Cali Bakery and Restaurant
10264 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1622256
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1) Steam Table - cooked rice (99-136°F - Hot Holding) per operator item in unit for approximately 2 hours. Observed steam table off. Operator turned on unit to heat rice up to 165°F. 2) Hot Case// ; beef empanada (131°F - Hot Holding) per operator item inside unit for approximately 2 hours. Operator placed inside oven to reheat to 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
1) Kitchen - Double door Stainless- raw chicken stored above raw shrimp. All items outside of commercial packaging. Operator reorganized unit. 2) Prep Area - Reach in Freezer - observed raw chicken stored on top of raw beef. Items outside of commercial packaging. Operator reorganized unit.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
1) Ceviche de Camarones - observed on special menu without proper disclosure. 2) Ceviche de Camarón estilo Colombiano - Observed on establishment menu without proper disclosure. Operator begin to denote Ceviche on all menus.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Kitchen - Near fryer - Knife magnet on wall surface soiled with food debris.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No food handler training provided by establishment for some employees.
Basic2
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Kitchen - Near Flip top- observed spoons stored inside container not inverted. Operator stored properly.
Fixed on the spot
Clean utensils stored between equipment and wall.
Kitchen Flip Top - Knives stored in between equipment. Operator removed utensils and cleaned and sanitized.
Fixed on the spot
Earlier inspections 1
A91Routine inspection3 violations, 2 high priority No follow-up needed
- First visitJul 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Pooled raw shell eggs stored over uncooked potatoes, operator stored properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer spray solution exceeds the maximum concentration allowed.
Sanitizer Spray (Chlorine 200+ppm), operator remade sanitizer Sanitizer Spray (Chlorine 100ppm)
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
1. At wait station
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.