Enas Secret Bake
691 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2334711
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (4 fixed by the Aug 21 follow-up, 1 fixed on the spot), 5 intermediate, 14 basic; basic violations cost 12 at most-42
- Complaint after follow-up on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- 2nd follow-up visitAug 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Still observed.
More time given
Handwash sink not accessible for employee use at all times.
Still observed.
More time given
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed some shelves cleaned.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- 1st follow-up visitAug 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 3 flying insects by back door.
Administrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
More time given
Handwash sink not accessible for employee use at all times.
Observed hand wash sink next to stove inaccessible at kitchen area for employees used. Observed a coffee machine and ice machine located approximately at 11 feet apart.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
Still observed.
More time given
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Still observed.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Still observed.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Still observed.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Still observed.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Still observed.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic oil (98°F - Cold Holding) at cook line, as per operator less than 2 hours. Operator moved to walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed cut ham stored on nonfood grade bags at walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine +100ppm)
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 5+ flying insects landing on cakes preparation table at kitchen area.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed a raid spray by ice machine at front counter.
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed hand wash sink removed at preparation area.
Handwash sink not accessible for employee use at all times.
Observed hand wash sink next to stove inaccessible f kitchen area for employees used. Observed a coffee machine and ice machine located approximately at 11 feet apart.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed next to stove at cook line.
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour container not identified with common name next to oven. Observed sugar container not identified with common name at front counter. Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed flan tray not covered under soiled fan covers at walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on flour container at the back of the kitchen. Operator moved to dishwashing area.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed ice cream scoop stored in standing water at 91° F. at front counter,operator removed.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed on sugar container next to oven.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled with mold like substance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust accumulated on cover fans at walk in cooler.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed on unisex bathroom.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed at dine in.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall by back door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.