Fontanot Bakery & Café Miami Beach

1300 Collins Ave Ste C & D, Miami Beach, FL 33139 · Permanent Food Service · License 2330370

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 10, 2026

What drove the grade

Food with mold-like growth.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
2 high priority, 5 intermediate (2 repeats), 6 basic (1 repeat)
-36
Extension granted on Aug 10
Counts in full until a follow-up finds the problems fixed
-3
Safety score61

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

Inspection history

1 inspection · 2 visits

Aug72026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitAug 10, 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
  More time given
Official report, on the Florida DBPR website
First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed at reach in low boy cooler at kitchen area, a plastic container of smoked salmon with mold like growth on it.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pepperoni and cheese focaccia (56°F - Cold Holding); Caprese focaccia (47°F - Cold Holding); mortadella and cheese sandwich (50°F - Cold Holding) at front counter display.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed in reach in cooler Caesar dressing commercial processed missing production date as per employee portion the day prior.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed establishment has no written plan for ham and cheese, croissants cheese, and pepperoni focaccia located at front counter.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed at warewashing area no chemical test kits.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at front counter handwashing sink a soiled coffee cup and utensils.
- Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training provided by Liquor exam training.com, not a DBPR approved training provider.
Basic6
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at front counter in ice machine, ice scoop handle touching ice employee removed ice school handle to wash.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed at kitchen area, lowboy, reaching cooler gasket is torn and poor condition.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed at storage area to go bags stored on the floor.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed a unisex bathroom trashcan has no lid.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed at kitchen area, mop not hung to dry properly.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.