The Dough Show
12140 Collegiate Way Ste 175, Orlando, FL 32817 · Permanent Food Service · License 5807619
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (1 fixed by the Jul 30 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 10 basic-31
- Safety score69
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 visitJul 30, 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 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Feta cold holding overnight with temperature of 44°F discarded .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1small flying insects on top of reach in freezer 1 small flying insect on dish area 1small flying insects in dinning room
Repeat violation
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Hibiscus , tamarind , pineapple, watermelon juices prepackage with no warning label. Inspector asked employee to removed from grab and go area. They also have some prepackage in the cooler on prep area.
Repeat violation
Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
Restaurant curing pastrami with no Haccp or variance. Inspector provided process waiver request to operator .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat grinder has some debris
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator showed .Corrected On-Site Corrected On-Site Warning
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Powder sugar no label
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Rice pudding stored under unwashed tomatoes, peppers in walk in cooler .
Food not stored at least 6 inches off of the floor.
Chicken shawarma stick stored inside pan not 6 inches off floor. Employee tase of the floor. Corrected On-Site Corrected On-Site Warning
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee open drink stored in table over serving wood board . Employee opened coffee stored on prep table next to juices. *employee thru way away Corrected On-Site Corrected On-Site Warning
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket in reach in cooler located in prep reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Gasket in reach in cooler located in front counter close to hand sink has mold like substance. Reach in coolers in prep area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over grill
Buildup of food debris/soil residue on equipment door handles.
Handles in reach in cooler and drawers in cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles on dish area have dust
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Blower stored wax paper , employee removed . Corrected On-Site Corrected On-Site Warning
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.