Bakery 1908 and Cafe
12399 S Apopka Vineland Rd, Unit #100, Orlando, FL 32836 · Permanent Food Service · License 5816201
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 high priority (2 fixed by the Nov 2 follow-up, 1 fixed on the spot), 3 intermediate (2 repeats), 5 basic-25
- Safety score75
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Checked standing water on the floor inside walk in cooler.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed minced pork stored next to green onions inside reach in cooler.( cook line )
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored directly above gallons of milk, and hotdogs stored inside walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine final rinse 0 ppm chlorine, recommend Manager to notify dishmachine company immediately. Must use three compartment sink wash, rinse, sanitizer until dish machine repaired.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed gallon of milk, mascarpone not date marked stored inside reach in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mixer has old dried custard left on the surface.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed trash can stored in front of hand wash sink.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed plastic container of salt not labeled stored on the transport cart located on the cook line.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed mayonnaise and boom sauce stored on baking sheet pans inside walk in cooler , must stored 6 inches off the floor.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed aluminum foil ripped on the storage shelves.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on the floor inside walk in cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed storage bags on top of bags of sugar in the dry storage area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.