CALI BAKERY AND RESTAURANT
10264 W SAMPLE RD, Coral Springs FL 33065 · 9547571300
Last inspected Jul 23, 2026 · 11 visits since September 2023
JUL 24
JAN 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) In back store room separated and behind kitchen, 8 small flying insects flying in and around and landing on single serve item boxes and sealed sleeves of cups and lids. 2) seven small flying insects on wall in front service area above hand sink and shelves with coffee cups and styrofoam cups.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024015393 | Feb 22, 2024 | May 8, 2024 | $400 |
| 2--2023057597 | Sep 27, 2023 | Dec 11, 2023 | $400 |
| 2--2017038041 | Aug 4, 2017 | Sep 1, 2017 | $400 |
Inspection history
11 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Pooled raw shell eggs stored over uncooked potatoes, operator stored properly.
Wiping cloth sanitizer spray solution exceeds the maximum concentration allowed. Sanitizer Spray (Chlorine 200+ppm), operator remade sanitizer Sanitizer Spray (Chlorine 100ppm)
Equipment drain line draining into handwash sink. 1. At wait station
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; white rice (122 - 154F - Hot Holding). Observed rice sitting on hot table, overfilled inside container. Top layer lukewarm warm, under no temperature control. Operator removed access rice and discarded.
Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink
Ceiling/ceiling tile shows damage or is in disrepair. Above triple sink area, large hole in tile ceiling.
No handwashing sign provided at a hand sink used by food employees. In bathroom also used by employees
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. 1. Flip top cooler gaskets torn and in disrepair 2. Marc cooler door does not close all the way shut
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Metal stem-type thermometer soiled. Probe thermometer stem soiled with food debris. Employee cleaned thermometer during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Front desert cooler at 10:35am mazamorra containing cooked corn 49F ambient cooling for two hours 50F at 10:55am 2. Marc cooler At 10:20am Campus containing cooked corn 49F ambient cooling for 1 hour to 49F at 10:55am. 3. Flip top cooler; At 9:55am prepared beef raw 49F ambient cooling for 2 hours to 48F at 10:40am. At this rate proper cooling to 41F in four hours will not occur. Observed all foods covered cooling. Employees moved food to other coolers with lids off to properly cool
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/
Employee personal food not properly identified and segregated from food to be served to the public. Employee food observed in kitchen flip top cooler next to sellable foods. Employee removed foods
Equipment in poor repair. 1. Flip top cooler gaskets torn and in disrepair 2. Marc cooler door does not close all the way shut
No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at both kitchen hand sinks
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris at kitchen wall by flip top cooler
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Flip,top,cooler gasket torn
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator removed gloves and replaced without first washing hands. Reviewed proper hand washing procedures with operator. Operator washed hands then changed gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw liquid eggs over beans in flip top cooler. Operator reorganized.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. cheese bread (70F - Cold Holding); arepa (76F - Cold Holding). Observed item in room temperature holding. Per operator items in unit less than four hours. Operator placed items in hot box to reheat and hot hold. Item not prepared or portioned today. 2. Prep area two door cooler cheese (48F - Cold Holding); milk (48F - Cold Holding). Observed unit holding warm temperature. Per operator items in cooler less than four hours. Operator placed items in freezer to quick chill. Items not prepared or portioned today
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.reviewed big 6 with operator. provided hand out.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator. Operator posted
Handwash sink not accessible for employee use at all times. Flip top cooler blocking kitchen hand sink. Operator moved fliptop cooler over for access to hand sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels
Bowl or other container with no handle used to dispense food. Bowl used for scoop in bean container. Operator removed
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee after bottle on dish shelf.
Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restriction. Operator put on cover
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting at kitchen dish shelf
Equipment in poor repair. Flip,top,cooler gasket torn
Old labels stuck to food containers after cleaning. Old labels stuck to container on dish shelf
Time/temperature control for safety food thawed in an improper manner. Raw beef thanking in in room temperature. Advised operator to thaw in running water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in reach in cooler over ready to eat vegetables. Operator reorganized
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket chlorine 10ppm. Operator remade solution. Chlorine tested 100ppm
Working containers of food removed from original container not identified by common name. Msg container not labeled
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and proceeded to handle multiple utensils in kitchen without first washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels no close enough to kitchen hand sink for proper use. Employee moved to sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen, right microwave has food debris on glass plate.
Single-service articles improperly stored. Case of styrofoam cups on floor in hallway to kitchen.
Unwrapped single-service utensils not presented so that only the handles are touched. In server area, tray of single service spoons not display with all handles facing same way. Employee rearranged for proper presentation.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil in kitchen not labeled.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beef in reach-in cooler in kitchen. Operator removed and place in appropriate order.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in reach in freezer. Items not in original packaging. Operator removed and placed items in appropriate order.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salsa in front counter 2 door glass reach-in cooler at ( 45f -48f- Cold Holding). Per operator salsa was prepared yesterday and has been in unit overnight. Salsa being stored on bottom shelf of unit. Item not prepared or portioned today. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa in front counter 2 door glass reach-in cooler at ( 45f -48f- Cold Holding). Per operator salsa was prepared yesterday and has been in unit overnight. Salsa being stored on bottom shelf of unit. Item not prepared or portioned today. Unknown time out of temperature. Discussed optimal storage of TCS and non TCS foods. See Stop Sale
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 40F. Instructed operator on how to re calibrate dial probe, checked 32F
Buildup of food debris/soil residue on equipment door handles. Soiled handle on 3 door reach in cooler. Operator cleaned and sanitized.
Hole in or other damage to wall. Observed on cook line next to steam tables
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT BOX - empanadas (122F - Hot Holding); fried plantain (118F - Hot Holding. Per employee empanadas in unit 1 hr and plantain 3 hrs. Items returned to kitchen to reheat and temperature of unit increased.
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 food handler training expired.
Covered waste receptacle not provided in women's bathroom. In employee restroom at back of restaurant behind kitchen.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority6 Intermediate8 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. One #10 can each of crushed tomatoes and tomato purée on dry storage in back store room.
Employee washed hands with no soap. Employee rinsed hands after handling raw chicken without fully washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) In back store room separated and behind kitchen, 8 small flying insects flying in and around and landing on single serve item boxes and sealed sleeves of cups and lids. 2) seven small flying insects on wall in front service area above hand sink and shelves with coffee cups and styrofoam cups.
Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer in back storeroom, bags of raw steak above bag of cooked rice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In three door reach in cooler, container of raw chicken above cut portioned raw steaks. Manager moved container to bottom of cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken, opened cooler doors, and placed steak in pan to cook without washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On chest freezer in back room behind kitchen, container of raw chicken (41-47F - Cold Holding). Per employee removed from cooler at 6:00am for preparation. Employee started the cooking process.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT BOX - empanadas (122F - Hot Holding); fried plantain (118F - Hot Holding. Per employee empanadas in unit 1 hr and plantain 3 hrs. Items returned to kitchen to reheat and temperature of unit increased.
Bottle containing toxic substance not labeled. Label missing from gallon jug of dish soap under handsink at back of kitchen.
Employee washed hands in a sink other than an approved handwash sink. Employee used triple sink to rinse hands after handling raw chicken.
Handwash sink not accessible for employee use at all times. Sanitizer bucket and tongs in handwash sink at front service area. Employee removed.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F in ice water.
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 food handler training expired.
Temporary hot water interruption - no alternative supply of water provided. Electric instant water heater not working. No hot water for entire establishment.
Covered waste receptacle not provided in women's bathroom. In employee restroom at back of restaurant behind kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle of prep table next to slicer and prep board with raw pork.
Food stored on floor. Case of plastic water bottles on floor in hallway.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container in contact with cornstarch.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Portioned soup and cooked in reach in cooler by couches in front dining room not individually labeled. Cooler not locked to prevent self service.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in glassfront cooler in service area.
Single-service articles improperly stored. Cases of cups and lids on floor in hallway.
Working containers of food removed from original container not identified by common name. 1) Glass container of sugar in front service area not labeled. 2) oil in squeeze bottle at cook line and gallon container under prep table missing label
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.