Baku Cafe

17080 Collins Ave, Sunny Isles Beach, FL 33160 · Permanent Food Service · License 2330729

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Observed Raw shell eggs stored over or with unwashed produce in walk in cooler.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic (4 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

3 inspections · 5 visits

Latest inspection

Sep282026

Complaint inspection

13 violations found

First visitSep 28, 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.
13 violations found:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Observed Raw shell eggs stored over or with unwashed produce in walk in cooler.
  Advised chef and rearranged.
  Fixed on the spot
  Observed raw chicken stored over/not properly separated from ready-to-eat foods in reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for container of cut vegetables.
  Chef removed.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink in bar area not accessible for employee use at all times due to tray of seasoning stored in front on sink.
Basic9
- Code 08, Food protection and cross-contamination: Observed various Food stored on floor in walk in cooler and in dry storage area.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Advised manager and he removed.
  Fixed on the spot
  In-use tongs stored on stove door handle between uses.
  Chef removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Observed Bowl with no handle used to dispense flour.
  Equipment in poor repair.
  Observed reach in cooler gaskets torn.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 24, Clean equipment storage and air drying: Clean plastic containers not stored inverted or in a protected manner.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Advised manager that device must be removed.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 2

Sep32026F37Complaint inspection32 violations, 8 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
19 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 16 Basic
What was still cited
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Observed on dry food racks, multiple cans of food with cigarette ash.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed dead flies on outlets above crepe maker.
  More time given
  Insect control device installed over food preparation area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 4, 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.
22 violations still not corrected:
- 1 High priority
- 5 Intermediate
- 16 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flies in warewash area.
  Administrative complaint
Intermediate5
- 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.
  More time given
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Observed on dry food racks, multiple cans of food with cigarette ash.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed on outlets; dead flies.
  More time given
  Insect control device installed over food preparation area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
32 violations found:
- 8 High priority
- 5 Intermediate
- 19 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in cooler in prep: babaganoush (46°F - Cold Holding); raw beef (45°F - Cold Holding); feta (46°F - Cold Holding). As per operator, cooler was on defrost.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef kabobs over tortillas. Chef corrected order during inspection.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw lamb. Chef corrected order during inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee blow nose and then begin to put gloves on without handwash.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 6 live flies under prep sink and in case of has avocados in back of kitchen. Observed 4 live flies above crepe maker and slicer, on wall and insect device. Observed 2 live flies outside of walk in freezer above cases of tomato and onion. Observed 7 live flies on clean dishes and wall in warewash area. Observed 3 live flies in bar area, under counter equipment.
  Administrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed Advil on shelf above croutons next to glasses. Chef removed during inspection.
  Fixed on the spot
  Toxic substance/chemical improperly stored.
  Observed butane on counter with lemon. Chef removed during inspection.
  Fixed on the spot
Intermediate5
- 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 on breakfast menu; eggs Benedict and smoked salmon items not marked. As per operator, new breakfast menus have been ordered.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Observed no form or kit; inspector provided via email.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed knife magnets soiled. Observed interior of blending machine at bar soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food racks. Observed on knife magnets.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handsink at bar blocked by basket.
  Repeat violation
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar on floor; no label.
- Code 08, Food protection and cross-contamination: Observed on dry food racks, multiple cans of food with cigarette ash.
  Food stored on floor.
  Observed in dry storage closet; sugar, rice and water on floor. Observed multiple soups on floor in walk in freezer. Observed cases of oil and onions on floor outside of walk in freezer.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed at oven door; chef removed during inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in freezer and cooler.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of cooler in prep area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in reach in across oven and stove.
  Buildup of food debris/soil residue on equipment door handles.
  Observed cooler handle soiled across oven.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed at kitchen handsink at entrance.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Observed 50 + dead flies in control device above crepe maker. Observed 13 dead flies on outlet above crepe maker. Employees removed machine and began to clean.
  Fixed on the spot
  Insect control device installed over food preparation area.
  Observed over crepe maker and slicer.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed in dry storage area.
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed in warewash, cook line, and outside of walk in freezer.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen.
  Floor soiled/has accumulation of debris.
  Observed under cook line.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster; inspector provided via email.
  No copy of latest inspection report available.
  Observed no copy printed.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed crepe maker in kitchen not stored or used under hood system.
Official report, on the Florida DBPR website

Sep12026A95Routine inspection3 violations No follow-up needed

First visitSep 1, 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.
3 violations found:
- 1 Intermediate
- 2 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times due to pitchers stored in front of sink.
  Bartender removed.
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Observed various foods stored on floor in walk in cooler/ freezer.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on stove door handle between uses.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.