How many inspections has Sonny's Bakery in North Miami Beach had?

Sonny's Bakery in North Miami Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sonny's Bakery in North Miami Beach find?

Sonny's Bakery in North Miami Beach was most recently inspected by FDACS on August 19, 2025 (Met Sanitation Inspection Requirements).

Has Sonny's Bakery in North Miami Beach had any stop-sale or stop-use orders?

No, Sonny's Bakery in North Miami Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Sonny's Bakery in North Miami Beach

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

18445 Ne 19th Ave, North Miami Beach, FL 33179

Miami-Dade County · Retail Bakery · FDACS
Owner: Sonny's Bakery INC
FDACS Estab #: 363151

Overview

Sonny's Bakery in North Miami Beach, FL has 2 FDACS food safety inspections on record with 30 violations.

2FDACS Insp.

30Violations

Last inspected FDACS: August 19, 2025

Sonny's Bakery in North Miami Beach: FDACS Inspection History (2)

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 — 2 inspections

Aug 19, 2025 — Met Sanitation Inspection Requirements· 30 violations· Met Requirements

Inspector: SCOTT HOUSE, 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].

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)

Backroom Area: Uncooked pastry items stored uncovered in walk in freezer.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge has no verifiable manner showing employees and conditional employees are informed that they must report health and activities that relate to foodborne illness.

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 could not answer questions that relate to foodborne illness. Y o

7-207.11(B) Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use articles. 7-207.11(B) PP

Processing Area: Employee personal medicine stored on processing table with open foods, equipment and single service items. COS: Medicine properly stored at time of inspection. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Backroom Area: Multiple spray bottles of chemical cleaner hung on wire rack with microwave, packaged foods and open single service items. COS: Chemicals properly stored at time of inspection. 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

Processing Area: Employee beverage stored with open foods on wire rack at dough rolling machine.

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

Processing Area: Hand sink in bakery prep blocked by items. COS: Items properly stored at time of inspection.

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.Repeat

Establishment does not have a certified food protection manager.

Good Retail Practice Violations

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 Area: Multiple dry ingredients removed from original packaging, placed in rolling bins not labeled as to contents. Backroom Area: Spray bottles of water hung on rack not labeled as to contents.

6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)

Outside Area: Multiple unused and idle items stored at receiving door. Large amount of tree and weed overgrowth at receiving door and along east wall at canned curb station.

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

Backroom Area: Multiple fruit flies observed under ware wash sink adjacent to restroom vestibule.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing Area: Containers of packaged ingredients stored directly on floor throughout bakery kitchen. Backroom Area: Packaged foods stored directly on floor in walk in cooler and walk in freezer.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Processing Area: Employee wearing bracelet at time of processing.

3-304.14(B) 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)

Processing Area: Multiple in use wet wiping cloths stored directly on processing tables and processing equipment.

4-803.11 Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean equipment, clean utensils, or single-service and single-use articles. 4-803.11

Processing Area: Soiled aprons and oven mitts stored on food shelving and processing equipment. COS: Properly stored at time of service.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Processing Area: Reuse of single service aluminum baking pans.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Processing Area: Single service to-go containers removed from there original packaging, not inverted or covered stored throughout processing area.

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

Processing Area: Wood block used to support prep table leg at entrance of kitchen.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing Area: Wood block cutting board at dough roller scored and pitted.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Backroom Area: Basins, Faucets and drain boards of ware wash sink with soil and dried food build-up.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing Area: Outside of mixers, dough machines, ingredient bins and roll racks with dried food and soil build-up

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Processing Area: Hand sink at bakery prep with dried food and soil build-up on faucets and basin.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom Area: Only restroom door missing self closer.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside Area: Dumpster located behind building uncovered and full.

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)

Backroom Area: Trash can not provided at hand sink located adjacent to ware wash sink.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Processing Area: Various unused and idle equipment and display items including a walk in cooler door stored in bakery kitchen.

6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113

Processing Area: Maintenance tools stored with packaged food items on shelf under tabletop mixer. COS: Tools properly stored at time of inspection. Ladder stored touching oven in back of bakery kitchen.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Processing Area: Soil build-up on floors and walls under processing equipment and bakery prep tables.

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

Processing Area: Multiple stained and damaged ceiling tiles in bakery kitchen.

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 Area: Employee keys hung on handle of tabletop mixer. COS: Properly stored at time of inspection.

Aug 11, 2025 — Focused Inspection· Focused Inspection

Inspector: PEDRO LLANOS, EVNIRONMENTAL SPECIALIST II

Comments: Visit conducted in response to request #5135675. Food establishment not open for business at time of inspection.

No violations or enforcement actions recorded for this inspection.

Sonny's Bakery in North Miami Beach: Frequently Asked Questions

When was Sonny's Bakery in North Miami Beach last inspected?: Sonny's Bakery in North Miami Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sonny's Bakery in North Miami Beach had?: Sonny's Bakery in North Miami Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sonny's Bakery in North Miami Beach find?: Sonny's Bakery in North Miami Beach was most recently inspected by FDACS on August 19, 2025 (Met Sanitation Inspection Requirements).
Has Sonny's Bakery in North Miami Beach had any stop-sale or stop-use orders?: No, Sonny's Bakery in North Miami Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sonny's Bakery in North Miami Beach?: The most frequently cited FDACS violations at Sonny's Bakery in North Miami Beach are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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) Pf; 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.