MIRA CALI BAKERY
4531 GRIFFIN RD, Davie FL 33314 · 754-701-4973
Last inspected Aug 14, 2026 · 4 visits since November 2025
3 inspections trending down, 19 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box-; Cooked Sausage (108F - Hot Holding); Cooked Pork (120F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Walk in cooler; container of raw beef stored over container of cooked beef, operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) operator remade solution Sanitizer Bucket (Chlorine 100ppm)
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl with no handle used to dispense dry corn and rice at prep area, operator removed.
Show the remaining 1 finding ▾
Exterior door has a gap underneath at the threshold that opens to the outside.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine Chemical test kit.
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
Show 8 findings ▾
Employee washed hands with no soap while engaging in food preparation. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above opened case of cream cheese in walk in cooler. Manager inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box-; Cooked Sausage (108F - Hot Holding); Cooked Pork (120F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine Chemical 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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed rinsed but didn't used sanitizer. Employee washed correctly.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Trash receptacles not provided where needed in establishment. In the restroom
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.