D¿lite Bistro & Bakery
180 Crandon Blvd #101-102, Key Biscayne, FL 33149 · Permanent Food Service · License 2332014
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 15 routine inspection5 high priority (fixed by the Aug 20 follow-up), 5 intermediate, 8 basic (1 repeat)-39
- Extension granted on Aug 6, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 6, 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.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
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 food with no labels.
More time given
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
More time given
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed frozen fruit not cover inside reach in freezer.
More time given
Code 14, Food-contact surfaces designed and maintained: Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling tiles located next to ceiling vent soiled with dust on top of three compartment sink area.
More time given
- First visitJul 15, 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.
Cooked brown rice (57°F - Cold Holding). As per operator was cooked the night before.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked brown rice (57°F - Cold Holding). As per operator was cooked the night before.
Code 11, Employee health: Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
Observed person in charge Alessandra Z. failed to verify employee health, exclusions or restrictions. Food Employee Reporting Agreement form provided to operator.
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 one employee no washing hands before start to prep a smoothie at smoothie station preparing fresh.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed kale stored in a non-food grade bag inside the reach-in cooler across from the three-compartment sink (3CS). Additionally, observed peeled bananas stored in a non-food grade bag inside the reach-in freezer at the left kitchen entrance.
Intermediate5
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 several rice containers with no labels.
Code 13, Clean clothes, hair restraints, jewelry: Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Observed an employee preparing a fresh smoothie and handling ice with long nails at the smoothie station without wearing gloves.
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 from services station, also removed one located next to three compartment sink and one located next to oven was relocated in another wall.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed that two hand wash sinks were removed, and the plans do not reflect this changes.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed Employees failed to demonstrate proper food safety procedures, including how to calibrate thermometers, thaw food safely, and maintain cold holding and cooling temperatures.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed two bags of frozen chicken being thawed on top of prep table, explained to operator the correct procedure.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed one bag of commercially packed salmon being thawed inside an ROP bag. The operator voluntarily discarded the ROP salmon.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed açaí mixed fruit not covered inside reach in freezer located at left kitchen entrance.
Food stored on floor.
Observed Tahini, soy sauce, coconut oil buckets stored on the floor next to stove inside kitchen area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored on top of prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic bowl without a handle is being used as a scoop inside a bucket of ice at smoothie station. Additionally, a plastic container without a handle is being used inside a rice container at the reach-in cooler across the cooking line.
Observed white Cutting board has cut marks and is no longer cleanable inside kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Observed Ceiling tiles located next to ceiling vent soiled with dust on top of three compartment sink area.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.