raw products were relocated and
properly stored.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Back Storage Area: Blender is heavily soiled with food debris stored on shelving located
near bakery. COS Equipment was voluntarily discarded by management.
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Kitchen Area: Metal container containing seasonings for plantains was rinsed by employee
without being properly washed and sanitized. Proper sanitizing procedures were discussed. COS: Metal
pan was brought to 3 compartment sink to be washed, rinsed and properly sanitized.
Y
x
Print Date: 7/16/2025
Page 2 of 5
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Walk-in Cooler: Cooked pork and turkey stored on shelving of walking the day before to
cool down had internal temperatures between 43-47 degrees F. A Stop-Sale Order and Release was
issued. COS: Container of pork and container of turkey was voluntarily discarded by management. See
supplements.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service Area: Trays of turkey and fried pork placed in steam table at 12:15 had
internal temperatures between 107-115 degrees F at 1:15 pm. COS: Items found out of temperature were
properly reheated.
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
The person in charge does not respond correctly to questions related to foodborne illness.
Industry guidance provided.
o
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees have been informed of their reporting responsibilities
related to foodborne illness. Industry guidance provided.
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 Area: Containers of garlic puree stored at room temperature on preparation table
had internal temperatures of 65-72 degrees F. COS: Garlic was voluntarily discarded by management. A
Stop- Sale Order and Release was issued. See supplements.
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) PfPf
Walk-in Cooler: Containers containing various cooked meats prepared the previous day are
not labeled. COS: Containers were properly labeled.
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 does not have a written procedure for the clean up of vomit and diarrhea.
Industry guidance provided.
7-201.11
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 PP
Kitchen Area: Lighter is stored directly on spices located on shelving located near walk-in
cooler. COS: Lighter was relocated and properly stored.
x
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
Food Service Area: Sanitizer bucket is stored in basin of handwashing sink. COS: Sanitizer
bucket was removed allowing full access.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Kitchen Area: Handwashing sink located in between stove and 3 compartment sink is not
supplied with paper towels or hand drying device. Food Service Area: Handwash sink is not supplied with
paper towels or hand drying device. COS: Paper towels were provided at all handwashing sinks.
95
Establishment does not have a certified food protection manager who has passed a
test through a recognized accredited program. 5K-4.021(1), F.A.C.
Establishment does not have a Certified Food Protection Manager. Industry guidance
provided.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) PfRepeat
Walk-in Cooler: Deep plastic container is used to cool turkey. Proper cooling methods were
discussed with management. Turkey was voluntarily discarded for cooling violation.
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Flying insects observed flying throughout establishment.
6-501.11
Premises not maintained free of roaches and rodents; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) P
Back Storage Area: Rodent dropping found on floor underneath shelving where packaged
bread is stored. COS: Area was washed, rinsed, and sanitized during inspection.
Y
x
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
Food is stored directly on floor in walk-in cooler and walk-in freezer.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Shelving in walk-in cooler has a build up of rust and food debris. Kitchen Area: Ovens are
heavily soiled with grime and food debris.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an
air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Mop Sink is missing threaded back flow prevention device on hose splitter.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Floors and walls in the Kitchen area, bakery area, and food service area are heavily soiled
with grime, dirt, and food debris.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Ceiling tiles throughout the entire establishment are heavily stained and warped.
6-305.11
Dressing rooms or dressing areas not designated when employees routinely
change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly
storage of employee’s clothing and other possessions. 6-305.11
Kitchen Area: Employee personal bag is stored on dry rack shelving on top of bags of rice.
COS: Personal items were relocated and properly stored.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes only.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 10 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.
This check-back inspection was conducted to verify compliance of food safety citations observed during previous inspection.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Kitchen: There was buildup of food debris on can opener's blade. COS: Can opener was
moved to the warewashing area to be washed, rinsed and sanitized.
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Container with cassava root had an internal temperature of 128 degrees F. Service
Area: Container with noodles on steam table had an internal temperature between 120 F and 124 F. COS:
Cassava and noodles were reheated to a minimum internal temperature of 165 degrees F. Cooking and
Hot Holding Food handout was provided.
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 does not have written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was provided.
Good Retail Practice Violations
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
Kitchen: Container with raw meat inside walk-in cooler was kept directly on floor. COS: Case
with raw beef inside walk-in cooler stored directly on floor. COS: Meats were relocated and stored properly.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Warewashing Area: No drainboard available for soiled equipment and utensils. Dishwashing
Procedures handout was provided.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Kitchen: There was heavy buildup of grease inside fryer.
5-203.14
Plumbing system not installed to preclude backflow of a solid, liquid, or gas
contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air
gap or installation of an approved backflow prevention device. 5-203.14 Pf
Mop Sink: There is no backflow prevention device attached to splitter.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Kitchen: There is heavy buildup of grease, food debris and dirt on floor beneath cooking
equipment. Service Area: There is heavy buildup of food debris and dirt on floor beneath hot holding
equipment and prep tables. Walk-in Cooler: There is buildup of food debris and dirt on floor.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Kitchen/Service Area/Bakery Areas: Ceiling tiles are not smooth and easily cleanable.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Establishment: Several floor tiles throughout the facility are in disrepair. Several ceiling tiles
throughout the facility are stained.
Blessing Bakery in Orlando: Stop-Sale & Stop-Use Orders (7)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Blessing Bakery in Orlando: Frequently Asked Questions
- When was Blessing Bakery in Orlando last inspected?
- Blessing Bakery in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Focused Inspection.
- How many inspections has Blessing Bakery in Orlando had?
- Blessing Bakery in Orlando has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Blessing Bakery in Orlando find?
- Blessing Bakery in Orlando was most recently inspected by FDACS on November 19, 2025 (Focused Inspection).
- Has Blessing Bakery in Orlando had any stop-sale or stop-use orders?
- Yes, Blessing Bakery in Orlando has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Blessing Bakery in Orlando?
- The most frequently cited FDACS violations at Blessing Bakery in Orlando are: 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; 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
- Does Blessing Bakery in Orlando have any repeat violations?
- Yes, Blessing Bakery in Orlando has had the following violations cited on multiple FDACS inspections: 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; 6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
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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 Blessing Bakery. How we collect and verify this data.