Julieta Bakery
4300 Hollywood Blvd, Hollywood, FL 33021 · Permanent Food Service · License 1616907
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 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 priority1
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.
In walk in freezer, portioned raw breaded steak above portioned french fries, portioned mushrooms, and cooked sausage. Manager moved steak to bottom shelf above raw chicken.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Menu marking does not properly explain the consumer advisory. Advisory printed and posted during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Standard paint brush being used for raw eggs on baked goods. Manager discarded and replaced with proper pastry brush.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substances in spray bottles on chemical shelf by triple sink. Advised manager to determine contents and label as soon as possible.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in salt container in prep area in contact with salt. Manager removed handle from salt.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Utensils in standing water 77°F in container on side of grill. Manager moved container onto hotter section of grill.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs hanging on oven door handle.
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.