APPLE BUTTER CAFE

Name: APPLE BUTTER CAFE
Address: 10555 PARK BLVD N, SEMINOLE, FL, 33772, US
Rating: 59.6

10555 PARK BLVD N, SEMINOLE, FL 33772

License #6215432

☕ Café/Breakfast ℹ️

59.6 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 14 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

APPLE BUTTER CAFE in SEMINOLE currently holds an InspectFL Health Score of 59.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 91 total violations — 6 critical, 14 major, 71 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on March 5, 2026 shows 14 observation rows: no critical rows, 2 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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APPLE BUTTER CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line missing
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish washing area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to opened bags of bread on cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple staff on cook line with no hair restraints
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray containing burnt cigarettes on top of smoker outside on patio
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fryers
[36-17-5] Floor tiles missing and/or in disrepair. Damaged concrete floors on cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Note reach in freezer on cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Next to bread toaster in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at counter
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not protected at front counter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled and grooved cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Strainer containing roasted peppers in hand sink on cook line, removed

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to shell eggs on cook line, removed
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Ashtray with used cigarette butts in storage room next to single service and ice machine
[36-11-4] Floors not maintained smooth and durable. Cracked concrete floors on cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-10-4] Soiled dry wiping cloth in use.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons and pineapple over sliced green tomatoes in walk in cooler, order corrected
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs on cook line, then proceeded to continue cooking with no glove change or hand wash, discussed proper hand wash procedures
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line washed hands for less than 5 seconds
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Metal shelves over cook line cooler rusted
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler prepared on 3/6, date added

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In panko bin
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-71-4] Duct tape used to repair nonfood-contact surface. Corner of metal shelf at service window
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cooler on cook line, removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to dish machine. Charging cords on prep table across from cook line
[36-73-4] Floor soiled/has accumulation of debris. Cook line
[36-17-5] Floor tiles missing and/or in disrepair. Concrete floors on cook line in disrepair
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between cooler and steam table, removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Exterior of bread toaster soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not protected above coffee machine
[29-49-6] Standing water in bottom of reach-in-cooler. Across from stove on cook line
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs and proceeded to change gloves without washing hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in prep area 1 live fly on cook line Staff began cleaning and placing traps in approved locations
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Metal shelf containing food above waffle machines with accumulation of grease Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash in hand sink next to ice machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine, restocked
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corned beef prepared on 7/16 in walk-in not dated

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[35A-03-4] Dead roaches on premises. 3 dead roaches near water heater, area cleaned and sanitized
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over reach in freezer, removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic bins over triple sink. Plastic cups at wait station
[36-22-4] Floor area(s) covered with standing water. In dry storage near ice machine
[36-73-4] Floor soiled/has accumulation of debris. In dry storage near ice machine
[36-17-5] Floor tiles missing and/or in disrepair. Chipped concrete floors on cook line
[08B-38-4] Food stored on floor. Box of raw meat on floor of walk in freezer
[14-69-4] Ice buildup in walk in and reach in freezers.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and microwaves on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of dust on top of heat lamp over service window. Accumulation of grease on sides of fryers, flat top
[14-33-4] Reach-in freezer shelves with rust that has pitted the surface.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters at wait satiation not covered
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored. Liquid medicine on top of cooler on cook line, removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chocolate moose pie (55F - Cold Holding) slices at front counter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Accumulation of food residue on waffle makers Can opener blade soiled
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired certificate
[41-17-4] Spray bottle containing toxic substance not labeled. Over prep tables containing sanitizer, labeled