ROASTERS N TOASTERS

Name: ROASTERS N TOASTERS
Address: 9465 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 0

9465 S DIXIE HWY, PINECREST, FL 33156

License #2323259

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 29, 2026 · 24 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROASTERS N TOASTERS in PINECREST currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 159 total violations — 25 critical, 24 major, 110 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 29, 2026 shows 24 observation rows: 2 critical, 2 major, and 20 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

159

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

ROASTERS N TOASTERS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled; across cook line.
[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 inside kitchen soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cups as scoop; stored in sugar container. Cups were removed from bin.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees with no hair restraint engaged in food prep.
[06-09-2] 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. See stop sale. Observed 6 salmon filets thawed in ROP. Chef removed and tossed out, inspector provided handout.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging above steam and prep table. Chef removed phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at handsink next to mop sink.
[25-05-4] Single-service articles improperly stored. Observed case of lids on floor in storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar; no label.
[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. Observed several expired; 08/08/26. Aileen, Juliet and Joelle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled; on cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed container on dry dish rack.
[36-22-4] Floor area(s) covered with standing water. Observed in front of ice bin in ware wash.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.observed on cutting board next to slicer. Bucket was removed and placed in proper location.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 salmon filets thawed in ROP. Chef removed and tossed out, inspector provided handout.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed in walk in; smoked salmon above canned soda. Chef removed during inspection.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in across cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on dry food rack above cans of tuna. Cups were removed.
[08B-38-4] Food stored on floor. Observed margarine on floor in storage.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in warewash area.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed outside of walk in cooler.
[36-36-4] Ceiling tile missing. Observed above mop sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation throughout kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup and bottle on top of reach in at waiter station. Operator removed during inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with watches and bracelets.
[08B-38-4] Food stored on floor. Observed at waiter station; box of coffee on floor. Employee removed from floor during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed between wall and prep table next to cook line. Items were removed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Stanley cup inside of cooler outside of walk in.
[41-07-4] Container of medicine improperly stored. Observed cold medicine stored on top of reach in cooler at waiter station. Operator had item removed.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray on rack above breads. Employee removed during the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled spoon in hand sink next to mop sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed broken air vents at kitchen entrance near waiter station. Observed several tiles with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored above customer food inside walk in freezer. Operator moved to shelf for proper segregation.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cups above or on prep tables in kitchen area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on dry dish rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple reach in coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler and multiple reach in coolers.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed at warewash area, floor drain filled with water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths not stored inside solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar with no label.
[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. Observed employee brush arm against nose and face and walk back to cook line. Inspector and manager stepped in and associate washed hands properly. Observed employee rub apron with gloved hands; begin cooking with same gloved hand. Inspector and manager stepped in.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon over pasteurized egg whites, creamer and bananas in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter: chopped liver (46F - Cold Holding); herring (46F - Cold Holding); potato salad (45F - Cold Holding); egg salad (45F - Cold Holding),. As per operator, doors from cooler were removed for cleaning; product was there less than 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaners stored above pots and pans on dry rack.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in dry food storage.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand sink new to mop sink. Operator removed during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish rack. Observed on knife magnet.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[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 frozen sealed packages of salmon in walk in cooler placed to thaw. Operator removed from packaging during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen and front counter.
[16-44-4] Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed pitcher container after dish washer cycle still heavily soiled when cycle was complete. Employee removed to soak and rewash.
[10-08-5] Ice scoop handle in contact with ice. Observed at servers station. Manager stored correctly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwaves throughout.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager. Manager printed and posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter and bathroom hand sinks.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.
[08B-12-5] Stored food not covered. Observed at front line reach in cooler roast beef stored uncovered. Operator removed operator placed plastic wrap to cover.
[46-04-4] Exit door locked. For reporting purposes only. Observed at exit door next to cook line blocked with bags of potatoes, emulsion blender and storage rack.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator states repair person has been contacted. Advised operator to stop use of dish machine for sanitizing purposes and utilize three compartment sink for all dish wash/ equipment sanitizing. Operator set up three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter display case tuna salad (46F - Cold Holding); chicken salad (47F - Cold Holding). As per operator was placed when open about 1.5 hours. Operator removed and stored in another cooler to cool. Observed egg noodles (50F - Cold Holding) next to steam bins in kitchen. As per operator for about 1 hour. Operator placed onto ice to cool.
[31A-10-4] Equipment drain line draining into handwash sink. Observed AC pipe draining into hand sink at front counter entrance area hand sink. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sinks in kitchen areas used as du,p sinks with food debris and utensils stored inside. Operator removed and cleaned all sinks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink.
[31B-03-4] No soap provided at handwash sink. Observed at front counter hand sink.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee manipulating food at front counter without hair restraint.
[36-22-4] Floor area(s) covered with standing water under shelves storage area.
[08B-38-4] Food stored on floor. Observed an oil container stored on floor storage area. Operator moved the oil container from the floor.
[14-69-4] Ice buildup in walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the coleslaw at reach in cooler. Operator removed the handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at fruit station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at kitchen area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at hand wash sink located next to three compartment sink. Operator pumped out the water.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm). The technician is his way to here to review the dishwasher machine.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee swept the floor with a broom and then proceeded to put on gloves to cut smoked salmon without washing hands. Operator was instructed that he need to wash hands before put on gloves. The operator washed his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored over pasteurized eggs at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole cook eggs (48 F - Cold Holding); roast beef (48 F - Cold Holding) at reach in cooler located at preparation area. As per operator for less than two hours. Operator moved the products to another reach 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 sausages (123 F - Hot Holding) at the shelf above the stove. As per operator for less than one hour. Operator moved the product to the stove to be reheated.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to toast-qwik front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board front counter.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by coffee machine.

Disposition: Warning Issued
[32-05-4] Bathroom facility in disrepair. Observed urinal out of order at men bathroom.
[32-07-4] Bathroom facility not clean. Observed men bathroom floor soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation at front counter.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a box of lettuce and olives container at walk-in cooler. Operator picked up the products.
[36-24-5] Hole in or other damage to wall. Observed several holes in the wall dishwasher area.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the utensil handle touching the tuna salad.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink and preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-02-4] Toilet leaking. Observed toilet Leaking water on the bottom part at men bathroom.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on cutting board at front counter.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm).
[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 employee cracked eggs with gloves and touched slices tomatoes without changing gloves and washing hands. Manager was informed and the employee changed gloves.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spatulas inside of water at 70° F. Operator discarded the water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw hamburgers stored over precooked chicken at walk in freezing. Manager relocated the products.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (47 F - Cold Holding); eggs salad (46 F - Cold Holding); potatoes salad (46 F - Cold Holding) at reach in cooler front counter. As per operator the products were outside less than 30 minutes ago. And butter (60 F - Cold Holding) at preparation table. As per operator for less than one hour. The products were moved to another reach in cooler for rapid cooling. Operator moved the butter to an ice bath for cooling down.
[31A-10-4] Equipment drain line draining into handwash sink. Observed drain line from the three compartment sink draining into hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee washed strawberries at hand wash sink located in front of walk in cooler.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water at 80°F at hand wash sink after more than three minutes running water.

Disposition: Met Inspection Standards
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At preparation area.
[25-32-4] Reuse of single-service or single-use articles. Observed chicken soup inside of feta cheese container.
[36-27-5] Wall soiled with accumulated of mold like substance and, food debris behind the three compartment sink.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed chicken soup container stored on floor at walk in cooler next to the door. Container was moved to a shelf.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the utensil handle touching the cut lettuce at reach in cooler. Operator removed the utensil.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed three towels under cutting boards at preparation area. Operator removed the towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over precooked sausage at walk-in cooler. The products were relocated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted beef (49 F - Cold Holding) at reach in cooler. As per operator for less than three hours. And butter (68 F - Cold Holding) at preparation table next to toaster. As per operator for less than an hour. Operator discarded the roasted beef and put the butter under ice bath.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee washed a tong on the hand wash sink coffee station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed peas soup not properly date marked at walk in cooler. As per manager was made two days ago.