How many inspections has Baylins Bakery in Okeechobee had?

Baylins Bakery in Okeechobee has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Baylins Bakery in Okeechobee find?

Baylins Bakery in Okeechobee was most recently inspected by FDACS on September 9, 2025 (Focused Inspection).

Has Baylins Bakery in Okeechobee had any stop-sale or stop-use orders?

Yes, Baylins Bakery in Okeechobee has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Baylins Bakery in Okeechobee

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

Last inspected: September 9, 2025

121 Sw Park St, Okeechobee, FL 34972

St. Lucie County · Retail Bakery w/FS · FDACS
Owner: Baylins Bakery LLC
FDACS Estab #: 427142

Overview

Baylins Bakery in Okeechobee has 2 inspections on record, both in 2025. A stop-sale order issued April 10, 2025 required the destruction of misbranded products obtained from an unapproved source; the product was voluntarily destroyed and witnessed by the inspector. The April 10 inspection documented 13 violations during an initial food permit sanitation review, including raw pork shoulder stored directly above ready-to-eat foods in a reach-in cooler (corrected on site), missing employee health training documentation, absent written procedures for cleaning biohazard events, and lack of chlorine test strips for sanitizer concentration verification. A September 9, 2025 focused inspection cited 4 violations, all corrected on site: raw bacon stored with fruits and vegetables in a cooler, a chemical cleaning agent stored above a sink and commingled with food containers, missing soap and paper towels at a hand sink, and a plastic cup blocking access to the hand sink basin. The most recent inspection on September 9, 2025 was completed following corrective action on all cited items.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

17Violations

1Stop-Sale Orders

Last inspected FDACS: September 9, 2025

Baylins Bakery in Okeechobee: 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

Sep 9, 2025 — Focused Inspection· 4 violations· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Processing - raw bacon stored commingled with fruits and vegetables located inside stand up cooler. Cos - raw bacon moved to bottom shelf during inspection.

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 PPRepeat

Processing - plastic gallon of chemical cleaning agent stored above 3 bay sink and commingled with plastic food tubs. Cos - chemical cleaning agent moved to the floor during inspection. Repeat COS Y x x Y x x

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

Processing - missing soap and paper towels for hand sink. Cos - soap and paper towels were obtained during inspection.

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 - plastic cup with spoons stored inside hand sink basin. Cos - plastic cup removed during inspection.

Apr 10, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 13 violations· 1 stop-sale order· Operating Without Permit

Inspector: STEPHEN COLLINS

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. Visit conducted for Request #5130232 for initial inspection. Employee Health Guidelines and reporting agreement provided. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

Risk-Based Violations

Kitchen: Raw pork shoulder stored directly with and above ready to eat foods within reach-in cooler. COS: Raw meat was moved to approved location during visit. 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 is unable to answer questions on employee health. Industry documentation provided during visit. o

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

Employee is not trained in their responsibility in reporting information about their health and activities. Industry documents provided during visit.

2-501.11 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 PfPf

Establishment does not have written procedures for cleaning up vomit and diarrhea events. Industry documentation provided during visit.

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: Open containers of beverages stored on prep table with exposed foods by cookie area.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Backroom: No hand wash sign within unisex restroom. Industry document provided during visit.

Backroom: No soap or paper towels at hand sink within unisex restroom. Kitchen: No paper towels at hand sink by coffee maker. Food Service: No paper towls at hand sink by display cooler.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Pickled items not labeled with manufacturing information and additional labeling requirements. COS: Items were voluntarily discarded during visit.

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.

Food Protection Manager Certificate not provided during visit. Establishment has food handlers certificate.

Good Retail Practice Violations

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

Food Service: Employee working around exposed foods without effective hair restraint.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Retail: Single-use straw stirrers not displayed in way to prevent contamination from environment at coffee station.

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

Backroom: Chlorine test strips not provided during visit.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Entity is open and operating prior to receiving a food permit. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.11 Misbranded.* Approved Source: Food obtained from approved source.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Baylins Bakery in Okeechobee: Stop-Sale & Stop-Use Orders (1)

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.

FDACS stop-sale and stop-use orders for Baylins Bakery in Okeechobee
Date	Order Type	Product	Brand/Lot	Reason
Apr 10, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.11 Misbranded.* Approved Source: Food obtained from approved source.

Baylins Bakery in Okeechobee: Frequently Asked Questions

When was Baylins Bakery in Okeechobee last inspected?: Baylins Bakery in Okeechobee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 9, 2025. Inspection type: Focused Inspection.
How many inspections has Baylins Bakery in Okeechobee had?: Baylins Bakery in Okeechobee has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Baylins Bakery in Okeechobee find?: Baylins Bakery in Okeechobee was most recently inspected by FDACS on September 9, 2025 (Focused Inspection).
Has Baylins Bakery in Okeechobee had any stop-sale or stop-use orders?: Yes, Baylins Bakery in Okeechobee has 1 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 Baylins Bakery in Okeechobee?: The most frequently cited FDACS violations at Baylins Bakery in Okeechobee are: 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) P; 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; 2-103.11(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.
Does Baylins Bakery in Okeechobee have any repeat violations?: Yes, Baylins Bakery in Okeechobee has had the following violations cited on multiple FDACS inspections: 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) P.