CAO BAKERY & CAFE

Name: CAO BAKERY & CAFE
Address: 16701 SOUTH DIXIE HIGHWAY, PALMETTO BAY, FL, 33157, US
Rating: 78.7

16701 SOUTH DIXIE HIGHWAY, PALMETTO BAY, FL 33157

License #2336552

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CAO BAKERY & CAFE in PALMETTO BAY currently holds an InspectFL Health Score of 78.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 51 total violations — 11 critical, 10 major, 30 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 shows 10 observation rows: no critical rows, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and the preparation table in the kitchen. Employee removed it.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-16-4] Open dumpster lid. Employee closed it.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the front line. Employee removed it.
[08B-38-4] Food stored on floor. Observed gallons of milk stored on the floor of the wall in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line.
[14-14-4] Nonfood-grade basting brush used in food. Observed a metal brush used with food. Employee discarded it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn at the front line.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef pastries (105F - Hot Holding); croquettes (126F - Hot Holding), as per employee food was cooked less than 40 minutes ago.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food.
[08B-27-4] Food placed in soiled container/equipment. Observed washed oranges stored on the same dirty box at the front counter.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipments stored on a rusted and soiled rack next to three compartment sink and at the walk in cooler.
[33-16-4] Open dumpster lid.
[35A-09-4] Presence of insects, rodents, or other pests. Observed approximately about 20 ants crawling on the wall behind the three compartment sink and approximately 15 crawling on prep table next to three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the back of three compartment sink and by the mop sink.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current license no display. Last license displayed from 10/01/24 at the front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the front counter.
[14-21-4] Can opener blade not readily removable for cleaning or replacement. Observed can opener soiled next to three compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink next to the exit door.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed crack egg inside prep table next to sauté station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cigarettes, cups,, purse, and keys store above preparation table and on a rack stored with clean utensils.
[41-10-4] Toxic substance/chemical improperly stored. Observed a bottle of bleach stored above clean equipments by the three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at the kitchen area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at the front counter.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife store between wall and prep table next to three compartment sink.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know how to sanitize utensils at the front counter. Employee was coached.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the front line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef no date marked inside reach in cooler at the front counter. As per employee beef was cooked 2 days ago.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to sanitize utensils. They were rinsing utensils after being sanitized.
[08B-12-5] Stored food not covered. Observed food not cover in reach in cooler next to griddle.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed at the walk in cooler and next to 3 compartment sink.
[12A-10-4] 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. Observed employee answering phone call and then continued handling food without washing hand first.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple uncovered cups stored above preparation table.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at the front counter. Chlorine was 0 ppm.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink next to the exit door.
[08B-38-4] Food stored on floor. Observed syrup container stored on the floor next to rotary oven. Employee stored syrup at least 6" inches off the floor.
[14-11-5] Equipment in poor repair. Observed torn gaskets at both reach in cooler next to griddle.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at three compartment sink was +300ppm. Employee adjust sanitizer to 100 ppm.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees food not segregated from food served to public inside the walk in cooler.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing utensils properly. Employee was coached.

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