ROASTERS AND TOASTERS

Name: ROASTERS AND TOASTERS
Address: 12729 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 15

12729 S DIXIE HWY, PINECREST, FL 33156

License #2333396

☕ Café/Breakfast ℹ️

15 Grade F / 100

Failing Health Score

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Latest inspection

January 15, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ROASTERS AND TOASTERS in PINECREST currently holds an InspectFL Health Score of 15 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 148 total violations — 17 critical, 17 major, 114 minor.

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Record snapshot

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Inspections on file

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The latest inspection on January 15, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

148

Coverage note

Inspector notes linked where available

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ROASTERS AND TOASTERS 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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses hanging on rack with single service gloves. Operator removed during inspection.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in at front counter across deli counter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator had employee remove during inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in under steam table.
[22-31-4] Observed at time of callback; food racks and dish racks.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled in kitchen; dust accumulation.
[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 reach in across flat top with ambient temp of 58F. The following tcs foods stored inside: hot dog (54F - Cold Holding); chicken cooked (55F - Cold Holding); lunch meat 56 (55F - Cold Holding); diced tomato (57F - Cold Holding); blue cheese (59F - Cold Holding). As per operator less than 4 hours inside of cooler. Operator checked fuse and began placing items on ice. Observed 1 reach in cooler not working at all. No TCS foods stored inside.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored on dry food rack in kitchen. Operator discarded during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses hanging on rack with single service gloves. Operator removed during inspection.
[14-11-5] Equipment in poor repair. Observed torn gaskets at reach in at front counter across deli counter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator had employee remove during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled. Operator had employee clean during inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed cooler at front counter across deli counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in under steam table.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across flat top. Observed in cooler under steam table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed across cook line.
[41-07-4] Container of medicine improperly stored. Observed 2 bottles of headache medicine stored under microwave above prep table across cook line. Operator discarded at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed nova cream cheese stored above cooked chicken in walk in cooler. Operator removed for proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across flat top with ambient temp of 58F. The following tcs foods stored inside: hot dog (54F - Cold Holding); chicken cooked (55F - Cold Holding); lunch meat 56 (55F - Cold Holding); diced tomato (57F - Cold Holding); blue cheese (59F - Cold Holding). As per operator less than 4 hours inside of cooler. Operator checked fuse and began placing items on ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[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 reach in across stove with ambient temp of 60F. The following tcs foods stored inside: diced tomato (47F - Cold Holding); sausage cooked (50F - Cold Holding); cooked onions (50F - Cold Holding); cheese shredded (66F - Cold Holding); cheese slice (70F - Cold Holding); ham (53F - Cold Holding); sliced tomato (62F - Cold Holding); butter (60F - Cold Holding); sliced tomato (70F - Cold Holding). Observed reach in across flat top with ambient temp of 45F. The following TCS foods stored inside: feta cheese (47F - Cold Holding); Cole slaw (50F - Cold Holding); sauerkraut (47F - Cold Holding); raw chicken (45F - Cold Holding); raw burger (46F - Cold Holding); blue cheese (47F - Cold Holding).
[14-11-5] Equipment in poor repair. Observed broken gasket at cooler under service window.
[36-73-4] Floor soiled/has accumulation of debris. Observed in walk in freezer.
[38-01-4] Light shield damaged/in disrepair. Observed in kitchen entrance. Observed above cream cheese counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler under steam table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks next to dish machine. Observed dust accumulation on dry food racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks, observed on knife magnets throughout kitchen.

Disposition: Warning Issued
[33-11-4] Missing drain plug at dumpster. Observed no plug at dumpster.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[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 reach in across stove with ambient temp of 60F. The following tcs foods stored inside: diced tomato (47F - Cold Holding); sausage cooked (50F - Cold Holding); cooked onions (50F - Cold Holding); cheese shredded (66F - Cold Holding); cheese slice (70F - Cold Holding); ham (53F - Cold Holding); sliced tomato (62F - Cold Holding); butter (60F - Cold Holding); sliced tomato (70F - Cold Holding). Observed reach in across flat top with ambient temp of 45F. The following TCS foods stored inside: feta cheese (47F - Cold Holding); Cole slaw (50F - Cold Holding); sauerkraut (47F - Cold Holding); raw chicken (45F - Cold Holding); raw burger (46F - Cold Holding); blue cheese (47F - Cold Holding).
[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. Observed 2 salmon filet thawed in ROP.
[14-11-5] Equipment in poor repair. Observed broken gasket at cooler under service window.
[36-73-4] Floor soiled/has accumulation of debris. Observed in walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at brisket reheating station; knife between board and handle.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on cook line.
[38-01-4] Light shield damaged/in disrepair. Observed in kitchen entrance. Observed above cream cheese counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed water bottle in cooler above food items for customers. Operator segregated bottle.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor at cook line; operator placed on shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler under steam table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 salmon filet thawed in ROP. Observed 2 pints of strawberries with mold.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across stove with ambient temp of 60F. The following tcs foods stored inside for more than 4 hours: diced tomato (47F - Cold Holding), cheese (66F - Cold Holding); cheese slice (70F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across stove with ambient temp of 60F. The following tcs foods stored inside: diced tomato (47F - Cold Holding); sausage cooked (50F - Cold Holding); cooked onions (50F - Cold Holding); cheese shredded (66F - Cold Holding); cheese slice (70F - Cold Holding); ham (53F - Cold Holding); sliced tomato (62F - Cold Holding); butter (60F - Cold Holding); sliced tomato (70F - Cold Holding). Observed reach in across flat top with ambient temp of 45F. The following TCS foods stored inside: feta cheese (47F - Cold Holding); Cole slaw (50F - Cold Holding); sauerkraut (47F - Cold Holding); raw chicken (45F - Cold Holding); raw burger (46F - Cold Holding); blue cheese (47F - Cold Holding). The following tcs foods inside coolers for more than 4 hours: diced tomato (47F - Cold Holding), cheese (66F - Cold Holding); cheese slice (70F - Cold Holding). . The rest of the items were placed on ice or walk in cooler for rapid chill.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks next to dish machine. Observed dust accumulation on dry food racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks, observed on knife magnets throughout kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in dining area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on prep station across cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle on cutting board next to toaster. Observed cup on cutting board across cook line. Operator moved both.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed chef on cook line no hair net or hat.
[10-08-5] Ice scoop handle in contact with ice. Observed at soda machine in kitchen area; manager fixed during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors on cook line; chef moved during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Observed exterior of oven soiled. Observed soiled air vent in walk in cooler.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor under hand sink. Chef moved for inspector to shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler under steam table.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed on floor in back of restaurant outside.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine santitizer dishmachine; 0 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry food rack.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed dishwasher machines soiled on top and sides of machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled and broken vents on top of 3 compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks on preparation table across flat grill.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on the floor behind soda dispenser, also 6 dead roaches on the floor behind standing warmers at (Our Lunch catering kitchen) preparation area. And 8 dead roaches under the grill equipment at preparation area. 1 dead roach under 3 compartment sink and 3 more dead roaches under dishwasher machine. 1 dead roach on the glass rack across from 3 compartment sink. Manager closed the restaurant and started to move equipment and began to clean.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored behind front counter, manager removed personal bag n stored it in the office.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee handling food without a beard restraint.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employee handling food without hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed very soiled floor accumulation of grease, dust and old food. Under preparation equipment, under preparation table, under warmers, under 3 compartment sink , under ice machine ,
[36-73-4] Floor soiled/has accumulation of debris. Observed heavy accumulation of old food under the shelve of reach in freezer.
[08B-38-4] Food stored on floor. Observed box of potatoes stored under preparation table next to walk in cooler, employee stored product properly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach cooler by steam table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket (Chlorine 00ppm)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee sweeping floor go out of preparation area then returned and put on gloves without washing hands. Employee coached he needs to wash hands before putting on gloves. Employee washed his hands and put on gloves.
[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. Employee touched his face and after that put gloves on without washing hands. Manager was informed that the employee needs to wash hands after touching bare body parts.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored next to spinach at reach in cooler, employee moved the bag of spinach to preparation sink to be wash.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall under microwave.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 52F - Cold Holding) at reach in cooler front counter. As per operator less than 2 hours. Operator moved the product to the walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (109F - Hot Holding); at the flat grill. As per operator less than one hour. Operator started to reheat the product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed 3 cutting boards soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on the handwashing sink next to walk in cooler. Employee re stocked paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser on front counter not labeled, employee labeled spray bottle properly.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance about dishwasher area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn, two located in front of the grill. Observed a reach in cooler front counter at 53-54°F and with the glass doors in disrepair.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between two reach in cooler. Operator removed the knife.
[29-49-6] Standing water in bottom of reach-in-cooler located at preparation area and one behind the steam table.
[13-04-4] Two Employee with no beard guard/restraint while engaging in food preparation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels at preparation table kitchen area. Manager moved them to sanitizer bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at preparation area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked shell eggs with gloves and then touching cheese slices. Employee was informed, and he washed hands and put new gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (52 F - Cold Holding); eggs salad (51 F - Cold Holding) at reach in cooler front counter. As per operator for about three hours. Operator moved the products to the walk in cooler for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at preparation table in front of grill.
[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. Observed two new employees no proof of food employees reporting agreement. Employees read it and signed it.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees training expired 1-19-2024.