BONJOUR BAKERY
1435 N PARK DR, Weston FL 33326
Last inspected Jul 28, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
FEB 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023044328 | Jul 31, 2023 | Sep 13, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooling drawers raw steak stored over Ready to eat lasagna. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 filet grouper see stop sale
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink. Employee provided
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. 2 filet grouper see stop sale 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in steam table In-use utensil stored in standing water temperature 130F
Standing water in bottom of reach-in-cooler. Lower portion of flip top cooler
Working containers of food powdered sugar removed from original container not identified by common name.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter (115-129F - Hot Holding)on stove per chef held out of temperature less than 2 hours. Chef voluntary discarded.
Handwash sink used for purposes other than handwashing. Observed small sheet trays stored over hand washing sink in kitchen. Operator removed.
Bowl or other container with no handle used to dispense flour. Operator removed.
Food stored on floor. Observed assortment of boxes hamburger patties and chicken tenders stored on walk-in freezer floor. Operator elevated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on char grill In-use utensil stored in standing water temperature 95F. Operator turned up flame.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - tomato soup (63F - Cold Holding); quiche salmon (60F - Cold Holding) as per operator items receive 2 hours prior. attempting to cool down items. Items not portioned or prepared today. Operator inserted ice bags to soup and place quiche in freezer.
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. Observed at hot case at front - spinach pie with out proper time mark. As per employee item held for approximately 30 minutes. Operator provided proper time mark.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu - smoked salmon not marked as raw.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on prepping table in kitchen. Operator removed and stored correctly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation with a bracelet. Employee removed item.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs and continued to manipulate slices of bread without washing hands. Employee washed hands properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front area next to expresso machine.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at preparation area - employee wiped nose with gloved hand, proceeded to work with food, no handwashing, no glove change. Educated employee on proper handwashing techniques. Employee washed hands.
Raw animal food stored over or with unwashed produce. Observed at walk in cooler - raw chicken stored above tomatoes and limes. Operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer - Beef patties stored above cookie pasties - both items not commercially packaged. Operator stored properly.
Partially cooked raw animal food is not separated from ready-to-eat food. Observed at walk in cooler - Smoked salmon stored above cheese. Operator stored properly.
Food stored on floor. Observed at walk in freezer - container of dough stored directly on floor. Operator stored properly.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; spinach pastry (112F - Hot Holding); ham and cheese pastry (120F - Hot Holding); chicken pastry (112F - Hot Holding), per operator food hot held less than two hours, observed food stored on top shelf of hit box, operator reheated to 167F. Per manager food doesn't last four hours. TPHC form provided and explained.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), manager made new sanitizer bucket, chlorine sanitizer at 50 ppm.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods.
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/ Observed 8 employees engaged in food preparation with no certified food manager present.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Front counter area.
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Establishment is using 3 compartment sink at 300ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves handle soiled dishes, and then handled cleaned and sanitized dishes with changing gloves or washing hands in between. Spoke to manager about proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked smoked salmon stored above ready to eat lettuce in walk in cooler.
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 roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced tomato (54F - Cooling) in reach in cooler. As per employee, item was cut approximately 4.5 hours prior to inspection. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese croissant (74F - Hot Holding at room temperature) at front pastry case. As per employee, item was placed in case approximately 2 hours prior to inspection. Provided employee times as a public health control as a control measure.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods.
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/ Observed 8 employees engaged in food preparation with no certified food manager present.
No soap provided at handwash sink. By dishwasher station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above food storage.
Food stored on floor. Observed potatoes stored on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching sugar. Employee removed.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting strawberries straight from clamshell, did not wash prior to preparation.
Wall soiled with accumulated grease, food debris, and/or dust. Front counter area.
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.