MILANO`S BAKERY

Name: MILANO`S BAKERY
Address: 7120 N UNIVERSITY DR, TAMARAC, FL, 33321, US
Rating: 49.6

7120 N UNIVERSITY DR, TAMARAC, FL 33321

License #1620910

☕ Café/Breakfast ℹ️

49.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 22, 2026 · 6 findings · 2 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MILANO`S BAKERY in TAMARAC currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 66 total violations — 27 critical, 19 major, 20 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

December 22, 2025

The latest inspection on June 22, 2026 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MILANO`S BAKERY has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored in flour container.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with potato salad. Operator removed
[35B-02-4] Insect control device installed over food preparation area over cookies storage racks.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with flour not labeled.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw chicken and then touch sandwich bread without changing gloves and wash hands. After brief education, employee then change gloves and wash hands. NOTE: Employee discarded sandwich bread.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon and precooked sausages cold held at 46F in flip top cooler. Per operator, both items transfer to unit 3 hours prior to the inspection. Operator place ice packs on both items for quick chill.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items; cellphone/drinks stored on shelf with clean wares in kitchen. Operator removed
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets at front counter tested at 0ppm quat. Employee remade, retested at 400ppm
[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 employee crack raw shell eggs then proceeded to handle clean utensils and touch ready to eat food with bare hands. Foods heated to 145°F. Discussed with operator. Operator instructed employee to wash hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed employee handling sandwich with un gloved hand. Discussed with operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored above tortillas in 2 door stainless reach in cooler. Operator reorganized Raw shell eggs stored above potato salad and sauces in 2 door stainless reach in cooler. Raw beef stored above cheese in front counter walk in cooler. Operator reorganized all.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: ham and cheese croissant (70°F) being held at front counter. Operator states items are held for 3 hours and discarded. Items have been out for 2 hours. Items not time marked and no written procedure available. Provided written procedure. Instructed operator to discard at end of 4 hours cooked beef (52°F); cooked sausage (53°F); raw beef (54°F); raw steak (52°F); raw chicken (54°F) in 4 drawer cook line flip top. Per operator items prepared/portioned last. Employee adding heated food to cold food causing temperatures to rise. Discussed proper separation of hot and cold food with operator. Operator instructed employee to separate hot and cold foods. Retook temperatures at 44°F or below within 4 hours
[41-10-4] Toxic substance/chemical improperly stored. Can of Wd-40 stored with food items in bakery area. Operator removed
[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. Operator unable to demonstrate of big 6 food borne illnesses. Provided big 6 to operator. Reviewed big 6.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
[31A-09-4] Handwash sink not accessible for employee use at all times.and wash sink in ware washing/prep area of kitchen blocked by racks. Operator made accessible
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Mario Milano 2-7-20. CFM arrived at time of 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. Food handler certification provided for employees employed over 60 days. Reporting not provided for new employees. Provided reporting agreement to operator