Bakery 2000

4420 W Hillsboro Blvd Ste 101, Coconut Creek, FL 33073 · Permanent Food Service · License 1623128

A
Grade A
Safety score 95 of 100
Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 30 routine inspection
    1 high priority (no follow-up needed), 2 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitSep 30, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    3 violations found:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

      Items in hot holding display case at Chicken empanadas ; (119°F - Hot Holding); beef empanadas (119°F - Hot Holding). Manager removed items and discarded them into trash . Raised the temperature of unit. Did not refill.

    Basic2

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employee engaged in food preparation was wearing a watch. Employee removed watch.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.ceiling vents have a heavy layer of dust

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food
Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.

Most cited

Food out of temperature1
Clean clothes, hair restraints, jewelry1
Floors, walls, ceilings and ventilation1