J GOODY CAFE BAKERY

Name: J GOODY CAFE BAKERY
Address: 3705 TAMPA RD UNIT 5, OLDSMAR, FL, 34677, US
Rating: 84.1

3705 TAMPA RD UNIT 5, OLDSMAR, FL 34677

License #6217471

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

84.1 Grade C / 100

Mixed Health Record

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Quick take

J GOODY CAFE BAKERY in OLDSMAR currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 18 total violations — 8 critical, 3 major, 7 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 17, 2026 included 1 critical violation, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in rear of the kitchen blocked by garbage can. Garbage can was moved to clear the path to the hand wash sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Canadian Bacon and baked goods. Operator rearranged reach in to gain compliance
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[02D-01-5] Working containers of food removed from original container not identified by common name.squeeze bottles and shakers containing food removed from its original container not labeled with common name. Discuss the importance of labeling all food movement through veal container.

Inspection Completed - No Further Action
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in server ally used as dump sink for ice.
[01B-07-4] Food with mold-like growth. See stop sale. Observed 1 strawberry and 33 pieces of blackberries with mold like substance in black fridge near rear exit door. Employee removed those pieces of fruit.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta sauce cooling at 1:20pm at, retemp end at 3:28 at 85F. Employee recooked sauce to 172F and began cooling process over.
[08B-12-5] Stored food not covered. Observed Walnuts, raisins, and chocolate shavings not covered in back wall storage area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed almond cream and strawberry preserves dated 10+ days after opening. Employee tossed. See stop sale.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor between Baxter proofers 1 dead roach underneath metals door jam of back door entrance. 1 dead roach along wall below electrical box 1 dead in door jam of rear in freezer 1 dead by storage room 1 dead under dry storage shelves Employee removed and sanitized areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk (44F - Cold Holding at 2:00pm, cooled to 39F at 3:00pm), Ham at 44F, cooled at 40F 4:00pm, Cheese 54F at 3:15pm, cooled to 42F at 4:00pm, Raw Chicken at 50F at 3:15pm, cooled 39F at 4:00pm
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed true refrigerator temperature at 58F. Raw chicken at 50F and cheese at 54F. Employee moved all food items to other coolers.
[33-11-4] Missing drain plug at dumpster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs in reach in cooler behind wooden prep table over open container of water bathed fries. employee moved eggs to bottom shelf.
[35A-23-4] Roach excrement and/or egg casing present. 1 roach egg casing on floor between Baxter proofers. 1 egg casing behind dry storage shelves Employee removed and sanitized areas.
[24-14-4] Clean utensils stored between equipment and wall. Observed knife stored between 2 reach in coolers on cook line.
[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. Observed expired Florida restaurant and lodging certificates for Jose Barco 6/30/2025, Juan cacho 7/26/2025.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed time marked as 8am-12pm, but operator placed new butter out at 12pm without correcting time mark. Employee corrected time mark on board.

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