MADRUGA BAKERY

Name: MADRUGA BAKERY
Address: 1430 S DIXIE HWY STE 117, CORAL GABLES, FL, 33146, US
Rating: 82.3

1430 S DIXIE HWY STE 117, CORAL GABLES, FL 33146

License #2335128

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

82.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MADRUGA BAKERY in CORAL GABLES currently holds an InspectFL Health Score of 82.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 28 total violations — 6 critical, 22 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 28, 2026 included 2 critical violations, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler pesto (53F - Cold Holding); as per chef less than 4 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at dry storage shelf in containers of corn meal and flour.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at both shared bathrooms.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean portion containers at dish drying rack.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed cooling rack of tomatoes and pastry items stored next to hand sink at violin line exposed to splash.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 0ppm); operator removed water and began to refill with solution.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout with dust build up.

Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed throughout on baking racks and oven handles.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at front line service counter stored next to juice press and toaster. Operator removed and stored on lower shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at dry storage shelf at bakery area on containers of powdered sugar and regular sugar not labeled.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at both shared bathrooms.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler tuna salad (47F - Cold Holding). As per label was prepared 8/18. As per chef was removed from walk in cooler and placed at reach in cooler less than 3 hours, operator removed containers and stored at walk in cooler to rapid cool. Observed at cook line baking rack, pooled eggs (56F - Cold Holding); pooled egg whites (57F - Cold Holding); quiche (63F - Cold Holding) as per chef for less than 2 hours. Observed at cook line shelf above reach in cooler prep table, sliced tomatoes (47F - Cold Holding); ricotta (56F - Cold Holding); pesto (53F - Cold Holding); deli sub with turkey (71F - Cold Holding), as per chef for less than 3 hours. Operator placed into reach in cooler.
[08B-38-4] Food stored on floor. Observed 2 boxes of filling stored on floor in walk in freezer. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout with dust build up.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk in cooler 1 cracked/ broken egg shell in container with whole eggs. Operator removed broken egg.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed next to coffee bar.
[08B-12-5] Stored food not covered. Observed at front line service counter a basket of sliced bread not covered. Operator placed parchment paper onto to cover.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers at cook line top shelf not inverted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over containers of vegetables and sliced deli meat in walk in cooler. Operator removed and stored correctly.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at cook line.

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