Sip N Dip
1001 13 St, St. Cloud, FL 34769 · Permanent Food Service · License 5900685
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most-24
- Safety score76
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 visitNov 6, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Pooled eggs over cooked bacon in stainless steel reach in cooler next to microwaves on cookline Operator moved eggs to bottom shelf
Fixed on the spotRepeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
For raw salmon on salmon bagel on side menu posted by register Operator removed posting and will not be serving item going forward
Fixed on the spot
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. For raw salmon on salmon bagel on side menu posted by register Operator removed posting and will not be serving item going forward
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Food handler certifications do not have completion or expiration dates
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Icing on floor next to prep table at end of cookline Donut mix, fudge on floor next to dry storage shelf near stand mixer
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Hand mixer inside of cup of water 76°F on cookline Operator removed mixer and emptied water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer next to hallway leading to restroom
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents over fryer Several equipment exteriors
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Handle on top oven across from fryer
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Case of to go cups on floor in hallway leading to bathrooms
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Women's restroom
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Next to fryer, above three compartment sink and in several other areas throughout
Repeat violation
Floor soiled/has accumulation of debris.
In prep area and under prep counter
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.