Mr Baguette II

2601 N Miami Ave, Miami, FL 33127 · Permanent Food Service · License 2336476

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Food contaminated by employees/consumers and operator continued to serve food.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority, 3 intermediate, 8 basic
-29
Complaint after follow-up on Oct 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
- 3 Intermediate
- 5 Basic
What was still cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed cold smoked salmon for New York toast not identified as raw on menu.
  Administrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed milk containers and other food equipment inside handwashing sink in front area. Also observed a pitcher with utensils in the handwashing sink in the kitchen.
  More time given
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Observed dirty tongs and three knives on top of smoked salmon inside front prep counter.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observe raw shelled eggs over unwashed watermelon
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed cold smoked salmon not identified as raw on menu.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rust accumulation on shelves housing food equipment in kitchen area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed wash cloth inside sink basin of handwashing sink.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed missing ambient thermometer inside reach in cooler of prep area in the kitchen.
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  See stop sale. Observed dirty tongs and three knives on top of smoked salmon inside front prep counter. Employee removed utensils and discard smoked salmon.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed female employee in the kitchen with no hair net or protection while food prepping.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed broken door gasket of reach in cooler of prep area in kitchen.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Observed forks stored with food contact surface upright at the front counter.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining for handwashing sink in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed damage ceiling above burners it kitchen.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling not smooth in kitchen area.
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.