CHULI'S BAKERY
16367 MIRAMAR PKWY, Miramar FL 33027 · 786.658.2505
Last inspected Jan 20, 2026 · 7 visits since July 2023
NOV 23
OCT 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018443 | Jan 15, 2026 | Apr 2, 2026 | $200 |
| 2--2022045514 | Sep 8, 2022 | Nov 8, 2022 | $400 |
| 2--2022045712 | Sep 7, 2022 | Nov 8, 2022 | $160 |
Inspection history
7 visits, newest first
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed multiple trays of bread stored inside black garbage bags, in kitchen.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025.
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. Observed no time marking for empanadas at front counter. Per operator, empanadas put on time at 6:00am. Operator put time marking of foods.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator remade to 50ppm.
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand wash sink at front counter. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand wash sink. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine at front counter. Operator turned machine off and cleaned during inspection.
Fly trap stored over food/food preparation area/food-contact equipment. Observed fly traps stored on shelf above dry pasta at dry storage area. Operator removed.
Food stored on floor. Observed two cartons of oil stored on floor at cook line. Operator properly stored.
Insect control device installed over food preparation area. Observed bug zapper racquet stored on baking tray at speed rack. Operator removed.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at front counter. Operator properly stored.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today, 3 doors- cooler-board; board ham (50F - Cold Holding), per operator food held less than 4 hours, observed middle door of reach in cooler, not closing tight. Employee moved to walk in freezer for a quick chill.
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. Per employee food on time two hours ago, employee placed time label.
Bowl or other container with no handle used to dispense food. Plastic cup inside steamed rice. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone inside single service packages of ketchup in front counter. Employee removed.
Equipment in poor repair. Middle door of reach in cooler-Better Built- not closing properly.
Food stored on floor. One box of soy bean oil on floor by dry good storage area. Employee placed on shelf.
Ice scoop handle in contact with ice. Front counter, employee removed.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2024.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came back from outside, went inside walk in freezer to grab empanadas, using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Equipment in poor repair. Broken top of chest freezer in bakery area.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. display warmer-tequenos (112F - Hot Holding); beef pastries (110F - Hot Holding); croquettes (112F - Hot Holding), per operator food hot held less than two hours, and food don't last for two hours. Explain time procedures form, employee placed time labels.
Handwash sink used for purposes other than handwashing. Bucket and spoon inside sink, employee removed.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (54F - Cold Holding), observed eggs stored on prep table to ambient temperature, per employee eggs held less than one hour, employee placed eggs inside lower cooler unit, instructions given to keep raw shell eggs to 45F or less.
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. Front Counter-Hot holding display-cheese buns, assorted empanadas, croquettes, per employee food on time two hours ago, Employee dated.
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. Poster provided
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees hired less than 60 days, form provided
Spray bottle containing toxic substance not labeled. Bottle containing degreaser, in kitchen area, employee labeled
Employee with no hair restraint while engaging in food preparation.Two employees working in cook line. Manager provided
Food stored on floor. Two bags of granulated sugar, one container of cooking oil, in dry goods storage area floor. Employee removed to shelves
Time/temperature control for safety food thawed in an improper manner. Swai filet been defrost to ambient temperature, employee removed and placed under cold running water.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), manager made new solution, chlorine sanitizer at 100 ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding display-; croquettes (112F - Hot Holding); cheese buns (110F - Hot Holding); assorted empanadas (115F - Hot Holding), per manager, food don't last two hours. Provided and explained TPHC form.
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. Poster emailed
Food-contact surface soiled with food debris, mold-like substance or slime. Head of dough mixer machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
No soap provided at handwash sink. Front Counter, employee provided
Spray bottle containing toxic substance not labeled. Bottle containing purple substance, next to triple sink. Employee labeled.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter.
Clean utensils or equipment stored in dirty drawer or rack. Storage shelf, above triple sink- storage of bowls and utensils containers.
Employee personal food not properly identified and segregated from food to be served to the public. Sliding glass door cooler- yogurt, two bottles of water. Manager placed items on separate container with employee label on container
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.