Bonjour Bakery
1435 N Park Dr, Weston, FL 33326 · Permanent Food Service · License 1625158
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 Oct 26 routine inspection2 high priority (fixed on the spot), 6 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in sandwich flip top a container of burrata (57°F - Cold Holding) stored on top of another container. Per operator held out of temperature less than one hour. Operator placed in lower portion of flip top cooler.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on cook line raw shell eggs not pasteurized 53°F. Per operator held out of temperature less than 15 minutes. Operator placed in lower portion flip top cooler.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on char grill In-use utensil stored in standing water temperature of 125°F. Operator placed over open flame.
Fixed on the spotRepeat violation
Ice scoop handle in contact with ice.
At front counter.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee wearing a watch on left wrist.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed at front counter
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm operator added chlorine rechecked 100 Ppm
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee sweet shirt store on shelf in baking area.
Earlier inspections 1
B88Routine inspection7 violations, 2 high priority No follow-up needed
- First visitJul 28, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 filet grouper see stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in cooling drawers raw steak stored over Ready to eat lasagna. Operator stored correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Located by three compartment sink. Employee provided
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food powdered sugar removed from original container not identified by common name.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
2 filet grouper see stop sale 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in steam table In-use utensil stored in standing water temperature 130°F
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Lower portion of flip top cooler
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.