MY FRENCH CAFE / CROISSANT GOURMET

Name: MY FRENCH CAFE / CROISSANT GOURMET
Address: 7782 WINTER GARDEN/VINELAND RD #100, WINDERMERE, FL, 34786, US
Rating: 25.9

7782 WINTER GARDEN/VINELAND RD #100, WINDERMERE, FL 34786

License #5813034

☕ Café/Breakfast ℹ️

25.9 Grade F / 100

Failing Health Score

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Latest inspection

January 27, 2026 · 11 findings · 1 critical

Routine - Food

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Highest-priority rows.

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Quick take

MY FRENCH CAFE / CROISSANT GOURMET in WINDERMERE currently holds an InspectFL Health Score of 25.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 127 total violations — 14 critical, 27 major, 86 minor.

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Record snapshot

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The latest inspection on January 27, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

127

Coverage note

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MY FRENCH CAFE / CROISSANT GOURMET 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice bin./front counter ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance/back kitchen pastries room ceiling tiles soiled with dust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored with oil/food rack bottom shelf. Opened water bottle on kitchen prep table.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Kitchen dough making area soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour bins exterior soiled. Green handle salt container exterior soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw egg yolks stored over cut peppers/walk in cooler/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./kitchen green cutting board soiled.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front counter employee training/Martin.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./consumer advisory missing/provided a copy to operator/
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./cook line hand sink hot water faucet disrepair.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing./two pieces above water heater.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./back bakery area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen food rack/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./pastry chef wearing a watch while making
[13-03-4] Employee with no hair restraint while engaging in food preparation./front counter male employee making coffee.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor./A box of butter/walk in cooler.
[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./sugar handle at back bakery area.
[29-08-4] Plumbing system in disrepair./hot water faucet disrepair/cook line hand sink.
[29-11-4] Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name./salt under kitchen prep table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./bucket used for oranges, front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing./observed employee poured coffee into hand sink/front counter.
[41-17-4] Spray bottle containing toxic substance not labeled./blue and purple spray bottled at front line.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[36-36-4] Ceiling tile missing./missing two pieces, back kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above back kitchen bakery prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and purse hanging on rack with cleaned utensils, back kitchen. Employees phone on front counter food working table/
[36-73-4] Floor soiled/has accumulation of debris. Under cook line. Under 3 compartment sink.
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan dusty.
[35B-03-4] Outer openings not protected with self-closing doors./back door.
[29-08-4] Plumbing system in disrepair./cook line hot water faucet shut off due to leaking.
[53A-05-6] 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/4 employees working with no manager on site.
[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./employee Cathy.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one female certificate, Cathy.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[36-36-4] Ceiling tile missing./missing two pieces, back kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above back kitchen bakery prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./storage shelf with food/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and purse hanging on rack with cleaned utensils, back kitchen. Employees phone on front counter food working table/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employees wearing a watch while preparing food.
[36-73-4] Floor soiled/has accumulation of debris. Under cook line. Under 3 compartment sink.
[08B-38-4] Food stored on floor./several buckets of pastry cream.
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning./one light bulb out, cook line.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan dusty.
[35B-03-4] Outer openings not protected with self-closing doors./back door.
[29-08-4] Plumbing system in disrepair./cook line hot water faucet shut off due to leaking.
[02D-01-5] Working containers of food removed from original container not identified by common name./salt containers not labeled/bakery station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 54F, cut leafy greens 52F, home made cream sauce 75F, cooked spinach 52F, cheese 60F, cut tomatoes 58F, ham 52F, turkey 52F, cooked chicken 50F/cook line prep cooler for more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 54F, cut leafy greens 52F, home made cream sauce 75F, cooked spinach 52F, cheese 60F, cut tomatoes 58F, sliced ham 52F, sliced turkey 52F, cooked chicken 50F, all cold holding for more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked potatoes 66F, holding in room temperature for less than 4 hours/moved to walk in cooler/
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washed fruit in cook line hand sink. Observed employee obtain water for cooking at cook line hand sink.
[53A-05-6] 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/4 employees working with no manager on site.
[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./employee Cathy.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one female certificate, Cathy.
[41-17-4] Spray bottle containing toxic substance not labeled./blue liquid bottle not labeled, front counter/

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./forks and knives, front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employees drink on food storage rack/
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./two purses stored with canned goods/back kitchen table/
[14-69-4] Ice buildup in walk-in freezer.
[36-62-4] Light not functioning./one light bulb out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler fan soiled with dust.
[29-08-4] Plumbing system in disrepair./hot water valve leaking, kitchen and back kitchen hand sinks.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, rechecked 200ppm.
[12A-20-4] Employee washed hands with no soap./front counter employee.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./two flying insects present/one around the oranges at front counter and one by the garbage can next to 3 compartment sink.
[41-10-4] Toxic substance/chemical improperly stored./chemical spray bottle hanging on food storage rack/
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk not labeled/front counter reach in cooler and walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing./observed employee used kitchen hand sink to wash blender.
[53A-05-6] 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/two current food manager certificates available but not on duty.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employees training certificates.
[41-17-4] Spray bottle containing toxic substance not labeled. Glass cleaner spray bottle.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable./green cutting board by 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees purse stored with food on storage rack/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./pastry chef.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor. Under Dough machine in kitchen.
[14-17-4] Food storage shelves with rust that has pitted the surface./across from walk in cooler.
[08B-38-4] Food stored on walk in freezer floor./case of butter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice build up/
[10-12-5] In-use ice scoop stored on soiled surface between uses./front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./back kitchen two door reach in cooler handle soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination./coffee filters, front coffee station/
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./Quat 0ppm, front counter/rechecked 200ppm/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw egg wash stored over pastry cream, walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked potatoes on kitchen prep table at 56F, less than 4 hours/moved back to cook line cooler/
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked potatoes on top of the oven at 117F, less than 4 hours/reheated to 165F before serving.
[41-10-4] Toxic substance/chemical improperly stored./grease and grill degreaser hanging on storage rack/across from walk in cooler/
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Manager Jerrod manager certificate expired 8/21/23 by Servsafe. No other manager certificate available.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.