PAOLO FONTANOT BAKERY & CAFE Inspection – September 25, 2026

High Priority 2

#4High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#5High Priority12A-10-4

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate 3

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#7Intermediate53A-05-6

Intermediate – 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/

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Located sandwich area. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 3

#1Basic13-03-4

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

#2Basic14-55-4

Basic – Uncleanable knife block in use to store knives.

#3Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Located near coffee machine. **Repeat Violation**

Repeat Violation

Florida Food Watch