MILANO`S BAKERY
7120 North University Drive
Florida, 33321
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling - From follow-up inspection 2025-04-24: Observed same **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Callback inspection due June 19 2025 Repeat Violation Warning - From follow-up inspection 2025-04-24: Callback inspection due June 19 2025 **Time Extended**
Food safety inspection conducted on 4/24/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/23/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping empanadas with no beard guard
- 36-24-5:Basic - Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly behind front counter landing on glove box. Observed 2 fly behind front counter not landing on anything
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked in triple sink area, by bakery cart
- 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. Callback inspection due June 19 2025 Repeat Violation Warning
Food safety inspection conducted on 4/23/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 4/19/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler Warning - From follow-up inspection 2025-04-19: Observed same **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Operator unable to locate training Warning - From follow-up inspection 2025-04-19: Will check on time extended date of June 19th 2025 **Time Extended**
Food safety inspection conducted on 4/19/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/18/2025
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly not landing or touching anything in back storage area. 1 fly in behind front counter in prep area, not touching or landing on anything. 1 fly not landing or touching anything behind front counter. Operator killed and disposed of flies. Corrected On-Site Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked raw shell eggs, and immediately after touched clean plate to prepare another order. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 cracked raw shell eggs in 2 door cooler. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top x2; raw shell eggs (50F - Cold Holding); raw bacon (47F - Cold Holding); sausage, raw (44F - Cold Holding); sliced tomatoes (46F - Cold Holding). Observed flip top kept open while order are in preparation. As per operator foods in units not portioned or prepared today. In unit less than 4hrs. Operator closed and placed items on ice for quick chill **Corrective Action Taken** Warning
- 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. Operator unable to locate training Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle, filled with clear substance in small back kitchen. Operator labeled water Corrected On-Site Warning
Food safety inspection conducted on 4/18/2025 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 3/20/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on kitchen shelf next to clean plates and bakery shelf next to clean equipment/utensils. Employees moved both containers. Corrected On-Site
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Containers of portioned sausages and portioned raw beef partially frozen on prep table at far end of kitchen. Employee moved both to cooler to properly thaw. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between kitchen fliptop units. Employee removed knife. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Containers of simple syrup under kitchen prep table not labeled. 2) Bottles of oil and water by cook line not labeled. 3) Container of sugar by espresso machine not labeled.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line with attached hose under triple sink missing vacuum breaker.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bakery sanitizer bucket at 200ppm. Employee remade to proper 100ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bakery hand sink blocked by sanitizer bucket in sink and large rolling rack in front of sink. Employee moved rack and removed bucket. Corrected On-Site
Food safety inspection conducted on 3/20/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed raw chicken over raw bacon. Operator inverted Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/12/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/14/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale Warning - From follow-up inspection 2024-02-14: Cooked onion 47 F, custards 48F - cooling overnight. Repeat. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight .See stop sale Warning - From follow-up inspection 2024-02-14: Stop sale issued for cooked onions 47F, custard 48F Overnight cooling. Repeat.
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-02-14: Sausage 48F, raw bacon 48F. Observed unit at warmest setting. #5 vs #9 . Per cook, food in unit less than 2 hours. No preparation done today. repeat. operator moved foods to chest freezer in kitchen. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 2/14/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. For oil in dispensing bottles In kitchen. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight .See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot display: empanadas 112-124F in unit less than 4 hours. Operator reheated to 170F Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm). Operator prepared new. Now 100ppm Corrected On-Site Warning
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 9/18/2023
High Priority
5
Intermediate
5
Basic
2
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items; cellphone/drinks stored on shelf with clean wares in kitchen. Operator removed Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets at front counter tested at 0ppm quat. Employee remade, retested at 400ppm Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then proceeded to handle clean utensils and touch ready to eat food with bare hands. Foods heated to 145°F. Discussed with operator. Operator instructed employee to wash hands
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed employee handling sandwich with un gloved hand. Discussed with operator
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored above tortillas in 2 door stainless reach in cooler. Operator reorganized Raw shell eggs stored above potato salad and sauces in 2 door stainless reach in cooler. Raw beef stored above cheese in front counter walk in cooler. Operator reorganized all. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: ham and cheese croissant (70°F) being held at front counter. Operator states items are held for 3 hours and discarded. Items have been out for 2 hours. Items not time marked and no written procedure available. Provided written procedure. Instructed operator to discard at end of 4 hours cooked beef (52°F); cooked sausage (53°F); raw beef (54°F); raw steak (52°F); raw chicken (54°F) in 4 drawer cook line flip top. Per operator items prepared/portioned last. Employee adding heated food to cold food causing temperatures to rise. Discussed proper separation of hot and cold food with operator. Operator instructed employee to separate hot and cold foods. Retook temperatures at 44°F or below within 4 hours **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of Wd-40 stored with food items in bakery area. Operator removed Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to demonstrate of big 6 food borne illnesses. Provided big 6 to operator. Reviewed big 6. Repeat Violation Admin Complaint
- 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 to operator Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.and wash sink in ware washing/prep area of kitchen blocked by racks. Operator made accessible Corrected On-Site Repeat Violation Admin Complaint
- 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/Mario Milano 2-7-20. CFM arrived at time of inspection 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. Food handler certification provided for employees employed over 60 days. Reporting not provided for new employees. Provided reporting agreement to operator
Food safety inspection conducted on 9/18/2023 revealed 12 total violations (5 high priority, 5 intermediate, 2 basic).