How many inspections has Santa Lucia Bakery in Homestead had?

Santa Lucia Bakery in Homestead has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Santa Lucia Bakery in Homestead find?

Santa Lucia Bakery in Homestead was most recently inspected by FDACS on April 25, 2023 (Met Inspection Requirements).

Has Santa Lucia Bakery in Homestead had any stop-sale or stop-use orders?

No, Santa Lucia Bakery in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.

Santa Lucia Bakery in Homestead

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

27309 S Dixie Hwy, Homestead, FL 33032

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Santa Lucia Bakery LLC
FDACS Estab #: 341918

Overview

Santa Lucia Bakery in Homestead, FL has 2 FDACS food safety inspections on record with 51 violations.

2FDACS Insp.

51Violations

Last inspected FDACS: April 25, 2023

Santa Lucia Bakery in Homestead: 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.

2023 — 2 inspections

Apr 25, 2023 — Met Inspection Requirements· 10 violations· Met Requirements

Inspector: JAMES ZHENG

Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided. Trainee present during inspection. All violations verified by primary inspector. Food establishment has complied with installing hand wash sink with hot and cold running water and proper drainage in oven room area.

Risk-Based Violations

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

Kitchen - Raw shell eggs stored above cheese pastries on shelf in walk in cooler. COS, eggs were moved to appropriate location. x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Kitchen - Chlorine sanitizer concentration measured below 50ppm in sanitize compartment in ware wash sink. COS, Chlorine sanitizer solution concentration was corrected during inspection. x

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

Kitchen- Old food residue encrusted on the deli slicer and guard. COS, equipment was washed, rinsed and sanitized during 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- Food items placed in the walk-in cooler were probed with a calibrated thermometer and found out of temperature: ham 42*F; cheese 43*F; pork 43*F; rice pudding 43.2*F; sliced cheese 43.5*F; sliced ham 42.5. COS, Food items were placed in chest freezer to rapid cool. x Print Date: 4/25/2023 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 written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up ofvomiting and diarrheal events document provided. o

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

Kitchen- Visible gap observed at the bottom of the rear exit door by the employee restroom without protection to prevent entry of pests. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen- Handle less sifter found in direct contact with the sugar inside the container beneath the preparation table by the hand sink. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen- Walk-in cooler was found in disrepair with an ambient temperature between 42-43*F. COS, temperature of unit was adjusted and achieved an ambient temperature of 40*F. x

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

Kitchen, Food Service- No drain boards not sufficient at the ware wash sinks to air dry sanitized equipment and utensils. o

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)

Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of baking trays and pots/pans found throughout the processing areas. 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

Kitchen- Direct connection exists between the sewage system and the drain line of the ware wash sink. o

Apr 10, 2023 — Re-Inspection Required· 41 violations· Re-Inspection Required

Inspector: GUISELLA URIBE

Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge does not ensure active managerial control in the establishment as evidenced by violations noted on the inspection report: hand washing; cooling temperatures; consumer advisory; cold holding temperatures; equipment sanitization. o

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

Food Service- White and black mold-like growth found on numerous bread pudding packaged in clam shell containers in the cold holding unit. COS, food items were voluntarily discarded by management. Food Service- Food employee sprayed chlorine sanitizer directly onto oranges that were to be used in their intact state in the orange juice machine. COS, oranges were voluntarily discarded by management. x

3-302.11(A)(3) Food not protected from cross contamination by cleaning and sanitizing equipment. 3-302.11(A)(3)

Food employee knocked old coffee grounds out of the portafilter on the wooden knock board stored in the trash can and then proceeded to add new coffee grounds to the portafilter. COS, the portafilter and coffee grinder were washed, rinsed, and sanitized. x

Kitchen- Raw shell eggs placed on shelf above container with cheese inside the walk-in cooler. COS, eggs were moved to an appropriate location during inspection. x

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen- Food employee wearing single-use gloves was entering and exiting the food preparation area, handled unclean containers and the interior of the trash can prior to using the same gloves to handle empanada dough discs. COS, proper glove usage was discussed with management and food employees discarded their gloves, washed their hands and donned new gloves. Empanada discs were voluntarily discarded. x Print Date: 4/11/2023 Page 2 of 8 13 Citation Description: Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4) Observation: Oven Room- Uncovered trays with baked breads stored on rolling rack next to the large oven. o

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

Kitchen- Old food residue encrusted on the deli slicer and guard and on the attachment joint of the mixers. COS, equipment was washed, rinsed and sanitized during inspection x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food Service- Yellow mold-like grime encrusted on the interior of the ice machine. COS, equipment was washed, rinsed, and sanitized during inspection. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen- Cooking pans, trays and utensils were not sanitized prior to use, after washing and rinsing at the ware wash sink. COS, all equipment and utensils were sanitized. x

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- Food items prepared in the morning and placed in the walk-in cooler were probed and found out of temperature after more than 4 hours of cooling: sliced ham 46*F; sliced cheese 47*F; ham and cheese sandwich 44*F; cuban sandwich 46*F; ham and cheese croissant 43*F. COS, food items were voluntarily discarded by management during inspection. x

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

No employee health policy available in food establishment. Copy of employee health guidelines and employee reporting agreement provided in English and Spanish. o

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 does not ensure that food employees are informed in a verifiable manner of their reporting responsibility in regards to diseases transmissible through food. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen- Raw shell eggs found placed on preparation table in front of the stove at an ambient temperature of 75*F. COS, eggs were placed under proper refrigeration. 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- Food items placed in the walk-in cooler were probed with a calibrated thermometer and found out of temperature: empanadas 44-52*F; cooked chicken 45*F; ham spread 45*F; flan 44*F; raw beef 45*. COS, all food items were voluntarily discarded by management during inspection. Food Service- Food items placed in the reach-in cooler housing milk were probed with a calibrated thermometer and found out of temperature: ham spread sandwich 45*F; milk 44*F. COS, food items were voluntarily discarded by management during inspection. x

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- Packages of store-made bread pudding placed in the dessert cold holding unit was found with no date mark and employees did not know when it was opened. COS, food item was voluntarily discarded by management during the inspection. Food Service- No date mark available for all desserts all made over 24 hours ago, (flan, rice pudding, bread pudding, dulce de leche). COS, food employee added proper date marking to all food items. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Food Service- Packages of store-made bread pudding placed in the dessert cold holding unit was found with no date mark and employees did not know when it was opened. COS, food item was voluntarily discarded by management during the inspection. x Print Date: 4/11/2023 Page 3 of 8 23 Pf Citation Description: Disclosure 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 a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3-603.11(B) Pf Observation: Food Service- No consumer advisory disclosure of food items cooked to order (eggs and steak) posted in the food service area, even though consumer advisory is posted on wall next to coffee machine. o

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. Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Kitchen- Chlorine sanitizer concentration measured over 200ppm in sanitize compartment of the ware wash sink. COS, sanitizer solution concentration was corrected during inspection. Food Service- Spray bottle with chlorine sanitizer used on equipment after washing measured over 200ppm. COS, sanitizer solution concentration was corrected during inspection. x

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

Kitchen- Bottle with chlorine sanitizer was placed on preparation table located in front of the walk-in cooler. COS, toxic item was moved to an appropriate location during inspection. Kitchen, Multipurpose cleaner was placed with food under preparation table located in front of walk-in cooler. COS, toxic item was moved to an appropriate location during inspection. x Print Date: 4/11/2023 Page 4 of 8

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- Food employee observed drinking water in the processing area where foods were handled for customers orders. COS, discussed with food employee where to drink the beverage and employee left the processing area with the drink. x Print Date: 4/11/2023 Page 1 of 8 6 P Citation Description: 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 Observation: Kitchen, Food Service- Food employees did not wash hands between entering and exiting the food preparation area, prior to donning gloves to handle food and clean equipment and returning to prepare food for customers. COS, after proper hand washing procedures were discussed with management, employee washed his hands and donned on new gloves during inspection. 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- Food employee washed their hands in the sanitize compartment of the ware wash sink. COS, proper hand washing procedures and locations were discussed with employee and employee washed hands at the hand sink. 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

Kitchen- Plastic containers were found in hand sink located next to ware wash sink. COS, food employee removed all items during inspection. 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

Food Service- No hand soap available at the hand sink near the near the coffee machine. COS, hand soap was provided. Kitchen- No paper towels available at the hand sink located next to ware wash sink. COS, paper towels were provided. 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

Backroom- Hand sink not provided in backroom where the oven room is located. Food establishment has 30 calendar days to install a hand sink with hot and cold running water and proper drainage inside or immediately adjacent to the oven room. Failure to comply will result in a stop use of the oven room and open food processing until compliance has been achieved. o

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

Kitchen, Food Service- No probe thermometer available in the food establishment to assess temperatures throughout the establishment. COS, probe thermometer was obtained during the inspection. x

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- Store-made and packaged bread and crackers found at customer reach on top of the cold holding unit missing all labeling requirements. COS, products were removed and labeling requirements were discussed with management. x

Kitchen- Visible gap observed at the bottom of the rear exit door by the employee restroom without protection to prevent entry of pests. o

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

Kitchen- Multiple packaged food items (bread, eggs, butter) found stored under a leak from the condensing unit inside the walk-in cooler. COS, all food items were moved to an appropriate location during inspection. x

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

Kitchen, Food Service- Food employee observed not wearing a hair restraint while engaged in open food processing. 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)

Kitchen, Food Service- Yellow and blue wiping cloths placed on the preparation table in front of the stove not held in a chemical sanitizer solution between uses. o

Kitchen- Scoop handle found in direct contact with the sugar inside the container beneath the preparation table by the hand sink. o

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)

Kitchen- Clean pots found stored directly on the floor beneath the preparation table in front of the stove. COS, all items were washed, rinsed, and sanitized. x

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Kitchen- Single-use aluminum pans found stored on wooden shelf in front of the walk-in cooler are being reused. COS, all single-use items were discarded. x Print Date: 4/11/2023 Page 5 of 8 43 Citation Description: Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11 Observation: Kitchen- Food establishment was found to be re-using single-use aluminum trays to bake cakes multiple times. o

Kitchen- Walk-in cooler was found in disrepair with an ambient temperature between 43-44*F. COS, walk-in cooler was fixed and achieved an ambient temperature of 39*F. Food Service- Reach-in cold holding unit housing milk was found in disrepair with an ambient temperature of 44*F. COS, temperature of unit was adjusted and achieved an ambient temperature of 40*F. x

Kitchen, Food Service- No drain boards available at the ware wash sinks to air dry sanitized equipment and utensils. o

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)

Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of baking trays and pots/pans found throughout the processing areas. o

5-103.12 Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water. 5-103.12 Pf

Food Service- Water was turned off for the hand sink located next to coffee machine. COS, water was restored during inspection. x

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Kitchen, Food Service- No sink stoppers available to wash, rinse and sanitize equipment and utensils at the ware wash sink. COS, sink stoppers were obtained during inspection. Kitchen- Observed condensing unit inside the walk-in cooler leaking. x

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

Kitchen- Direct connection exists between the sewage system and the drain line of the ware wash sink. o

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Backroom- Restroom door opens directly into the backroom where rolling carts with baked bread are stored. Food establishment has 90 calendar days to make necessary changes so that the restroom no longer opens into the oven room area. Failure to comply will result in placing all food service near the restroom on a stop use order until compliance is achieved. o

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

Kitchen, Food Service, Oven Room- Stained and damaged ceiling tiles present throughout all processing areas. o

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Kitchen- Heavy accumulation of dust found on the vent hood above the stove and fryer unit. o

Santa Lucia Bakery in Homestead: Frequently Asked Questions

When was Santa Lucia Bakery in Homestead last inspected?: Santa Lucia Bakery in Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 25, 2023. Inspection type: Met Inspection Requirements.
How many inspections has Santa Lucia Bakery in Homestead had?: Santa Lucia Bakery in Homestead has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Santa Lucia Bakery in Homestead find?: Santa Lucia Bakery in Homestead was most recently inspected by FDACS on April 25, 2023 (Met Inspection Requirements).
Has Santa Lucia Bakery in Homestead had any stop-sale or stop-use orders?: No, Santa Lucia Bakery in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Santa Lucia Bakery in Homestead?: The most frequently cited FDACS violations at Santa Lucia Bakery in Homestead are: 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) P.
Does Santa Lucia Bakery in Homestead have any repeat violations?: Yes, Santa Lucia Bakery in Homestead has had the following violations cited on multiple FDACS inspections: 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) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 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) P.