Vicky Bakery

97630 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5428192

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (fixed on the spot, 1 repeat), 2 intermediate, 8 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

14 violations found

First visitOct 19, 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.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed Cuban sandwich (54°F - Cold Holding); media noche sandwich (52°F - Cold Holding) inside reach in cooler at storage area. As per operator since the day before. Operator segregated to later discard.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cuban sandwich (54°F - Cold Holding); media niche sandwich (52°F - Cold Holding) inside reach in cooler at storage area. As per operator since the day before. Operator segregated to later discard.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw ground chorizo stored over bread inside reach in cooler at prep area. Operator properly rearranged.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee cracked egg and continue with food preparation without taking gloves off. Discussed with employee proper hygiene precautions. Employee proceeded to take gloves off, wash hands de and put on new gloves.
  Fixed on the spot
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 ham mix for bocadito without date mark inside walk in cooler. As per operator for more than a day.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Discussed and provided is email to operator.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar inside plastic container without label at front counter.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed sauce stored on floor at prep area. Operator removed from the floor.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handle in contact with sugar at front counter. Observed scoop handle in contact with powdered sugar at bakery station. Operator placed handle upwards.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm) at baking station. Operator discarded and replenished the solution, retest Sanitizer Bucket (Quaternary 200ppm).
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at bakery station.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed to go lids not inverted on top shelves at dry storage area. Operator inverted lids.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed trash can without lid inside employee restroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee jacket stored on top of mixer at bakery station. Operator removed the item.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.