Jenni's Panaderia Salvadorena Corp

204 Washington Ave, Homestead, FL 33030 · Permanent Food Service · License 2332965

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
5 high priority (no follow-up needed), 2 intermediate, 12 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

19 violations found

First visitOct 6, 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.
19 violations found:
- 5 High priority
- 2 Intermediate
- 12 Basic
What 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 pico de gallo (47°F - Cold Holding) at prep table across steam table. As per operator for less than 2 hours. Advised operator to add product in a cold holding unit.
- 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 cook beef at reach in cooler across cook line.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed 3 food employee began working with food without first washing hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed fried black beans in direct contact with blue thank you bag at reach in cooler near cook line.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license from Division of Hotels and Restaurants expired since October 1,2026.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed tamales at reach in freezer in dry storage area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink in the kitchen used to store white container. Observed handwash sink at front counter used to dump ice.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed flan at reach in cooler in the dining area, as per operator for less than 2 days. Advised operator to label products.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water near coffee machine with water temperature 77°F.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as cutting boards cover.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed at coolers near cook line.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at coffee machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled with old food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed handwash sink soiled with food debris.
- 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 metal pots at shelves in dry storage area not stored inverted.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed wall near handwash sink next to the triple sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall next to handwash sink in the kitchen soiled.
  Floor soiled/has accumulation of debris.
  Observed floor under cooking equipments, triple sink, cold holding units in the kitchen soiled.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.