SWEET HAND KATHYS RESTAURANT AND BAKERY

Name: SWEET HAND KATHYS RESTAURANT AND BAKERY
Address: 20316 NW 2ND AVE, MIAMI GARDENS, FL, 33169, US
Rating: 82

20316 NW 2ND AVE, MIAMI GARDENS, FL 33169

License #2334827

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

82 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SWEET HAND KATHYS RESTAURANT AND BAKERY in MIAMI GARDENS currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 12 total violations — 3 critical, 1 major, 8 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.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on April 22, 2026 included 2 critical violations, 1 major, and 6 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.

Location + actions

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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
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables at reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a pan heavily soiled with grease buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed holster for table top can opener soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on shelf next to three compartment sink at warewashing area wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap on the bottom of rear door.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling throughout kitchen and warewashing area not smooth and easily cleaned.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of sugar over microwave not labeled properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed BREADED FISH (79F - Hot Holding); BEANS (95F - Hot Holding); cooked chicken at steam table. Employee reheated broths item s to a temperature of 170F

Community reaction

What do locals think?

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

Community pulse