DirtyFLRestaurant Inspection Data

LA DIOSA BAKERY

LA DIOSA BAKERY located in HOMESTEAD has undergone 6 health department inspections, achieving a 1.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

1418 NE 8 ST

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13513611

Met Inspection Standards

2 high, 2 int, 6 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in standing unit at kitchen area, operator removed during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed bread bag stored on walk in freezer floor. Operator stored properly. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at bakery station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing unit at baker station.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked ground beef (frozen) next to stove at kitchen area, operator moved to reach in cooler during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator moved to reach in cooler. Observed cooked chicken (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded during inspection. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink, coached employee on proper procedures.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during. Corrected On-Site

9/5/2025· 6mo ago

Visit ID: 10881139

Met Inspection Standards

3 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation table at kitchen area. Employee removed during inspection. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at baker station.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut ham container at cook line, employee removed during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at baker station.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed by 3 compartment sink. Employee stored properly. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and no changed gloves as needed. Coached employee on proper procedures.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); cooked sausage (47F -Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Operator moved food containers to standing reach in cooler to rapid chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish croquettes (128F - Hot Holding) at front counter, as per operator less than 1 hour, operator increased temperature during inspection. **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked ground beef not date marked, as per operator food was removed from freezer over 24 hours. Operator dated during inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per employee over 24 hours on standing reach in cooler at kitchen area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.

2/19/2025· 1y ago

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of dough machine at the back of the kitchen, employee removed bag during inspection
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked sausage container at cook line, employee removed during inspection. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Observed at cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored on non food grade bags, employee changed bag during inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (118F - Hot Holding) at front counter, as per employee less than 2 hours, employee increased temperature on unit. **Corrective Action Taken** Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta not date marked on reach in cooler at kitchen area, as per employee over 24 hours, employee dated food during inspection. Corrected On-Site

10/21/2024· 1y 4mo ago

2 high, 2 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at kitchen area.
  • 08B-38-4:Basic - Food stored on floor. Observed cream plastic container stored on floor at pastry station. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chorizo container at cook line. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at pastry station.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 3 hours. Employee moved to reach in cooler interior. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (116F - Hot Holding) at front counter. As per employee less than 1 hour, employee proceeded to reheat croquettes during inspection. **Corrective Action Taken**
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked black beans not date marked inside reach in cooler at cook line. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at kitchen area.

4/22/2024· 1y 10mo ago

Visit ID: 8565442

Met Inspection Standards

2 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked sausage container at cook line. Ask so in rice container. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed ham stored on walk in freezer. Also a case of oranges at front counter. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken (frozen) inside 3 compartment sink. Employee moved to reach in cooler. **Corrective Action Taken**
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken on nonfood grade bags. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked ground beef inside reach in cooler at cook line. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, pork,pasta and ground beef not date marked inside reach in cooler at kitchen area. As per employee from previous day. Corrected On-Site

12/4/2023· 2y 3mo ago

Visit ID: 8563388

Met Inspection Standards

1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the unisex bathroom.
  • 33-16-4:Basic - Open dumpster lid. Operator closed it. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar not identified.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at the coffee station. Operator removed it. Corrected On-Site

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Last Enriched At: 5/14/2025
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