Picasso Moments Bakery Cafe
Last inspected: Mar 2, 2026
39
Score
Picasso Moments Bakery Cafe has been inspected nine times since 2022. The most recent report on file is from Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 12 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Picasso Moments Bakery Cafe's latest score of 39 falls below the Orlando average of 79. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 13, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Feb 24, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Aug 5, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Operator diluted, rechecked 50 ppm
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener on prep table **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Water bottle and cup above prep table. -employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male and female employees in the kitchen. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 81F at front counter boba station. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler at the prep area.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipe cloth on prep table. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gaskets at front counter. **Corrected On-Site**
23-03-4
58
Feb 19, 2024
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.One flying insect at front counter.
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm rechecked 200 ppm. **Corrected On-Site**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce (54F - Cold Holding); cut tomatoes (54F - Cold Holding) per operator more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (54F - Cold Holding); cut tomatoes (54F - Cold Holding) per operator more than four hour.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in the kitchen **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strip not available.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. White spray bottle with bleach and water on top of ice machine. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area.
22-20-5
Basic - Accumulation of debris on floor drain under three compartment sink.
16-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinking bottles over prep table in the kitchen **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. cell phone on prep table **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./cook.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor at front counter and back kitchen area.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at syrup station front counter.72F
10-07-4
Basic - Stored food not covered. -Flour container in kitchen area. - Boba in container at front counter
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove in the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wipe cloth on prep table in kitchen area. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm in wipe cloth bucket front counter/rechecked 200ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Two containers of powder substance above prep table in the kitchen.
02D-01-5
21
Nov 29, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - 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 opened Mondays per operator **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing clear toxic substance not labeled by three compartment sink **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop bucket **Corrected On-Site**
42-01-4
Basic - Ripped/worn tin foil used as back cover to the oven and top shelf of oven
14-20-4
Basic - Reuse of single-service or single-use articles. Milk gallon jugs used for sauces on top of microwave in kitchen.
25-32-4
Basic - Current Hotel and Restaurant license not displayed. Displayed 4-1-21 Called office and they emailed to me and printed for operator **Corrective Action Taken** **Repeat Violation**
50-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Several pastries in front area.
02D-03-4
64
Mar 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over dough, back reach in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed./displayed license from 2021.
50-09-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled/under kitchen prep table.
02D-01-5
70
Nov 8, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./hand sink next to cook line.
31B-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Current Hotel and Restaurant license not displayed./license displayed expired 4/1/2021/ **Corrected On-Site**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./raw ground pork stored in three door reach in cooler with food to be served to the public/
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's backpack on prep table/removed immediately/ **Corrected On-Site**
40-06-5
Basic - Food stored on floor./oil carton in kitchen/ **Corrected On-Site**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination./to go foil container on top shelf not inverted.
25-06-4
61
Frequently Asked Questions
When was Picasso Moments Bakery Cafe last inspected?
The most recent health inspection at Picasso Moments Bakery Cafe on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Picasso Moments Bakery Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Picasso Moments Bakery Cafe.
How does Picasso Moments Bakery Cafe compare to other restaurants in Orlando?
Picasso Moments Bakery Cafe most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Picasso Moments Bakery Cafe's inspection record improved over time?
Yes. Recent inspections at Picasso Moments Bakery Cafe have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Picasso Moments Bakery Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Picasso Moments Bakery Cafe inspected?
Based on the inspection history on file, Picasso Moments Bakery Cafe is inspected around three times per year on average.
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