D¿LITE BISTRO & BAKERY

Name: D¿LITE BISTRO & BAKERY
Address: 180 CRANDON BLVD #101-102, KEY BISCAYNE, FL, 33149, US
Rating: 79.1

180 CRANDON BLVD #101-102, KEY BISCAYNE, FL 33149

License #2332014

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.1 Grade C / 100

Mixed Health Record

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Quick take

D¿LITE BISTRO & BAKERY in KEY BISCAYNE currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 39 total violations — 6 critical, 6 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 28, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at RIF at office area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at RIC across from flat grill and fan at cooked line soiled with accumulated dust.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles spiked at cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at both RICs at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice at bottom of cook line hand washing sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand washing sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (47F - Cold Holding); cooked rice (52F - Cold Holding) at RIC next to hand washing sink at cooked line. As per manager, less than 2 hours. Products were moved to a working RIC for rapid cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand washing sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at reach-in cooler across 3CS. Coached manager on correct procedure.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of shredded cabbage across flat grill.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed RIC next to hand washing sink at cook line with an internal ambient temperature of 53F. TCS food were removed from unit for rapid cooling.

Disposition: Inspection Completed - No Further Action
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed front area employee wash her hands for less than 15 seconds.
[14-21-4] Can opener blade not readily removable for cleaning or replacement. Observed can opener soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers on shelf above 3 compartment sink wet nesting.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed water pooling inside in the reach in cooler at the smoothie prep area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed two plastic bins with white substances on the cook line with no labels.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken tile near the 3 compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray can of MO-94, two spray paint cans and a can of paint on top of a prep area in the kitchen. Manager removed chemicals for proper storing.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the reach cooler near prep area and reach in cooler at the smoothie prepping area.
[33-16-4] Open dumpster lid.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to explain the cold calibration method for the thermometer. Manager was coached onsite.
[08B-52-4] Food stored under water pooling. Observed pineapples in the reach in cooler at the smoothie prep area being stored on top of water pooling.
[29-08-4] Plumbing system in disrepair. Observed handwashing sink located in kitchen with no hot running water. Observed plumbers completing the repair.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shredded chicken in a ziplock bag stored on prep counter thawing. Employee removed product and placed in cooler for thawing. Coached employee on correct thawing method.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed not posted in any area. Provided a copy to operator via email.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed a knife being stored on top of soiled yellow rubber gloves on top of the counter next to the stove.
[24-14-4] Clean utensils stored between equipment and wall. Observed knife sharpener between wall and 3 compartment sink equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets for the following reach in coolers locations: across 3 sink compartment, near handwashing sink under prep counter and freezers located by kitchen entrance and across 3 sink compartment. Observed the handles of the hand-wash sink in the kitchen area soiled.
[33-11-4] Missing drain plug at dumpster.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed unsalted butter in a container on the cook line at 77F, cold holding. As per employee, 2-3 hours storing, placed in ice for rapid cooling. Second temperature of butter 40F - Cold Holding.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signage in hand-wash sink located in kitchen.
[08B-12-5] Stored food not covered. Observed a container of rice located in the reach in cooler near prep area by hand-wash sink and a container of acaci located in the freezer near kitchen entrance. Observed lettuce heads stored unprotected in reach in cooler under prep counter.
[08B-37-4] Food stored in a prohibited area. Observed a bag of nuts being stored on top of RTE nuts.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed water pitcher and coffee mugs placed inside hand wash sink. Front counter employer removed items at time of inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to 3 compartment sink in disrepair.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a no handle bowl inside cook brown rice container located in the reach cooler under prep area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas in hot holding unit at the front counter reaching temperature max 124F - Hot Holding. Owner placed empanadas for reheating in oven.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand-wash sink located in kitchen and in the employee bathrooms.

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