Vicky Bakery

334 N Alafaya Trl, Orlando, FL 32828 · Permanent Food Service · License 5813502

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 17, 2026 (7 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 and the time removed from temperature control cannot be determined.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
1 high priority, 1 intermediate, 6 basic
-15
Safety score85

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

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- 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 and the time removed from temperature control cannot be determined.
  No time marked .
  More time given
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Still no label
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Not observed.
  More time given
- Code 21, Wiping cloths and linens: Polyester string used as a food-contact surface.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- 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 and the time removed from temperature control cannot be determined.
  No time marks for the front area bakery today .
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Powder sugar and white eggs powder stored back area no label . Operator label it .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of food stored on floor at the walk-in freezer . Operator moved it to the shelves.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee cup of juice stored front area in the cooler next to customer food .
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee preparing cafe and serving bakery wearing watch .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without handle used as scoop at the white egg powder . Operator discarded it .
  Fixed on the spot
- Code 21, Wiping cloths and linens: Polyester string used as a food-contact surface.
  Operator using a polyester string for the bread . To be able to use cord or string on food contact need to be 100 % cotton or linen not polyester
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.