When was Bakery in Boca Raton last inspected?

Bakery in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 4, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Bakery in Boca Raton had?

Bakery in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bakery in Boca Raton find?

Bakery in Boca Raton was most recently inspected by FDACS on December 4, 2025 (Met Sanitation Inspection Requirements).

Has Bakery in Boca Raton had any stop-sale or stop-use orders?

Yes, Bakery in Boca Raton has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Bakery in Boca Raton

Name: Bakery in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

5601 N Federal Hwy Ste 8, Boca Raton, FL 33487

Palm Beach County · Retail Bakery w/FS · FDACS
Owner: Sweetboca LLC
FDACS Estab #: 400836

Overview

Bakery in Boca Raton, FL has 3 FDACS food safety inspections on record with 30 violations and 1 stop-sale or stop-use enforcement action.

3FDACS Insp.

30Violations

1Stop-Sale Orders

Last inspected FDACS: December 4, 2025

Bakery in Boca Raton: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Dec 4, 2025 — Met Sanitation Inspection Requirements· 18 violations· 1 stop-sale order· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement, Certified food protection manager, Food allergy awareness, Norovirus clean up, and disinfection guidance provided.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Processing area: Grain like insects observed in bulk flour bin. COS: Adulterated flour was voluntarily discarded during the inspection. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Processing area: Raw chicken, beef and eggs were stored on reach in cooler shelves above fruits, vegetables and other ready to eat foods. COS: Person in charge relocated raw chicken, beef and shell eggs to proper storage areas. x Print Date: 12/4/2025 Page 1 of 4 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Food entity does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to questions relating to food borne disease and symptoms that may cause food borne disease. Also, person in charge was unable to relate to conditions of restriction and exclusion. Y o

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Processing area: Fry pans, knives, spoons stored in hand wash sink adjacent to 3 compartment sink. COS: All food utensils were placed in 3 compartment sink to be cleaned and sanitized.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area: Bulk flour and salt bins were not labeled. COS: Bulk bins were labeled by person in charge.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing area: Several cases of cardboard packaged fruit juice, buckwheat, quinoa, flour, rice, corn starch stored on the floor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Processing area: Observed food employees were not wearing hair nets or caps.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Processing area: No splash guard installed between mop sink and prep table.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Processing area: Several knives, spoons, whiskers, spatulas stored in plastic and metal holders not inverted.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom area: Several cases of single serve plastic and paper food containers, foam and paper cups, plates, trays and plastic spoons stored on floor.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area: No chemical sanitizer solution strength measuring test kit available on premises during the inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: An accumulation of grease and dried food particles was observed on the underside of the prep tables and electric ranges.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area: No covered trash can provided in unisex restroom.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing area: Floor under shelves and equipment not clean.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Backroom area: The entire store lacks general organization and cleaning. Unused brewing machine stored inside the restroom.

6-304.11 Mechanical ventilation of sufficient capacity not provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 6-304.11

Processing area: No ventilation system installed above one of the electric ranges.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2022 — 2 inspections

Sep 23, 2022 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Verified hand wash sink has been installed in food service area with hot and cold running water under pressure. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

No violations or enforcement actions recorded for this inspection.

Aug 19, 2022 — Met Inspection Requirements; Check Back Needed· 12 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Hand wash sink is not provided to allow convenient use by food employees in the retail food service area. Food establishment must install a hand wash sink with hot and cold running water under pressure to allow convenient use by food employees in the food service area within 30 days. A stop use order will be placed on all food equipment and utensils and stop sale order will be placed on all open foods if fails to comply with the requirement with 30 days. Establishment can call 850-245-5520 when corrections have been made to request verification visit prior to 30 days. Minimum construction standard checklist provided. Employee Health Guidelines and reporting agreement, Reducing illness and Norovirus clean up and disinfection handouts provided.

Risk-Based Violations

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that may cause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Processing area: Open bag of shredded mozzarella cheese and heavy cream held in reach in cooler for over 24 hours not date marked. COS: PIc date marked all the foods during inspection. x Print Date: 8/19/2022 Page 1 of 4 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Food establishment does not have any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Processing area: Adhesive spray bottle and hand sanitizer stored on shelf over prep table. COS: Chemicals removed by pic. x

5-203.11 At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 PfPf

Food service area: Hand wash sink is not provided to allow convenient use by food employees in the retail food service area. Food establishment must install a hand wash sink with hot and cold running water under pressure to allow convenient use by food employees in the food service area within 30 days. A stop use order will be placed on all food equipment and utensils and stop sale order will be placed on all open foods if fails to comply with the requirement with 30 days. o

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Backroom area: No hot water at hand wash sink adjacent to 3 compartment sink. COS: Hot water issue was fixed and hot water provided at hand wash sink during inspection. x

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Processing area: No air temperature measuring thermometer provided at reach in freezer. o

Processing area: Bulk salt bin not labeled. COS: Bulk salt bin labeled by pic. x

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Processing area: In use wet wiping cloths stored on top of prep tables between uses. o

Backroom area: Cases of single serve foam cups stored on floor. o

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Backroom area: One drain board installed at 3 compartment sink. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Dried food particles build up underside of prep tables. o

6-304.11 Mechanical ventilation of sufficient capacity not provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 6-304.11

Processing area: No ventilation system installed over electric range. o

Bakery in Boca Raton: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Bakery in Boca Raton
Date	Order Type	Product	Brand/Lot	Reason
Dec 4, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Bakery in Boca Raton: Frequently Asked Questions

When was Bakery in Boca Raton last inspected?: Bakery in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Bakery in Boca Raton had?: Bakery in Boca Raton has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bakery in Boca Raton find?: Bakery in Boca Raton was most recently inspected by FDACS on December 4, 2025 (Met Sanitation Inspection Requirements).
Has Bakery in Boca Raton had any stop-sale or stop-use orders?: Yes, Bakery in Boca Raton has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Bakery in Boca Raton?: The most frequently cited FDACS violations at Bakery in Boca Raton are: 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 5-203.11: At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 Pf; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf.