Tree of Life Cuban Bakery
106 Main St, Titusville, FL 32796 · Permanent Food Service · License 1506665
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (fixed on the spot), 3 intermediate, 8 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Light not functioning.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk held in ice bucket at 55°F for 1hr 15 minutes. Operator place in freezer to deep chill. New temp 42°F.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Tres leches and bread pudding prepared on site with no label.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Chlorine test strips available
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Expired for Sayli H. And Tuniesky H., both on 4/12/2026
Basic8
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Ice buildup on walk in freezer floor
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven on cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Under make table thawed
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen
Light not functioning.
1 light out above hood
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In outside storage room
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.