DirtyFLRestaurant Inspection Data

CARACAS BAKERY

CARACAS BAKERY in MIAMI has 7 health inspections on record with an overall food safety rating of 2.2/5. Food safety practices have remained consistent.

7283 BISCAYNE BLVD

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10925915

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean trays stored on floor by bakery station. Employee took trays to three compartment sink to be clean. **Corrective Action Taken** Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink container stored on prep table near coffee machine. Employee removed. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch at bakery station. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed cases of milk and cases of oranges stored on floor across walk in cooler. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine. Warning
  • 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 scoop handle touching the flour at bakery area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink coffee station. Observed no sign at hand sink by bakery station. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee container stored inside reach in cooler near oven by front counter across cashier. Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand sink by bakery station. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at prep table at kitchen. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle with water not labeled at bakery station. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee discarded gloves leave kitchen to answer phone, enter kitchen and proceed to put gloves on. Coached employee to wash hands before put new gloves. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter connected no vacuum breaker at mop sink by three compartment sink. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee cup stored inside hand sink by three compartment sink. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon not identified as a raw in the menu. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by three compartment sink. Employee provided. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink by three compartment sink, bakery station hand sink and front counter. Warning
  • 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 ham and cheese sandwich stored on display with time but no written procedures. Manager printed and complete form and signed. Corrected On-Site Warning

Inspection Date: 1/14/2025

  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on cutting board across cook line.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly identified and segregated inside reach in cooler next to kitchen entrance.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bakery prep area. Employee placed scoop handle upwards. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed stack of bread not protected from contamination on hallway. Employee covered products. 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 drink water with gloves on and then proceeded to engage in food preparation without changing gloves. Coached employee on proper hand washing procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris across cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink at bakery station.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ engaging in food preparation without a manager present. Manager arrived during inspection. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bakery station. Employee provided the paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed next to washing area. Also at bakery station. Operator provided dish soap.

Inspection Date: 9/25/2024

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-09-25: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Time Extended**

Inspection Date: 9/24/2024

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor at front counter.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board across cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan at kitchen heavily soiled.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board across cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour inside plastic container at dough station. Also observed matcha inside glass container without label at front counter.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked potatoes inside reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (63F - Cold Holding); egg fritata (63F - Cold Holding); sliced turkey (62F - Cold Holding); spring mix (79F - Cold Holding) inside reach in cooler across cook line. As per employee for approximately 1.5 hrs.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8599097

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm operator changed it out. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large bucket on sanitizer in sink, operator moved it Corrected On-Site

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8598728

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-03-25: Still observed no certified Manager present. **Time Extended**

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8361642

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink in preparation table at bakery station, employee removed during inspection.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed at bakery station.
  • 08B-38-4:Basic - Food stored on floor. Observed bread on plastic container stored on floor at the front counter. Observed raw shell eggs cases stored on walk in cooler floor.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Located at the back of kitchen, employee removed during inspection. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bakery station.
  • 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 flour and yeast container at bakery station, employee removed during inspection. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified with a common name at bakery station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (48F - Hot Holding) in reach in cooler. As per employee less than 30 minutes, employee moved to reach in cooler interior. **Corrective Action Taken**
  • 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. Provided form during inspection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at kitchen area, also at bakery station, employee removed during inspection.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form during inspection.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed in HWS at preparation area.

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Last Enriched At: 5/14/2025
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