TURQUOISE CAFE & BAKERY Inspection – October 24, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 44-45F, tzatziki 44-45F, sliced turkey 45-46F, Swiss cheese 44F inside cooler at entrance to kitchen. Manager stated prepped and placed into cooler more than 2 hours prior. Next day callback inspection shall occur to verify compliance on cold holding temperatures.**Repeat Violation** **Repeat Violation** **Warning**

Repeat ViolationWarning

Intermediate 2

#7Intermediate11-26-1

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.

#8Intermediate53B-13-5

Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. -bulging ceiling tile in back prep area

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#3Basic35B-01-4

Basic – Exterior door has a gap at the top threshold that opens to the outside.

#4Basic38-01-4

Basic – Light shield damaged/in disrepair.

#5Basic25-18-4

Basic – Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -case of utensils, packages of napkins inside employee restroom in back

Florida Food Watch