Choux-Venue Bakery Cafe
2727 Ulmerton Rd Ste 110, Clearwater, FL 33762 · Permanent Food Service · License 6217804
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
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 14, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Cooked Chocolate croissants front counter no timestamp. Employee put stamp on
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Using chlorine in three compartment sink had quaternary test strips.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Owner went to store to buy.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed one certification for front end employees. Two back employee no training records available.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Back prep cook / baker owner has to explain to her tow to set up three compartment sink during inspection.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Gold chips front counter no label
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Jug of oil on counter back.
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Heavy debris from tea inside right side large back three compartment sink also in front sinks
Code 29, Plumbing and backflow prevention: Standing water draining water in three-compartment 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.