ENE TASTY BAKERY RESTAURANT INC
61 S STATE RD 7, Plantation FL 33317 · 954-439-2074
Last inspected Aug 20, 2026 · 12 visits since February 2024
DEC 24
JUN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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. At prep area / cookline- approximately 5 small flying insects landing on wall and shelf underneath prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025048642 | Jun 24, 2025 | Jul 22, 2025 | $400 |
| 2--2018016608 | Feb 16, 2018 | Apr 13, 2018 | $200 |
Inspection history
12 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Packaged plikliz in the front grab and go cooler not labeled as specified by law. Operator moved into back cooler.
Employee personal food not properly identified and segregated from food to be served to the public in the front cooler. Operator stored properly.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw chicken being thawed at room temperature. Operator placed into triple sink and turned on cold running water.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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 cooked pork (45F - Cold Holding); cooked fish (45F - Cold Holding); milk (45F - Cold Holding); butter (46F - Cold Holding) in walk in cooler. As per operator, items were not prepped or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (45F - Cold Holding); cooked fish (45F - Cold Holding); milk (45F - Cold Holding); butter (46F - Cold Holding) in walk in cooler. As per operator, items were not prepped or portioned today. See Stop Sale.
Handwash sink used for purposes other than handwashing. Observed front handwashing sink used to store metal containers with sponges and rags. Operator removed items from the handwashing sink.
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. Observed tamarin juice, fruit punch and plikliz, in the front reach in cooler meant for grab and go service, without the required minimum labeling. Operator removed items from front cooler.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched trash can and observed employee without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over pikliz. Operator rearranged for proper service.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to the front counters pastry warmers chicken patties ( 126F - Hot Holding); beef patties ( 121F- hot holding).Operator placed patties in oven to reheat to 165F.Educated operator on using time as a public health control. At the front steam table plantains (117F- hot holding).Operator voluntarily discarded.
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. Provided operator with copy and knowledge.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Reach in coolers in the front had drinks without proper warning label.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee bathroom
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. Observed juices in front counter for self service lacking production date.
Soiled dry wiping cloth in use.
Jun 25, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen and prep area ceiling tiles that are not smooth, nonabsorbent or easily cleanable.
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. Observed no minimum labels or warning labels on various juices that were packaged on site stored in self service cooler.
Jun 24, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects found. -Observed approximately 30 live flying insects landing on clean food containers and walls in dishwashing area. -Observed 10 live flying insects landing on seasonings, bag with rice and walls in dry storage area. -Observed approximately 20 live flying insects in prep station landing on in-use food preparation table, bag with onions and container with uncooked potatoes. -Observed 6 live flying insects landing on bag with flour and in- use food mixer at bakers station. There are no walls or doors separate these areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in the preparation area cold held at 65F. As per operator, the chicken had been left out for approximately 35 minutes. Advised operator to place chicken back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spinach hot held at 95F and plantains hot held at 112F. As per operator, both items transferred to area one hour before inspection. Advised operator to reheat items to 165F. 2) Observed in the front line food warmer, patties hold held at 115F. As per operator, patties were cooked and transferred to the unit one hour before our inspection. Operator transferred to oven for reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with accumulation of black mold-like substance buildup in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in dishwashing area at handwashing sink no paper towels present.
No soap provided at handwash sink. Observed in dishwashing area at handwashing sink no hand soap present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on several containers of cooked food in the walk in cooler. As per operator, the food was prepared more than 24 hours ago.
Bowl or other container with no handle used to dispense food. Observed in a bucket of cornmeal a container without a handle used to dispense food.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen and prep area ceiling tiles that are not smooth, nonabsorbent or easily cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Observed in the migali reach in cooler employees unidentified food items on the top shelf of the cooler over items available for sale.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing and rinsing dirty dishes without a sanitizing step. Three compartment sink no properly set up. Advised operator to set up a sanitizer solution.
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. Observed no minimum labels or warning labels on various juices that were packaged on site stored in self service cooler.
No handwashing sign provided at a hand sink used by food employees. Observed in dishwashing area at handwashing sink no hand washing sign present.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the dishwashing area an accumulation of a black mold-like substance built up on the walls.
Stored food not covered. Observed in the walk in cooler various cooked dishes that were prepared the pervious day were left uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in the walk in cooler various unwashed vegetables stored over open box of butter and cooked sauce.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed a bucket of sugar removed from its original container not properly labeled.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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.
Spray bottle containing toxic substance not labeled. Bottle contains bluish liquid identified as glass cleaner located on chemical storage rack.
No handwashing sign provided at a hand sink used by food employees. Next to 3 Compartment sink
Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over yucca and mixed vegetables in Atosa freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fish hot held at 128F in front line steam table. Per operator, fish cooked and place in unit 1 hour prior to the inspection. Operator reheat fish to 172F.
Handwash sink used for purposes other than handwashing. -Observed hand wash sink used to stored container.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked chicken and pork stored in walk in cooler not date mark. Both items were cooked on 10/01/2024.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 02/08/2024.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored on top shelf in freezer not identified or segregated from restaurant foods.
Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk in cooler.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
May 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding, cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
No probe thermometer provided to measure temperature of food products.
May 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 8 high priority.
8 High priority3 Intermediate3 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area / cookline- approximately 5 small flying insects landing on wall and shelf underneath prep table.
Nonfood-grade shopping to-go bags used in direct contact with raw beef and crab inside large chest freezer by back prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over containers of milk.
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. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- 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. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - 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. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale. At walk in cooler-raw chicken 49-50F at 11:00 to 49-50F at 11:30( cooling since 8:00) - at current rate of cooling food will not reach 41F within remaing time- operator moved to chest freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding, cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours.
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.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At small counter by hot box- container with utensils in water of 94F- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back prep area soiled with large quantity ofmold flour and debris.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Exterior door has a gap at the threshold that opens to the outside. Back door.
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. Juices with no date mark or address of production.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Observed several cooked items not covered in walk in.
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.