Cinnamon Tree Cafe
1665 Dunlawton Ave Ste 103, Port Orange, FL 32127 · Permanent Food Service · License 7406748
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 Oct 7 routine inspection1 high priority (fixed by the Oct 8 follow-up), 3 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
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 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Basic4
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 cold held at greater than 41°F.
-sliced tomatoes 44-45°F, cream cheese 45°F, brie 48°F, mixed greens 45°F inside sandwich line cooler near dining entry, placed into unit less than 2 hours prior, rechecked 30 minutes later at 45°F , next day callback inspection required to verify compliance.
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.
-lox/cold smoked salmon on menu without indicating disclosure to the advisory at the bottom of the menu. Asterisk is used at the consumer advisory, advised operator to place asterisk on cold smoked salmon due to never reaching 145°F. manager hd employee add indicator/asterisk, stted new menus being printed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink out front obstructed by trash can in front
Basic4
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-open clam shell containers on top shelf -coffee filters
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-at end of cookline
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-some dust build up on vent near back door
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.