John the Baker
9709 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1624743
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection6 high priority (fixed before it reopened Nov 4), 2 intermediate (fixed before it reopened Nov 4), 4 basic (1 repeat)-27
- Emergency closure on Nov 3, reopened Nov 4Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 4, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Under 3 compartment sink - Cove molding at floor/wall juncture broken/missing.
More time given
- First visitNov 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Pizza station// ; egg plant cooked (44 - 47°F - Cold Holding). Per operator item inside unit for over 4 hours. Item not prepared or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1)Pizza station// ; egg plant cooked (44 - 47°F - Cold Holding). Per operator item inside unit for over 4 hours. Item not prepared or portioned today. See stop sale 2)Pizza Station// ; pizza sauce (49 - 55°F - Cold Holding). Per operator item outside of unit for approximately 1 hour. Item not prepared or portioned today. Operator placed item inside reach in cooler.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Cook Line - Fresh Garlic and Oil (86°F - Hot Holding) observed item on cookline without time marking. Per operator item on cook-line for approximately 2 hours. Employee placed time marking.
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.
Reach in freezer - next to walk in cooler. Raw beef bone stored on top of ready to eat tater tots. Operator stored properly
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw beef bone stored in direct contact of white trash can liner. Operator wrapped item inside plastic wrap.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed approximately 12 rodent droppings on top of dish machine.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler - Lasagna and fried Chicken per operator items prepared over 24 hours. Operator added date marked to items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda machine nozzles observed with black buildup.
Basic4
Code 12, Handwashing and hygienic practices: Employee smoking in a food preparation, storage or warewashing area.
Observed employee smoke vape in kitchen. Employee refrained from smoking and washed hands.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Reach in freezer near walk-in cooler.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Under 3 compartment sink - Cove molding at floor/wall juncture broken/missing.
Earlier inspections 1
A94Routine inspection5 violations No follow-up needed
- First visitJul 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on top of dough station.
Operator stored properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Two employees on front line with no hair restraint while engaging in food preparation.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Front line reach in cooler gaskets soiled with accumulated food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler at front line used to store dough.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.