Harmony Bistro Cafe
7268 Harmony Sq Dr S, Saint Cloud, FL 34773 · Permanent Food Service · License 5911855
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 Sep 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 4 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 · 1 visitRoutine inspection
- First visitSep 22, 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.
Milk and silk milk temping 49-50°F in Glassdoor cooler at front counter. Operator noticed it was on defrost mode and moved all items to other reach-in cooler for temperature recovery. Per operator cooler was at temperature this morning, defrost mode began less than 2 hours ago.
Fixed on the spot
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.
Raw beef with French fries and ice in chest freezer at storage area.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container with sponge inside handwashing sink next to triple sink. Operator moved.
Fixed on the spot
No soap provided at handwash sink.
Handwashing sink at front counter. Operator provided soap.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
To-go food containers on floor at dry storage area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowl in container of white rice in reach-in cooler next to mop sink.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on small ice machine next to mop sink. Operator relocated.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pots at top of shelf next to hood system and plastic bins over reach-in cooler by mop sink.
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.