Flour and Weirdoughs
19-21 Harbor Dr, Key Biscayne, FL 33149 · Permanent Food Service · License 2335318
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (no follow-up needed), 4 intermediate, 20 basic; basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 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.
28 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 on top of smoked salmon at reach in cooler across cooking line. Also observed raw shell eggs stored on top of heavy cream inside walk in cooler.
Code 12, Handwashing and hygienic practices: Observed Employee failed to wash hands before putting on gloves to initiate a task.
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 using personal phone and handle a credit card then engage on food preparation without washing hands first at pastry area.
Observed Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory. Printed and provided to person in charge at time of inspection.
Code 03, Food out of temperature: Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a sponge inside hand washing sink located at front counter.
Observed No soap provided at handwash sink located next to flat top grill in kitchen area.
Basic20
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed three bags of flour stored on floor inside kitchen area. Also observed marinara sauce stored on the floor inside walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed ice cream scoop in standing water at 73°F next to expedited window.
Code 12, Handwashing and hygienic practices: Observed Employee drinks on top of preparation area inside kitchen area.
Code 14, Food-contact surfaces designed and maintained: Observed Bowl with no handle inside flour bin.
Also observed a container with no handle inside panko bread crumbs at kitchen area.
Equipment in poor repair.
Observed shelves in disrepair inside walk in cooler.
Food storage container/container lid cracked or broken.
Observed blue container lid broken at dry storage in kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on top of prep table.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled with food residue the reach in cooler interior located next to mixer.
Observed Accumulation of black mold-like substance in the interior of the ice machine located in kitchen area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket soiled at reach in cooler located next to mixer. Also observed gasket soiled at walk in cooler.
Code 25, Single-service items: Single-service articles improperly stored.
Observed a box of single utensils and a bag of single used plates stored on the floor next to front register.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed spray hose held together with strings as a temporary repair at three compartment sink in kitchen area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at handwashing sink located at front counter.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed black floor covering torn, damaged and lifting from the floor inside walk in freezer.
Hole in or other damage to wall.
Observed a hole in a wall at right side of walk in cooler entrance.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Observed expanding foam used to seal holes in a wall next to pipes next to flat top grill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed all vents at kitchen area soiled and ceiling tiles adjacent to them.
Floor soiled/has accumulation of debris.
Observed floor area behind/ under equipment/ oven heavily soiled with accumulated dirt, grease, and debris. Also observed floor with accumulation of food debris/ grease and soil underneath shelving inside walk in cooler.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided to operator at time of inspection.
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.
- 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.