John the Baker

2116 N Flamingo Rd, Pembroke Pines, FL 33028 · Permanent Food Service · License 1623039

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 8 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

13 violations found

First visitSep 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.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Lower cooler-; Wing sauce made with fresh garlic and oil mix (60°F - Ambient Cooling) since 10:30, actual time 3:00 pm. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Lower cooler-; Wing sauce made with fresh garlic and oil mix (60°F - Ambient Cooling) since 10:30, actual time 3:00 pm. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Two doors reach in freezer- Portioned raw chicken over box of raw shrimps, employee placed raw chicken on bottom shelf.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Open gallon of milk, per employee opened yesterday morning, employee labeled.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dishwasher area- large pots in front of sink, employee removed.
  Fixed on the spot
Basic8
- 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.
  Handle touching flour, employee removed to be clean and sanitized.
  Fixed on the spotRepeat violation
  Ice scoop handle in contact with ice.
  Service area- two scoop handles touching ice, employee removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open bottle of water on clean in equipment storage shelf, employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cup inside cooked macaroni pasta, employee removed
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Prep table in salad station, employee removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Salad station, clean spoons not inverted , employee inverted.
  Fixed on the spot
- Code 33, Garbage and refuse: No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site.
  No waste receptacle installed at handwash sink provided with disposable towels.
  Pizza station-missing garbage can.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.