727 US HWY 41 S, INVERNESS, FL 34452
CENTRAL CAFE BAKERY & RESTAURANT has a mixed inspection record — 8 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 8 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 40% of the 75 inspected restaurants in INVERNESS on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Citrus County average of 2.0.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Clean equipment and utensils stored improperly or not air-dried.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
This visit closed with no further action required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
This visit closed with no further action required.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Other conditions related to sanitary and safe operation.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Other conditions related to sanitary and safe operation.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Garbage overflowing or uncovered, or the premises not maintained.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1901139 — you can read the original documents yourself and compare.