SANTA ANA'S BAKERY
8206 W WATERS AVE STE 108
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at sandwich station and 1 employee working with dough in kitchen.
- 41-07-4:High Priority - Container of medicine improperly stored. A bottle of Advils and Iron supplement stored on shelf over prep table in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded mozzarella in reach-in coolers at cook line and dry storage area. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of chorizo 131 F in display hot box at front serving counter.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of coffee grounds in handwash sink at front service counter.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef soup in reach-in cooler at dry storage area. Repeat Violation
Food safety inspection conducted on 1/16/2025 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on prep table at kitchen.
- 14-69-4:Basic - Ice buildup in chest reach-in freezers. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over shredded cheese, raw shell eggs stored over flour mix in reach-in cooler on cook line. Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Empanadas, cooked tomato sauce and other food in reach-in freezers. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees has no proof of training.
Food safety inspection conducted on 8/13/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 12/14/2023
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on back prep table in kitchen. Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drinks in sandwich prep cooler at front and back prep fridge in kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in kitchen prepping bakery. 1 employee prepped sandwich at front service counter. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair under three compartment sink on cookline.
- 14-69-4:Basic - Ice buildup in multiple reach-in freezers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters in back prep area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Container Holding vinegar sauce has old label with different food product name.
- 33-16-4:Basic - Open dumpster lid. Shared dumpster.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed customers walk through storage area to bathroom, unpackaged food stored in unsecured reach in coolers and freezers at storage area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over shredded mozzarella and cooked shredded chicken at back fridge in kitchen. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: Raw Bacon (52F - Cold Holding); Shredded Chicken (51F - Cold Holding). Employee stated that items were left on prep table for about 30 minutes during preparation, shredded chicken used at time of inspection. **Corrective Action Taken** Repeat Violation
- 03E-06-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Commercially cooked chicken not covered in microwave. Operator covered chicken at time of inspection. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink with no soap. Discussed with operator about proper hand wash procedures. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash wet wiping cloth in hand wash sink. Discussed with operator about using hand wash sink for hand wash only.
Food safety inspection conducted on 12/14/2023 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 7/12/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All 6 food employees. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and plastic spoons at front service counter. Operator reorganized items at time of inspection. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored behind mozzarella cheese and ready to eat chorizo, raw shell eggs stored over cooked shredded pork in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small amount of cream cheese 46 F and chorizo 45 F stored in reach-in cooler on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 11 pieces of pork tamales 82 F stored on front service counter. Discussed with operator about proper hot holding temperature is 135 F or above.
- 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. Patricia Gonzalez. Provided big 6 handout. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink with no soap.
- 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 by email. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Repeat Violation
Food safety inspection conducted on 7/12/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).