Horace Bakery
16732 NE 6 Ave, North Miami Beach, FL 33162 · Permanent Food Service · License 2335061
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 13 basic (5 repeats); basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitJul 21, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed fish patty (102°F - Hot Holding); chicken patties (123°F - Hot Holding) in the front counter hot holding box for less than 1 hour, as per operator. Advised operator to use TPHC.
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed slice cakes, and pastries in the display case since 2 days ago as per operator.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed front counter handwashing sink with a water pipe leaking from ice machine.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed Salt, Rice, Beans, and flour containers with no name label.
Repeat violation
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed pork (62°F - Cold Holding) stored on the floor thawing in room temperature. Educated operator how to properly thaw items.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed pork, chicken, turkey and goat in the reach in cooler with no cover.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Reach-in cooler and reach in freezer shelves with rust that has pitted the surface.
Food storage container/container lid cracked or broken.
Observed container cracked in the kitchen where cooking utensils are stored.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed kitchen handwashing sink k with pipes leaking.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By the kitchen and 3 compartment sink.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair. by the front counter and kitchen area.
Repeat violation
Ceiling tile missing. by the bakery area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. throughout the kitchen.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
At the first visit
Observed cakes on display at the front counter with no date label, as per owner prepared 4 days ago.
Follow-up, Nov 10, 2025More time given
Packaged food not labeled as specified by law.
More time given
At the first visit
Observed red beans, black beans, cornmeal and flour in containers with no name label.
Follow-up, Nov 10, 2025More time given
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
At the first visit
Observed walk in cooler gaskets torn.
Follow-up, Nov 10, 2025More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
At the first visitRepeat violation
Follow-up, Nov 10, 2025More time given
No container installed for catching grease from hood drip tray.
More time given
Follow-up, Nov 10, 2025More time given
Code 22, Food-contact surfaces clean and sanitized: Observed reach-in freezer interior/shelves have accumulation of soil residues.
More time given
Follow-up, Nov 10, 2025More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visitRepeat violation
Observed hood filters with accumulated grease.
Follow-up, Nov 10, 2025More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visitRepeat violation
Observed wall by 3 compartment sink and handwashing sink soiled.
Follow-up, Nov 10, 2025More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
At the first visitRepeat violation
Throughout the establishment.
Follow-up, Nov 10, 2025More time given
Ceiling tile missing.
More time given
At the first visitRepeat violation
Above 3 compartment sink.
Follow-up, Nov 10, 2025More time given
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.