SOUR AND DOUGH BAKERY
19810 VILLAGE CENTER DR STE 120 · FORT MYERS · Lee County · FL 33913
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 6
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed baker cutting holes in ready to eat pastry to fill, no gloves. Discussed glove usage with employee and manager, operator donned gloves before continuing work. **Warning**
22-50-4High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed at triple sink no sanitizer step set up, observed operator rinse utensils with quaternary sanitizer approximately two second then rinse with water. Discussed proper ware washing and sanitation with operator, operator properly set up sanitation step, quaternary 200ppm and resanitized dish ware. **Warning**
03B-15-5High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. On front counter display, cooked egg quiche (84F Hot Holding) for 1.5 hours per operator. Discussed using time as a public health control with operator and provided form. Operator labeled quiche with time stamp for discard. **Warning**
14-86-1High Priority – Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F – Cold Holding); cream (48F – Cold Holding); mascarpone (47F – Cold Holding); raw bacon (45F – Cold Holding); wine flavored cheese (45F – Cold Holding) overnight per operator. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F – Cold Holding); cream (48F – Cold Holding); mascarpone (47F – Cold Holding); raw bacon (45F – Cold Holding); wine flavored cheese (45F – Cold Holding) overnight per operator. **Warning**
Intermediate 6
11-27-4Intermediate – 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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink inside entrance to back kitchen blocked with bag of rags. **Warning**
53A-07-6Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6Intermediate – 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/ 2 bakers and two counter staff present, handling food, no current certified food managerAÂ present. **Warning**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
11-26-1Intermediate – Partial 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.AÂ **Warning**
Basic 1
38-04-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning**
Inspector observations synchronized from DBPR on September 26, 2026 12:38 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.