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Mixed Health Record
How is this score calculated? → 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.
MR BAKER in DAVIE currently holds an InspectFL Health Score of 73.8 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 October 1, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 10 major, 1 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 1, 2026 shows 5 observation rows: 3 critical, 2 major, and 0 minor.
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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.
- •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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What do locals think?
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Would you eat here?
MR BAKER 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.
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*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.
- Disposition: Inspection Completed - No Further Action
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice Cooker- ; Cooked Rice (82-90F - Hot Holding). Per cook food item in unit less than 2 hours. Observed cooker unplugged. Plugged back in during inspection.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front of Triple sink- ; Raw Shell Eggs (75F - Cold Holding). Per chef food items on floor less than 4 hours. Items not prepared or portioned today. Observed cases of eggs stored on floor at room temperature. Chef stored in reach in cooler to quick chill.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used personal phone handled raw shell eggs and proceeded to put on gloves without washing hands.. Reviewed proper handwashing procedures. Employee washed hand correctly.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
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