BORED CUBAN BAKERY
831 NW 42 AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/13/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Inspection Details:
- 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.
Food safety inspection conducted on 2/13/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
0
Basic
7
Total
10
Inspection Details:
- 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**
Food safety inspection conducted on 10/4/2024 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).