Vicky Bakery
15936 W State Rd 84, Sunrise, FL 33326 · Permanent Food Service · License 1626374
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection1 high priority (fixed on the spot), 3 basic (2 repeats)-8
- Safety score92
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 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked unpasteurized raw shell eggs then handled single serve to go bowl without washing hands. Explained to operator proper hand washing technique. Employee washed hands.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar removed from original container not identified by common name.
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.
Observed in flip top cooler the scoop handle in contact with diced ham.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch left wrist while preparing pastries employee removed watch
Fixed on the spotRepeat violation
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.