DirtyFLRestaurant Inspection Data

BORED CUBAN BAKERY

BORED CUBAN BAKERY located in MIAMI has undergone 6 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 6 reports on file

831 NW 42 AVE

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13520771

Met Inspection Standards

1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed flip top reach in cooler gaskets torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets solid.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. During the inspection employee removed mop. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed small plastic containers of tres leches dessert stored without a date mark after the original box was opened. Discussed and coached operator in proper methods. During the inspection employee marked. Corrected On-Site

9/15/2025· 5mo ago

Visit ID: 10880754

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. Repeat Violation
  • 22-16-4:Basic - Walk in cooler interior shelves have accumulation of soil residues.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak's stored over cooked beef and pork in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

4/16/2025· 11mo ago

Visit ID: 10779441

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In front of cook line and prep area. Repeat Violation - From follow-up inspection 2025-04-16: Observed cutting board with cut marks in front of cook line **Time Extended**

2/13/2025· 1y ago

2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cups with no handle stored inside container of sugar under prep table in kitchen area. Operator removed cups. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In front of cook line and prep area. Repeat Violation
  • 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 employee purse stored on shelf with drinks in dry storage area. Operator removed bag. 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 scoop with handle stored inside white rice with handle in contact with rice at steam table. Operator properly placed scoop. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of top countertop oven soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for pan de bano on speed rack in kitchen and pastries/croquetas inside warmer at front counter with no written procedures. Provided operator with TPHC form, operator filled out form during inspection. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment receiving cook chill cooked shredded beef inside reduced oxygen packaging from their commissary located next door. As per operator products are held inside reduced oxygen packages for two weeks. Advised operator on how to apply for HACCP plan and process waiver.

10/4/2024· 1y 5mo ago

3 high, 7 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with multiple cut marks across from stove area.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed chef chewing gum while cooking on line
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed in front counter for self grab containers of tres leches and flan with no label for title or ingredient list
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on dish rack
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed door to water heater soiled with dust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored to properly air dry. Manager hung to dry properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach in cooler across from stove area stored above ready to eat meats and sauces. Chef reversed order for proper storage. Observed in reach in under flat top raw chicken stored behind cooked beef and chicken. Chef reversed order for proper raw and ready to eat storage. 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 at front counter in warmer: ham croquette (126F - Hot Holding); pan de bono (126F - Hot Holding).As per manager, food had been there for 1 hour and 1/2 prior to inspection. Manager increased temperature on warmer, inspector emailed TPHC form. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals in mop sink area on floor, manager elevated them 6 inches above ground with crate. Corrected On-Site

1/9/2024· 2y 2mo ago

Visit ID: 8569346

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.

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Last Enriched At: 5/14/2025
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