Los Tortolitos Bakery II Corp

1541 SE 12 Ave Ste 10-11, Homestead, FL 33034 · Permanent Food Service · License 2337745

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
8 high priority, 7 intermediate (1 fixed on the spot), 18 basic; intermediate violations cost 18 at most; basic violations cost 12 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

33 violations found · Inspector came back once

Follow-up visitOct 21, 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.
17 violations still not corrected:
- 2 High priority
- 4 Intermediate
- 11 Basic
What was still cited
High priority2
- 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.
  During callback inspection observed employee began packing food to serve to customers without first washing her hands.
  Administrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
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.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Basic11
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  During callback inspection observed gaskets at reach in cooler soiled with heavy mold like substance. Also Observed hood filters heavily soiled.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
33 violations found:
- 8 High priority
- 7 Intermediate
- 18 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed ham empanadas (108°F - Hot Holding) at front counter hot warmer, as per for less than an hour.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touched soiled door handles and then proceeded to touch clean tongs.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed cashier began packing pastalitos to serve to customers without first washing her hands after handling money.
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touched her face and then proceeded to pack food to serve to customers without first washing her hands.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed breads stored in black trash bags at front counter.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 5 live flies flying near stove.
  Presence of insects, rodents, or other pests.
  Observed 30+ ants at triple sink near mop sink.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired since October 1, 2026.
Intermediate7
- 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 ham sandwiches not date marked at walk in cooler. As per person in charge for less than 2 days.
- 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed walk gasket mold on the like substance on the exterior of containers used to bake products.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter. Also observed in the kitchen.
  No soap provided at handwash sink.
  Observed at front counter.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic18
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of sugar stored directly on the floor near oven.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee open water with milk at front counter reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket at reach in cooler torn.
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed next to coffee machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed under flat grill in the kitchen heavily soiled with good residue and grease. Observed gaskets at reach in cooler soiled with heavy mold like substance. Also Observed hood filters heavily soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed gasket torn oven door handles in the kitchen. Observed walk in cooler door handles soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed metal containers used to make coffee next to handwash sink at front counter.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach under the triple sink. Observed 1 dead roach near mop sink.
  Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed handwashing metal floor missing grout in food preparation, food storage, warewashing area.
  Floor tiles missing and/or in disrepair.
  Observed gasket torn some floor tiles in the kitchen in disrepair. Also observed in the walk in cooler.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles missing near bathroom.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Floor soiled/has accumulation of debris.
  Observed gasket torn floor soiled under the triple sink at front counter. Also observed in the kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee lip gloss, keys stored inside of single service foam plates at front counter.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided operator with choking in printed form.
  Fixed on the spot
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed marked exit path near water heater block with multiple equipments.
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.
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.