Marie Blachere Bakery
3421 NE 1 Ave, Miami, FL 33137 · Permanent Food Service · License 2337624
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (fixed on the spot), 9 basic-15
- Safety score85
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 visitJul 10, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tuna salad (45°F - Cold Holding); cooked quinoa (46°F - Cold Holding) at walk in cooler. As per manager was out for one hour to restock front counter service. Employee put ice for rapid cooling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400ppm); employee prepared new solution, Recheck; Triple Sink (Quaternary 200ppm).
Fixed on the spot
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an open plastic bottle of water stored at prep table pastries prep area. Manager removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed by sandwich station.
Equipment in poor repair.
Observed reach in cooler gaskets torn at sandwich station.
Ice buildup in reach-in freezer by pizza prep station.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels stock on clean containers at ware washing area.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm); at front counter. Employee prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
By Front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers gaskets sandwich area soiled.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed hand sink front counter handle in disrepair.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.