DirtyFLRestaurant Inspection Data

GALIPAN BAKEHOUSE

Food safety records indicate GALIPAN BAKEHOUSE in MIAMI has 5 inspections with a 2.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 5 reports on file

13726 SW 84 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

2/13/2026· 3w ago

Visit ID: 13516982

Follow-up Inspection Required

3 high, 5 int, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on top of prep tables and next to butter at prep table across pastries 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 employee hat stored on top of dry seasoning next to 3 compartment sink.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment is licensed with 0 seats but has seating for 30 without making changes. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at exit kitchen door.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed kitchen spatulas stored between wall at 3 compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wet wiping cloths throughout establishment on top of prep table.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs on top of unwashed produce at reach in cooler across 3 compartment sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed buns filled with ham hold at 88F Hot holding. As per manager in charge they used time to hold this item. Record not available.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed buns filled with ham hold at 88F Hot holding. As per manager in charge they used time to hold this item. Record not available.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired Clorox test strips at three compartment sink.
  • 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 manager or person in charge lacking proof of food manager certification.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
  • 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. No consumer advisory on huevos fritos. Provided consumer advisory to operator . **Corrective Action Taken**

9/10/2025· 6mo ago

Visit ID: 10912065

Met Inspection Standards

2 high, 1 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. On ceiling tile missing near rear exit at kitchen area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles over preparation area soiled with debris.
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket at middle reach in cooler torn.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment is licensed with 0 seats but has seating for 30 without making changes. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath rear exit of kitchen area.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over avocados and unwashed tomatoes.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed lighting cloth solution in sanitizer bucket at 200plus PPM. Manager diluted solution with a final reading of 100ppm. Corrected On-Site
  • 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 more than four employees at the time of inspection with no certified food manager present. Manager arrived during inspection. Corrected On-Site

3/3/2025· 1y ago

1 int, 4 basic

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed no seating license but establishment has 30 seats.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at front counter ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on plastic container of flour at front counter.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station at front counter.

11/21/2024· 1y 3mo ago

1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Employee put hairnet. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in the kitchen, production area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen area.
  • 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 to operator. Corrected On-Site

10/26/2023· 2y 4mo ago

Visit ID: 8350480

Met Inspection Standards

3 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of food debris. Observed at reach in cooler and reach in freezer at kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloths. 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed rack stored in front of hand sink at kitchen. Operator removed rack. Corrected On-Site
  • 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. Printed and provided employee health agreements and employees reviewed and signed. Corrected On-Site

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Last Enriched At: 5/14/2025
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