When was Pandebono Bakery in Miami last inspected?

Pandebono Bakery in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 5, 2025. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.

How many inspections has Pandebono Bakery in Miami had?

Pandebono Bakery in Miami has 4 FDACS food safety inspection(s) on record from January 2022 to present.

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

Pandebono Bakery in Miami was most recently inspected by FDACS on August 5, 2025 (Operating Without a Valid Food Permit; Re-Inspection Required).

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

Yes, Pandebono Bakery in Miami has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Pandebono Bakery in Miami

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

10748 Sw 72nd St, Miami, FL 33173

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Pandebono 2000 Corporation
FDACS Estab #: 00711

Overview

Pandebono Bakery in Miami, FL has 4 FDACS food safety inspections on record with 34 violations and 7 stop-sale or stop-use enforcement actions.

4FDACS Insp.

34Violations

7Stop-Sale Orders

Last inspected FDACS: August 5, 2025

Pandebono Bakery in Miami: FDACS Inspection History (4)

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

Aug 5, 2025 — Operating Without a Valid Food Permit; Re-Inspection Required· 22 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: WENNDY AYERDIS

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to

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 as evidenced by violations noted during today's inspection: Hand washing, hot and cold holding temperatures, cooling, consumer advisory, sanitization. o

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 in holding basket of the orange juice machine.

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

Processing- Raw egg wash and raw bacon stored above ready-to-eat sauces and cooked foods in the walk-in cooler. COS, raw items were moved to an appropriate location in the cooler. x

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 desserts prepared the prior day and placed in the cold display units to cool down measured out of temperature after more than 6 hours of cooling: dulce de leche (caramel crumble) 45*F; rice pudding 47*F; bread pudding 50*F; flan 46*F. COS, see supplements, a stop sale and release order was issued for these products that were voluntarily discarded by management. 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

Food Service- Multiple food items prepared in the morning and placed in the cold display units to cool down measured out of temperature after more than 4 hours of cooling: ham and cheese croissants 43*F; tuna wraps 42-44*F; mini ham spread sandwiches. COS, see supplements, a stop sale and release order was issued for these products that were voluntarily discarded by management. 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 in the hot holding box: Cheese pastries 129*F, pizza pastry 124*F, beef pastries 119*F, spinach empanadas 123*F, ham croquettes 124*F, guava and cheese pastries 124*F, tequenos (cheese filled dough stick) 118*F, fried egg sandwich 121*F. COS, see supplements, a stop sale and release order was issued for all products that were voluntarily discarded by management, except the croquettes which were reheated to 165*F. 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

Processing- Multiple food items measured out of temperature inside the reach-in cold unit near the ware wash sink: raw thin steak 46*F; sliced ham 43*F; sliced sausage 44*F; raw chicken 42-43*F. COS, products were placed under proper refrigeration. Food Service- Multiple food items measured out of temperature in the cake cold display unit: natilla catalana (cream brulee) 46*F; flan (vanilla custard) 47*F; tres leches (three milks cake) 48*F; panetela flan (custard cake) 48*F; natas (custard) 48*F; passion fruit mousse 47*F. COS, see supplements, a stop sale and release order was issued for these products that were voluntarily discarded by management. x Print Date: 8/8/2025 Page 2 of 6 21 Pf Citation Description: 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) Pf Observation: Food service - No date mark available for desserts (bread pudding, rice pudding, flan) made onsite over 24 hours ago and placed in cake cold display unit. COS, desserts were voluntarily discarded due to another violation (cold holding). x

3-603.11(B) 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) PfPf

Food Service- No disclosure of food items cooked to order (eggs, steak), even though the consumer advisory is posted on the wall behind the cake display unit.

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

Establishment does not have written procedures for employees to follow when responding to a vomit or diarrhea event in the establishment. A copy of the document, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, was provided in English and Spanish via email.

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

Processing - Chlorine sanitizer measured over 200ppm in the sanitize compartment at the ware wash sink. COS, sanitizer solution was remade to proper concentration. x

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 eating banana in food service area.

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 service, Processing areas - Food employees did not wash hands between entering and exiting the various food processing areas and prior to engaging in open food service/preparation. COS, employees washed hands and proper hand washing procedures were discussed with management. x Print Date: 8/8/2025 Page 1 of 6 7 P Citation Description: 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 Observation: Processing area - Food employee touched ready-to-eat guava and cheese pastries with bare hands. COS, see supplements, a stop sale and release order was issued for these products that were voluntarily discarded by management. 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 paper towels available at the hand sink. COS, paper towels were provided during the inspection.

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Processing- Large plastic containers full of sliced ham and cheese stacked on top of each other with lids closed not allowing effective cooling of the food items in the reach-in cooler. COS, containers were opened and placed in the walk-in freezer.

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Processing - No ambient air thermometer available inside the reach-in cooler placed near the ware wash sink.

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

Processing- Unlabeled sauce container and containers of cooked foods stored in the walk-in cooler.

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- Hot box housing guava and cheese pastries, fried egg sandwiches, and croquettes was found in disrepair with an ambient temperature between 120-128*F and is unable to maintain time/temperature control for safety foods at an internal temperature of 135*F or higher. COS, Equipment was adjusted and verified at 135*F. Food Service- Dessert cold display unit housing flan, bread pudding, and rice pudding was found in disrepair with an ambient temperature of 50*F and is unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or below. COS, equipment was adjusted and verified at 41*F. Food Service- Cake cold display unit housing mini flan and cream brulee was found in disrepair with an ambient temperature of 49*F and is unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or below. COS, equipment was adjusted and verified at 41*F. Processing- Reach-in cooler housing sliced ham, cheese, and raw chicken/thin steak was found in disrepair with an ambient temperature between 49-50*F and is unable to maintain time/temperature control for safety foods at an internal temperature of 41*F or below. COS, equipment was adjusted and verified at 41*F.

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

Processing - No drain boards available at the ware wash sink to accommodate all soiled and cleaned items accumulated during operating hours.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing- No chlorine sanitizer test strips available to measure the concentration of the chlorine sanitizer. Chlorine sanitizer test kit must be available by next inspection.

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Food Service- No trash can available near the hand sink by the cake display unit. COS, trash can was provided during inspection.

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

Processing- Personal purse and items placed on preparation table beneath the microwave.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. o A Supplemental Report was also issued during the visit which includes important information for management.

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: