The Dough Show
701 E SR 434 Ste 1081, Winter Springs, FL 32708 · Permanent Food Service · License 6905178
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection8 high priority (4 fixed by the Oct 5 follow-up, 3 fixed on the spot, 1 repeat), 8 intermediate (2 fixed on the spot), 10 basic; intermediate violations cost 18 at most-57
- Safety score43
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 visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 by dough conveyor 1 by big grey bins 1 by dish machine 3 by storage shelf 1 on piece of equipment not being used
More time given
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water faucet does not work
More time given
Basic2
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Sticky tape on windows by dough prepping station
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under dough conveyor not clean
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- garlic sauce 69° operator placed in cold holding unit.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
2.5 hours stored in walk-in cooler.Cooked rice 109° . Operator discarded
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
- raw lamb stored with falafel. operate separated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm. Operator corrected 100 ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- hose bib in dough production room.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
- dough production room.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
- meds stored above prep tables. operator removedd
Fixed on the spotRepeat violation
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
-Falafel mix
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.
- 4 employees
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener - small flat top grill
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
- hand sink at the dough production area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- bucket stored in hand sink in dishwasher area. operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- bulk rice, flour
Fixed on the spot
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
-Strawberry Tiramisu, Various beverages,
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
- raw chicken thawing on Prep table in kitchen area. Operate replacing cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
- cucumber and tomatoes. Operator corrected
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-bottled water stored above prep table in kitchen area. operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
- fork and spoon stored at front counter.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- hanging on frie extinguisher nozzle.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-Under all equipment in kitchen area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Fixed on the spot
Reporting only2
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only.
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. - propane tanks next to open flame.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.