CECILE BAKERY CAFE

Name: CECILE BAKERY CAFE
Address: 5744 SUNSET DR, SOUTH MIAMI, FL, 33143, US
Rating: 0

5744 SUNSET DR, SOUTH MIAMI, FL 33143

License #2335946

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 19 findings · 5 critical

Routine - Food

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Quick take

CECILE BAKERY CAFE in SOUTH MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 147 total violations — 30 critical, 34 major, 83 minor.

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The latest inspection on September 15, 2026 shows 19 observation rows: 5 critical, 5 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

147

Coverage note

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CECILE BAKERY CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

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Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over soups in reach in freezer on cook line. Operators corrected order during inspection.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee plating dishes with no hair restraint.
[21-05-5] Cloth used as a food-contact surface. Observed under griddle; cloths used as shelf liner.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under board; across cook line.
[08B-38-4] Food stored on floor. Observed cases of milk and oranges on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter handsink used as dump sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at line touch face with gloved hands; no corrective action taken. Inspector spoke to cook about proper handwashing and cook left line to wash hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs on cook line; not in use. Inspector spoke to cook about co,d holding, cook placed into cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of eggs over milk in walk in. Observed in cooler drawers across cook line; smoked salmon above lettuce. Items were rearranged.
[12A-20-4] Employee washed hands with no soap. Observed cook go to handsink and rinse hands with water; no soap. Inspector spoke to cook about using soap to properly wash hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves with dust accumulation.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter handsink. Employee replaced during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no food manager on site; more than 4 employees.
[36-22-4] Floor area(s) covered with standing water. Observed next to ice machine at front counter.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on top of cooler across cook line. Employee removed during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed plate of employee food stored on dish machine.
[08B-38-4] Food stored on floor. Observed cases of sauce and apple juice on floor in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line. Chef had tongs removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed dishwasher walk outside twice during inspection and come back to continue working at time of inspection without washing hands. Inspector spoke to employee about proper handwashing procedures when leaving the kitchen.
[12A-20-4] Employee washed hands with no soap. Observed dishwasher rinse hands with water only after coming from outside. Inspector spoke to employee on how to properly wash hands with soap and water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed poached eggs (undercooked) stored above cucumbers in walk in cooler. Operator corrected during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed hand sanitizer stored above steam table where soups are. Employee removed during inspection.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife racks.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled bottles under table across steam table.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. Observed none at hand sink in kitchen. Operator brought soap.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on front counter shove to go boxes and to go orders. Operator discarded coffee cup.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with earbud on cook line. Observed multiple bracelets on employees in kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed in mens restroom.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster. Inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed none copy on site.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink. Inspector provided sign via email.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hands with no soap, then dry hands on apron. Inspector went over hand washing with operator.
[12A-20-4] Employee washed hands with no soap. Observed server wash hands with water and no soap. Inspector went over hand washing with operator.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw salmon in walk in cooler. Operator corrected order during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none test kit for chlorine sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none at hand sink in kitchen. Operator brought over towels.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on wall in prep area next to cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food Tupperware in cooler at counter with sodas for customers. Operator moved for proper segregation.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle above prep line across cook line.
[08B-38-4] Food stored on floor. Observed two cases of food on floor in walk in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers and freezer.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers in warewash and in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop on floor next to sink.
[08B-02-4] Displayed food not properly protected from contamination. Observed at front counter pastries with no over head protection from glass bulb above.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen area, on cutting board and walls. Operator moved cutting board to be washed, rinsed and sanitized.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed upon kitchen entry hand sink used to hold Tupperware. Operator removed during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed variety cooked eggs not marked on menu; undercooked.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for poached eggs, quiche, potato strings; inspector provided form via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish storage racks. Observed under prep table next to cook line where food and dishes are held.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen as well as at front counter.
[36-36-4] Ceiling tile missing. Observed missing above walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings and vents throughout establishment soiled with dust build up.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled with grease, dust and old food residue behind equipment and coolers throughout kitchen.
[08B-38-4] Food stored on floor. Observed at walk in cooler entrance, boxes of oranges and potatoes stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest reach in freezer at cook line.
[36-50-4] Unclean building components, attachments or fixtures. Observed fan at prep area soiled with dust build up. Observed light fixtures in kitchen soiled with dust build up.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, raw chicken breast stored over raw smoked salmon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area butter (58F - Cold Holding). As per operator for 2 hours. Operator placed into reach in cooler.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed for manager on duty Karine Malifarge.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food and drink preparation with no certified food manager present.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two tongs on oven door.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers at storage area.
[16-46-4] Old labels stuck to food containers after cleaning.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels at preparation table kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cheese and tomatoes soup at reach in cooler. And salmon stored over lettuce at drawers reach in cooler. Operator moved the eggs to the bottom part. And moved the salmon to the bottom part of the refrigerator.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon at walk-in cooler. Operator was informed that the raw chicken need to be at the bottom part.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (60 F - Cold Holding) at preparation table. As per operator for 30 minutes. Operator moved the the bottom part of the reach in cooler for rapid cooling.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed thermometer at reach in cooler at 80° F . Internal temperature of the cooler 40°F.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed six employee certificates by Efloodtrainer with ANSI.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container without handle inside of cooked rice at reach in cooler. The plastic container was removed.
[14-05-4] Cardboard used to line food-contact shelves under preparation table.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not stored inverted at shelves located behind dishwasher machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Operator put on the hair restraint.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed shells eggs, and box with orange stored on floor at walk in cooler.
[10-08-5] Ice scoop handle in contact with ice front counter. Operator removed the handle.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three tongs stored on oven door. Operator moved the tongs to the hot water container.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed the towel.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing at storage area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on containers at reach in cooler.
[36-52-4] Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves soiled and rusted at walk-in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping on cutting board preparation area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeezes bottles with sauces not identified by common name at preparation area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0 ppm). Technician reviewed and repaired the dishwasher machine. Final chlorine concentration 100 ppm.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her face with glove on and touched ready to eat food. The operator was coached and she discarded the glove, washed her hand and put new gloves.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil inside of water at 77°F. Operator moved the utensil.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored on the top of butternut soup at reach in cooler. Operator relocated the shells eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white liquid egg (66 F - Cold Holding) at preparation table. As per operator for less than one hour. And butter (77 F - Cold Holding) at shelf preparation area. As per operator for for less than two hours. Operator moved the liquid egg and the butter to the reach in cooler for rapid cooling.
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed operator washed glasses inside of hand wash sink. And hand wash sink located at coffee station used to dump juices, coffee, etc. Operators were advised that the hand wash sink is only for hands.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed ten employees with no currently certified food manager on duty.
[11-26-1] 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.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-13-5] 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. Observed ten employees hired more than 60 days and only one employee training certificate.