Bayleaf
2005 NW 97th Ave, K20, Doral, FL 33172 · Permanent Food Service · License 2337642
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection1 high priority, 8 intermediate, 6 basic; intermediate violations cost 18 at most-30
- Safety score70
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 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen thawing at room temperature.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
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.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.