How many inspections has Breadman Miami Bakery in Hialeah had?

Breadman Miami Bakery in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Breadman Miami Bakery in Hialeah find?

Breadman Miami Bakery in Hialeah was most recently inspected by FDACS on October 28, 2025 (Met Sanitation Inspection Requirements).

Has Breadman Miami Bakery in Hialeah had any stop-sale or stop-use orders?

Yes, Breadman Miami Bakery in Hialeah has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Breadman Miami Bakery in Hialeah

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

Last inspected: October 28, 2025

5804 W 20th Ave, Hialeah, FL 33016

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Breadman Miami Corp
FDACS Estab #: 367921

Overview

Breadman Miami Bakery in Hialeah received two stop-sale orders on October 28, 2025 for adulterated time/temperature control for safety food due to improper cold holding temperatures. Both products were voluntarily destroyed by management and witnessed by the inspector. A consultation inspection conducted the same day documented 13 violations, including multiple priority-level temperature control failures: deli meats and tomatoes stored in the walk-in cooler were found at 44–45°F (minimum required 41°F), ground beef and fricassee de pollo at 43–44°F, and empanadas held at 87°F in a non-temperature-regulated case. An employee was observed donning gloves before washing hands. Flying insects were observed in the food service area. Ready-to-eat deli items were missing required date markings. Most violations were corrected on site during the inspection. A prior focused inspection on September 12, 2023 documented no violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

13Violations

2Stop-Sale Orders

Last inspected FDACS: October 28, 2025

Breadman Miami Bakery in Hialeah: 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 — 1 inspection

Oct 28, 2025 — Met Sanitation Inspection Requirements· 13 violations· 2 stop-sale orders· Met Requirements

Inspector: CARIDAD DELGADO, 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. Consultation visit with food establishment management. A visit was conducted in response to request #5142053

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen Area: Sliced turkey, skirt steak stored inside the cooler was not covered/wrapped. Backroom Area: Cart holding baked bread was not covered/wrapped. COS: Food items were covered during inspection.

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

Kitchen Area: Various deli meats and tomatoes sliced at 8:30 am inside walk in cooler, were found with an internal temperature between 44 - 45 degrees F when checked with an accurate probe thermometer at 10:15 am. COS: Food items were removed and placed inside the freezer for cooling down. Food temperatures were checked and verified during the inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen Area: Multiple food items (fricassee do pollo, ground beef) stored inside the walk-in-cooler located across prep table were found with internal temperatures between 43*F - 44*F when checked with an accurate probe thermometer. Food Service Area: Espanola chorizo empanadas being held in a non temperature regulated holding case found with internal temperature of 87 degrees F. COS: All food items were voluntarily discarded by management during the inspection. Stop sale order and release issued. See order.

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

Kitchen Area: Deli meat (serrano ham) and empanadas missing date marking. COS: Food items were properly date marked during inspection. Y Y x x x

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Food Service Area: Food employee washing hands at the three-compartment sink. COS: Hands were washed in the hand wash sink upon instruction.

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 Processing Area: Employee donned gloves before washing their hands to engage in food processing. COS: Discussed with employees and management when to wash their hands; employees washed their hands and donned new gloves. Y x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Backroom Area: Soap not available at hand wash sink next to walk in freezer. COS: Soap was provided 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. 3-302.12

Kitchen Area: Observed squeeze bottles containing different condiments stored inside the prep cooler, not labeled with a common name. COS: Proper labeling was provided during the visit.

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Food Service Area: Flying insects observed around food processing area.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Kitchen Area: Observed spoon handle touching diced ham stored inside prep reach-in cooler. COS: Spoon was stored with handle above food during the visit.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outdoor Area: Dumpster missing drain plug.

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

Outdoor: Dumpster not covered with lid at time of visit.

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

Backroom Area: Heavy dust buildup on fan guards inside walk in cooler.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

2023 — 1 inspection

Sep 12, 2023 — Focused Inspection· Focused Inspection

Inspector: SIMEON CARRERO, SANITATION AND SAFETY SPECIALIST

Comments: Focused Inspection . Visit made for training purposes.

No violations or enforcement actions recorded for this inspection.

Breadman Miami Bakery in Hialeah: Stop-Sale & Stop-Use Orders (2)

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 Breadman Miami Bakery in Hialeah
Date	Order Type	Product	Brand/Lot	Reason
Oct 28, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Oct 28, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Breadman Miami Bakery in Hialeah: Frequently Asked Questions

When was Breadman Miami Bakery in Hialeah last inspected?: Breadman Miami Bakery in Hialeah was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 28, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Breadman Miami Bakery in Hialeah had?: Breadman Miami Bakery in Hialeah has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Breadman Miami Bakery in Hialeah find?: Breadman Miami Bakery in Hialeah was most recently inspected by FDACS on October 28, 2025 (Met Sanitation Inspection Requirements).
Has Breadman Miami Bakery in Hialeah had any stop-sale or stop-use orders?: Yes, Breadman Miami Bakery in Hialeah has 2 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 Breadman Miami Bakery in Hialeah?: The most frequently cited FDACS violations at Breadman Miami Bakery in Hialeah are: 2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf; 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; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf.