How many inspections has Vito's Bakery in Miami Springs had?

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

What did the most recent FDACS inspection of Vito's Bakery in Miami Springs find?

Vito's Bakery in Miami Springs was most recently inspected by FDACS on October 27, 2025 (Focused Inspection).

Has Vito's Bakery in Miami Springs had any stop-sale or stop-use orders?

No, Vito's Bakery in Miami Springs has no stop-sale or stop-use orders on record with Florida FDACS.

Vito's Bakery in Miami Springs

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

Last inspected: October 27, 2025

3934 Curtiss Pkwy, Miami Springs, FL 33166

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Vito's Bakery INC
FDACS Estab #: 01153

Overview

Vito's Bakery in Miami Springs had two inspections on record dating to July 2023. A focused inspection on October 27, 2025 found the facility closed on the inspection date due to changed hours of operation. A prior inspection on July 13, 2023 documented 24 priority foundation violations including inadequate staff knowledge of foodborne illness prevention, missing written procedures for vomit and diarrhea cleanup events, absence of a readily accessible food thermometer in the processing area, multiple flies observed in the backroom receiving area, and a hand sink faucet lacking required backflow prevention in the bakery area. Inspector notes indicate guidance on written procedures was provided and water and sewage documentation was verified at the time of the 2023 inspection.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

24Violations

Last inspected FDACS: October 27, 2025

Vito's Bakery in Miami Springs: 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 27, 2025 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Visit made to conduct Standardization inspection. Found FE Closed upon arrival. Hours of operation changed, FE is Closed on Mondays. Trainee present during inspection. All violations verified by primary inspector.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jul 13, 2023 — Met Inspection Requirements· 24 violations· Met Requirements

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]. Please note each observation that has been corrected. Guidance for Written Procedures for the Clean-up of Vomit and Diarrheal event business resource provided. Proof of water and sewage provided via water bill at time of inspection.

Risk-Based Violations

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

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

Person in charge at time of inspection could not show written employee procedures for cleanup of a vomit and diarrhea event.

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

Backroom Area: Hand washing sign missing at restroom located at ware wash sink vestibule.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a certified food protection manager.

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.

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

Bakery Area: Spray bottle of water and bin of sugar at wooden dough table not labeled as to contents.

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

Backroom Area: Multiple flies at receiving door.

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

Backroom Area: Wall exhaust vent at receiving door missing screening. Gasket missing on bottom of receiving door resulting in gap.

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

Backroom Area: Packaged foods stored on the floor in walk in cooler. Bakery Area: Buckets of ingredients stored on floor at processing tables.

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: Serving spoons at espresso machine stored in container of water.

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Bakery Area: Cleaned and sanitized utensils stored in bin above processing table with handles in all directions exposing food contact surfaces when removed.

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

Bakery Area: Rust build-up and chipped paint on bakery mixers.

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

Backroom Area: Drain boards absent at ware wash sink.

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)

Processing Area: Outside of stove top pans encrusted with grease and soil build-up.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Bakery Area: Dry ingredient build-up on dough sheeter, mixers and undersides of processing tables.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Bakery Area: Threaded wall faucet under hand sink missing backflow.

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 Area: Direct connection exits at ware wash sink.

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Bakery Area: Faucets and basin of only hand sink with soil build-up.

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: Self closer missing on restroom door at ware wash sink vestibule.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom Area: Unisex restroom at ware wash sink vestibule missing self closer.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Processing Area: Idle deli slicer and juice machine stored dirty between processing tables at deli slicer.

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

Bakery Area: Multiple damaged ceiling tiles adjacent to bakery prep tables. Damaged floor tiles at bakery walk in cooler. Processing Area: Damaged and missing floor tiles at fryer. Backroom Area: Walls and floor of walk in cooler with damage.

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 bread display case 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

Bakery Area: Employee waist belt stored on shelf above bakery prep table.

Vito's Bakery in Miami Springs: Frequently Asked Questions

When was Vito's Bakery in Miami Springs last inspected?: Vito's Bakery in Miami Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 27, 2025. Inspection type: Focused Inspection.
How many inspections has Vito's Bakery in Miami Springs had?: Vito's Bakery in Miami Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vito's Bakery in Miami Springs find?: Vito's Bakery in Miami Springs was most recently inspected by FDACS on October 27, 2025 (Focused Inspection).
Has Vito's Bakery in Miami Springs had any stop-sale or stop-use orders?: No, Vito's Bakery in Miami Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vito's Bakery in Miami Springs?: The most frequently cited FDACS violations at Vito's Bakery in Miami Springs 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; 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; 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 Pf.