How many inspections has Ruthys Bakery in Davie had?

Ruthys Bakery in Davie has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ruthys Bakery in Davie find?

Ruthys Bakery in Davie was most recently inspected by FDACS on August 4, 2025 (Focused Inspection).

Has Ruthys Bakery in Davie had any stop-sale or stop-use orders?

No, Ruthys Bakery in Davie has no stop-sale or stop-use orders on record with Florida FDACS.

Ruthys Bakery in Davie

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

Last inspected: August 4, 2025

5131 S University Dr, Davie, FL 33328

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: El Palacio De Los Dulces-pizzas Corp
FDACS Estab #: 429351

Overview

Ruthys Bakery in Davie is a retail bakery with food service licensed by FDACS. On August 1, 2025, the facility was inspected for operating without a valid food permit and was found with 19 violations during a sanitation inspection, including high-priority violations for hot-held empanadas held at 110–114°F instead of the required 135°F minimum, cleaning chemicals stored adjacent to clean plates, and employee medicine stored with packaged food items. All three high-priority violations were corrected on site during the inspection: empanadas were reheated to 165°F, chemicals and medicine were properly relocated. A food-contact surface on a slicer blade guard had dried food buildup and was voluntarily discarded. The person in charge could not correctly answer questions relating to foodborne illness prevention. On August 4, 2025, a follow-up consultation visit found zero violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

19Violations

Last inspected FDACS: August 4, 2025

Ruthys Bakery in Davie: 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.

2025 — 2 inspections

Aug 4, 2025 — Focused Inspection· Focused Inspection

Inspector: KAITLYN FORD

Comments: Consultation visit with food establishment management.

No violations or enforcement actions recorded for this inspection.

Aug 1, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 19 violations· Operating Without Permit

Inspector: SCOTT HOUSE, 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].

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Processing Area: Housing at blade guard of slicer with dried food buildup. COS: Voluntarily discarded by person in charge at time of inspection.

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 Area: 24 assorted empanadas in hot holding cabinet with temperatures between 110*F and 114*F. In hot holding for less than 2 hours as per person in charge. COS: Empanadas voluntarily reheated to 165*F at time of inspection and hot holding cabinet temperature turned up to high. x Print Date: 8/1/2025 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: Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

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 at time of inspection could not answer questions that relate to foodborne illness. 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

Food Service Area: Chemicals to clean stored with clean plates on shelf under sandwich prep station. COS: Properly stored at time of inspection. x

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Processing Area: Employee medicine stored on shelf with packaged food items at decorators station. COS: Properly stored at time of inspection. x

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: Only hand sink in kitchen blocked by items in basin. COS: Items removed at time of inspection.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing Area: Probe thermometer not available at time of inspection. COS: Voluntarily purchased at time of inspection.

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)

Food Service Area: Ambient air thermometer not present in empanadas hot holding cabinet.

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: Squeeze bottles and dry ingredients bins of foods removed from there original packaging at sandwich prep station not labeled as to contents.

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Backroom Area: Multiple boxes of frozen foods stored directly under unprotected drain line of wall mounted cooling unit in walk in cooler. COS: Properly stored at time of inspection.

3-304.14(B) 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)

Food Service Area: In use wet wiping cloth stored on prep counter at espresso machine.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Only restroom door not completely self closing.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Food Service Area: Trash can not present at hand sink at service counter.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside Area: Establishment dumpster uncovered.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Processing Area: Maintenance Screwdriver stored on prep table at stove top. COS: Properly stored at time of inspection.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Backroom Area: Ceiling tiles over walk in cooler with water damage and soil build-up. Processing Area: Floors throughout with chipping and peeling paint.

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Food Service Area: Lights inside pastry cooler not shielded and appearing to not be shatter proof.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food Service Area: Employee purse on table at sandwich prep station. COS: Properly stored at time of inspection. Processing Area: Employee cell phone on prep table at stove top. COS: Properly stored at time of inspection.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o

Ruthys Bakery in Davie: Frequently Asked Questions

When was Ruthys Bakery in Davie last inspected?: Ruthys Bakery in Davie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 4, 2025. Inspection type: Focused Inspection.
How many inspections has Ruthys Bakery in Davie had?: Ruthys Bakery in Davie has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ruthys Bakery in Davie find?: Ruthys Bakery in Davie was most recently inspected by FDACS on August 4, 2025 (Focused Inspection).
Has Ruthys Bakery in Davie had any stop-sale or stop-use orders?: No, Ruthys Bakery in Davie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Ruthys Bakery in Davie?: The most frequently cited FDACS violations at Ruthys Bakery in Davie are: 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) Pf; 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 Pf; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf.