Americas Bakery and Restaurant

4801 S University Dr Ste 123, Davie, FL 33328 · Permanent Food Service · License 1623268

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Jul 27, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
4 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 5 basic
-23
Administrative complaint on Jul 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

11 violations found

First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- 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). Raw beef stored over arepas on bakers rack in walk in freezer. 2). Raw Chicharron stored over plantains in reach in freezer in side room behind swing door. Manager moved raw food to bottom shelves.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Empanadas stored in non food grade bag in stand up freezer. Manager placed empanadas in food grade bag.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  2 gel sprays stored on shelf with clean dishes. Manager removed medicine from shelf.
  Fixed on the spot
  Toxic substance/chemical improperly stored.
  Can of WD 40 stored on shelf over bin of flour and floor mixer in kitchen. Manager moved WD 40 from shelf.
  Fixed on the spotRepeat violationAdministrative complaint
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.
  Pinto beans and sauce prepared 2 days ago not dated in walk in cooler. Manager dated foods.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with grease and food debris. Can opener was placed to be washed and sanitized.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pot of cooked beans, prepared 2 days ago, not covered in walk in cooler. Manager covered food.
  Fixed on the spot
  Food stored on floor.
  Bins of flour stored on floor in kitchen. Manager removed flour from floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without handle stored in container of rice in kitchen. Manager removed bowl from rice.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Sanitizing solution not set up whilst employee washing dishes and utensils. Advised manager to set up sanitizer in 3 compartment sink.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets in walk in freezer soiled with black mold like substance.
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.
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.