Cecile Bakery Cafe

5744 Sunset Dr, South Miami, FL 33143 · Permanent Food Service · License 2335946

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
5 high priority (fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 1 repeat), 9 basic (2 repeats)
-45
Administrative complaint on Sep 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score35

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

19 violations found

First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 5 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed shell eggs on cook line; not in use. Inspector spoke to cook about co,d holding, cook placed into cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw beef over soups in reach in freezer on cook line. Operators corrected order during inspection.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed cases of eggs over milk in walk in. Observed in cooler drawers across cook line; smoked salmon above lettuce. Items were rearranged.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Observed cook go to handsink and rinse hands with water; no soap. Inspector spoke to cook about using soap to properly wash hands.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook at line touch face with gloved hands; no corrective action taken. Inspector spoke to cook about proper handwashing and cook left line to wash hands.
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry food shelves with dust accumulation.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed front counter handsink used as dump sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at front counter handsink. Employee replaced during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no food manager on site; more than 4 employees.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of milk and oranges on floor in walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed at front counter.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee plating dishes with no hair restraint.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed under board; across cook line.
  Cloth used as a food-contact surface.
  Observed under griddle; cloths used as shelf liner.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood system soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed next to ice machine at front counter.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation.
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.