DirtyFLRestaurant Inspection Data

GRANIER BAKERY

With 8 documented inspections, GRANIER BAKERY in MIAMI has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

2200 Biscayne Boulevard
Miami, Florida, 33137
Wynwood
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13613275

Follow-up Inspection Required

2 int, 3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent dusty over washing area. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to prep area. - From follow-up inspection 2026-01-16: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled next to kitchen entrance. - From follow-up inspection 2026-01-16: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Gustavo D. Grande expired on 12/8/2025. - From follow-up inspection 2026-01-16: Observed certification for Gustavo D. Grande expired on 12/8/2025. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**

1/15/2026· 1mo ago

Visit ID: 13494562

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent dusty over washing area. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to prep area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled next to kitchen entrance.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (50F - Cold Holding); yogurt (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); raw shell eggs (52F - Cold Holding); cooked chicken breast (50F - Cold Holding) inside reach in cooler by cook line. As per operator since the day before.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (50F - Cold Holding); yogurt (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); raw shell eggs (52F - Cold Holding); cooked chicken breast (50F - Cold Holding) inside reach in cooler by cook line. As per operator since the day before.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Gustavo D. Grande expired on 12/8/2025.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink. Operator removed the item. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine. Repeat Violation

8/15/2025· 6mo ago

Visit ID: 10910987

Met Inspection Standards

2 high, 3 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by kitchen. Observed vents dusty by kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open plastic bottle of water stored at prep table by front counter.
  • 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 while preparing food.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage stored inside reach in cooler display by front counter.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee breaking boxes and begin to prepared to handle clean equipment and started to prepare food. Advise employee how to properly wash hands when finished any task and started to prepare food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a container with ham. Employee stored correctly. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Advised employee to wash hands at hand sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice discarded at Hand sink front counter. Repeat Violation
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

2/7/2025· 1y 1mo ago

2 high, 4 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents dusty at preparation area, ware washing area and kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed one tong stored at oven handle.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee picked up brush from floor and continued to prepare food without wash hands. Coached employee to how properly wash hands. Employee proceeded to wash hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (78F - Cold Holding) stored at cook line. As per employee less than 2 hours. Employee took product to freezer for rapid chill. **Corrective Action Taken**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook employee unable to answer the minimum temperature for immediate service eggs.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jar stored inside hand wash sink at front counter area.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

10/22/2024· 1y 4mo ago

1 high, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (48F - Cold Holding) inside reach in cooler next to cook line. As per employee for approximately 2 hrs. Employee placed product inside cooler for rapid cooling. **Corrective Action Taken** Repeat Violation

5/7/2024· 1y 10mo ago

Visit ID: 8601949

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a small container of cooked mushroom 53 F stored in double container on reach-in cooler. Employee moved items into reach-in cooler. **Corrective Action Taken**
  • 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. Provided by email. **Corrective Action Taken** Repeat Violation

5/7/2024· 1y 10mo ago

Visit ID: 8321723

Met Inspection Standards
  • N/A:No Violations Were Observed

1/30/2024· 2y 1mo ago

Visit ID: 8365763

Met Inspection Standards

1 high, 2 int, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe cook wearing a watch.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to door.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed honey and maple syrup bottles not identified with common name in kitchen area.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Instructed employee during inspection.
  • 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.
  • 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. Provided form during inspection. Repeat Violation

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(447 reviews)

Price Level

$$

Opening Hours

Monday:7:00 AM – 5:00 PM
Tuesday:7:00 AM – 5:00 PM
Wednesday:7:00 AM – 5:00 PM
Thursday:7:00 AM – 5:00 PM
Friday:7:00 AM – 5:00 PM
Saturday:7:00 AM – 4:00 PM
Sunday:7:00 AM – 3:00 PM
✓ Currently Open

Features

✓ Bakery
✓ Store

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

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