Paul's Fresh Bakery
1800 Sawgrass Mills Cir #2500, Sunrise, FL 33323 · Permanent Food Service · License 1621552
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk (50°F - Cold Holding); Butter (52°F - Cold Holding) . Per Manager food items stored in unit less than 4 hours . Items not prepared or portioned today. Manager moved to a different cooler.
Fixed on the spot
Intermediate4
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water Temperature 78°F. Hot water turned off at employee handwashing sink in dishwashing area due to leak.
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink.
In Dishwashing area. Replaced during inspection.
Fixed on the spot
No soap provided at handwash sink.
In dishwashing area. Replaced during inspection.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
1) Water leaking from pipe in employees handwashing sink next to dishwashing machine. 2) Water leaking from pipe under triple sinks. 3) Water leaking from faucets of both triple sinks and employees handwashing sink in dishwashing area.
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.