Craigs Cafe and Bakery

13750 NW 107 Ave Unit 113 - 114, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2337331

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 7, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
2 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 7 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug72026

Routine inspection

13 violations found

First visitAug 7, 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:
- 2 High priority
- 4 Intermediate
- 7 Basic
What 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 spinach (52°F - Cold Holding), for less than 4 hours as per operator. Operator placed it inside reach in cooler.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Observed raw shell egg and sliced turkey in the same container located in open lids reach cooler across the cook line. Operator removed the egg.
  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 flan, parfait, dessert prepared onside from more than 24 hours as per operator, located at the front counter.
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  Emailed big 6 poster to the operator. Operator printed out and posted.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed gallons of fabulous, gloves and brushes in hand sink, operator removed it,
  Fixed on the spot
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of flour on dry storage floor.
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Observed employee's open bottle water on preparation table. Operator discarded it.
  Fixed on the spot
- 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. Observed employee washed metal container without sanitizer step. Instructed operator regarding the ware washing procedures. Operator properly set up the three compartment sink with 100 ppm chlorine.
  Fixed on the spot
  Old labels stuck to food containers after cleaning.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed multiple cases of to go container in dry storage floor.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.