PINECREST BAKERY

Name: PINECREST BAKERY
Address: 21657 SOUTH DIXIE HIGHWAY, MIAMI, FL, 33170, US
Rating: 5.8

21657 SOUTH DIXIE HIGHWAY, MIAMI, FL 33170

License #2336825

☕ Café/Breakfast ℹ️

5.8 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 9 findings · 2 critical

Routine - Food

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Quick take

PINECREST BAKERY in MIAMI currently holds an InspectFL Health Score of 5.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 110 total violations — 33 critical, 13 major, 64 minor.

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The latest inspection on September 22, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

110

Coverage note

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F record

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*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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-17-4] Shelves with rust that has pitted the surface. Located near walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (51F - Cold Holding) located near cooked line prep table. As per operator less than 15 minutes. Manager stored inside walk in cooler during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over cans of soda and clean utensils across from 3 compartment sink at kitchen entrance.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (91F - Hot Holding) as per operator less than 15 minutes. Manager voluntarily discarded product during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside walk in cooler.
[31B-03-4] No soap provided at handwash sink. Bathroom. Operator provided during inspection.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw snapper inside ROP at walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed food employee preparing sandwich at front counter with no hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door near wine reach in cooler.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper stored over cans of soda across from 3 compartment sink at kitchen entrance.
[29-20-5] Standing water or very slow draining water in handwash sink at bakery and kitchen areas.
[08B-12-5] Stored food not covered. Observed empanadas, croquetas and tequenos at walk in cooler and walk in freezer not covered.
[14-55-4] Uncleanable knife block in use to store knives. Observed knife block at counter at restaurant area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line. Chef labeled item.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) at reach in freezer at cook line. As per employee, product was prepared on the previous day.
[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 cook crack raw shell egg and then touched single service trays at cook line. Manager coached employee and employee washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed bread and tostadas stored in non-food grade bag at sandwich preparation area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced cheese at walk in cooler exceeding 7 days.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler. Observed sliced cheese at walk in cooler exceeding 7 days. Observed 4 thawed raw snapper inside ROP at walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cooling) at reach in freezer at cook line. As per employee, product was prepared on the previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (47F - Cold Holding)at preparation cooler. As per employee, less than 2 hours. Employee voluntarily discarded product. Observed sliced cheese (53F - Cold Holding) as per employee, for 1 hour. Employee voluntarily discarded product.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (131F - Hot Holding) at steam table. As per chef, for 10 minutes. Chef took product to reheat to 165F. Observed cooked pork shoulder (115F - Hot Holding) at room temperature inside oven that was turned off at bakery area. As per person in charge, for approximately 2 hours. Person in charge turned oven on to reheat product to 165F.Obs
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with chef.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near steam table. Manger replenished paper towels.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed temperature dish machine at 161F.

Disposition: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed under table across cook line; deli cup stored in flour. Operator removed during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed across cook line. Operator had employees wipe down during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed. Operator replaced license with current one.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket hanging on dry dish racks. Operator removed during inspection.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with bracelets engaging in food prep.
[14-11-5] Equipment in poor repair. Observed torn gasket in reach in cooler across fryer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed box of to go containers stored on floor at kitchen entrance. Operator placed onto shelf.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.observed in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar at bar with no label. Operator labeled.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of rust lubricant stored on rack above bottled water. Operator removed on site.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter. Paper towels were replaced.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on dry food and dish racks. Observed under prep tables where dry food is stored.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside reach in cooler was out of temperature. Thermometer was at 50°F.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 9 puces if salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale was issued.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn.
[08B-38-4] Food stored on floor. Observed plastic buckets with pickles stored in the floor of the walk in cooler. Employee removed them.
[10-17-4] In-use spatulas stored in cracks between pieces of equipment. Observed stored between the wall and the 3 compartment sink. Employee removed them.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets and hood filters soiled.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Observed a bucket with utensils not inverted at the front line. Employee washed them and stored them properly.
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Employee removed them.
[35A-02-7] Live, small flying insects found. Observed more than 14 live flying flies landing on shelf with clean utensils and landing on the preparation table, located in the same area where the kitchen is located Also observed flies flying at the front counter landing on preparation tables.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47 F - Cold Holding); shredded beef (47 F - Cold Holding); raw chicken (49 F - Cold Holding); cheese (49 F - Cold Holding); croquettes (48 F - Cold Holding); cod fritters (51 F - Cold Holding); beef steaks (51 F - Cold Holding)inside the reach in cooler across from the stove . As per manager since last night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47 F - Cold Holding); shredded beef (47 F - Cold Holding); raw chicken (49 F - Cold Holding); cheese (49 F - Cold Holding); croquettes (48 F - Cold Holding); cod fritters (51 F - Cold Holding); beef steaks (51 F - Cold Holding)inside the reach in cooler across from the stove . As per manager since last night.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed croquettes and ham pastry time marked at 5:33 am. Stop sale was issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (122 F - Hot Holding)at the steam table. As per manager less than 3 hours ago. Employee reheated food to + 165°F.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at front counter + 400 ppm.

Disposition: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. Employee removed it.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on the oven door. Employee removed them.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to the steam table.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[08B-12-5] Stored food not covered. Observed some foods not covered inside the reach in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the sugar. Employee removed it.
[12B-02-4] Employee drinking in a food preparation or other restricted area.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment has 87 chairs and the license is for 48.
[08B-52-4] Food stored under dripping water line. Observed food stored under dripping water line at the walk in cooler.
[12A-05-4] Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef. Employee placed chicken at the bottom.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe croquettes at 120° F at the front counter. As per employee croquettes were cooked at 6:00 am.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe croquettes at 120° F at the front counter. As per employee croquettes were cooked at 6:00 am.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers from the blender stored inside the hand wash sink. Employee removed them.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. Paper towel was provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ox tail not date marked inside the walk in cooler.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed a green cutting board not longer cleanable at the kitchen area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide/helium tanks not adequately secured at the bar area, Manager removed it.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee without no hair restraint while engaging in food preparation at the sandwich station.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn in the kitchen area.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed bakery has 48 seats and the restaurant Guayaba has 87 seats.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and the 3 compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink by the steamer table at the kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a opened employee beverage inside the reach in cooler. Manager discarded it.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed cups not inverted stored under the paper towels dispenser.
[08B-12-5] Stored food not covered. Observed foods inside the reach in cooler not covered and also empanadas inside the walk in freezer not covered.
[14-55-4] Uncleanable knife block in use to store knives. Observed at the bar area.
[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. Observed employee did not removed gloves, after carrying soiled boxes he got engaged in food preparation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above diced tomatoes, lettuce, onion on the preparation reach in cooler. Manager removed the eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef. Employee placed raw chicken at the bottom.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaged in different tasks not changed as needed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 71 F at the sandwich station. As per employee butter was placed at the sandwich station less than 2 hours ago. Operator placed butter inside reach in cooler.TIME AS A PUBLIC HEALTH CONTROL was advised.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed at the unisex bathroom.