LAS AMERICAS BAKERY OF DANIA BEACH

Name: LAS AMERICAS BAKERY OF DANIA BEACH
Address: 419 E SHERIDAN ST, DANIA BEACH, FL, 33004, US
Rating: 86.4

419 E SHERIDAN ST, DANIA BEACH, FL 33004

License #1615182

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

86.4 Grade B / 100

Solid Health Score

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Quick take

LAS AMERICAS BAKERY OF DANIA BEACH in DANIA BEACH currently holds an InspectFL Health Score of 86.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 27 total violations — 8 critical, 7 major, 12 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 December 3, 2025 shows 9 observation rows: 3 critical, 2 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

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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
[01B-07-4] Food with mold-like growth. See stop sale. 1.Observed at flip top opposite cook line , sliced bread with visible mold. 2. In walk in cooler hoagie rolls with visible mold.. Operator discarded items during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit when using chlorine as a sanitizer.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in walk in cooler , raw beef stored over ready to eat cut lettuce. Operator reorganized storing beef to lower shelf during inspection.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink reading 0ppm chlorine . Operator remade solution to 100 ppm chlorine solution.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line, wiping cloth sanitizer reading 0 ppm chlorine. Operator remade solution to 100 ppm chlorine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In kitchen , under preparation table , utensils not properly air dried . Operator removed and placed to properly air dry during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked bunuelos using time as a public health control to hold time/temperature control for safety food. Operator added to written procedure during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in kitchen, employee phone on counter over flip top cooler . Operator removed and stored away from food.
[08B-47-4] Food not stored at least 6 inches off of the floor. In walk in cooler, bucket of hot sauce on floor. Operator elevated during inspection.

Disposition: Emergency order recommended
[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. Provided poster to manager
[29-49-6] Standing water on floor at entrance to walk-in-cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to walk in cooler blocked with bucket. Operator removed bucket.
[36-73-4] Floor soiled/has accumulation of debris Around all cooking equipment at cook line.
[08B-12-5] Stored food not covered. Dry storage rack, sugar and apple sauce stored uncovered. Operator covered during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line under preparation table next to salt unlabeled spray bottle containing degreaser. Operator labelled degreaser during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches seen crawling behind stove at cook line. 1 live roach behind trash can next to del-field freezer. 1 live roach on the side of 3 door true freezer in kitchen next to fryer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. At cook line employee phone next to single service plates. 2. At Front counter operator lunch kit in top of microwave Operator removed all items and stored in designated area.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed butter from floor with gloves, throw in the trash and continued cooking without washing hands and changing gloves . Educated operator on proper hand washing procedures. Operator removed dirty gloves , washed hands and put on new gloves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At preparation area. Operator replenished paper towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1.At cook line 3 door true freezer ; raw fish stored over cooked mushrooms. Operator moved fish to lower shelf . 2.Walk in cooler raw pork stored over cooked beef. Educated operator on proper separation. Operator moved raw pork to bottom shelf .
[35A-03-4] Dead roaches on premises. 1 dead roach on floor next to prep table in kitchen. 1 dead roach under steam table at cook line. 4 dead roaches behind dry storage rack in kitchen preparation area. 2 dead roaches under 3 compartment sink in ware washing area. 1 dead roach under hand wash sink next to walk in cooler.

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