Vicky Bakery
4556 S Semoran Bvld, Orlando, FL 32822 · Permanent Food Service · License 5815944
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
portioned shredded pork (55°F - Cold Holding)per operator 3 hours Operator put in freezer to rapid chill Recheck 42°F
Fixed on the spot
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. Oppm Operator remade 400ppm
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Angel
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar at coffee station front counter Operator labeled
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer by back door coils iced up
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Oppm Operator remade 400ppm
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
April 1 2026 displayed
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.