How many inspections has Mekatos Bakery in Miami had?

Mekatos Bakery in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.

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

Mekatos Bakery in Miami was most recently inspected by FDACS on February 20, 2025 (Focused Inspection).

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

Yes, Mekatos Bakery in Miami 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 Mekatos Bakery in Miami?

The most frequently cited FDACS violations at Mekatos Bakery in Miami are: 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); 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; 3-301.11(B): Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P.

Does Mekatos Bakery in Miami have any repeat violations?

Yes, Mekatos Bakery in Miami has had the following violations cited on multiple FDACS inspections: 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); 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.

Mekatos Bakery in Miami

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

15190 Sw 56th St, Miami, FL 33185

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Mekatos Group INC
FDACS Estab #: 311690

Overview

Mekatos Bakery in Miami, FL has 5 FDACS food safety inspections on record with 24 violations and 2 stop-sale or stop-use enforcement actions.

5FDACS Insp.

24Violations

2Stop-Sale Orders

Last inspected FDACS: February 20, 2025

Mekatos Bakery in Miami: FDACS Inspection History (5)

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

Feb 20, 2025 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Establishment has provided the mechanical certification for the kitchen air balance system and the balance negative satisfies the code requirements.

No violations or enforcement actions recorded for this inspection.

Jan 9, 2025 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This offsite industry visit is being conducted to document food establishment has been given a 30 day extension to make necessary changes so that the restroom no longer opens into the processing area. Failure to comply may result in administrative action, including but not limited to placing the food related equipment/area under a stop use order until compliance is achieved. For assistance, the food establishment may contact the Plan Review team at [email protected].

No violations or enforcement actions recorded for this inspection.

2024 — 3 inspections

Oct 31, 2024 — Focused Inspection· Focused Inspection

Inspector: MARGARET ALVAREZ, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Offsite visit conducted to attach proof of water from an approved source. Operator has provided Miami- Dade water and sewage bill.

No violations or enforcement actions recorded for this inspection.

Oct 22, 2024 — Met Sanitation Inspection Requirements - Check Back Needed· 3 violations· Met Requirements

Inspector: WENNDY AYERDIS

Risk-Based Violations

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.Repeat

No certified food protection manager available in the food establishment that cooks beef, chicken, pork, and eggs from raw.

Good Retail Practice Violations

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)

Kitchen- Aluminum trays stored on wall shelf not inverted. COS, trays were inverted.

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- Grease deposits accumulated on vent hood filters above stove/fryers.

Oct 7, 2024 — Re-Inspection Required· 21 violations· 2 stop-sale orders· Re-Inspection Required

Inspector: 311690

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. Time as a Public Health control document was provided via email. Food establishment has 90 calendar days to make necessary changes so that the restroom no longer opens into the processing area. Failure to comply may result in administrative action, including but not limited to placing the food related equipment/area under a stop use order until compliance is achieved. For assistance, the food establishment may contact the Plan review team at [email protected]. Food establishment has 30 calendar days to provide proof of water from an approved source. When establishment has obtained required documentation, please email to [email protected] Failure to comply may result in a re-inspection required inspection summary. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Food Service - Multiple food items cooked previous day and placed in reach in cooler to cool down measured out of temperature over 6 hours later: boiled pork rinds 43-45*F, mondongo(beef tripe soup) 50-52*F, beans 44-45*F, beef/potato empanada filling 44-66*F. COS, All food items were voluntarily discarded. Stop sale and release issued. See Supplement. 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 - Multiple food items measured out of temperature at the pastry hot box: morcilla(blood sausage) 116*F, beef/potato empanada 116-117*F, pork sausage 124-125*F, pork ribs 122-123*F, papas criolla(petite potatotoes boiled with salt) 116-119*F, whole fried egg arepa(whole fried egg stuffed corn patty) 126-128*F, tequeno (guava/cheese stuffed pastry stick) 128*F, cheese bunuelo(cheese filled fritter) 166-119*F COS, all food items were reheated to 165*F and above. Y 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 - Guava/cheese pastry stored on top of oven measured at 97*F. COS, pastry was placed in freezer to rapidly cool. Food Service- Open milk gallon stored in soda reach-in cold unit measured 46*F. COS, milk was placed under proper refrigeration. Y x

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 shelled eggs stored at 77*F ambient temperature on preparation table. COS, eggs placed in reach in cooler. Y x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Food Service - Food employee touched with bare hands ready to eat bunuelo(cheese filled fritter) on tray when removing from hot box. COS, bunuelo was voluntarily discarded by employee. Stop sale and release issued. See supplement. 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

Kitchen - Umbrella stored in hand wash sink. COS, umbrella was removed and placed in appropriate location.

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 - Hand wash sink not easily accessible due to narrow opening.

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Kitchen - Hand sink is not conveniently located for employee use due to narrow opening between reach in cooler side and wall.

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.Repeat

No Certified Food Protection Manager at Food Establishment.

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- Unlabeled spray bottle containing water on table near the ware wash sink. KitchenUnlabeled salt container beneath empanada machine.

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 packages of bottled water stored directly on the floor near the kitchen pass through window. COS, waters were placed on a shelf during the inspection.

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food Service - Food employees observed with finger nail polish, not wearing gloves while engaged in open food handling.

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)

Food Service - Scoop handle stored in direct contact with ice in ice bin of the chest freezer. COS, scoop handle was removed from direct contact with ice.

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 - Pots and bowls stored beneath preparation table not stored inverted.

Kitchen - Aluminum trays stored on wall shelf not inverted.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Kitchen- Soiled and damaged aluminum foil used as shelf liner on shelves installed next to the ware wash sink.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Kitchen - Pork belly stored in grocery bags found in chest freezer. COS, pork belly was removed from grocery bags and stored in plastic wrap. Y x

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

Food Service - Cold unit housing milk and cheese found at an ambient temperature between 42-45*F and unable to maintain time/temperature for safety foods at an internal temperature of 41*F or less. COS, cold unit temperature was lowered to 41*F and below. Hot box unit housing beef empanadas, chicken empanadas, cheese pastries, sausages and pork ribs was found at an ambient temperature between 110-131*F and unable to maintain time/temperature for safety foods at an internal temperature of 135*F or higher. COS, hot holding unit ambient temperature was raised to 135*F and above.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen- Old food residue encrusted on the attachment joint where the hook/beaters are attached on the table mixer near the ware wash sink.

6-501.12 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Kitchen - Employee unisex restroom opens directly into the kitchen area where the ovens are located. Food establishment has 90 calendar days to make necessary changes so that the restroom no longer opens into the kitchen. Failure to comply may result in administrative action, including but not limited to placing a stop use order on all food related equipment in this area. o Print Date: 10/7/2024 Page 3 of 4 53 Citation Description: 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 Observation: Kitchen- Grease residue accumulated on the floor behind and beneath the deep fryer units and stove.

Kitchen- Grease deposits accumulated on vent hood filters above stove.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or approved alternative method properly followed.

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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

Mekatos Bakery in Miami: 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 Mekatos Bakery in Miami
Date	Order Type	Product	Brand/Lot	Reason
Oct 7, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with ready-to-e…
Oct 7, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper cooling time and tempe…

Mekatos Bakery in Miami: Frequently Asked Questions

When was Mekatos Bakery in Miami last inspected?: Mekatos Bakery in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 20, 2025. Inspection type: Focused Inspection.
How many inspections has Mekatos Bakery in Miami had?: Mekatos Bakery in Miami has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mekatos Bakery in Miami find?: Mekatos Bakery in Miami was most recently inspected by FDACS on February 20, 2025 (Focused Inspection).
Has Mekatos Bakery in Miami had any stop-sale or stop-use orders?: Yes, Mekatos Bakery in Miami 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 Mekatos Bakery in Miami?: The most frequently cited FDACS violations at Mekatos Bakery in Miami are: 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); 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; 3-301.11(B): Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P.
Does Mekatos Bakery in Miami have any repeat violations?: Yes, Mekatos Bakery in Miami has had the following violations cited on multiple FDACS inspections: 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); 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.