Dubsdread Catering
604 E Main St, Apopka, FL 32703 · Catering · License 5811112
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (1 fixed on the spot), 3 intermediate, 3 basic-27
- Extension granted on Sep 3Counts in full until a follow-up finds the problems fixed-3
- Safety score70
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 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division.
More time given
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
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
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor in walk-in-freezer
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing by ice machine
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
ROP ONSITE cooked foods. & raw Fish SALMON, TILAPIA, MAHI, COOKED SHORT RIBS, COOKED PORK BELLY, COOKED AL PASTOR, COOKED QUINOA, COOKED ALMOND CHICKEN Per chef products were cooked and bagged longer than 48 hours,
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Per chef, fish was fresh then ROP - then frozen
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottles hanging over open cocktail napkins
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division.
Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Facility is doing ROP on numerous products with an approved plan
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 test strips for dish machine
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor in walk-in-freezer
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven on line soiled
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing by ice machine
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.
- Stop sale
- An order that the food can’t be sold or served.
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