CHOCOLATE FASHION BAKERY
248 ANDALUSIA AVE, Coral Gables FL 33134 · 305.310.5384
Last inspected Aug 6, 2026 · 8 visits since September 2023
AUG 24
JAN 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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. Sent to operator via email while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
In-use knife/knives stored in cracks between pieces of equipment. Cook removed utensils.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jan 30, 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles. Cooling Units at kitchen.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink located at front counter. Employee fixed the faucet.
Buildup of food debris/soil residue on equipment gaskets.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensils stored in a soiled container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Jun 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed plastic container inside handwashing sink. Operator removed it immediately.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following employees without proof of training. As per operator, Amanda Perez has been employed for less than 60 days. As per operator, Grecia Wong and Yadira Blanco are in the process of receiving training.
Cutting board has cut marks and is no longer cleanable. Observed excessive cuts on cutting boards. As per operator, they are in process of getting new ones.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator inverted it to hang dry.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Nonfood-grade basting brush used in food.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Lack of knowledge regarding cold holding/ hot holding temperatures.
Probe thermometer not used to ensure proper food temperatures.
Clean utensils or equipment stored in dirty drawer or rack. Observed at storage utensils stored in a solid rack.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad a 47°. According to the chef the tuna was brought from the walk in cooler early morning around 8:00 am. The container was transferred to the reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed the item Cell phone on prep table.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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. Sent to operator via email while conducting the inspection.
Nonfood-grade basting brush used in food.
Equipment or utensils not designed or constructed in a durable manner. Gaskets tore at reach in cooler at front.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Inside walk in cooler.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.