Rosetta Bakery
929 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2335836
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection2 high priority (fixed by the Sep 22 follow-up), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at walk in cooler BUTTER (49°F - Cold Holding); TURKEY (50°F - Cold Holding); PASTRY CREAM (51°F - Cold Holding), the unit in which it is being held is not functioning properly.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at walk in cooler BUTTER (49°F - Cold Holding); TURKEY (50°F - Cold Holding); PASTRY CREAM (51°F - Cold Holding), the unit in which it is being held is not functioning properly.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in handwashing washing sink at prep area a bucket stored in HWS. Employee removed item.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at chest freezer at prep area.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at 57°F alert leaving thermometer in for over five minute. Employee began moving items to another cooling unit.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at prep area, employee refilled quat sanitizer bucket with a final reading of 150PPM.
Fixed on the spot
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 some metal bowls on shelf at warewashing area not inverted.
Equipment and utensils not properly air-dried - wet nesting.
Observed on shelf over trip,e sink at warewashing area wet nesting.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed at mop sink, mop nut hung properly to dry.
Earlier inspections 1
B89Routine inspection7 violations, 1 high priority No follow-up needed
- First visitJul 20, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at walk in cooler raw shell eggs stored over butter.
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed water filter under handwashing sink at prep area missing service date.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at walk in cooler under fans.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues.
Observed shelves at walk in cooler soiled south mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed a plastic container at warewashing area wet nesting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in reach in cooler at prep area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.