JOHNSON'S BAKERY
128 S JEFFERSON ST, PERRY, FL 32347-3233
License #7200336
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Mixed Health Record
How is this score calculated? →JOHNSON'S BAKERY in PERRY currently holds an InspectFL Health Score of 77.3 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 March 30, 2026. Across those visits, inspectors documented 14 total violations — 3 critical, 5 major, 6 minor.
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.
What stands out in this inspection history
The latest inspection on March 30, 2026 included 3 critical violations, 5 major, and 6 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Imported DBPR observations appear directly inside inspection entries when available.
- •When note coverage is missing, the official violation record still stays visible.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Warning Issued
- [05-08-4] No probe thermometer provided to measure temperature of food products. Manager only able to provide a meat thermometer that has a minimum temperature of 50F.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open ziplock bag containing raw frozen beef stored on shelf directly above box containing frozen onion rings inside reach-in freezer in back of kitchen. Manager moved the raw beef to the bottom shelf during this inspection.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on corner of refrigerated make-table at cookline.
- [42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Utility knife stored on shelf in kitchen near containers of cinnamon. Manager removed the utility knife from the area during this inspection.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Four employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
- [29-27-4] No mop sink or curbed cleaning facility provided at establishment. Establishment has no mop sink. Establishment does have a mop sink on the approved floor plan from 2009.
- [36-50-4] Unclean building components, attachments or fixtures. 1. Hood above cookline soiled with food debris and/or dust. 2. Wall at cookline soiled with dust and/or food debris.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm. Stop sale issued.
- [01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee personal bags stored hanging from shelf above bag of flour. Manager removed the bags from the area during this inspection.
- [51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last approved plans are from 2009. Establishment has no mop sink and most equipment is moved from its original location.
- [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for four employees. Manager stated all four have been employed for more than 60 days. Manager only able to provide proof of food handler training for one employee.
- [33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of unused equipment stored on ground behind building.
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline placed hands on hips and shirt, then continued to handle clean equipment handles without washing hands. Manager had the employee wash hands before continuing to handle equipment at cookline.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
JOHNSON'S BAKERY has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
One vote per device. Results update after you vote.
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