BAKE SHACK

Violations (4)

• 03F-02-5Critical

  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. Operator has items in time but time marks. Operator started to time stamp.

  High Priority - 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. Operator has items in time but time marks. Operator started to time stamp. **Corrective Action Taken**

  High Priority

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, bowls and plastic containers wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, bowls and plastic containers wet nesting.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator can not locate quaternary test strips.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator can not locate quaternary test strips.

  Intermediate

• 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. One employee expired 2/2026

  Intermediate - 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. One employee expired 2/2026

  Intermediate