Vicky Bakery

4429 Cleveland Ave Unit 240-250, Fort Myers, FL 33901 · Permanent Food Service · License 4607890

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
4 high priority (2 fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

12 violations found

First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Observed ham and cheese pastries in front hot case. The manager states items have been in hot case for less than 3 hours. Emailed time as a public health control paperwork.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quaternary ppm 0. The manager had employee change out the sanitizer.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed isopropyl alcohol and butane stored with single service items and sprinkles, the manager relocated the items.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink near office blocked by trash can. Observed handwash sink near 3 compartment sink blocked with a cart. The manager removed the items.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink near office.
  No soap provided at handwash sink near office.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment has expanded into neighboring unit. The renovations include additional room to dining area, additional refrigeration, a walk in cooler and freezer, additional hand sinks, and an office. Provided plan review information to operator via email.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar unlabeled in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels on clean plastic container at 3 compartment sink.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed sanitizer bucket 0ppm, the manager had employee remix bucket.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink near office used by food employees.
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.