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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 06/14/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 4 12
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. Grease accumulated on kitchen floor and/or under cooking equipment. Throughout the kitchen. **Repeat Violation**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone on a prep table by the bread station area.
14-11-4    Basic - Equipment in poor repair. Reach in cooler in front of the walk in cooler. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting board on the dry storage shelves in the middle of the kitchen.
36-11-4    Basic - Floors not maintained smooth and durable. By the bakery station. **Repeat Violation**
08B-47-4    Basic - Food not stored at least 6 inches off of the floor. Vegetables on the floor next to preparation table in the walk in cooler area. **Repeat Violation**
27-10-4    Basic - No hot running water at mop sink.
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Kitchen in the three compartment sink. **Corrected On-Site**
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover. On the Shelves on preparation table in the middle of the kitchen.
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed liver stew (102 °F - Hot Holding), as per operator from today approximately at 8:00 am . Operator reheated the food to 165°F. **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56°F - Cold Holding); chicken wings (56°F - Cold Holding); cooked turkey (43°F - Cold Holding). As per operator for less then 4 hours, operator put the food back in the walk in cooler for a rapid cooling. **Corrective Action Taken**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Aluminum trays, underneath preparation table in front of exit door. Interior of microwave soiled with encrusted food debris. Cutting board(s) stained/soiled. On the shelves next to three compartment sink. Interior of oven has heavy accumulation of black substance/grease/food debris. All ovens in the kitchen, next to fryer and in front of the hand wash sink. Encrusted material on can opener blade.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic bucket, by the bakery station.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the bakery station.
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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.