NORTH MIAMI, FL. Inspectors visiting David Bakery and Restaurant LLC on NE 125th Street on September 30, 2026, found food on the premises that came from an unapproved or unknown source, meaning it had bypassed federal safety inspections entirely before reaching customers' plates.
That was one of seven high-severity violations documented during a single visit. The restaurant was not closed.
What Inspectors Found
The food sourcing violation is among the most serious an inspector can document. When food arrives from an unknown or unapproved supplier, there is no chain of custody, no record of USDA or FDA inspection, and no way to trace the product if customers become ill.
The same inspection found that food was not being cooked to the required minimum temperature. That means whatever was in the kitchen that day, whether poultry, meat, or another protein, was being served to customers without reaching the heat threshold that kills pathogens like Salmonella.
Inspectors also cited the restaurant for improperly cleaned and sanitized food contact surfaces, for misusing time as a public health control, and for failing to post a consumer advisory for raw or undercooked menu items. Toxic chemicals were found improperly stored or labeled near food. An intermediate violation covered inadequate ventilation and lighting.
There was no written employee health policy on site. That means no formal mechanism existed to keep a sick worker out of the kitchen.
What These Violations Mean
The combination of unapproved food sourcing and undercooking is particularly dangerous. Food that skips federal inspection may already carry Listeria or Salmonella before it enters the kitchen. If it is then cooked below the required minimum temperature, any pathogens present survive and reach the customer directly.
The absence of an employee health policy compounds that risk. Without a written policy requiring sick workers to stay home or work away from food, a single employee with Norovirus can transmit the illness to dozens of customers in a single shift. Norovirus accounts for roughly 20 million cases of foodborne illness in the United States annually.
Improperly cleaned food contact surfaces, including cutting boards and prep tables, are a primary vehicle for cross-contamination. Bacteria from raw proteins transfer to surfaces, then to ready-to-eat food prepared on the same surface afterward.
The misuse of time as a public health control means food was sitting in the temperature danger zone, between 41 and 135 degrees Fahrenheit, without a documented time log that would trigger disposal before bacterial growth reaches dangerous levels. The missing consumer advisory for raw or undercooked items left customers with no way to make an informed choice about their own risk, particularly elderly diners, pregnant women, and anyone immunocompromised. The improperly stored chemicals added a separate, unrelated hazard: acute poisoning through accidental contamination or mislabeling.
The Longer Record
September 30 was not the first bad day for this address. State records show David Bakery and Restaurant has been inspected ten times in total and has accumulated 51 violations across those visits.
High-severity violations appeared in every single inspection on record. The most recent visit before September 30 was on June 2, 2026, when inspectors found two high-severity violations. Before that, a March 2026 inspection produced three high-severity violations and one intermediate. The August 2025 visit logged four high-severity violations and two intermediate ones.
Going back further, the pattern holds: three high-severity violations in February 2025, three in September 2024, three in April 2024, one in December 2023, and three in October 2023. In nearly three years of documented inspections, there is no visit on record that came back clean of high-severity findings.
The September 30 inspection, with seven high-severity violations, is the worst single visit in the facility's recorded history by a significant margin.
Still Open
The state did not issue an emergency closure order after the September 30 inspection. Florida law permits inspectors to close a facility on the spot when conditions pose an immediate threat to public health, but that threshold was not met, or not applied, here.
The facility has now been cited for high-severity violations across every inspection in its recorded history, has never been emergency-closed, and after accumulating its worst single-inspection result on record, continued serving customers.
That is where the record stands.
