When was Sunset Bakery in Miami last inspected?

Sunset Bakery in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 19, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sunset Bakery in Miami had?

Sunset Bakery in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.

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

Sunset Bakery in Miami was most recently inspected by FDACS on September 19, 2025 (Met Sanitation Inspection Requirements).

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

No, Sunset Bakery in Miami has no stop-sale or stop-use orders on record with Florida FDACS.

Sunset Bakery in Miami

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

Last inspected: September 19, 2025

8788 Sw 72nd St, Miami, FL 33173

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Sunset Bakery LLC
FDACS Estab #: 381615

Overview

Sunset Bakery in Miami has three inspections on record from April 2023 through September 2025, with a combined 42 violations documented across all three visits. The facility has demonstrated recurring temperature control failures and glove usage violations across multiple inspections. On April 21, 2023, an inspector documented 22 violations including raw shell eggs stored directly above ready-to-eat Swiss cheese in a cold holding unit, multiple hot-held items measured between 86°F and 122°F (below the required 135°F minimum), and cold-held items including raw beef at 45°F and raw chicken at 44°F (above the 41°F maximum). Food employees were observed handling unclean equipment and utensils, then handling clean items without changing gloves. A re-inspection was required. On May 5, 2023, a follow-up inspection found 9 violations, including continued temperature control failures for hot-held items (shredded beef at 133°F, plantains at 124°F) and missing date marks on ready-to-eat desserts (flan, bread pudding, rice pudding). On September 19, 2025, an inspection documented 11 violations including ham croquettes, chicken empanadas, and meat items measured between 120°F and 125°F in hot holding units, food employees changing tasks without changing gloves, and missing date marks on desserts (flan, three milk cake, rice pudding). All violations were corrected on site during inspections.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

42Violations

Last inspected FDACS: September 19, 2025

Sunset Bakery in Miami: FDACS Inspection History (3)

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

Sep 19, 2025 — Met Sanitation Inspection Requirements· 11 violations· Met Requirements

Inspector: MARGARET ALVAREZ, SENIOR 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. The issue described regarding Request #5138912 was addressed with the person in charge during the inspection.

Risk-Based Violations

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 Service - Food employees wearing single-use gloves to handle food items, then changing tasks, entering and exiting the preparation areas without changing their gloves. COS, employees removed gloves, washed hands and donned new gloves. x Print Date: 9/19/2025 Page 1 of 3 13 P Citation Description: 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 Observation: Kitchen- Pooled eggs placed on shelf above yuca inside the walk in cooler. COS, eggs were moved to an appropriate location during inspection

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 placed in the hot holding unit located next to the dessert cold holding unit measured out of temperature: ham croquettes 120*F; chicken empanadas 125*F; ham empanada 122*F; meat empanada 123*F. COS, all food items were reheated to a minimum of 165*F. Y 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- No date mark available for all desserts (flan, three milk cake, rice pudding) placed in the reach-in cold unit. COS, employee added proper date marking to all food items. Y 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) PfPfRepeat

Food Service- No disclosure of food items cooked to order (eggs) posted where customers order,

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

Kitchen, Food Service - 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. o

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- No paper towels available at the hand sink located next to the ware wash sink. COS, paper towels were provided.

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 - Trays found stored in handwash sink. COS, trays were moved to appropriate location.

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

No probe thermometer available in the food establishment to assess cooking, cooling, reheating, hot and cold holding temperatures throughout the establishment. COS, probe thermometer was obtained during the inspection.

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 employee was not wearing a hair restraint while engaged in open food handling.

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.

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.

2023 — 2 inspections

May 5, 2023 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . ANDY ACOSTA, OWNER LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

Kitchen- Food items placed in the hot holding unit located next to the office were probed with a calibrated thermometer and found out of temperature: shredded beef 133*F; plantains 124* F COS, food items were reheated to 165*F during inspection. Food Service- Multiple food items placed in the hot holding unit located next to the dessert cold holding unit were probed with a calibrated thermometer and found out of temperature: Cheese croquettes 112*F; ham croquettes 125*F COS, food items were reheated to 165*F during inspection. x

Food Service- No date mark available for all desserts (flan, bread pudding, rice pudding) placed in the reach-in cold located next to the hot case unit. COS, employee added proper date marking to all food items. x

Food Service- No disclosure of food items cooked to order (eggs) posted where customers order, even though the consumer reminder is posted by the steam table. (COS) Disclosure added to the menu during inspection. x Print Date: 5/5/2023 Page 1 of 3

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

Backroom- Visible gap found at the bottom of the back exit door without protection to prevent entry of pests. o

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)

Kitchen- Tong used to serve food items found hanging on door handle of the oven. COS- Tongs placed at the ware wash sinks to be washed, rinsed and sanitized. x

4-904.11 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

Kitchen- Single-service aluminum containers placed on preparation table in front of the stove found not inverted. COS- pans inverted during inspection. x

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, Bakery- 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

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

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

Bakery, Kitchen- Stained and damaged ceiling tiles present throughout processing areas. o

Apr 21, 2023 — Re-Inspection Required· 22 violations· Re-Inspection Required

Inspector: GUISELLA URIBE, ENVIRONMENTAL SPECIALIST II

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines and reporting agreement provided. 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; consumer advisory; hot and cold holding temperatures; equipment sanitization. o

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 Service- Food employee wearing single-use gloves entering and exiting the food preparation area, handle unclean equipment/utensils then handle clean utensils without changing gloves. COS, proper glove usage was discussed with management and food employee discarded her gloves, washed her hands, and donned new gloves. x

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 placed on shelf above ready-to-eat Swiss cheese inside the cold holding unit located in front of the stove. COS, eggs were moved to an appropriate location 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 and on the attachment joint of the mixers. COS, equipment was washed, rinsed and sanitized during inspection. x

Kitchen- Cooked onions with oil placed next to the stove were probe with a calibrate thermometer and found at 86*F. COS, food item were reheated to 165*F. Kitchen- Multiple food items placed in the hot holding unit located next to the office were probed with a calibrated thermometer and found out of temperature: rice and beans 122*F; shredded beef 111*F; ham fried rice 120*F; ham croquettes 95*F; beef pastries 110*F. COS, food items were reheated to 165*F, Food Service- Multiple food items placed in the hot holding unit located next to the dessert cold holding unit were probed with a calibrated thermometer and found out of temperature: beef empanada 111*F; chicken empanada 113; ham and cheese empanada 116*F; stuffed potatoes with beef 109*F, cheese croquettes 116*F; sausage croquettes 118*F; ham croquettes 115*F; chicken croquettes 109*F. COS, food items were reheated to 165*F. 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

Person in charge does not correctly respond questions that relate to preventing transmission of food borne disease by a food employee who has a disease or medical condition that may cause a food borne disease. Copy of Employee Health Guidelines and employee reporting, singing agreement provided. o

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- Multiple food items placed in the cold holding unit located in front of the stove were probed with a calibrated thermometer and found out of temperature: raw beef 45*F; raw chicken 44*F; chopped ham 47*F; Swiss cheese 46*F. COS, food items were placed under proper refrigeration. Food Service- Food items placed on top of the cold holding unit were probed with a calibrated thermometer and found out of temperature: Ham and cheese sandwich 75*F; ham croissant 78*F. COS, food items were placed under proper refrigeration. x

Food Service- No disclosure of food items cooked to order (eggs) posted where customers order, even though the consumer reminder is posted by the steam table. o Print Date: 4/21/2023 Page 2 of 6 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 of vomiting and diarrheal events document provided. o

Kitchen, Food Service- Food employee did not wash hands between entering and exiting food preparation area, handling and washing unclean utensils at the ware wash sink and returning to handle food items. COS, after proper hand washing procedures were discussed with food employees, employees washed their hands during inspection. x Print Date: 4/21/2023 Page 1 of 6 8 Pf Citation Description: 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 Pf Observation: Kitchen- No hand soap or paper towels available at the hand sink located next to the ware wash sink. COS, soap and paper towels were provided. x

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.

No certified food manager available in food establishment that cooks pork, eggs, beef, and chicken from raw. o Print Date: 4/21/2023 Page 3 of 6

Good Retail Practice Violations

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- Multiple packages of store-made crackers, stick breads, were found on the counter next to the register at customer reach unlabeled, missing all labeling requirements: name of food item; ingredients with sub-ingredients; net weight; manufacturer name and address (city, state, zip code). COS, food items were removed from customer reach, placed behind the counter, and labeling requirements were discussed with employee. x

Backroom- Visible gap found at the bottom of the back exit door without protection to prevent entry of pests. o

Kitchen, Food Service- Food employees were not wearing hair restraints while engaged in open food handling. 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- Yellow wet wiping cloths placed on preparation table near the stove were not held in sanitizer between uses. o

Kitchen- Tong used to serve food items found hanging on door handle of the oven. 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 not inverted on top of the large oven. o

Kitchen- Single-service aluminum containers placed on preparation table in front of the stove found not inverted. o Print Date: 4/21/2023 Page 4 of 6 45 Citation Description: 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 Observation: Kitchen- Hot holding unit housing multiple food items (rice and beans, croquettes, ham fried rice, beef pastries) located next to the office was found in disrepair with an ambient temperature of 117*F. COS, temperature of unit was adjusted and achieved 135*F. Food Service- Hot holding unit housing empanadas and croquettes located was found in disrepair with an ambient temperature of 110*F. COS, temperature of unit was adjusted and achieved 135*F. Kitchen- Cold holding unit located in front of the stove was found in disrepair with an ambient temperature of 46*F. COS, cold holding unit was fixed during inspection and achieved an ambient temperature of 41*F. x

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

Kitchen- No chlorine sanitizer test kit available to measure the chlorine concentration at the ware washsink. COS, chlorine sanitizer kit was provided during inspection. x

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, Bakery- 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

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

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

Bakery, Kitchen- Stained and damaged ceiling tiles present throughout processing areas. o

Sunset Bakery in Miami: Frequently Asked Questions

When was Sunset Bakery in Miami last inspected?: Sunset Bakery in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sunset Bakery in Miami had?: Sunset Bakery in Miami has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sunset Bakery in Miami find?: Sunset Bakery in Miami was most recently inspected by FDACS on September 19, 2025 (Met Sanitation Inspection Requirements).
Has Sunset Bakery in Miami had any stop-sale or stop-use orders?: No, Sunset Bakery in Miami has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sunset Bakery in Miami?: The most frequently cited FDACS violations at Sunset Bakery in Miami are: 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; 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) P; 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) Pf.
Does Sunset Bakery in Miami have any repeat violations?: Yes, Sunset Bakery in Miami has had the following violations cited on multiple FDACS inspections: 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; 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) P; 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) Pf.