How many inspections has Ricky Bakery in Coral Gables had?

Ricky Bakery in Coral Gables has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ricky Bakery in Coral Gables find?

Ricky Bakery in Coral Gables was most recently inspected by FDACS on March 19, 2026 (Focused Inspection).

Has Ricky Bakery in Coral Gables had any stop-sale or stop-use orders?

No, Ricky Bakery in Coral Gables has no stop-sale or stop-use orders on record with Florida FDACS.

Ricky Bakery in Coral Gables

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

Last inspected: March 19, 2026

3115 Coral Way, Coral Gables, FL 33145

Miami-Dade County · Retail Bakery · FDACS
Owner: Ricky Alvarez-guerra
FDACS Estab #: 296326

Overview

Ricky Bakery, a retail bakery in Coral Gables, received a focused inspection on March 19, 2026 to verify required water and sewer documentation, with 0 violations noted. A prior sanitation inspection on March 10, 2026 documented 10 violations, all of which were corrected on site during the inspection.

The March 10 inspection found two priority temperature control violations: sliced cold cuts (ham and cheese) prepared less than an hour prior were measured between 47–52°F in a reach-in cooler preparation table instead of 41°F or lower, and multiple packaged pastries with cheese and ground beef held on the counter measured between 95–98°F instead of the required minimum 135°F for hot-held foods. Both items were immediately moved to appropriate cold or freezer storage and reached safe temperatures. A priority hand-washing violation documented that food employees failed to wash hands between entering and exiting food processing areas and prior to donning gloves when handling food for customer orders; employees washed hands immediately and procedures were reviewed with management. Additional violations included failure to date-mark ready-to-eat foods (flans and tres leches dessert held more than 24 hours), which were date-marked on site, and failure to post a consumer advisory for undercooked items served (eggs and beefsteak).

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

10Violations

Last inspected FDACS: March 19, 2026

Ricky Bakery in Coral Gables: FDACS Inspection History (2)

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.

2026 — 2 inspections

Mar 19, 2026 — Focused Inspection· Focused Inspection

Inspector: LOURDES CHANTEZ, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from the food establishment. Water and sewer documentation.

No violations or enforcement actions recorded for this inspection.

Mar 10, 2026 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: LOURDES CHANTEZ, 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. Food establishment has 30 calendar days to provide proof of water from an approved source. When establishment has obtained required documentation, please email to [email protected] Copy of guidance for written procedures for the clean-up of vomiting and diarrheal events provided via email.

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Processing - Cold cuts (Ham, cheese) sliced less one hour ago found with an internal temperature between 47-52*F inside the reach in cooler preparation table. COS, all sliced cuts were moved to the walk in cooler and reached 41*F or lower. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service - Multiple trays packaged to sell with cheese pastries, ground beef pastries and placed on the counter less than two hours ago, measured out of temperature between 95-98*F. COS, trays were placed inside the walk in freezer and reached 41*F or lower to be placed inside front reach in cooler.

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked 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 of preparation not counted as day 1. 3-501.17(A) PfPf

Food service - Flans, tres leches (3 Milks dessert) inside reach in cooler and made more than 24 hours ago, not date marked. All foods were date marked. x

3-603.11(C) Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains one of the three acceptable messages informing consumers of the increased risk of foodborne illness. 3-603.11(C) PfPf

Food service - No consumer advisory (Reminder and disclosure) posted at the point of sale for food items served undercooked, (Eggs, beefsteak)

2-501.11 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 PfPf

Establishment does not have written procedures for employees to follow when responding to a vomit or diarrhea event in the establishment.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food service - Employee personal drink stored inside the reach in cooler connected to the walk in cooler where foods and drinks are stored. COS, employee drink was removed from the cooler. Back - Employee personal lunch bag stored next to foods inside the walk in cooler. COS, personal lunch bag was removed from walk in cooler.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service, Processing - Food employees did not wash hands between entering and exiting the various food processing areas and prior to donning gloves to handle food items for customer orders. COS, employees washed hands and proper hand washing procedures were discussed with management.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14Repeat

Food service, Processing - No hand wash sign provided at hand wash sink. COS, hand wash sign was provided at hand sinks during inspection.

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

Food service - Hand wash sink with no hot water. COS, hot water was turned on during inspection.

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. 3-302.12Repeat

Processing - Unlabeled clear sauce bottles placed on preparation table, not labeled with common food name.

Ricky Bakery in Coral Gables: Frequently Asked Questions

When was Ricky Bakery in Coral Gables last inspected?: Ricky Bakery in Coral Gables was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 19, 2026. Inspection type: Focused Inspection.
How many inspections has Ricky Bakery in Coral Gables had?: Ricky Bakery in Coral Gables has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ricky Bakery in Coral Gables find?: Ricky Bakery in Coral Gables was most recently inspected by FDACS on March 19, 2026 (Focused Inspection).
Has Ricky Bakery in Coral Gables had any stop-sale or stop-use orders?: No, Ricky Bakery in Coral Gables has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ricky Bakery in Coral Gables?: The most frequently cited FDACS violations at Ricky Bakery in Coral Gables are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.