Pinecrest Bakery in Miami
14766 Sw 56th St, Miami, FL 33185
Pinecrest Bakery in Miami experienced multiple critical food safety violations centered on time and temperature control for ready-to-eat products. Between October 20 and November 6, 2025, the facility received three stop-sale orders requiring voluntary destruction of affected products: prepackaged pastries (cheese and meat varieties) held at 80°F instead of the required 135°F minimum; multiple items held under time control that exceeded the 4-hour limit without temperature maintenance, including ham croquettes, cheese pastries, meat pastries, tequenos, cheese bread, and meat and chicken empanadas; and food items handled with bare hands without approved alternative methods. All products were voluntarily destroyed and witnessed by the inspector. A re-inspection was required following the October 20 visit. During that inspection, inspectors also documented a quaternary sanitizer concentration of over 500 parts per million at the ware wash sink (corrected on site to 200 ppm), food employees not washing hands between food preparation activities, and the absence of a designated person in charge during initial inspection hours. The facility recorded 17 total violations across 4 inspections. The most recent inspection on November 6, 2025 found 3 violations including a fly observed walking on the counter next to a clean cutting board and documented that citations had been corrected.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: November 6, 2025
Pinecrest 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.
— 2 inspections
— Met Sanitation Inspection Requirements· 3 violations· Met Requirements
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.
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)Repeat
Food service - Uncovered washed oranges stored in container next to the orange juice
machine.
Good Retail Practice Violations
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
Food service - Fly walking on counter next to clean cutting board.
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
Food service - Insufficient drain boards provided at ware wash sink to hold equipment
before cleaning and after sanitizing.
— Re-Inspection Required· 14 violations· 3 stop-sale orders· Re-Inspection Required
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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-101.11
No designated person in charge present at the establishment during all hours of
operation. 2-101.11 PfPf
No designated person in charge at the establishment during inspection. COS, manager
arrived at end of inspection.
x
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 stored in container next to the orange juice
machine.
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 prepackaged pastries at service counter measured out of
temperature: cheese pastries 80*F; meat pastries 80*F. COS, all food items were voluntarily discarded
during inspection. See order, Stop sale and release issued.
3-501.19(B)(3)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in
time when the food is removed from temperature control. 3-501.19(B)(3) PP
Food Service - Multiple food items in display holding unit held under time as a public health
control were not discarded after exceeding the 4 hour time limit: ham croquettes, cheese pastries, meat
pastries, ham/cheese pastries, tequenos(cheese filled dough), cheese bread, meat empanadas, chicken
empanadas. COS, all food items were voluntarily discarded by management. See order, stop sale and
release issued.
x
3-501.19(B)(2)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf
Food Service- Guava/cheese and meat pastries held under time as a public health control
taken from a rack in the kitchen with a time of 6:30am were placed into the hot case with an additional 4
hour shelf life under time control, instead of counting the 4 hours from 6:30am. COS, food items were
marked with a discard time of 10:30am in the hot case.
x
3-501.19(A)
Written procedures not prepared in advance, maintained onsite, or made available
upon request for the use of time without temperature control as the public health control for holding or
displaying time/temperature control for safety food; or written procedures do not specify methods of
compliance. 3-501.19(A) PfPf
Food Service - Written procedures for time without temperature control as the public health
control for time/temperature control for safety food was not available during the inspection. COS, manager
arrived when the report was being written and provided procedures at that time.
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
Food Service - Quaternary sanitizer measured over 500ppm at the ware wash sink. COS,
sanitizer concentration was remade to 200ppm.
x
Y
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
Kitchen - Food employee personal water bottle was stored on the preparation table where
open food preparation was occurring. COS, water bottle was moved to an appropriate location.
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, Kitchen - Food employees did not wash hands between entering and exiting
food preparation area and prior to donning gloves to handle food items. COS, employees washed hands
and donned new gloves.
x
Print Date: 10/20/2025
Page 1 of 4
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: Food Service - Food employee touched washed oranges with bare hands when placing into
the orange juice machine to make juice for a customer. COS, See order, a stop sale and release order was
issued for juice that was voluntarily discarded. Remaining oranges were washed and the machine was
washed, rinsed, and sanitized.
x
Good Retail Practice Violations
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
Kitchen - Multiple small flying insects found around processing, ware washing and storage
areas.
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 gaps present at the bottom of exterior door.
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 employees not wearing hair restraints while engaged in open
food handling. COS, food employees donned hairnets.
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 employee with painted fingernails not wearing gloves while engaged in
open food handling. COS, food employee donned gloves.
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
Food Service - Insufficient drain boards provided at ware wash sink to hold equipment before
cleaning and after sanitizing.
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 hot holding temperatures.
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.* 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: Time as a public
health control: procedures and records.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
Pinecrest Bakery in Miami: Stop-Sale & Stop-Use Orders (3)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| 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… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr… |
Pinecrest Bakery in Miami: Frequently Asked Questions
- When was Pinecrest Bakery in Miami last inspected?
- Pinecrest Bakery in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 6, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Pinecrest Bakery in Miami had?
- Pinecrest 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 Pinecrest Bakery in Miami find?
- Pinecrest Bakery in Miami was most recently inspected by FDACS on November 6, 2025 (Met Sanitation Inspection Requirements).
- Has Pinecrest Bakery in Miami had any stop-sale or stop-use orders?
- Yes, Pinecrest Bakery in Miami has 3 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 Pinecrest Bakery in Miami?
- The most frequently cited FDACS violations at Pinecrest Bakery in Miami are: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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; 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.
- Does Pinecrest Bakery in Miami have any repeat violations?
- Yes, Pinecrest Bakery in Miami has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 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; 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.
Nearby Establishments to Pinecrest Bakery
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Pinecrest Bakery. How we collect and verify this data.