Bubble Pops
4533 Old Canoe Creek Rd, St. Cloud, FL 34769 · Permanent Food Service · License 5911268
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 intermediate, 5 basic-14
- Safety score86
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 visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
Precooked pork in stainless steel reach in cooler at front counter opened 2 days prior per operator
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cup and scoop inside of kitchen handwashing sink
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.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoops in water cups at front counter 69°F and 71°F
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer at front counter
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several pitchers and other dishes on clean dish shelf next to three compartment sink
Code 25, Single-service items: Single-service articles improperly stored.
Case of cups on floor next to reach in freezer Case of straws and cases of cups on floor in storage room with mop sink
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Restroom closest to back door
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Emergency exit back door blocked with video game console, trash can and stool
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.