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Licensee
Name: CAYARD'S BAKERY License Number: NOS2322946
Rank: Non-Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 12801 WEST DIXIE HWY
NORTH MIAMI, FL 33161

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/02/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 10 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-21-4    Basic - Bathroom door not self-closing.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Beans/ flour etc
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. Back area
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Container of oil
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse etc
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Thank you bag
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
25-35-4    Basic - Reuse of single-use articles.
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Shelves
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout restaurant
21-38-4    Basic - Wiping cloth sanitizing solution stored on the prep table
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry (46°F - Cold Holding); Dairy (48°F - Cold Holding) less than 4 hrs per operator
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry (78°F - Hot Holding); Beef (102°F - Hot Holding) less than 3 hrs per operator
08A-01-4    High Priority - Raw animal food stored over cooked food.egg/ raw chicken over cooked rice etc
41-10-4    High Priority - Toxic substance/chemical improperly stored. Degreaser/ bleach
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
31B-03-4    Intermediate - No soap provided at handwash sink.
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 52°f
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken/ beef/ rice every cooked product
22-18-4    Intermediate - Soil residue in food storage containers.
22-16-4    Basic - Intermediate - Walk -in cooler shelves soiled with food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.