THE CAKE BAKE SHOP

Name: THE CAKE BAKE SHOP
Address: 2100 EPCOT RESORTS BLVD UNIT A, BAY LAKE, FL, 32830, US
Rating: 93

2100 EPCOT RESORTS BLVD UNIT A, BAY LAKE, FL 32830

License #5816140

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

93 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

THE CAKE BAKE SHOP in BAY LAKE currently holds an InspectFL Health Score of 93 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 2 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris spilled on the walk in freezer floor.
[51-18-6] No copy of latest inspection report available. Observed no copy of last inspection on premises, spoke to General Manager received copy on phone at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has green discoloration on the surface, stored on the counter expo line. Chef replace cutting board at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked spinach 46°f stored inside reach in cooler less than 4 hours recommend to quick chill product.

Administrative complaint recommended
[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. Touched nose with gloved hand and touched clean utensil. Manager coached
[32-05-4] Bathroom facility in disrepair. 1 Ladies room stall out of service per operator water not running
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in kitchen
[14-14-4] Nonfood-grade basting brush used in food in the bar
[08B-12-5] Stored food not covered. Multiple garnishes on the bar not protected from guest Cranberries, rosemary, citrus skin mint
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Glassware in main dish area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[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. Tong handle touching lettuce at expo line
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade Cinnamon Butter 11/2 House garlic aioli 11/3 Housemade Green Goddess 12/5
[16-46-4] Old labels stuck to food containers after cleaning melon pan
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from last night sliced watermelon (48F - Cold Holding) French onion soup (46F - Cold Holding) Per operator from 6:30am moved to walk in to quick chill cooked potatoes (48F - Cold Holding) shaved ham (45-47F - Cold Holding)
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on equipment door handle between uses in kitchen

Community reaction

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Community pulse