DirtyFLRestaurant Inspection Data

SHIBOLIM BAKERY

Food safety records indicate SHIBOLIM BAKERY in AVENTURA has 2 inspections with a 1.7/5 overall rating. Recent inspections show improving food safety practices.

18800 NE 29 AVE STE 9, AVENTURA 33180

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2025

Inspection #: Visit ID: 13579935

  • 14-71-4:Basic - - From initial inspection : Basic - Observed Duct tape used to repair top of reach in cooler surface. - From follow-up inspection 2025-11-20: Observed Duct tape used to repair top of reach in cooler surface. **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-11-20: Intermediate - Manager or person in charge lacking proof of food manager certification. **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-11-20: Intermediate - No probe thermometer provided to measure temperature of food products. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-11-20: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and Emailed form to operator. - From follow-up inspection 2025-11-20: Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and Emailed form to operator. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Observed establishment offering raw salmon and sunny side eggs. Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - From follow-up inspection 2025-11-20: Intermediate - Observed establishment offering raw salmon and sunny side eggs. Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Time Extended**

Inspection Date: 11/19/2025

Inspection #: Visit ID: 13556742

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-71-4:Basic - Observed Duct tape used to repair top of reach in cooler surface.
  • 25-05-4:Basic - Observed case of plastic cups stored on floor in dry storage area.
  • 14-01-5:Basic - Observed cup with no handle used to dispense sugar. Manager discarded. Corrected On-Site
  • 14-86-1:High Priority - Observed Non-food grade paper/paper towel used as liner for container of cooked eggplant.
  • 08A-05-6:High Priority - Observed Raw shell eggs being stored over/not properly separated from various ready-to-eat foods in reach in cooler.
  • 08B-02-4:High Priority - Observed donuts, pastry's and dates displayed on front counter not properly protected from contamination.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; tomato sandwich (67F - Cold Holding); egg sandwich (61F - Cold Holding); omelette sandwich (75F - Cold Holding); cheese pastry (57F - Cold Holding); mushroom pastry (59F - Cold Holding) All foods were located on front counter and are stored at room temperature. Advised manager that manager that except during preparation, cooking, or cooling, or when time is used as the public health control, food shall be maintained at 41 degrees Fahrenheit or less.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and Emailed form to operator.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 31A-09-4:Intermediate - Observed Handwash sink in kitchen area not accessible for employee use at all times due to container of eggs stored in front. Chef removed. Corrected On-Site
  • 02D-12-1:Intermediate - Observed Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  • 02B-02-5:Intermediate - Observed establishment offering raw salmon and sunny side eggs with no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator to print and post.
  • 02B-01-5:Intermediate - Observed establishment offering raw salmon and sunny side eggs. Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 02C-02-5:Intermediate - Observed various foods prepared at secondary locations and held in establishment for more than 24 hours not properly date marked.