CAYARD'S BAKERY
12801 WEST DIXIE HWY · NORTH MIAMI · Dade County · FL 33161
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
52 full violation description(s) documented by the inspector during this visit.
High Priority 11
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee engaged in food preparation after cleaning prep table.
35A-19-4High Priority – Live rodent present. Observed a live rodent floating inside the middle compartment of triple sink in kitchen area with soiled food containers.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed butter blocks (46°F – Cold Holding); milk (50°F – Cold Holding) inside reach in cooler by bakery prep section. Ambient thermometer marked 48 °f inside unit. Observed raw marinated fish (47°F – Cold Holding inside walk in cooler. **Repeat Violation**
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed Cooked rice (51°F – Cold Holding); cooked black beans and rice (48°F – Cold Holding); cooked chicken (46°F – Cold Holding) stored inside reach in cooler in front of walk in cooler. As per operator, it was cooked and stored from yesterday afternoon. Ambient thermometer marked 60 °f inside reach in cooler. Observed cooked chicken (51 °F – Cold Holding); cooked fish filling (47°F – Cold Holding); cooked chicken filling (46°F – Cold Holding); cooked beef filling (46°F – Cold Holding);Cold Holding); cooked chicken wings. (46°F – Cold Holding); cooked pasta (46°F – Cold Holding); cooked goat (54°F – Cold Holding); cooked chicken (47°F – Cold Holding) stored inside walk in cooler. As per operator, it was cooked the previous day and stored inside walk in cooler. Observed ambient thermometer of unit marking 48 °f, and the gasket turn at door.
08A-01-4High Priority – Raw animal food stored over cooked food. Observed raw marinated fish over cooked pasta inside walk in cooler. **Repeat Violation**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found.observed one live roach crawling on shelf next to packaged breads behind walk in cooler on bakery prep area. Observed one live roach on wall by breaker panel behind food storage rack in bakery prep area.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 7 dry droppings on top of ceiling tile on dry storage shelf; observed three dry droppings inside a fryer stored next to walk in cooler. Observed approximately 20 dry droppings underneath a storage rack by bakery section. Observed approximately 20 dry droppings by the corner of chest freezer and prep table by bakery prep area.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed cooked chicken (51 °F – Cold Holding); cooked fish filling (47°F – Cold Holding); cooked chicken filling (46°F – Cold Holding); cooked beef filling (46°F – Cold Holding);Cold Holding); cooked chicken wings. (46°F – Cold Holding); cooked pasta (46°F – Cold Holding); cooked goat (54°F – Cold Holding); cooked chicken (47°F – Cold Holding) stored inside walk in cooler. As per operator, it was cooked the previous day and stored inside walk in cooler. Observed ambient thermometer of unit marking 48 °f, and the gasket turn at door. sale. Observed Cooked rice (51°F – Cold Holding); cooked black beans and rice (48°F – Cold Holding); cooked chicken (46°F – Cold Holding) stored inside reach in cooler in front of walk in cooler. As per operator, it was cooked and stored from yesterday afternoon. Ambient thermometer marked 60 °f inside reach in cooler. Observed butter blocks (46°F – Cold Holding); milk (50°F – Cold Holding) inside reach in cooler by bakery prep section. Ambient thermometer marked 48 °f inside unit. Observed raw marinated fish (47°F – Cold Holding inside walk in cooler.
41-10-4High Priority – Toxic substance/chemical improperly stored. Wiping cloth solution stored in food storage containers . **Repeat Violation**
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wiping cloth solution container on top of prep table. Operator removed container from prep table.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On outside by back door. .
Intermediate 8
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Observed mixer encrusted with soil, interior of ovens by kitchen entrance ; baking aluminum pans; food storage containers encrusted with food debris; interior of reach in coolers, observed chopper encrusted with soil . Observed prep tables encrusted with soil and food debris.
14-74-5Intermediate – Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed Cooked rice (51°F – Cold Holding); cooked black beans and rice (48°F – Cold Holding); cooked chicken (46°F – Cold Holding) stored inside reach in cooler in front of walk in cooler. As per operator, it was cooked and stored from yesterday afternoon. Ambient thermometer marked 60 °f inside reach in cooler., observed a torn gasket at unit. Observed cooked chicken (51 °F – Cold Holding); cooked fish filling (47°F – Cold Holding); cooked chicken filling (46°F – Cold Holding); cooked beef filling (46°F – Cold Holding);Cold Holding); cooked chicken wings. (46°F – Cold Holding); cooked pasta (46°F – Cold Holding); cooked goat (54°F – Cold Holding); cooked chicken (47°F – Cold Holding) stored inside walk in cooler. As per operator, it was cooked the previous day and stored inside walk in cooler. Observed ambient thermometer of unit marking 48 °f, and the gasket turn at door.
31A-07-4Intermediate – Handwash sink missing in warewashing or food preparation area. Observed a hand sink missing in room where prep tables are located and employees are decorating cakes.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed blender stored in front of hand wash sink at kitchen entrance. Employee removed blender. Observed pitcher inside hand sink by bakery section. **Corrected On-Site**
53A-05-5Intermediate – 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/hr/food-lodging/managercertification.html. At the time of inspection, observed 4 employees engaged in food preparation. Food manager came in 20 minutes after the start of the inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. Observed not soap at kitchen entrance hand wash sink.
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of inspection, operator provided 6 food handler certificates that were expired from safe staff and national registry.
Basic 33
32-07-4Basic – Bathroom facility not clean.
14-01-4Basic – Bowl or other container with no handle used to dispense food. Inside corn flour **Repeat Violation**
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom shelves of prep tables in kitchen; Food debris/dust/soil residue on dry storage shelves in kitchen area. On food storage racks containing baked cakes, exterior of reach in coolers encrusted with soil. Build-up of grease/dust/debris on hood filters.
36-75-4Basic – Build-up of soil/debris on the floor under shelving.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. (Bottom shelves of prep tables) **Repeat Violation**
36-36-4Basic – Ceiling tile missing.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on storage rack not stored in a protected manner, mixer tool on floor.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Cell phone on shelf next to canned coconut milk **Repeat Violation**
14-25-4Basic – Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden shelving around kitchen area.
36-08-4Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen area.
36-22-4Basic – Floor area(s) covered with standing water. Next to toilet inside bathroom used by food service employees.
36-11-4Basic – Floors not maintained smooth and durable. Unsealed concrete floor in food preparation, food storage area. Observed cracked tiles on kitchen area.
08B-38-4Basic – Food stored on floor. Bag of onions by reach in coolers, gallons of food coloring by prep tables. Observed raw fish directly on walk in freezer floor.
14-67-4Basic – Gasket torn/in disrepair. Middle door of reach in cooler , glass reach in cooler by walk in cooler; Gasket in walk in cooler.
23-07-4Basic – Gaskets with slimy/mold-like build-up. At reach in coolers next to walk in cooler;
36-24-5Basic – Hole in or other damage to wall. Observed some holes by prep area behind walk in cooler.
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. In cook line area.
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. .
14-69-4Basic – Ice buildup in chest freezer.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside walk in cooler and walk in freeze, by sink area .
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At hand sink by kitchen entrance.
33-38-4Basic – No waste receptacle installed at handwash sink provided with disposable towels. Observed not trash can at kitchen entrance.
14-31-4Basic – Nonfood-grade bags used in direct contact with food. To store dough for crackers **Repeat Violation**
36-70-4Basic – Objectionable odor in establishment. By corner in bakery prep area.
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Glass reach in cooler;
33-16-4Basic – Open dumpster lid.
25-05-4Basic – Single-service articles improperly stored. Observed a bag of single container bottles stored directly on floor. Employee removed containers.
33-31-5Basic – Unnecessary items/unused equipment on the premises. Prep table; saw ; mixer on corner of baking prep area. As per operator, he does not use the equipments.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Some areas of kitchen area.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Observed water leaking from underneath triple sink.
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Inspector observations synchronized from DBPR on August 11, 2026 2:27 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
8 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
10 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.