David Bakery and Restaurant LLC

651 NE 125 St, North Miami, FL 33161 · Permanent Food Service · License 2337564

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 intermediate (1 repeat), 8 basic (3 repeats)
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

10 violations found

First visitSep 30, 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.
10 violations found:
- 2 Intermediate
- 8 Basic
What the inspector 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.
  Cooked turkey and chicken held for more than 24/hrs without date marked inside the walk in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer head soiled.
Basic8
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knives between equipments.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves soiled.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in handwashing sink.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on top of the preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Hot box soiled at front counter.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Food debris inside the reach in cooler.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gasket soiled. Food debris on the shelves under the preparation table.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Food debris throughout the floor in the kitchen area.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.