FLOUR AND WEIRDOUGHS
19-21 HARBOR DR, Key Biscayne FL 33149
Last inspected Aug 12, 2026 · 10 visits since December 2023
AUG 24
APR 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate20 Basic
What the inspector wrote — 28 findingsThe state's own report →
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 using personal phone and handle a credit card then engage on food preparation without washing hands first at pastry area.
Observed Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed Employee failed to wash hands before putting on gloves to initiate a task.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of smoked salmon at reach in cooler across cooking line. Also observed raw shell eggs stored on top of heavy cream inside walk in cooler.
Show the remaining 24 findings ▾
Handwash sink used for purposes other than handwashing. Observed a sponge inside hand washing sink located at front counter.
Observed No soap provided at handwash sink located next to flat top grill in kitchen area.
Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory. Printed and provided to person in charge at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents at kitchen area soiled and ceiling tiles adjacent to them.
Equipment in poor repair. Observed shelves in disrepair inside walk in cooler.
Floor not cleaned when the least amount of food is exposed. Observed black floor covering torn, damaged and lifting from the floor inside walk in freezer.
Floor soiled/has accumulation of debris. Observed floor area behind/ under equipment/ oven heavily soiled with accumulated dirt, grease, and debris. Also observed floor with accumulation of food debris/ grease and soil underneath shelving inside walk in cooler.
Food storage container/container lid cracked or broken. Observed blue container lid broken at dry storage in kitchen area.
Food stored on floor. Observed three bags of flour stored on floor inside kitchen area. Also observed marinara sauce stored on the floor inside walk in cooler.
Hole in or other damage to wall. Observed a hole in a wall at right side of walk in cooler entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 73F next to expedited window.
No Heimlich maneuver/choking sign posted. Provided to operator at time of inspection.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink located at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler located next to mixer. Also observed gasket soiled at walk in cooler.
Observed Accumulation of black mold-like substance in the interior of the ice machine located in kitchen area.
Observed Bowl with no handle inside flour bin. Also observed a container with no handle inside panko bread crumbs at kitchen area.
Observed Employee drinks on top of preparation area inside kitchen area.
Plumbing system in disrepair. Observed spray hose held together with strings as a temporary repair at three compartment sink in kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled with food residue the reach in cooler interior located next to mixer.
Single-service articles improperly stored. Observed a box of single utensils and a bag of single used plates stored on the floor next to front register.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed expanding foam used to seal holes in a wall next to pipes next to flat top grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (53F - Cold Holding) and Ham and cheese sandwich (71F - Cold Holding). Shredded cheese was placed in water and ice for rapid cooling. Ham and cheese sandwich is under Time but operator had no written plan. Time is being tracked.
Handwash sink used for purposes other than handwashing. Observed HWS sink with water pitcher inside at prep area behind front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS next to storage shelves.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at HWS next to 3CS and HWS at prep area behind front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using and tracking 4 hours product rotation with no written plan for ham and cheese sandwich at front counter. Form was provided.
Ceiling tile missing. Observed ceiling tiles missing at prep area behind front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents at kitchen area soiled and ceiling tiles adjacent to them.
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 3CS being used incorrectly. Coached staff on correct procedure.
Floor soiled/has accumulation of debris. Observed under shelf next to WIF entrance.
Food stored on floor. Observed potato's crates on floor at WIC and frying oil box on floor at kitchen area. Products were removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at WIF door.
Plumbing system in disrepair. Observed hot water knob at HWS next to 3CS in disrepair.
Working containers of food removed from original container not identified by common name. Observed plastic containers of different powders not labeled at kitchen area.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs at cook line stored at ambient temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to service window at kitchen area. Operator provided towels.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing bracelets engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Observed employee at bakery area not wearing a hair restraint.
Ice scoop handle in contact with ice. Observed ice scoop handle touch ice.employee removed scoop.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at kitchen area. Employee removed tongs.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at front counter.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to flattop griddle at cook line soiled with food debris.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at cook line on top of reach in cooler, as per chef for less than 2 hours prior. Advised chef to add items to time as a public health control sheet since the items are only used for rush hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding) at cook line on top of reach in cooler, as per chef for less than 2 hours prior. Advised chef to add items to time as a public health control sheet since the items are only used for rush hours.
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 via email.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory, chef printed and posted at front counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed container of potatoes on floor inside walk in cooler. Observed cases of fries stored on floor inside walk in freezer.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at HWS by coffee station and at kitchen entrance.
Single-service articles improperly stored. Observed pizza single service boxes stored on floor by kitchen entrance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed butter spray bottle inside reach in cooler at cook line with no label.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at 85F ambient temperature, as per operator for less than 30 minutes prior. Coached operator on correct procedures, operator placed product inside reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed 2 scrubs inside hand washing sink at preparation area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to ice bin at bar area.
No soap provided at handwash sink. Observed at hand washing sink next to ice bin at bar area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for ham and cheese croissant at front counter and operator has no written procedures. Provided to operator via email.
Bowl or other container with no handle used to dispense food. Observed cup with no handle inside flour container at preparation area.
Ceiling tile missing. Observed tile missing at preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink on top of preparation table at front counter by coffee machine.
Food stored on floor. Observed oil container on floor next to hand washing sink at kitchen area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at cook line.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board across from cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed at preparation area hand washing sink. Observed at hand washing sink next to ice bin at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by oven on kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar container at front counter by coffee machine not identified as its common name.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 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. Observed establishment bottles fruit teas and juices, missing warning label.
Oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemicals not labeled in kitchen near hand sink.
Ceiling tile missing. Observed in front service area.
Hole in or other damage to wall. Observed wall in disrepair near warewashing area.
No handwashing sign provided at a hand sink used by food employees.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
May 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority9 Intermediate7 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers used to store flour, yeast and other grains soiled.
Handwash sink not accessible for employee use at all times. Observed hand sink in front service area used to store dish scrubs.
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. Observed establishment bottles fruit teas and juices, missing warning label.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment uses chlorine, no test kit available.
No probe thermometer provided to measure temperature of food products.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemicals not labeled in kitchen near hand sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand sink in front service area, kitchen and prep area with hot water valve shut off.
Ceiling tile missing. Observed in front service area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Hole in or other damage to wall. Observed wall in disrepair near warewashing area.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed walk in cooler gaskets soiled. Observed hood filters heavily soiled with accumulated grease and dust. Observed hand sinks soiled at front service sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
Working containers of food removed from original container not identified by common name. Observed food containers in bakery missing labels.
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 4 high priority.
4 High priority13 Intermediate12 Basic
Show 29 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed reduced oxygen packaged on site salmon not maintained frozen entire time.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salmon dated 04/24, home made fresh garlic butter dated 05/06.
Stop Sale issued due to adulteration of food product. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed reduced oxygen packaged on site salmon not maintained frozen entire time. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Salmon dated 04/24, home made fresh garlic butter dated 05/06.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried egg croissant (78F - Hot Holding); cheese bread (78F - Hot Holding); ham and cheese croissant (72F) all hot holding at front display case.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers used to store flour, yeast and other grains soiled.
Handwash sink not accessible for employee use at all times. Observed hand sink in front service area used to store dish scrubs.
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. Observed establishment bottles fruit teas and juices, missing warning label.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment uses chlorine, no test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw salmon. As per chef raw fish is packaged and placed in walk in cooler. Fish was dated dated 04/24.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemicals not labeled in kitchen near hand sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at hand sink in front service area, kitchen and prep area with hot water valve shut off.
Ceiling tile missing. Observed in front service area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf over kitchen utensils.
Hole in or other damage to wall. Observed wall in disrepair near warewashing area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed walk in cooler gaskets soiled. Observed hood filters heavily soiled with accumulated grease and dust. Observed hand sinks soiled at front service sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
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 food containers in bakery missing labels.
Feb 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
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. At the time of the inspection observed establishment keep ham and cheese croissants and cheese bread under time. No time mark in food products at the the time of the inspection.
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.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Oyster tag removed from original container prior to container being emptied.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At the time of the inspection observed establishment is serving raw fish ceviche no consumer advisory available.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. Observed three compartment sink soiled. Observed walk in cooler fan cover soiled.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority9 Intermediate7 Basic
Show 17 findings ▾
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. At the time of the inspection observed establishment keep ham and cheese croissants and cheese bread under time. No time mark in food products at the the time of the inspection.
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.
Establishment not maintaining oyster tags for 90 days.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Oyster tag removed from original container prior to container being emptied.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At the time of the inspection observed establishment is serving raw fish ceviche no consumer advisory available.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed floor soiled underneath equipment at cookline.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. Observed three compartment sink soiled. Observed walk in cooler fan cover soiled.
Single-service articles improperly stored. Observed boxes of single service cup lids stored on floor in front service area.
Wet mop not stored in a manner to allow the mop to dry.
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.