MAIKELS BAKERY
7331 W WATERS, Tampa FL 33634 · 813-249-7550
Last inspected Mar 2, 2026 · 9 visits since July 2023
AUG 24
FEB 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 35 flies landing on bag of unwashed onions, bag of rice, wall of storage unit, box of Togo cups on unattached storage unit. 3 flies landing on wall in kitchen above hand sink in dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025092159 | Dec 15, 2025 | Feb 2, 2026 | $400 |
| 3--2025012329 | Feb 11, 2025 | Mar 24, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Cheese stored inside a shopping bag in walk in cooler. Employee relocated cheese into a food grade safe container at time of inspection.
Operating with an expired Division of Hotels and Restaurants license. License displayed expired on 2/1/2026.
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. No time mark for empanadas and for guava and cheese pastries inside bakery hot box. Employee added time during time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Lazara Torres.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soil throughout establishment. Wooden baker bench inside back kitchen soil.
Handwash sink used for purposes other than handwashing. Handwashing sink next to espresso machines used for dumping ice. Handwashing sink used for storing lids next to three compartment sink. Employee remove lids at time of inspection. Observed employee washing a whisk and hands at hand washing sink in bakery section.
Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner, not labeled store next to bakery section cash register. Employee added label at time of inspection.
Accumulation of black mold-like substance in the interior of the ice machine. Located next to drive-through service station.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks throughout establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and open beverage container stored on top of clean prep table, adjacent to handwashing sink and bakery area. Employee removed all beverages at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of a microwave adjacent to handwashing sink and bakery section. Employee remove self on a time of inspection.
Floor tiles missing and/or in disrepair. Missing floor tiles next to handwashing sink and bread proofing box in back kitchen area.
Food stored on floor. Box of sugarcane stored on floor and walk-in cooler. A bottle of cooking oil stored on floor next to deep fryers. Employee removed all foods from floor at time.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved sanitizer used on premises, operator sent employee to store and purchased correct sanitizer during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs in cooler next to stoves temped at 56 degrees. 2nd temp 44f taken at 12:15 whole milk first temp 9:30 (53F - Cold holding, 2nd temp 45 at 12:14 pm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed mojo pork roast held at 128f operator moved items to oven to re heat re temped 178f.
Toxic substance/chemical improperly stored. Chemicals stored above ware-washing area employee moved chemicals.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper toweles at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has plan but empanadas not on plan, operator added empanadas to plan.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on ceiling vent in cake decorating area, employees cleaned vent.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on front line not inverted, employees inverted pans.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards observed in prep area.discussed with operator the importance of smooth cleanable surfaces.
Equipment and utensils not properly air-dried - wet nesting. Pans stacked wet nesting, employee corrected and stacked plans correctly.
Food stored on floor. Observed food stored on floor in freezer, operator moved floor off floor.
Stored food not covered. Observed food not covered in walk in freezer and in storage walk in cooler behind restaurant, employees covered food items.
Time/temperature control for safety food thawed in an improper manner.observed 3 cases of frozen chicken thawing in dry storage temped 33 f employee moved to walk in cooler.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles used for cooking unlabeled, employee labeled item.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauce in walk-in cooler. Employee placed raw shelled eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50 - Cold Holding) in reaching cooler in back kitchen at 12:30pm. Tomatoes were retested at 12:59pm at 43F. Employee placed in walk-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (115 - Hot Holding) on warmer table on service line at 12:30pm. Employee placed in oven to reheat, pork was reheated to 198F at 1:00pm.
No soap provided at handwash sink. Missing at hand sink at hot food station. Employee replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork with no date mark in walk-in cooler.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood crates used to hold cases of oil and case of watermelon in storage unit in back of establishment.
Unnecessary items/unused equipment on the premises. Bread carts and warmer stored outside near storage unit and drive thru.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout back kitchen soiled with old food debris.
Working containers of food removed from original container not identified by common name. Bulk sugar not labeled on service line near hand sink. Employee labeled.
Feb 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon, and sliced ham not date marked in walkin cooler.
Unnecessary items/unused equipment on the premises. 6 Push carts and 1 warmer for hot held in back of establishment adjacent to storage up unit and drive thru.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3-compartment sink soiled with black mold like substance.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 1 Sandwich press machine stored on prep table on cookline. 1 sandwich press machine on service line next to espresso machine.
Feb 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate8 Basic
Show 16 findings ▾
Live, small flying insects found 35 flies landing on bag of unwashed onions, bag of rice, wall of storage unit, box of Togo cups on unattached storage unit. 3 flies landing on wall in kitchen above hand sink in dish area
Operating with an expired Division of Hotels and Restaurants license. Operator paid at time of inspection, confirmation #: 246052148
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cake in walkin cooler Employee removed and placed on bottom shelf
Spray hose at dish sink lower than flood rim of sink. Observed at 3-compartment sink in back kitchen. Employee hung spray hose nozzle.
Handwash sink not accessible for employee use at all times. Push cart with pans blocking hand sink in dish area adjacent to 3-compartment sink. Employee removed
Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink on service line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon, and sliced ham not date marked in walkin cooler.
Bowl or other container with no handle used to dispense food. Foam cup stored in bulk sugar Employee removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in back kitchen Employee voluntarily discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses stored on shelf above prep table in back kitchen. Employee removed
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs stored oven handles Employee removed
Unnecessary items/unused equipment on the premises. 6 Push carts and 1 warmer for hot held in back of establishment adjacent to storage up unit and drive thru.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3-compartment sink soiled with black mold like substance.
Wiping cloth sanitizing solution stored on the floor. Observed on floor on service line Employee placed on shelf
Working containers of food removed from original container not identified by common name. Spray bottle filled with water not labeled on shelf above prep table in back kitchen. Employee labeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 1 Sandwich press machine stored on prep table on cookline. 1 sandwich press machine on service line next to espresso machine.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees walked outside then returned to kitchen handled food items with the same gloves. Discussed with operator about proper handwashing techniques and gloves changing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of shredded mozzarella 48 F stored in walk-in cooler. Operator moved to walk-in freezer, re temped shredded mozzarella 38 F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Norys Lorites Calderon, expired on 01/14/2024.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in hand wash sink at front hot food service area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at front hot food service area and at mop sink area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 5 certificates available, there're 9 employees working at time of inspection.
Bowl or other container with no handle used to dispense food. In rice bin.
Food stored on floor. Multiple cases of raw chicken and frozen doughs stored on floor in walk-in freezer located outside of the building. Multiple cases of cooking oil and fruit puree stored on floor in storage cargo container outside the building. Employee starts moving items to shelves at time of inspection.
Ice buildup in walk-in freezer inside the building.
Oct 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed from cleaning task to food preparation, replaced gloves but not washing hands first.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked yellow rice 122-147 F stored in steam table at front service area. Discussed fill line with operator, recommended time control.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at prep area by walk-in cooler.
Handwash sink used for purposes other than handwashing. Food containers and wet wiping cloths stored on/in handwash sink at front service area. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front hot food service area. No handwashing sign provided at a hand sink used by food employees. Handwash sink at kitchen and back kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various food items in walk-in cooler.
Food stored on floor. In walk-in freezer. Operator moved to shelves.
Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.
Sep 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee did not change gloves between cleaning and food prep at kitchen.
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 by email.
Handwash sink used for purposes other than handwashing. Food containers stored in handwash sink at three compartment sink area. Removed. Equipment drain line draining into handwash sink at front service counter. Handwash sink not accessible for employee use at all times. Large equipments stored in front of handwash sink at kitchen. Removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
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. Provided by email, operator printed and employees Diane's at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, cooked pork rib and various cooked food items in walk-in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed drinks.
In-use tongs stored on equipment door handle between uses.
Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.
No Heimlich maneuver/choking sign posted. Printed and posted.
No handwashing sign provided at a hand sink used by food employees. Handwash sinks by three compartment sink and mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Stored food not covered. Multiple desserts in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate6 Basic
Show 16 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning prep tables then returned to prep food with the same gloves on cook line. Discussed with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front display case Hot holding: chorizo pastry 83 F, beef empanadas 92 F. Operator stated that items will be sold within an hour, recommended time control and provided written procedures form by email.
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. Can opener blade soiled.
Handwash sink used for purposes other than handwashing. Water pitcher and ladle stored in handwash sink at back kitchen. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front service counter. Operator fixed the issue and working properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork chops, cooked beef and various cooked items in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Food stored on floor. Multiple cases of food products stored on floor in walk-in freezer.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored with pre wrapped sandwiches in reach-in cooler at drive thru window. Operator removed drinks.
Wet wiping cloth not stored in sanitizing solution between uses.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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.