JULIETA BAKERY
4300 HOLLYWOOD BLVD, Hollywood FL 33021 · (305)873-9111
Last inspected Aug 19, 2026 · 14 visits since November 2023
OCT 24
MAR 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment operating with no potable running water. -Observed no running water throughout establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, portioned raw breaded steak above portioned french fries, portioned mushrooms, and cooked sausage. Manager moved steak to bottom shelf above raw chicken.
Nonfood-grade basting brush used in food. Standard paint brush being used for raw eggs on baked goods. Manager discarded and replaced with proper pastry brush.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu marking does not properly explain the consumer advisory. Advisory printed and posted during inspection.
Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles on chemical shelf by triple sink. Advised manager to determine contents and label as soon as possible.
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
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 salt container in prep area in contact with salt. Manager removed handle from salt.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 77F in container on side of grill. Manager moved container onto hotter section of grill.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Hot water at mop sink does not reach 85 degrees Fahrenheit. Water of 78F provided at mop sink. Total lack of hot water for entire establishment
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water of 78F provided at three compartment sink. Total lack of hot water for entire establishment
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Establishment serves smoked salmon. Menu does not indicate that item contains raw animal food
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 78F provided at front line hand wash sink. Total lack of hot water for entire establishment
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority7 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked pasta in cook line flip top cooler. Operator reorganized
Hot water at mop sink does not reach 85 degrees Fahrenheit. Water of 78F provided at mop sink. Total lack of hot water for entire establishment
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill container with water. Discussed with operator
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water of 78F provided at three compartment sink. Total lack of hot water for entire establishment
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Establishment serves smoked salmon. Menu does not indicate that item contains raw animal food
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves tuna tartare, beef carpaccio, smoked salmon, eggs any style. No consumer advisory posted. Provided consumer advisory to operator and operator posted
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 78F provided at front line hand wash sink. Total lack of hot water for entire establishment
Sep 18, 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 ▾
Covered waste receptacle not provided in women's bathroom.
Jul 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side 3 door flip top: cream cheese (46F); ricotta cheese (46F); cut tomatoes (54F); smoked salmon (47F); shredded cheese (56F); sliced cheese (52F); feta cheese (46F); burrata (53F); marscapone (48F); sliced american cheese (50F); 1 door flip top: cooked potatoes (53F); raw chicken (54F); pesto (54F); butter (54F); heavy cream (52F); raw pooled eggs (51F); marinara sauce (52F); raw shell egg ambient (51F). Monitored unit for 1 hour with no changes in temperature. Per operator items being held in unit overnight. Not prepared or portioned today. See Stop Sale
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. Not provided for any employees. Provided to operator
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw salmon, raw chicken stored above unwashed produce in walk in cooler. Operator reorganized
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon fully thawed in commercially processed reduced oxygen packaging with a label indicating to be removed before thawing.
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. left side 3 door flip top: cream cheese (46F); ricotta cheese (46F); cut tomatoes (54F); smoked salmon (47F); shredded cheese (56F); sliced cheese (52F); feta cheese (46F); burrata (53F); marscapone (48F); sliced american cheese (50F); 1 door flip top: cooked potatoes (53F); raw chicken (54F); pesto (54F); butter (54F); heavy cream (52F); raw pooled eggs (51F); marinara sauce (52F); raw shell egg ambient (51F). Monitored unit for 1 hour with no changes in temperature. Per operator items being held in unit overnight. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side 3 door flip top: cream cheese (46F); ricotta cheese (46F); cut tomatoes (54F); smoked salmon (47F); shredded cheese (56F); sliced cheese (52F); feta cheese (46F); burrata (53F); marscapone (48F); sliced american cheese (50F); 1 door flip top: cooked potatoes (53F); raw chicken (54F); pesto (54F); butter (54F); heavy cream (52F); raw pooled eggs (51F); marinara sauce (52F); raw shell egg ambient (51F). Monitored unit for 1 hour with no changes in temperature. Per operator items being held in unit overnight. Not prepared or portioned today. See Stop Sale
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. Not provided for any employees. Provided to operator
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front cook ljne hand wash sink. Operator adjusted
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at war washing area not labeled. Operator labeled Clorox
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon fully thawed in commercially processed reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Mar 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
Oct 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
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.
Ice buildup in reach-in freezer or cooler and/or walk-in freezer or cooler. Cooling unit in walk in cooler completely covered with ice build up.
In-use wet wiping cloth/towel used under cutting board. Multiple wiping cloths under cutting boards at cook line.
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees on cook line cracked raw shell eggs and continued preparing multiple other orders without washing hands and putting on new gloves. Reviewed proper procedures with manager and employees washed hands and changed gloves.
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. Dishwasher handling cleaned and rinsed (non sanitized) dish ware without washing hands and changing gloves from washing dish ware. Reviewed proper procedures with employee for washing hands before handling clean dish ware. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dish ware without a sanitizing step. Employee set up sanitizer sink to correct chlorine ppm and sanitized dish ware.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers bringing dirty dishes to dish area and returning to floor to run food without first washing hands. Reviewed with manager proper procedures for servers running food items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, liquid eggs (49F - Cold Holding); liquid egg whites (50F - Cold Holding); half and half (50F - Cold Holding); sliced deli turkey packs (50F - Cold Holding); kale artichoke handheld pies (50F - Cold Holding); curry vegetable handheld pies (51F - Cold Holding); squash and herb handheld pies (50F - Cold Holding); brie cheese wheel (50F - Cold Holding); commercial hummus (49F - Cold Holding); sliced mozzarella cheese (50F - Cold Holding); sliced muenster cheese (49F - Cold Holding); diced cooked chicken (51F - Cold Holding); garlic and herb cheese spread (50F - Cold Holding); commercial cooked vegan sausage (50F); cream cheese spread (50F - Cold Holding); marscapone cheese (49F - Cold Holding); fresh mozzarella (51F - Cold Holding); raw smoked salmon (49F - Cold Holding); raw bacon (47F - Cold Holding). Per manager no items prepared or portioned today and all in unit items in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by cook line under no temperature control, commercial garlic herb cheese spread (67F - Cold Holding). Per manager, not prepared or portioned today and out of cooler since 8:00am. Manager returned spread to lower fliptop cooler to rechill. 2) On cutting board at mini fliptop, under no temperature control, liquid eggs (68F - Cold Holding); liquid egg whites (69F - Cold Holding). Per manager both out of cooler approximately 1.5 hrs. Manager returned both to lower control cooler to rechill. 3) In walk in cooler, liquid eggs (49F - Cold Holding); liquid egg whites (50F - Cold Holding); half and half (50F - Cold Holding); sliced deli turkey packs (50F - Cold Holding); kale artichoke handheld pies (50F - Cold Holding); curry vegetable handheld pies (51F - Cold Holding); squash and herb handheld pies (50F - Cold Holding); brie cheese wheel (50F - Cold Holding); commercial hummus (49F - Cold Holding); sliced mozzarella cheese (50F - Cold Holding); sliced muenster cheese (49F - Cold Holding); diced cooked chicken (51F - Cold Holding); garlic and herb cheese spread (50F - Cold Holding); commercial cooked vegan sausage (50F); cream cheese spread (50F - Cold Holding); marscapone cheese (49F - Cold Holding); fresh mozzarella (51F - Cold Holding); raw smoked salmon (49F - Cold Holding); raw bacon (47F - Cold Holding). Per manager no items prepared or portioned today and all in unit items in unit overnight. See stop sale. Do not use cooler until temperature can be maintained at 41F or below.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cookline fliptop upper cooler, raw smoked salmon 51F at 11:15am (portioned cooling approximately 1 hr) to 54F at 12:20pm. Based on times and temperatures salmon will not reach 41F in 4 hrs. Employee covered container and moved to lower cooler to rapid chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand sink. Employee replaced paper towels.
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.
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. New employee hired less than one week unaware of reporting responsibilities. Bulletin provided to be signed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee table on prep table between ice machine and crock pot.
Employee with no beard guard/restraint while engaging in food preparation. Dishwasher not wearing a beard guard.
Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing any hair restraint.
Ice buildup in reach-in freezer or cooler and/or walk-in freezer or cooler. Cooling unit in walk in cooler completely covered with ice build up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at fliptop make line. Employee dumped water and replaced utensils.
In-use wet wiping cloth/towel used under cutting board. Multiple wiping cloths under cutting boards at cook line.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
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. Dishwasher removing clean dishes from sanitizer sink to dry without washing hands and changing gloves from washing those dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, packs of raw smoked salmon on top of packs of prosciutto. Employee moved smoked salmon to be at bottom of shelf.
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. Bulletin printed and provided.
Handwash sink not accessible for employee use at all times. Hand sink by cook line blocked by tea pitchers and coffee accessories. Employee removed all items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon items on menu not marked. Employee marked menus during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory printed and provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of delivery box of bread opposite fliptop unit. Employee removed phone. 2) Employee purse on back prep table next to washed carrots. Employee moved purse.
Food stored on floor. In walk in cooler, gallons of milk and carton of oranges directly on floor.
No Heimlich maneuver/choking sign posted. Poster printed and posted.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cook line not labeled. Employee labeled both.
Nov 20, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at an hand sink at front line.
Nov 2, 2023Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Establishment operating with no potable running water. -Observed no running water throughout establishment.
Insect control device installed over food preparation area. -Observed an bug zapper installed in dishwashing and prep area in kitchen.
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at an hand sink at front line.
Nov 1, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Establishment operating with no potable running water. -Observed no running water throughout establishment.
Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over carrots and limes in walk-in cooler.
Food stored on floor. -Observed container with food items stored on walk-in freezer floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handles stored in various containers with toppings at front line area.
Insect control device installed over food preparation area. -Observed an bug zapper installed in dishwashing and prep area in kitchen.
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at an hand sink at front line.
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.