Ori's Bakery and Cafe
945 N Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2102010
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the two door upright reach in cooler by the dishwasher raw ground beef is stored above raw calamari. In the walk in cooler raw ground beef is stored in the same pan as, and above whole muscle beef. Operator moved items to proper storage order.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
There are 2 containers of tomato sauce in the glass door reach in cooler in the service area with no date marking. Per operator the tomato sauce was prepared three days prior.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. There is no proof of employee training for Guadaloupe, Anna or Nicco.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
There are two sets of tongs on an oven door handle. Operator removed the tongs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a mold like substance on the interior walls of the ice machine outside the back door. Operator cleaned and sanitized the interior walls of the ice machine.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease on the hood filters above the grill.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
The hot water faucet at the hand washing sink on the cook line is inoperable. Hand washing sink water temperature 91°F.
Standing water in bottom of reach-in-cooler.
There is standing water inside the 3 door make table cooler on the cook line.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.