JENNI'S PANADERIA SALVADORENA CORP

Name: JENNI'S PANADERIA SALVADORENA CORP
Address: 204 WASHINGTON AVE, HOMESTEAD, FL, 33030, US
Rating: 28.6

204 WASHINGTON AVE, HOMESTEAD, FL 33030

License #2332965

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

28.6 Grade F / 100

Failing Health Score

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Quick take

JENNI'S PANADERIA SALVADORENA CORP in HOMESTEAD currently holds an InspectFL Health Score of 28.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 88 total violations — 15 critical, 13 major, 60 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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 March 30, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 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: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the kitchen. Coach manager.
[22-02-4] During callback inspection observed extremely heavy food debris on dough machine bakery area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls heavily soiled at cook line with old food debris.
[31B-04-4] During callback inspection observed no handwashing sign provided at a hand sink in the mens bathroom.
[14-11-5] Equipment in poor repair. Observed interior reach in coolers door in disrepair at cook line.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed packages of cooked pork with date exceeding 7 days.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed manager.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket (Chlorine 200+ppm) at prep table across triple sink. Manager reset sanitizer bucket (Chlorine 50+ppm).
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in men's and women's bathrooms.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over pizza at reach in cooler in storage area.
[08B-12-5] Stored food not covered. Observed beef tacos not covered at reach in freezer near triple sink.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed utensil at front counter. Manager stored ice scoop properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed waitress began plating food. No handwash. Coach manager.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs not separated from raw beef at reach cooler across cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager put on gloves then proceeded to touch cheese. No handwash. Coach manager.
[08B-27-4] Food placed in soiled container/equipment. Observed raw chicken stored in soiled container at reach in cooler across cook line.
[14-42-4] Observed Hood filters soiled with heavy grease accumulation .
[16-48-4] Old food stuck to clean dishware/utensils. Observed above the triple sink.
[02D-02-4] Packaged food not labeled as specified by law. Observed flan, tres leche, rice pudding at front counter. As per manager for 2 days. Coach manager on labeling products.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink (Chlorine 200+ppm). Manager reset triple sink (Chlorine 50ppm).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (45F - Cold Holding); ham (49F - Cold Holding) at reach in cooler across cook line. As per person in charge, since 2 days prior.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee cup of coffee stored at prep table near cook line. Coach employee.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washed soiled wiping cloth at front counter handwash sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (45F - Cold Holding); ham (49F - Cold Holding) at reach in cooler across cook line. As per person in charge, since 2 days prior.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled with grease and old food debris. Observed interior of microwave soiled with old food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 71F at front counter. Coach manager.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw shell eggs and began plating scrambled eggs and touching clean plates. Coach to wash hands and wash rinse, sanitized plates before use.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in coolers/ freezers.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used to dispense rice at steam table. Coach manager.
[14-06-4] Wood food-contact surface not properly sealed. Observed wood utensil in disrepair at 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls heavily soiled at cook line with old food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed above container of flour and sugar not label at dry storage area and cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee red Stanley cup stored at reach in cooler in dry storage area. Observed employee coke soda and water bottle store at reach in cooler at cook line. Coach manager.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed interior at reach in coolers in the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the kitchen. Coach manager.
[14-11-5] Equipment in poor repair. Observed interior reach in coolers door in disrepair at cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed packages of cooked sauce with date exceeding 7 days.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (126F - Hot Holding); chicken soup (130F - Hot Holding) at room temperature at cook line. As per person in charge, for less than 2 hours.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Coach manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in the kitchen. Observed stored baking sheets soiled with old food debris across from steam table. Observed stored baking sheets soiled with old food debris at bakery. Observed dough cutter heavily soiled with old food debris at bakery area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed cutting boards ice bin interior soiled with accumulation of green mold-like substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packages of tamales at chest freezer at storage area not labeled.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 82 degrees Fahrenheit next to coffee machine.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge had no knowledge of the big 6 illnesses. Reviewed big 6 with operator.
[16-37-1] Observed chemical test kits provided for chlorine expired since 02-2022.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris on reach in cooler door handles at kitchen.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Faustina Velasquez food manager certification expired 10-20-2024
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by the three compartment sink at exit door soiled with accumulated grease.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed both reach in coolers shelves with rust located next located in the kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed at reach in cooler located in the kitchen beef burrito/pupusas store in nonfood grade bags. Operator removed and stored poposa in food grease bag.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at handwashing sink located next to the three compartment sink.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floors under cooking equipments at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves located next to the three compartment sink cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (69F - Cold Holding); cut tomatoes (59F - Hot Holding) at prep table. As per operator 2 hours prior inspection. Observed ham (47F - Cold Holding) at reach in cooler located in front of the flat grill. As per Operator ham had been there for less than an hour. Operator placed product in ice.
[36-62-4] Light not functioning. Observed light not functioning in the woman's bathroom.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in freezer and also reach in cooler located in the back of the kitchen in disrepair.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed 3 cutting board at the three compartment sink has cutting marks and is no longer cleanable.

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