Sol Bakery in Homestad

Last inspected:

29361 Sw 152nd Ave, Homestad, FL 33033
Overview

Sol Bakery, a retail bakery with food service in Homestead, has been inspected twice since June 2022. The facility was operating without a valid food permit when initially inspected on June 14, 2022, and received 16 violations including hot-holding temperature failures (pastries at 120°F, croquetas at 100°F when minimum required is 135°F), improper hand washing by a food employee, and a direct connection between the sewage system and a three-compartment sink drain. Most violations were corrected on site during the inspection. A follow-up inspection on July 19, 2022 confirmed compliance and found no violations. A subsequent inspection on December 8, 2025 (noted as "Met Sanitation Inspection Requirements") documented 16 violations. Hot-held chicken measured between 100–115°F and was reheated to 165°F on site; cold-held butter measured 80°F and was moved into a cold unit on site. Heavy dried-on milk accumulated on a steam wand that had been in use for more than 4 hours was washed, rinsed, and sanitized during the inspection. The facility had no employee health policy available; inspector provided guidance documents via email. The person in charge was unable to answer questions relating to foodborne illness prevention and reporting responsibilities. All violations noted as of the December 2025 inspection were corrected on site.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.
32Violations

Last inspected FDACS:

Sol Bakery in Homestad: 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.

— 1 inspection
— Met Sanitation Inspection Requirements· 16 violations· Met Requirements

Inspector: MARGARET ALVAREZ, 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. Copy of guidance for written procedures for the clean-up and disinfection guidance document provided via email. Copy of employee health guidance and employee reporting agreement provided via email. Visited establishment to follow up on Request #5143243 The issue described regarding Request #5143243 was addressed with the person in charge during the inspection.

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)
Food Service - Uncovered washed oranges found in box on storage shelf next to orange juice machine.
4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP
Food Service - Heavy dried-on milk accumulated on steam wand that was in use after more than 4 hours without being cleaned. COS, steam wand was washed, rinsed and sanitized. 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 - Chicken at steamed table measured between 100-115*F. COS, Chicken was reheated to 165*F and above.
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
No employee health policy available in the food establishment. Copy of employee health guidance and employee reporting agreement provided via email.
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 respond to questions that relate to food borne illnesses and reporting responsibilities. Copy of employee health guidance and employee reporting agreement provided via email. o
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
Back room - Butter left out on preparation table measured 80*F. COS, butter was placed inside cold unit. x
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
Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Copy of guidance for written procedures for the clean-up and disinfection guidance document provided via email.
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
Back room - No hand wash sign posted at hand wash sink.
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
Kitchen - Plastic containers and rags stored in hand wash sink. COS, all items were moved to appropriate location.

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Food Service - Merengues placed at customer reach by the steam table were missing all labeling information: product name, ingredients, manufacturer information, net weight. COS, products were moved behind the counter
3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)Repeat
Food Service - Spoons used for coffee and coffee with milk were stored in a cup with standing water measuring 85*F. COS, water was discarded and spoons were sent to ware wash.
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 - To go containers on storage shelf not stored inverted.
4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)
Back room, Kitchen - Burned on grease deposits and carbon encrusted on baking sheets, pots and pans.
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Backroom - Direct connection exist at the three compartment sink.
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
Kitchen - Employees unisex restroom door not self-closing.
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 - Walls heavily soiled with old food debris.
— 2 inspections
— Focused Inspection· Focused Inspection

Inspector: MAGALY

Comments: Trainee present during inspection. All violations verified by primary inspector. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Food Establishment has complied with the restroom requirements as requested in previous Inspection.

No violations or enforcement actions recorded for this inspection.

— Operating Without a Valid Food Permit; Check Back Needed· 16 violations· Operating Without Permit

Inspector: MAGALY CICERO-ASQUERI

Comments: The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Visited the establishment to follow up on Request# 5080226. Establishment has 30 calendar days to correct the restroom violation, so that it no longer opens into the kitchen and processing areas. Failure to comply with the restroom violation in 30 calendar days will result in all food service near the restroom in question being placed on a stop use order until compliance has been achieved. ESTABLISHMENT CAN CALL 850-245-5520 WHEN CORRECTIONS HAVE BEEN MADE TO REQUEST VERIFICATION VISIT PRIOR TO 30 DAYS.

Risk-Based Violations

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 - Found Pastries inside hot case, Guava and cheese at 120*F, Ham Croquetas at 100*F., when probed with a calibrated thermometer. As per management they were made 30min prior. COS- Items were reheated to 165*F during inspection. Processing area- Ham Croquetas were being held on a tray at ambient and Placed above deep fryers when probed with a calibrated thermometer, they were found at 88-102*F, cheese filled pastry at 116-120*F., As per management they were made 30min prior. COS- Croquetas and pastries were reheated to 165*F during inspection. x Print Date: 6/14/2022 Page 1 of 5 23 Pf Print Date: 6/14/2022 Page 2 of 5 Citation Description: Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) Pf Observation: Food service area - No consumer advisory nor disclosure available for under cooked eggs or steaks being sold to order. o
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
Processing area - Observed Food employee not washing hands when donning new gloves to engage with open food after exiting and re-entering food processing area and adjusting face mask. COS - Inspector discussed proper hand washing procedures with management and employee washed hands and donned new gloves when prompted. x
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
Processing/Food Service/Backroom areas - Observed No hand wash sign or poster provided at any of the hand washing stations at the Food Establishment. COS - Signage provided by inspectors and placed on all hand washing stations during inspection. x

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15
Processing Kitchen area - Large visible gaps observed at bottom of rear exit door and also door cover with metal screen not at least 16 mesh as required by law. o
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)
Food Service Area- Observed wet in use wiping cloth stored on utility sink by hand sink not held in sanitizer solution between uses. o
3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food Service Area - Observed spoons inside metal container next to coffee machine being stored in standing water at temperature of 78*F. COS- Spoons were removed from service. x
4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)
Processing Area- Observed bakery spatula handle repaired with tape. COS- Manager voluntary discarded. x
5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12
Processing area - Observed condensed unit draining water from evaporator into a bucket, stored above pastry speed rack, inside walk in cooler. o
5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Processing area- Direct connection exist at the three compartment sink. o
51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)
Processing Kitchen area- Observed Men's and Woman's employee restrooms that opens directly into Food Processing areas. Food establishment has 30 calendar days from the date on this Inspection to make changes so that the restrooms no longer open directly into food processing areas. Failure to comply may result in administrative action and a Stop Use order issued. See Comments. o
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
Processing Kitchen area- Observed Men's and Women's restroom door not self closing. o
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
Outside area- No drain plug available at dumpster. o
5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11
Outside area- Observed dumpster container above soil. Not constructed of non absorbent material. o
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- Dumpster containers not kept covered at the time of the inspection. o
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Processing area- Observed multiple ceiling tiles with water damage above processing tables, equipment and food storage shelves. o Print Date: 6/14/2022 Page 3 of 5 54 Citation Description: 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 Observation: Food Service area- Observed light bulbs inside hot holding unit not shielded or protected. o
99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.
The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Sol Bakery in Homestad: Frequently Asked Questions

When was Sol Bakery in Homestad last inspected?
Sol Bakery in Homestad was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sol Bakery in Homestad had?
Sol Bakery in Homestad has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sol Bakery in Homestad find?
Sol Bakery in Homestad was most recently inspected by FDACS on December 8, 2025 (Met Sanitation Inspection Requirements).
Has Sol Bakery in Homestad had any stop-sale or stop-use orders?
No, Sol Bakery in Homestad has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sol Bakery in Homestad?
The most frequently cited FDACS violations at Sol Bakery in Homestad are: 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; 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) P.

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