Alfreds Bakery Doral
10740 NW 74 St, Doral, FL 33178 · Permanent Food Service · License 2335448
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 26 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (1 repeat)-27
- Safety score73
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 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed soft aged cheese (71°F). As per manager, less than 4 hours. Cheese was moved to cooling unit for rapid cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cheese empanadas (122°F - Hot Holding). As per manager, 2 hours. Hot holding equipment temperature was raised.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed at front counter HWS.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed plastic container of aloe stored on shelf over preparation table at kitchen area. Container was removed.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary test strips available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed interior of ninja blender soiled at prep table at kitchen area. Unit was disposed off.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed HWS blocked by pans at next to 3CS.
Basic6
Code 21, Wiping cloths and linens: Observed towel used under cutting board at cook line area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed WIC gaskets soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles in dust at kitchen area and near back exit door.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed hole on ceiling tile above WIC entrance.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.