Cao Bakery and Cafe
8790 NW 122 St, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2330627
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 10 complaint inspection5 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 9 basic (1 repeat)-48
- Safety score52
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
Licensing inspection
- First visitSep 4, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Earlier inspections 1
F52Complaint inspection18 violations, 5 high priority Warning issued
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shell eggs (50°F - Cold Holding); cheese (52°F - Cold Holding); pepperoni (53°F - Cold Holding); chorizo (52°F - Cold Holding)in walk in cooler for more than 4 hours as per operator. Operator open the walk in freezer door.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed raw shell eggs in the same carton of broken shells eggs, in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shell eggs (50°F - Cold Holding); cheese (52°F - Cold Holding); pepperoni (53°F - Cold Holding); chorizo (52°F - Cold Holding)in walk in cooler for more than 4 hours as per operator. Operator open the walk in freezer door. Also observed open lids marinara sauce (80°F - Cold Holding); ham (61°F - Cold Holding); pepperoni (65°F - Cold Holding); cut tomatoes (66°F - Cold Holding) for less than 4 hours as per operator. Operator placed food items under ice.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over margarine, in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with sanitation chlorine of 0ppm. Operator set up the three compartment sink with chlorine of 100 ppm.
Fixed on the spot
Intermediate4
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.
Observed gelatin prepared from more than 24 hours as per operator, operator properly label.
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.
Emailed form to operator.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed box of gloves, employees purse etc stored in hand sink located across the three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
On hand sink of located at the kitchen entry. Operator replaced paper towels during inspection.
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed clean spatula stored in between wall and hand sink, next to open lids reach in cooler.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk in cooler ambient temperature of 60°F.
Interior reach in cooler with rust that has pitted the surface, located in front of the oven.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping towels on preparation table. Operator set up a sanitation bucket with chlorine of 100 ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed no water running on hand sink located across the three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In front of three compartment sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.