Sip N Dip
4857 E Irlo Bronson Memorial Hwy, St. Cloud, FL 34771 · Permanent Food Service · License 5912014
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 intermediate (fixed on the spot), 3 basic-21
- Safety score79
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 23, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
sliced cheese (52°F - Cold Holding) in cookline make table 2 days per operator Operator discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced cheese (52°F - Cold Holding) in cookline make table 2 days per operator - see stop sale Operator discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shelled eggs over milk in reach in cooler closest to kitchen entrance Raw salmon on top of containers of cream cheese in reach in cooler under make table Both items moved to correct order
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Grocery bag holding precooked steak in reach in cooler closest to kitchen entrance
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 bagel listed on sign on counter - operator removed sign and per operator, will be removing item from menu entirely
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 bagel - provided operator with consumer advisory sign that they posted during inspection
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Reporting agreement printed & signed by employee during inspection
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Stirring spoons in cup of water 76°F next to three compartment sink Operator emptied and placed spoons in three compartment sink to be washed
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind ice machine in kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.