SOURDOUGH BREADHOUSE Inspection – April 2, 2025

High Priority 1

#6High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer not actively in use soiled with flour and dry dough

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink next to mop sink

#9Intermediate11-26-1

Intermediate – 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. -provided and filled out by employee during inspection **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic14-11-5

Basic – Equipment in poor repair. -large standing reach in cooler gaskets torn

#3Basic08B-38-4

Basic – Food stored on floor. -bins and boxes of flour stored on floor by bread ovens

#4Basic25-05-4

Basic – Single-service articles improperly stored. -box of Togo bags stored on floor under microwave

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -flour in bins not labeled

Florida Food Watch