04-04-2025
Dangerous pork and pastries among a Kendall bakery's inspection problems
Inspectors found no living and moving violations at a Kendall bakery and custom cake maker, but they did find cleanliness problems and in-use knives shoved into a dark place they shouldn't be.
Monday's visit to Caliz Cake Design, 15588 SW 72nd St., by Florida Department of Agriculture and Consumer Services inspectors Wenndy Ayerdis and trainee Margaret Alvarez resulted in 'Re-Inspection Required,' the Ag Department's version of a failed inspection.
Ag Department inspectors can't shut a place down. They can, however, order food into the garbage and take equipment out of action. The inspectors did.
Here's some of what they found:
MORE: Pinecrest's Wayside Market failed its most recent state inspection
▪ The food service area ice machine had 'black mold-like grime encrusted on the interior.'
▪ In the processing area, knives used for cutting bread for sandwiches, instead of being in a knife rack, were kept 'wedged between the two preparation tables across from the stove.'
▪ In the same area, the 'table and floor mixer attachment joint was found with old food residue.'
▪ Also, there was 'heavy dust accumulation on the fan installed above the preparation tables near the fryers.'
▪ The lids on containers for flour and powdered sugar had 'dust and old food residue encrusted' on them.
▪ 'Burned on grease deposits and carbon residue were encrusted on the exterior of multiple baking trays, pots and pans throughout the processing area.'
▪ 'Single-use aluminum baking cups for mini flan found being reused and stored throughout the processing area.'
▪ 'Grease was accumulated on filters of hood system installed above the fryer units and gas stove' in the processing area.
▪ In the food service area, there wasn't a splash guard between the handwash sink and the coffee machine.
▪ Food service area employees weren't 'wearing hair restraints while engaged in open food handling and preparation.'
▪ Food employees in both food service and food processing areas, 'did not wash hands between entering and exiting food preparation area and prior to donning gloves to handle food items.'
▪ Five 2-pound packs of 7 Stars Smoked Pork in the customer reach-in cooler 'were unable to be determined to come from an approved source, with no valid permit or manufacturer information provided by the establishment.' Also, the pork was only 71 degrees when it needed to be 41 degrees or under. Stop Sale on the pig flesh.
▪ At the hot counter, where food needs to be kept at 135 degrees or higher, the cheese pastelitos were 83 to 85 degrees and the beef pastries were 83 to 86 degrees. Stop Sales hit both, which were trashed.
▪ No probe thermometer was there to measure the fried eggs, sliced ham and cheese in the processing area. 'Food establishment needs to obtain a thin-stem probe thermometer by next routine inspection.'
▪ A Stop Use Order hit a silver General Electric refrigerator with an ambient temperature of 51 degrees. Refrigerated food needs to be kept at 41 degrees or less.
