Turquoise Cafe & Bakery

3781 S Nova Rd Unit K, Port Orange, FL 32129 · Permanent Food Service · License 7407876

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 26, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 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 · 1 visit

Aug262026

Routine inspection

10 violations found

First visitAug 26, 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:
- 1 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -butter next to grill 77°F, butter next to panini press 67°F. Manager stated out for 2 hours. Advised to maintain on a 4 hour time control policy
Intermediate2
- 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.
  -cooked chicken, cooked rice, other prepared food without any date marks
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  -hand sink next to 3 compartment sink
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -case of potato chips, can of pie filling
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee beverage on prep table next to small cooler in prep area
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -small cutting board
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -some grease build up on hood filters
- Code 25, Single-service items: Single-service articles stored in toilet room.
  -packages of napkins, food service wrap, to go bags inside employee restroom in back
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.