Keik Bakeshop
1450 NW 87 Ave Unit 110, Doral, FL 33172 · Permanent Food Service · License 2331564
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection3 high priority (1 fixed by the Sep 17 follow-up, 2 fixed on the spot), 1 intermediate, 16 basic; basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor tiles missing and/or in disrepair.
More time given
Floor soiled/has accumulation of debris.observed at walk in freezer.
At the time of callback inspection observed walk in freezer cleaned.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 3 raw shell eggs crack at rich in cooler exclusively use to store eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed salmon portions (52/54/52°F - Cold Holding) at kitchen table, as per manager for less than 4 hours, staff was instructed to to place it back in walk in freezer for rapid cooling. Also observed pancake batter (52°F - Cold Holding) staff provided bucket with ice slush to rapid cool the batter, staff was coached on proper temperature control on TC S foods.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs stored at room temperature at prep table, staff placed eggs in ice slush to rapid cooling, staff was coached on proper temperature control of TCS foods.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing unit blocked with garbage can, staff relocated garbage can.
Basic16
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled squeeze sugar container no labeled, also squeezed bottles.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container with food stored on the floor, staff relocated bucket to a rack.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed knife stored in room temperature standing water.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee engaged in food preparation and not hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed some auxiliary cutting boards with marks not longer cleanable.
Equipment in poor repair.
Observed reach in cooler unit at front counter with door in disrepair.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed some reach in cooling units gaskets soiled.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pit and pans stored not inverted.
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes used to pack cakes for the public stored in closet with possible cross contamination and uncovered.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at reach in cooler unit.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed next to reach in cooling units gaskets across from 3 compartment sink.
Floor tiles missing and/or in disrepair.
Observed several tiles in disrepair at kitchen area.
Floor soiled/has accumulation of debris.observed at walk in freezer.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.