DIXIE CREAM CAFE

Name: DIXIE CREAM CAFE
Address: 434 MAIN ST, WINDERMERE, FL, 34786, US
Rating: 37.1

434 MAIN ST, WINDERMERE, FL 34786

License #5812625

☕ Café/Breakfast ℹ️

37.1 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 2 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

DIXIE CREAM CAFE in WINDERMERE currently holds an InspectFL Health Score of 37.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 90 total violations — 16 critical, 16 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 26, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

DIXIE CREAM 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Prep cooler across from flat top.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket to right of ice bin at front counter.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./used black soufflé cups to scoop multiple items/
[16-03-4] Accumulation of debris inside warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tuna in reach in cooler/cut packages immediately/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees cell phone, phone charger stored on top of the prep table next to cook line/removed immediately/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one kitchen cook wearing a bracelet while preparing food.
[08B-38-4] Food stored on floor./a box of bread on walk in freezer floor.
[16-46-4] Old labels stuck to food containers after cleaning.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./cook line wall.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses./multiple locations in kitchen/
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked raw shell eggs then pick up a knife and cut ham/advised/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over tuna salad/cook line reach in cooler/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./whipped butter cups at 55F on customers table for less than 4 hours/moved back to walk in cooler/
[41-10-4] Toxic substance/chemical improperly stored./burn gel stored on top of prep table/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./cook line prep table cutting board soiled.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food./small single service cup used to scoop fruits in wait station cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/
[08B-38-4] Food stored on floor./ A bag of flour, front bakery area. A bag of potatoes on walk in cooler floor. Cooking oil on kitchen floor/
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment./cook line/
[16-46-4] Old labels stuck to food containers after cleaning.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw burger patties and raw steak stored over raw fish, cook line reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sliced tomatoes 53F cold holding for less than 4 hours/moved to other cooler/rechecked 43F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi tuna burger, smoke salmon and poached eggs Benedict.
[11-26-1] 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./two new employees/

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./plate used to scoop all purpose flour/bakery shop.
[51-11-4] Carbon dioxide/helium tanks not adequately secured./kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable./green cutting board u dear kitchen prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees bag hanging on storage rack/cook line/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./egg station/
[02D-01-5] Working containers of food removed from original container not identified by common name./brown sugar/bakery shop.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over tuna salad/cook line reach in cooler/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44F, less than 4 hours/wait station reach in cooler/removed lid/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./waffle makers interior soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna burger and cold smoked salmon not indicated is an undercooked fish/consumer advisory available/marked on the menu immediately/
[11-26-1] 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./form provided.
[41-17-4] Spray bottle containing toxic substance not labeled./oven cleaner not labeled.