Freddie Restaurant and Bakery
8110 N University Dr, Tamarac, FL 33321 · Permanent Food Service · License 1626504
What drove the grade
In-use utensil stored in unclean water at or above 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (2 fixed on the spot), 7 intermediate, 6 basic (1 repeat); intermediate violations cost 18 at most-37
- Safety score63
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 visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed no time marked on empanadas held using time as a public health control. Per operator, empanadas transfer to front line 2 hours prior to the inspection. Operator correctly time marked items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw chicken stored over raw beef and pork in flip top cooler. Operator removed raw chicken to bottom shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed utensils stored in dirty water at 89°F.
Intermediate7
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
A package has been given to the operator.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of brown like substances buildup on can opener blade.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink blocked with garbage container.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employees.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with food items stored on walk in cooler and freezer floor. Operator removed to storage shelf.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinking water and drinks stored on in-use food preparation table next to clean utensils. Operator removed and stored properly.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed accumulation of old food residue buildup inside triple doors freezer.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed accumulation of soiled residue buildup on true freezer doors.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.