PLANTATION, FL. Inspectors visited La Antioquenita Bakery at 315 S State Road 7 on August 6 and found food not cooked to its required minimum temperature, a violation that means pathogens like Salmonella can survive in the finished product and reach a customer's plate.
That was one of seven high-severity violations documented that day. The bakery was not closed.
What Inspectors Found
The undercooked food violation was not the only citation with immediate consequences for customers. Inspectors also found toxic chemicals improperly stored or labeled, a condition that can cause acute poisoning when chemicals migrate to food surfaces or are confused with food-safe products.
Food contact surfaces were not properly cleaned or sanitized. Inspectors also cited food in poor condition, mislabeled, or adulterated, and inadequate shell stock identification records, meaning shellfish on hand could not be traced to a certified source if a customer became ill.
The bakery had no adequate employee health policy. That means no written protocol exists to keep sick workers out of food preparation, and inspectors also found that employees were using improper handwashing technique, so even when a handwashing attempt was made, pathogens remained on workers' hands.
Two intermediate violations rounded out the report: multi-use utensils not properly cleaned, and inadequate ventilation and lighting in the facility.
What These Violations Mean
The undercooked food violation is among the most direct routes to a foodborne illness outbreak. Salmonella survives in poultry cooked below 165 degrees Fahrenheit. When a bakery, which may handle egg- or meat-filled pastries, sends undercooked product to a customer, the customer has no way of knowing. There is no visible sign that a pathogen survived the cooking process.
The toxic chemical citation compounds the risk. Chemicals stored near or mislabeled around food preparation areas can contaminate ingredients or finished products without any obvious change in appearance or smell. Acute chemical poisoning from this kind of cross-contamination can send a customer to an emergency room.
The absence of an employee health policy at La Antioquenita Bakery means the facility has no formal mechanism to exclude a worker who is sick with Norovirus, Hepatitis A, or Salmonella from handling food. Norovirus alone accounts for roughly 20 million illnesses in the United States each year, and a single infected food handler is enough to trigger an outbreak. The improper handwashing technique violation makes that risk worse: a worker who attempts to wash their hands but does so incorrectly leaves the same pathogens behind as one who skips washing entirely.
Improperly cleaned food contact surfaces and multi-use utensils create a third contamination pathway. Bacterial biofilms form on surfaces within 24 hours of inadequate cleaning and resist standard sanitation once established.
The Longer Record
August 6 was not a bad day in an otherwise clean history. State records show 31 inspections on file for La Antioquenita Bakery, with 185 total violations accumulated across those visits.
The facility was emergency-closed once before, in October 2015, for roach activity. The inspections since then show a facility that has never fully stabilized. On July 28, 2025, inspectors cited five high-severity and three intermediate violations. A week later, on August 6, the count was back to seven high-severity violations.
La Antioquenita Bakery: Recent Inspection Pattern
The follow-up inspection one week later, on August 13, found four high-severity violations still present. That is not a facility that corrected its problems and moved on. It is a facility that entered the following week with a third of its most serious violations unresolved.
The categories that keep reappearing across these inspections, food safety, sanitation, and employee practices, are not obscure technical requirements. They are the foundational controls that prevent customers from getting sick.
Still Open
State inspectors documented seven high-severity violations at La Antioquenita Bakery on August 6, 2026, including food that was not cooked to the temperature required to kill pathogens, toxic chemicals stored improperly, and no written policy to keep sick employees away from food.
The bakery was not closed. It served customers that day, and the days that followed.
When inspectors returned on August 13, four high-severity violations remained on the books.
