How many inspections has Bread by Johnny South in West Palm Beach had?

Bread by Johnny South in West Palm Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bread by Johnny South in West Palm Beach find?

Bread by Johnny South in West Palm Beach was most recently inspected by FDACS on May 6, 2025 (Focused Inspection).

Has Bread by Johnny South in West Palm Beach had any stop-sale or stop-use orders?

No, Bread by Johnny South in West Palm Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Bread by Johnny South in West Palm Beach

Name: Bread by Johnny South in West Palm Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

4833 Okeechobee Boulevard #105, West Palm Beach, FL 33417

Palm Beach County · Retail Bakery · FDACS
Owner: Bread by Johnny South No.1 LLC
FDACS Estab #: 425174

Overview

Bread by Johnny South in West Palm Beach, FL has 2 FDACS food safety inspections on record with 12 violations.

2FDACS Insp.

12Violations

Last inspected FDACS: May 6, 2025

Bread by Johnny South in West Palm 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

May 6, 2025 — Focused Inspection· 5 violations· Focused Inspection

Inspector: TERRI RAINEY, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

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

Kitchen- hand wash sink next to 3 compartment sink does not have paper towels. COS-paper towels provided 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.

Unable to verify if establishment has a certified food protection manager.

Good Retail Practice Violations

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- containers of food (bread starter) stored directly on floor in walk in cooler.

3-306.11 Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P

Retail- bread displayed on cooling racks for more than 4 hours. COS- bread moved to appropriate location during visit. x Print Date: 5/6/2025 Page 1 of 2 42 Citation Description: Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B) Observation: Backroom- clean equipment stored directly on floor. COS- equipment moved to 3 compartment sink to be washed, rinsed & sanitized.

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

Kitchen- prep tables throughout establishment have build up of dried food particles.

Jan 3, 2025 — Met Preoperational Inspection Requirements· 7 violations· Met Requirements

Inspector: TERRI RAINEY, 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]. Please note each observation that has been corrected. Visited establishment per request 5123777, initial inspection 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. 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.

Risk-Based Violations

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. 6-301.14Repeat

Handwash sinks throughout establishment do not have sign advising employees to wash hands.

Good Retail Practice Violations

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

Backroom- exit door has gap along bottom. Retail- front doors have gap along bottom and in between doors.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Backroom- no utensil racks or tables provided for soiled and cleaned items that accumulate during hours of operation.

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- door to unisex employee toilet room is not self closing

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)

Throughout establishment-No waste receptacles provided at handwash sinks.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Backroom- floor in processing area is pitted and cracked.

6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13

Entire establishment- sanitary cove not sealed along wall

Bread by Johnny South in West Palm Beach: Frequently Asked Questions

When was Bread by Johnny South in West Palm Beach last inspected?: Bread by Johnny South in West Palm Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 6, 2025. Inspection type: Focused Inspection.
How many inspections has Bread by Johnny South in West Palm Beach had?: Bread by Johnny South in West Palm Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bread by Johnny South in West Palm Beach find?: Bread by Johnny South in West Palm Beach was most recently inspected by FDACS on May 6, 2025 (Focused Inspection).
Has Bread by Johnny South in West Palm Beach had any stop-sale or stop-use orders?: No, Bread by Johnny South in West Palm Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Bread by Johnny South in West Palm Beach?: The most frequently cited FDACS violations at Bread by Johnny South in West Palm Beach are: 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; 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; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13.