Kreyol Kafe & Bakery LLC in Orlando
12014 E Colonial Dr, Orlando, FL 32826
Kreyol Kafe & Bakery LLC in Orlando, FL has 7 FDACS food safety inspections on record with 30 violations and 13 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 27, 2025
Kreyol Kafe & Bakery LLC in Orlando: FDACS Inspection History (7)
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.
— 7 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 #5140449. Consumer complaint was discussed with management.
Good Retail Practice Violations
Register Area: Ceiling tiles are stained above register area.
— Focused Inspection· 2 violations· 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.
This visit is associated with Request #5132436. Details of the request were discussed with the establishment's management.
Risk-Based Violations
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 PfPfRepeat
Kitchen: Hand washing sink blocked by various items used by the store. Not made
accessible. COS: Items were removed.
Good Retail Practice Violations
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Cash Register Area: Stained ceiling tiles located above the cash register area.
— Met Sanitation Inspection Requirements· 1 violation· 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
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: No hand soap provided at the hand wash sink next to ware wash sink. COS: Soap
was provided during the inspection.
— Focused Inspection· 5 stop-sale orders· Focused Inspection
Comments: This visit was conducted in response to request #5129331 to release Stop-Use Orders/ Stop Sale Order issued on 03/24/25. Stop
Use Orders for the Kitchen Reach in Cooler, 3 Compartment Sink, Kitchen Hand Wash Sink, All Processing, Equipment, and
Utensils has been released.
Stop Sale Order of Black rice, chicken, and veggie legume has been released.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Hot and cold water available; under pressure.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
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 USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Hot and cold water available; under pressure.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 26 violations· 8 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.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
No person in charge present at the beginning of the inspection. COS: Supervisor was called
in.
x
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
A pattern of non compliance was demonstrated during the inspection. Violations cited for
cooling, hot holding, and sanitization. Person in charge was unable to answer questions regarding food
allergy awareness.
o
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Kitchen: Inside of the coffin reach in freezer, beef patties were left unwrapped and
unprotected from cross contamtination. COS: The person in charge voluntarily discarded the patties.
3-403.11(A)
Time/temperature control for safety food that is cooked, cooled, and reheated for
hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours.
3-403.11(A) and (D) PP
Kitchen: Inside of the food warmer, the internal temperature of beans, veggie legume, and
collard greens indicates temperatures between 44-120 degrees F at 12:40pm. Supervisor stated food
items were placed in the food warmer around 11am. COS: Food was moved to the stove to be reheated to
165 degrees F or above.
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
Kitchen: Large pots of black rice, chicken, and veggie legume had an internal temperatures
between 62-65 degrees F. Supervisor stated pots were placed in the reach in cooler yesterday at 6pm.
Large pots of black rice, chicken and veggie legume did not cool within 6 hours to 41 degrees F or less.
COS: All items out of temperature were voluntarily discarded by the supervisor.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Kitchen: A container of cut lettuce placed in the reach in cooler yesterday at 6:00pm to cool
overnight had an internal temperature of 66 degrees F. Cut lettuce was not cooled within 4 hours to 41
degrees F or less. COS: Cut lettuce was voluntarily discarded by the person in charge.
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 Processing Area: Inside of the heating cabinet, the internal temperature of beef
patties indicates 122-126 degrees F. COS: Beef patties were voluntarily discarded by the supervisor.
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 could not respond to questions regarding foodborne disease.
Employee Health Guide and Foodborne Illnesses and Employee Health Guide handouts were 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 are informed of their responsibility to report
information regarding foodborne disease. Food Employee Reporting Agreement handout was provided.
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
Kitchen: No date marking provided on containers of cooked turkey, beef, and chicken.
Supervisor stated food was prepared yesterday morning. COS: Proper date marking was applied to the
containers.
Print Date: 3/25/2025
Page 2 of 5
Y
Y
x
x
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 could not provide written procedures for vomit and diarrhea clean-up.
Industry guidance was 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: Lighters are stored on the shelf over the preparation table where exposed foods
are being prepared. Next to the stove, lighters are stored over cooking equipment COS: Lighters were
moved and stored properly.
x
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/Food Processing Area/Employee Restroom: No paper towels or hand drying device
provided at the hand wash sinks. COS: Paper napkins were provided during the inspection.
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: Hand washing sink blocked with a table, not accessible. COS: Table was moved to
allow access to the hand washing sink.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf
Kitchen: No hot water provided at the hand wash sinks. Stop Use Order was issued. Please
see the comments section.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Kitchen: Large pots of black rice and cooked chicken left covered overnight while in the
cooling process. Cooling methods were discussed with the supervisor.
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Kitchen: Large container of raw meats found thawing on the preparation table at room
temperature. COS: Meat was moved into the walk in cooler.
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: Bag of onions stored directly on the floor.
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: Under the preparation table, aluminum cans were being used as a scoop for flour
and beans. COS: Cans were removed the containers.
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment
allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal
use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of
deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
Kitchen: Inside of the coffin freezer, beef patties were stored in shopping plastic bags. COS:
Beef patties were moved into food grade containers.
x
Print Date: 3/25/2025
Page 3 of 5
45
Citation Description: 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
Observation: Kitchen: Reach in cooler is not maintaining time/temperature control for safety food items at
a temperature of 41 degrees F or below. Ambient temperature of cooler indicates 64 degrees F. A Stop
Use Order was issued. Please see the comments section. Food Processing Area: Heating cabinet used to
hot hold beef patties is not maintaining time/temperature control for safety food items at a temperature of
135 degrees F or above. COS: Heating cabinet was adjusted to maintain 135 degrees F or above.
4-501.11
Concentration of sanitizing solution not accurately determined by using a test kit or
other device. 4-501.116 Pf
Kitchen: Establishment does not have sanitizer test kit to determine appropriate sanitizer
concentration.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Kitchen: Old food residue build up located on shelving next to the oven and stove. Old food
residue build up located inside of the reach in coolers.
5-103.11
Water source and system not of sufficient capacity to meet the peak water
demands, or hot water generation and distribution system not sufficient to meet peak hot water demands
throughout the establishment. 5-103.11 Pf
Kitchen: No hot water provided at the 3 compartment sink. Stop Use Order was issued.
Please see the comments section.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: Lids to dumpster were kept open while not in use.
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: Black mold like substance on ceiling and walls in food processing areas.
6-403.11
Area designated for employees to eat, drink, or use tobacco, or lockers or other
suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use
articles are protected from contamination. 6-403.11
Kitchen: Employees personal belongings stored on preparation tables where exposed foods
are being handled. COS: Personal belongings were moved and stored properly.
54
Adequate lighting not provided in a handwashing area, food processing or storage
area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C
Employee Restroom: No lighting provided in the employee restroom.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Comments:
Print Date: 3/25/2025
Page 1 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
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 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.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected]. Stop- Use Order applies to Time/Temperature Control for Safety
Food items only.
Print Date: 3/25/2025
Page 3 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Preventing Contamination By Hands: Handwashing sinks properly
supplied and accessible.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Hot and cold water available; under pressure.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 3/25/2025
Page 4 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Hot and cold water available; under pressure.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 3/25/2025
Page 5 of 6
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Lucianne Thersassa
I, _____________________________________________________
the person in charge of KREYOL KAFE & BAKERY LLC hereby waive a
notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
KILSY DOMINGUEZ, SANITATION AND SAFETY SPECIALIST
LUCIANNE THERASSA, SUPERVISOR
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 3/25/2025
Page 6 of 6
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· Focused Inspection
Comments: Arrived to conduct a inspection but Food Establishment was not open at the time.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Arrived to conduct a inspection but Food Establishment was not open at the time.
No violations or enforcement actions recorded for this inspection.
Kreyol Kafe & Bakery LLC in Orlando: Stop-Sale & Stop-Use Orders (13)
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.
Kreyol Kafe & Bakery LLC in Orlando: Frequently Asked Questions
- When was Kreyol Kafe & Bakery LLC in Orlando last inspected?
- Kreyol Kafe & Bakery LLC in Orlando was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 27, 2025. Inspection type: Focused Inspection.
- How many inspections has Kreyol Kafe & Bakery LLC in Orlando had?
- Kreyol Kafe & Bakery LLC in Orlando has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Kreyol Kafe & Bakery LLC in Orlando find?
- Kreyol Kafe & Bakery LLC in Orlando was most recently inspected by FDACS on October 27, 2025 (Focused Inspection).
- Has Kreyol Kafe & Bakery LLC in Orlando had any stop-sale or stop-use orders?
- Yes, Kreyol Kafe & Bakery LLC in Orlando has 13 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Kreyol Kafe & Bakery LLC in Orlando?
- The most frequently cited FDACS violations at Kreyol Kafe & Bakery LLC in Orlando are: 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 Pf; 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
- Does Kreyol Kafe & Bakery LLC in Orlando have any repeat violations?
- Yes, Kreyol Kafe & Bakery LLC in Orlando has had the following violations cited on multiple FDACS inspections: 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 Pf; 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; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
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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 Kreyol Kafe & Bakery LLC. How we collect and verify this data.