VICKY BAKERY
4 W LAS OLAS BLVD, SUITE 118, Fort Lauderdale FL 33301 · 954-314-7727
Last inspected Apr 1, 2026 · 7 visits since September 2023
APR 24
NOV 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on floor at front counter next to ice machine. Operator exterminated. 1 live roach behind ice machine at front counter. 1 live roach on countertop next to orange juice machine at front counter. Operator exterminated. 2 live roaches next to triple sink on floor in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024067509 | Nov 22, 2024 | Dec 9, 2024 | $400 |
Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee cracked raw shell eggs and then handled clean equipment (bread box) and single service to go containers, without washing hands. Reviewed proper procedures and employee washed hands.
Buildup of food debris/soil residue on equipment door handles - cook line flip top.
Ice buildup in reach-in triple door freezer in back storage room - around circulation fans.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds after preparing food item. Reviewed with employee proper washing times and employee rewashed hands properly and put on gloves.
Nonfood-grade bags used in direct contact with food. In storage area Asber reach in cooler, croissants received from commissary kitchen in standard plastic to go bags. Manager moved all into plastic tub at make line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop griddle, not turned on, utensils in standing water 116F. Employee moved container to in use flattop to heat water and hold.
Working containers of food removed from original container not identified by common name. Container of sugar by espresso machine not labeled. Employee labeled.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Cookline drawers - Raw shell eggs stored over raw pork - not properly separated from each other in holding unit based upon minimum required cooking temperature. Operator stored all items properly.
Non-service animal (dog) permitted in the premises of the establishment. Customer and dog exited.
Food not stored at least 6 inches off of the floor. Plastic containers of oil stored on floor in dry storage room.
Front counter - container with no handle used to dispense sugar. Operator removed.
Interior of microwave has accumulation of black substance/grease/food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator ace new solution. Quaternary 400ppm.
Nov 22, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 6 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on floor at front counter next to ice machine. Operator exterminated. 1 live roach behind ice machine at front counter. 1 live roach on countertop next to orange juice machine at front counter. Operator exterminated. 2 live roaches next to triple sink on floor in kitchen.
Handwash sink not accessible for employee use at all times. Large plastic pans stored in hand sink next to triple sink. Operator removed.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Dead roaches on premises. 2 dead under cooling roach at cookline. 1 dead next to triple sink in kitchen. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife handle touching pastries on cooling rack at cook line. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensil water 93F. Operator removed.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat milk in triple door reach in. Operator stored all items properly.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline water 96F. Operator moved to heat source.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken croquettes stored over raw beef empanadas in storage area reach in freezer. Raw pork chorizo stored over ready to eat sandwiches in cookline flip top. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (67F). Per operator item was placed out less than 2 hours ago. Operator moved to reach in to quick chill.
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 handout to operator.
Handwash sink used for purposes other than handwashing. Large bin in Handsink by triple sink. Operator removed.
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. One employee without food handler/CFM training. Employee filled out Food Employee Reporting Agreement during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter empanadas and croquettes. Provided Time as a Public Health Control form to operator and operator completed during inspection.
Current Hotel and Restaurant license not displayed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cut tomatoes. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - Water 103F. Operator moved to heat source to increase temperature.
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.