BAKE SHACK
238 SOUTH FEDERAL HIGHWAY, Dania Beach FL 33004 · 4156372523
Last inspected Aug 20, 2026 · 10 visits since September 2023
JUN 25
SEP 25
JAN 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
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. Operator has items in time but time marks. Operator started to time stamp.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021035898 | Aug 3, 2021 | Aug 20, 2021 | $400 |
Inspection history
10 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
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. Operator has items in time but time marks. Operator started to time stamp.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator can not locate quaternary test strips.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired 2/2026
Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, bowls and plastic containers wet nesting.
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw eggs stored over containers of mayonnaise. Owner moved mayonnaise to higher shelf.
Toxic substance/chemical improperly stored. At prep area, spray bottles stored on electrical box wire. Owner stored bottles on shelf.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee belongings stored on top of rolling cart with food. Operator removed items.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - ground beef (47F - Cold Holding); sliced cheese (47F - Cold Holding). Per operator, foods not prepped or portioned today.Foods out of temperature 2 hours. Per operator door was left open for approximately 2 hours for delivery. Advised operator to place items on ice for a quick chill. Rechecked Ground beef 43F cold holding and sliced cheese 43F cold holding.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food will not reach 41F for cold holding in allotted time. Operator put food on ice food to quick chill. Priority: High Priority
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food was cooling inside a shallow container, covered. Educated operator on proper cooling methods. Operator removed cover from container.
At Cook line Clean utensils stored in dirty utensil holder. Operator removed and stored in clean utensil holder.
Back door has a gap that is exposed to the outside. Lower right side of back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils At baking station employee beverage stored next to cooking ingredients. Operator removed and stored in designated area.
Equipment in poor repair. Left flip top door gasket torn.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line left flip top employee beverage in cooler. Operator re,over and stored in designated area.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door.
Hole in or other damage to wall. Back entrance door broken on lower right side.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat fries in flip top cooler. Operator reorganized
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 1/25/2025
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with food debris at prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad on cutting board at front flip,top,cooler. Operator removed
Exterior door has a gap at the threshold that opens to the outside. Gap observed at back door
Working containers of food removed from original container not identified by common name. Oil squeeze bottles at cook line not labeled. Operator labeled
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; sausage; (47F - Cold Holding); cheese (48F - Cold Holding) held less than 4 hours ago in unit. Operator placed foods on ice to quick chill. Operator added foods to time as a public heath control form during inspection and placed time mark. Per operator,new batch is placed in cooler every 4 hours until 3pm.
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. Cook line; Ham, cut tomatoes, cooked potatoes and French fries, cooked mushrooms using time as a public health control without time marking. Foods held less than 4 hours ago. Operator placed time mark on foods
Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage( bottle water) on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved bottle water and stored correctly.
Equipment in poor repair. Gasket torn in disrepair in chest freezer and reach in cooler in kitchen.
Floor soiled/has accumulation of debris/ grease. Floor on the Side of oven in cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Next to waffle maker in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses at front counter. Operator moved to sanitizer solution.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil in cook line not label. Operator labeled oil.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-Flip top-butter pancakes (50F - Cold Holding); turkey sausages (49F - Cold Holding); ham (50F - Cold Holding). -Cook line lower cooler-butter pancakes (50F - Cold Holding); eggs white (54F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill.
Equipment in poor repair. Cook line cooling unit not keeping food temperature control food at 41F or below.
No conspicuously located ambient air temperature thermometer in holding unit. No accurate thermometer inside cold holding unit in cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in cook line, operator placed on sanitizer solution
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in bottle by prep table opposite cook line. Manager labeled as water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet Sanitizer cloth at coffee station not stored in sanitizer solution. Employee moved back to sanitizer.
Working containers of food removed from original container not identified by common name. Label faded on bucket of flour by store room door. Manager relabeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.