LAS AMERICAS BAKERY OF DANIA BEACH
419 E SHERIDAN ST, Dania Beach FL 33004 · 9543918498
Last inspected Aug 21, 2026 · 12 visits since September 2023
JUN 25
SEP 25
NOV 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches seen crawling behind stove at cook line. 1 live roach behind trash can next to del-field freezer. 1 live roach on the side of 3 door true freezer in kitchen next to fryer.
★ 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--2025068561 | Sep 17, 2025 | Jan 22, 2026 | $400 |
| 2--2022030136 | May 17, 2022 | Jul 7, 2022 | $200 |
Inspection history
12 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer, raw beef liver stored over raw seafood. Operator moved beef liver to bottom shelf
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels provided at handwashing sink. Operator supplied paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator can not locate written procedures. Emailed operator written procedures
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink reading 0ppm chlorine. Operator remade solution to 100 ppm chlorine solution.
Food with mold-like growth. See stop sale. 1.Observed at flip top opposite cook line, sliced bread with visible mold. 2. In walk in cooler hoagie rolls with visible mold.. Operator discarded items during inspection.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in walk in cooler, raw beef stored over ready to eat cut lettuce. Operator reorganized storing beef to lower shelf during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit when using chlorine as a sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked bunuelos using time as a public health control to hold time/temperature control for safety food. Operator added to written procedure during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in kitchen, employee phone on counter over flip top cooler. Operator removed and stored away from food.
Equipment and utensils not properly air-dried - wet nesting. In kitchen, under preparation table, utensils not properly air dried. Operator removed and placed to properly air dry during inspection.
Food not stored at least 6 inches off of the floor. In walk in cooler, bucket of hot sauce on floor. Operator elevated during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line, wiping cloth sanitizer reading 0 ppm chlorine. Operator remade solution to 100 ppm chlorine.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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 in walk in cooler - cooked beans (45F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler - cooked beans (45F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for sanitizer bucket when using quaternary as a sanitizer.
Food not stored at least 6 inches off of the floor. Observed in kitchen, bottle of oil in box stored on floor. Operator elevated during inspection.
Sep 18, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water on floor at entrance to walk-in-cooler.
Sep 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 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 Intermediate6 Basic
Show 13 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. Employee removed butter from floor with gloves, throw in the trash and continued cooking without washing hands and changing gloves. Educated operator on proper hand washing procedures. Operator removed dirty gloves, washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1.At cook line 3 door true freezer; raw fish stored over cooked mushrooms. Operator moved fish to lower shelf. 2.Walk in cooler raw pork stored over cooked beef. Educated operator on proper separation. Operator moved raw pork to bottom shelf.
Roach activity present as evidenced by live roaches found. 2 live roaches seen crawling behind stove at cook line. 1 live roach behind trash can next to del-field freezer. 1 live roach on the side of 3 door true freezer in kitchen next to fryer.
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 poster to manager
Handwash sink not accessible for employee use at all times. Hand washing sink next to walk in cooler blocked with bucket. Operator removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink. At preparation area. Operator replenished paper towels.
Spray bottle containing toxic substance not labeled. At cook line under preparation table next to salt unlabeled spray bottle containing degreaser. Operator labelled degreaser during inspection.
Dead roaches on premises. 1 dead roach on floor next to prep table in kitchen. 1 dead roach under steam table at cook line. 4 dead roaches behind dry storage rack in kitchen preparation area. 2 dead roaches under 3 compartment sink in ware washing area. 1 dead roach under hand wash sink next to walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. At cook line employee phone next to single service plates. 2. At Front counter operator lunch kit in top of microwave Operator removed all items and stored in designated area.
Floor soiled/has accumulation of debris Around all cooking equipment at cook line.
No Heimlich maneuver/choking sign posted. Provided poster to manager.
Standing water on floor at entrance to walk-in-cooler.
Stored food not covered. Dry storage rack, sugar and apple sauce stored uncovered. Operator covered during inspection.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler-vegetables soup (54F - Cold Holding); butter (49F - Cold Holding); raw pork (48F - Cold Holding); hot dogs (52F - Cold Holding). Per employee food moved from reach in freezer to unit, less than 4 hours. Ice added for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box-Chorizo (127F - Hot Holding); Tequeno (125F - Hot Holding). Per employee food hot held less than two hours, advised operator to place both food on lower shelf for a quick hot holding. After 30 minutes, second temperature on both items (1665-167F)
No paper towels or mechanical hand drying device provided at handwash sink. -service area -women bathrooms -men bathrooms
No soap provided at handwash sink. -service area -women bathrooms -Men bathrooms
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Service area- build up of black like substance. Employee cleaned and sanitized.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cell phone in prep area in kitchen. Employee removed cell phone from prep area.
Equipment in poor repair. Walk in cooler- no keeping time temperature control food to 41F and below. Advised operator no to store any food until technician verifies proper cold holding temperatures.
Food stored on floor. Walk in cooler: -large pot of spicy sauce -bag of onions. Employee removed
Stored food not covered. -lower cooler, two chorizos on shelf without cover. Employee placed on clean container.
Vending machine exterior soiled. Left side of hood filters in cook line- substantial build up of grease.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2024
Hood filter missing from automatic fire suppression/exhaust system. One filter.
Single-service articles not stored inverted or protected from contamination. Forks and spoons not inverted. Employee inverted.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with empanadas inside chest freezer in kitchen. Operator removed empanadas and placed inside food grade bags during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food inside walk in cooler. 1. Raw shelled eggs stored over bucket with salsa. 2.Raw pork stored over bowl with cut mixed salad. Operator moved raw foods to lower shelf and stored correctly.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled at front counter. Operator labeled sanitizer
No handwashing sign provided at a hand sink used by food employees in warehouse washing area next to walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Owner renewed on line during inspection, observed new license, expiration date December 1, 2024
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water on prep table, behind cook line. Employee removed.
Equipment in poor repair. -Chest freezer for empanadas, broken cover. -chest freezer- rusted top, next to back entrance door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle inside sautéed onions and tomatoes, Employee removed.
Stored food not covered. Walk in cooler- containers of raw slice steak, raw cut pork belly and sautéed onions and tomatoes. Employee covered.
Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink, build up of black like substance
Sep 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed opposite cook line in kitchen. New handwash sink not yet installed by triple sink.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority7 Intermediate8 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves when switching from handling raw shell eggs to start to prepare foods at cook line without first washing hands.
Food with mold-like growth. See stop sale. In walk in cooler, container of cooked mixed vegetables with visible mold like growth. Employee discarded vegetables.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen reach in True freezer, tray with cooked yuca below trays of portion wrapped raw steak and portioned bags of raw chicken. Employee rearranged all items for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop unit lower cooler, container raw shell eggs above container of cream cheese. Employee inverted for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in freezer in kitchen, tray with portioned raw pork Milanese below tray of portioned wrapped steaks and portioned bags of raw chicken. Employee rearranged freezer for proper separation.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employee wearing gloves washed hands between tasks of handling raw food item and returning to prepping vegetables to cook without changing gloves after hand wash.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On front counter, HOT DISPLAY - beef empanadas (107F - Hot Holding); chicken empanadas (98F - Hot Holding) /// cooked potatoes (79F - Hot Holding). Per employee all items in unit 1-1.5 hrs. Items removed to kitchen to reheat and temperature of unit increased. 2) in basket at fryer, fried plantains (108-112F - Hot Holding). Per employee cooked less than 1 hr. Employee refried and moved to steam well to hot hold.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Front counter employees could not answer specific questions regarding proper hot and cold holding temperatures.
Employee washed hands in a sink other than an approved handwash sink. Kitchen employee using triple sink to wash hands as both hand sinks not available.
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 removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed opposite cook line in kitchen. New handwash sink not yet installed by triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees unable to locate chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of salsa and cooked vegetables in walk in cooler missing date mark. Per employee salsa made 24 hours ago ( in morning) and vegetables 5 days ago. Containers of salsa labeled and vegetables discarded due to visible mold.
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. All employee training expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed top water bottle on prep table by triple sink.
Exterior door has a gap at the threshold that opens to the outside. Back screen door has visible gap along bottom of door and hole in screen by handle.
No conspicuously located ambient air temperature thermometer in holding unit. Front counter hot display case missing ambient thermometer.
No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing from both hand sink stations in kitchen. Sign printed and provided to manager to post.
Soiled dry wiping cloth in use. Soiled dry wiping clothes on prep table by triple sink and prep table by baking area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Exterior mop sink basin has standing / slow draining water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored incorrectly head down in mop bucket; unable to properly dry.
Working containers of food removed from original container not identified by common name. Glass container of sugar in server station by kitchen not labeled.
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.