How many inspections has Llr Bakery Franchise LLC in Pembroke Pines had?

Llr Bakery Franchise LLC in Pembroke Pines has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Llr Bakery Franchise LLC in Pembroke Pines find?

Llr Bakery Franchise LLC in Pembroke Pines was most recently inspected by FDACS on June 23, 2025 (Met Sanitation Inspection Requirements).

Has Llr Bakery Franchise LLC in Pembroke Pines had any stop-sale or stop-use orders?

Yes, Llr Bakery Franchise LLC in Pembroke Pines has 2 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 Llr Bakery Franchise LLC in Pembroke Pines?

The most frequently cited FDACS violations at Llr Bakery Franchise LLC in Pembroke Pines are: 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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) P; 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.

Llr Bakery Franchise LLC in Pembroke Pines

Name: Llr Bakery Franchise LLC in Pembroke Pines Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 23, 2025

2060 N University Dr, Pembroke Pines, FL 33024

Palm Beach County · Retail Bakery w/FS · FDACS
FDACS Estab #: 405978

Overview

LLR Bakery Franchise LLC in Pembroke Pines has undergone five inspections since February 2022, with two stop-sale orders issued on June 9, 2025 for adulterated time/temperature control for safety foods—one requiring proper reheating procedures for hot-holding items and another for improper hot-holding temperatures. Both products were voluntarily destroyed by management and witnessed by the inspector. The most recent inspection on June 23, 2025 found 14 violations, including cold-held milk stored between 53–55°F instead of 41°F or below (corrected on site), eggs stored at ambient temperature on a table rather than refrigerated (corrected on site), employees not informed in a verifiable manner about reporting foodborne illness symptoms, and time/temperature control items not marked to indicate the four-hour discard window (corrected on site). A prior June 9 inspection documented 26 violations, including raw bacon stored directly above ready-to-eat pork in the walk-in cooler, hot-held items including ham croquettes, empanadas, and chicken croquettes ranging from 90–114°F when the minimum is 135°F, and commercially processed beans reheated to only 126°F after more than two hours; most items were voluntarily discarded during inspection. An April 2023 re-inspection found 29 violations with similar patterns of temperature control failures and cross-contamination risks. The facility has demonstrated responsiveness by correcting violations on site during multiple inspections and voluntarily destroying non-compliant products, but recurring high-priority temperature control and storage separation violations across four inspections suggest systemic management gaps in food safety procedures.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

75Violations

2Stop-Sale Orders

Last inspected FDACS: June 23, 2025

Llr Bakery Franchise LLC in Pembroke Pines: FDACS Inspection History (5)

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

Jun 23, 2025 — Met Sanitation Inspection Requirements· 14 violations· Met Requirements

Inspector: TASHEKA EDMOND

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. Employee Health Guidelines and reporting agreement provided. This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. Guidance document for the written procedures for clean up of vomit and diarrheal events provided during inspection.

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)

Back room area- containers with cooked meats not stored covered inside walk in freezer. COS- Container was covered during inspection.

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

Food employees are not informed in a verifiable manner to report information about food borne illness and symptoms.

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

Food service area- Internal temperature of milk inside reach in cooler between 53-55*F. COS- Milk was removed and placed under proper refrigeration during inspection. Y x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Kitchen area- Eggs stored on table at ambient temperature. COS- Eggs were removed and placed under proper refrigeration. Y x

3-501.19(B)(2) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(2) PfPf

Food service area- Items using Time as a public health control for safety not marked to indicate the 4 hour time period. COS- Discard time for all food items were marked during inspection. Print Date: 6/23/2025 Page 1 of 3 x 23 Pf Citation Description: 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) Pf Observation: Establishment does not have disclosure for undercooked eggs.

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 PfPfRepeat

Establishment does not have a written procedure for the clean up of vomit and diarrheal events.

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

Food service area- Squeezable containers holding mayonnaise and other sauces not labeled with common name of food.

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

Back room area- Boxes of food items stored directly on floor of 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

Food service area- Employee wearing watch while working with exposed foods.

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 area- Employees not wearing hair restraints while working with exposed foods.

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)

Food service area- Single use items not stored in a protective packaging or in a manner to protect from contamination until used.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Back room area- Inverted beverage crates used as food storage.

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

Back room area- No test strips available during inspection.

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

Back room area- access to mop sink blocked by items stored inside sink.

Jun 9, 2025 — Re-Inspection Required· 26 violations· 2 stop-sale orders· Re-Inspection Required

Inspector: 405978

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.

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

Back room area- Raw bacon stored directly above ready to eat pork inside walk in cooler. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Back room area- Containers with carnitas not stored covered inside walk in freezer. Baked bread on speed rack stored uncovered.Food service area- Container of sugar stored uncovered.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food service area- Coffee knock board stored directly inside garbage receptacle.

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food service area- utensils and equipment used at coffee station not washed rinsed and sanitized every 4 hours. COS- All equipment and utensils were washed rinsed and sanitized during inspection. x

3-403.11(C)-(D) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant not heated to at least 135°F within 2 hours when being reheated for hot holding. 3-403.11(C)-(D) PP

Kitchen area- commercially processed beans had internal temperature of 126*F after being reheated for more than 2 hours. COS- Beans were voluntarily discarded during inspection. x

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 area- Internal temperatures of the following food items inside hot holding unit ranged between 90-114*F Ham croquettes, Chicken Croquettes, Beef empanadas, Chicken empanadas, Ham empanadas, Cheese empanadas, Papa Rellana, Beef pasties, Ham egg and cheese croissant, meat, ham and cheese pastry and Colombian chicken empanadas. COS- All food items were voluntarily discarded during inspection. x

Food employees are not informed in a verifiable manner to report information about foodborne illness and symptoms.

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 did not correctly answer question about foodborne illness and symptoms. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food service area- internal temperature of milk 53*F inside reach in refrigerator. COS- Milks were removed and placed under proper refrigeration. x

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) P o Print Date: 6/9/2025 Page 2 of 5 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) PfP

Food service area- containers with del Ham and cooked pork, not date marked. COS- Items were properly date marked during inspection. x

3-501.19(B)(4) Time without temperature control is used as the public health control. Time/temperature control for safety food not discarded when marked to exceed a 4-hour or 6-hour time limit, whichever is applicable, or food is in unmarked containers or packages and the correct time marking cannot be determined. 3-501.19(B)(4) and (C)(5) PP

Food service area- Items using Time as a control for safety not marked or discard time cannot be determined. COS- Items were voluntarily during inspection. 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) PfPf

Establishment does not have disclosure for undercooked eggs.

Establishment does not have a written procedure for the clean up of vomit and diarrheal events.

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: Employee did not wash hands before donning gloves to work with expoed foods. COS discussion with employee regarding proper handwashing, Employee properly washed hands before working with open foods. x Print Date: 6/9/2025 Page 1 of 5 8 Pf Citation Description: 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 Pf Observation: Food service area- Blender attachments stored inside hand washing sink. COS: Blender attachments were removed during 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.

Establishment does not have a Certified food protection manager certificate available at time of inspection.

Good Retail Practice Violations

Food Service- Squeezable containers holding mayonnaise, butter and oil not labeled with common name of food.

3-305.12 Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12

Food Service Area- Several single use items stored directly under drain lines of handsink.

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

Backroom Area- Boxes of raw eggs stored directly of floor inside refrigerator. Several Boxes Of Food Items Stored directly on floor of walk in freezer.

Food service area- Employees not wearing hair restraint while working with exposed foods.

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)

Food service area- Several utensils stored inside container with ambient temperature water. COS: Utensils were removed from container and were properly stored.

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)

Food service area- Single use items not stored in a protective package or in a manner to protect from contamination until used.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom area- Inverted beverage crates used as food storage.

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 area- No test strips available during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food service area- Heavy accumulation of grease buildup on outer surface of pans.

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- Restroom door not self closing.

Backroom area: Access to mop sink blocked with boxes and stacked trays and other items.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

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

2023 — 2 inspections

Apr 24, 2023 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: PEDRO LLANOS, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This visit was conducted to verify compliance of food safety citations observed during previous inspection.

Good Retail Practice Violations

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

Food Service Area: Observed employee wearing a bracelet on wrist while working with exposed foods. o

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)

Food Prep Area: Pots and baking pans found with carbon buildup. o

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

Retail Area: Employee restroom door not self closing. o

Apr 10, 2023 — Re-Inspection Required· 29 violations· Re-Inspection Required

Inspector: JAMES ZHENG, ENVIRONMENTAL SPECIALIST II

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. ime As A Public Health Control (TPHC) guidance, Certified Food Protection Manager Certification Guidance and Vomit and Diarrhea Clean-up Guidance provided via email. Trainee present during inspection. All violations verified by primary inspector.

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

A pattern of non-compliance was observed as evidence by violations for improper hand washing, hot & cold holding temperatures, lack of written procedures for vomit & diarrhea cleanup, and failure to implement Time as a Public Health Control. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food Prep Area: Cuban bread tray stored on top shelf of rack uncovered in front of three compartment sink. o

Food Prep Area: container raw pooled eggs stored directly above cheese in walk-in cooler. COS: Eggs were moved to appropriate location during inspection. x

Food Service Area: Black substance found on interior ledge of ice machine next to reach-in cooler. COS: Ice machine was properly cleaned during inspection. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food Prep Area: Slicer observed with old food debris. COS: Slicer was washed, rinsed and sanitized during inspection. x

Food Service Area: Food items displayed inside hot holding unit including spinach empanadas, shrimp croquettes, bacalao croquettes, lobster croquettes, colombian beef empanadas and colombian chicken & cheese empanadas found with temperatures between 90 - 112 degrees F when checked with an accurate probe thermometer. COS: Colombian empanadas were properly reheated and everything else was voluntarily discarded during inspection. x

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

Food Prep Area: Food items stored inside reach-in cooler above sandwich prep table including ham and tomatoes found with temperatures between 43 - 49 degrees F when checked with an accurate probe thermometer. COS: Food items were moved to the walk-in cooler during inspection. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Food Prep Area: Raw eggs stored inside reach-in cooler above sandwich prep table found with a temperature of 47 degrees F when checked with an accurate probe thermometer. COS: Eggs were moved to the walk-in cooler during inspection. o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Food Service Area: Packages of bocaditos found with sell by April 1, 2023. COS: Packages were voluntarily discarded during inspection. x Print Date: 4/10/2023 Page 2 of 6 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, 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 the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Food Service Area: Cheese cake, dulce de leche and rice pudding stored inside reach-in cooler in front of hand sink not labeled with date. Food Prep Area: Food items including Ham and assorted cakes not labeled with date in walk-in cooler. COS: All items were properly labeled during inspection. x

3-501.19(B)(1) Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food does not have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control. 3-501.19(B)(1) PP

Food Service Area: Food items including multiple empanadas, croquettes and pastelitos displayed inside a display case removed from temperature control at 6:15AM found at 11:20AM not properly time marked and properly discarded as needed. COS: Food items were voluntarily discarded during inspection. x

Food Service Area: Food items including multiple empanadas, croquettes and pastelitos displayed inside a display case not properly time marked. COS: Food items were properly marked during inspection. x

Retail Area: No consumer advisory disclosure available for eggs offered undercooked. o

Establishment does not have written employee procedures for cleanup of a vomit and diarrhea event. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Prep Area: Sanitizer in three compartment sink tested over 500 ppm. COS: Sanitizer solution was re-mixed and re-tested during inspection to proper concentration. 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

Food Prep Area: Burn gel and hand sanitizer stored on food window . COS: Chemicals were moved to proper location during inspection. x

3-404.11 Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." 3-404.11 PfPf

Food Service Area: Orange juice packaged on site not containing warning label. COS: Cups of orange juice were labeled during 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

Food Service Area: Open employee beverages stored on shelf below food window. Food Prep Area: Open employee beverages stored on prep table next to hand sink. o

Food Service Area: Food employee did not wash hands after handling money. COS: Hands were washed upon instruction by person in charge. Food Prep Area: Food employee did not wash after reentering room. COS: Hands were washed upon instruction. x Print Date: 4/10/2023 Page 1 of 6 7 P Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P Observation: Food Prep Area: Observed food employee touch empanada with bare hand. COS: Empanada was voluntarily discarded during inspection. x

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

Retail Area: No hand wash signs available at hand wash sinks in both restroom. COS: Signs were provided during inspection. 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.

Certified food protection manager certificate not available during inspection. o Print Date: 4/10/2023 Page 3 of 6

Good Retail Practice Violations

Food Prep Area: Spray bottle hanging above mixer containing water and squeeze bottles inside sandwich prep table not labeled. o

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

Food Prep Area: Visible gap along bottom of back door leading outside. o

Food Service Area: Food employee not wearing effective hair restraint while working with open food items. o

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

Food Service Area: Observed employee wearing bracelets on wrist while working with exposed foods. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Food Prep Area: Soda crate used as shelf inside walk-in cooler. o

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)

Food Prep Area: Pots and baking pans found with carbon buildup. o

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

Retail Area: Employee restroom door not self closing. o

6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19

Retail Area: Employee restroom door not kept closed at time of inspection. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Food Service Area: Employee personal backpack stored on counter. Food Prep Area: Employee personal cell phone stored on prep table o

2022 — 1 inspection

Feb 7, 2022 — Met Inspection Requirements· 3 violations· Met Requirements

Comments: Request # 5075027 All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. 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. FDACS 14205 Rev. 07/13 Page 3 of 4 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT NICOLE "NIKKI" FRIED COMMISSIONER Chapter 500, Florida Statutes (850) 245-5520 *99997182185104* Visit # 9999-7182-1851-04 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650

Risk-Based Violations

6-301.11

6-301.14

Good Retail Practice Violations

6-202.14

Llr Bakery Franchise LLC in Pembroke Pines: Stop-Sale & Stop-Use Orders (2)

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 Llr Bakery Franchise LLC in Pembroke Pines
Date	Order Type	Product	Brand/Lot	Reason
Jun 9, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for hot holding…
Jun 9, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Llr Bakery Franchise LLC in Pembroke Pines: Frequently Asked Questions

When was Llr Bakery Franchise LLC in Pembroke Pines last inspected?: Llr Bakery Franchise LLC in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 23, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Llr Bakery Franchise LLC in Pembroke Pines had?: Llr Bakery Franchise LLC in Pembroke Pines has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Llr Bakery Franchise LLC in Pembroke Pines find?: Llr Bakery Franchise LLC in Pembroke Pines was most recently inspected by FDACS on June 23, 2025 (Met Sanitation Inspection Requirements).
Has Llr Bakery Franchise LLC in Pembroke Pines had any stop-sale or stop-use orders?: Yes, Llr Bakery Franchise LLC in Pembroke Pines has 2 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 Llr Bakery Franchise LLC in Pembroke Pines?: The most frequently cited FDACS violations at Llr Bakery Franchise LLC in Pembroke Pines are: 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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) P; 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.
Does Llr Bakery Franchise LLC in Pembroke Pines have any repeat violations?: Yes, Llr Bakery Franchise LLC in Pembroke Pines has had the following violations cited on multiple FDACS inspections: 3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P; 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) P; 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.