JENNI'S PANADERIA SALVADORENA CORP

Name: JENNI'S PANADERIA SALVADORENA CORP
Address: 204 WASHINGTON AVE, HOMESTEAD, FL, 33030, US
Rating: 0

204 WASHINGTON AVE, HOMESTEAD, FL 33030

License #2332965

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 19 findings · 5 critical

Routine - Food

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Quick take

JENNI'S PANADERIA SALVADORENA CORP in HOMESTEAD 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 11 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 140 total violations — 20 critical, 20 major, 100 minor.

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The latest inspection on October 6, 2026 shows 19 observation rows: 5 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

140

Coverage note

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JENNI'S PANADERIA SALVADORENA CORP 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.

Critical Major Minor

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pots at shelves in dry storage area not stored inverted.
[36-24-5] Hole in or other damage to wall. Observed wall near handwash sink next to the triple sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 3 food employee began working with food without first washing hands.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed flan at reach in cooler in the dining area, as per operator for less than 2 days. Advised operator to label products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water near coffee machine with water temperature 77F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license from Division of Hotels and Restaurants expired since October 1,2026.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (47F - Cold Holding) at prep table across steam table. As per operator for less than 2 hours. Advised operator to add product in a cold holding unit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to handwash sink in the kitchen soiled.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed tamales at reach in freezer in dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cook beef at reach in cooler across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at coolers near cook line.
[14-20-4] Ripped/worn tin foil used as cutting boards cover.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in the kitchen used to store white container. Observed handwash sink at front counter used to dump ice.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments, triple sink, cold holding units in the kitchen soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed fried black beans in direct contact with blue thank you bag at reach in cooler near cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed cutting boards ice bin interior soiled with accumulation of green mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used to dispense rice at steam table. Coach manager.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in the kitchen. Coach manager.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee cup of coffee stored at prep table near cook line. Coach employee.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed manager.
[14-11-5] Equipment in poor repair. Observed interior reach in coolers door in disrepair at cook line.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed utensil at front counter. Manager stored ice scoop properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 71F at front counter. Coach manager.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled with grease and old food debris. Observed interior of microwave soiled with old food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed interior at reach in coolers in the kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed in mens and womens bathrooms.
[14-42-4] Observed Hood filters soiled with heavy grease accumulation .
[16-48-4] Old food stuck to clean dishware/utensils. Observed above the triple sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee red Stanley cup stored at reach in cooler in dry storage area. Observed employee coke soda and water bottle store at reach in cooler at cook line. Coach manager.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in coolers/ freezers.
[08B-12-5] Stored food not covered. Observed beef tacos not covered at reach in freezer near triple sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over pizza at reach in cooler in storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls heavily soiled at cook line with old food debris.
[14-06-4] Wood food-contact surface not properly sealed. Observed wood utensil in disrepair at 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed above container of flour and sugar not label at dry storage area and cook line.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink (Chlorine 200+ppm). Manager reset triple sink (Chlorine 50ppm).
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed waitress began plating food. No handwash. Coach manager.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw shell eggs and began plating scrambled eggs and touching clean plates. Coach to wash hands and wash rinse, sanitized plates before use.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager put on gloves then proceeded to touch cheese. No handwash. Coach manager.
[08B-27-4] Food placed in soiled container/equipment. Observed raw chicken stored in soiled container at reach in cooler across cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs not separated from raw beef at reach cooler across cook line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed packages of cooked sauce with date exceeding 7 days.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed packages of cooked pork with date exceeding 7 days.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (45F - Cold Holding); ham (49F - Cold Holding) at reach in cooler across cook line. As per person in charge, since 2 days prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (45F - Cold Holding); ham (49F - Cold Holding) at reach in cooler across cook line. As per person in charge, since 2 days prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (126F - Hot Holding); chicken soup (130F - Hot Holding) at room temperature at cook line. As per person in charge, for less than 2 hours.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket (Chlorine 200+ppm) at prep table across triple sink. Manager reset sanitizer bucket (Chlorine 50+ppm).
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Coach manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in the kitchen. Observed stored baking sheets soiled with old food debris across from steam table. Observed stored baking sheets soiled with old food debris at bakery. Observed dough cutter heavily soiled with old food debris at bakery area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washed soiled wiping cloth at front counter handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02D-02-4] Packaged food not labeled as specified by law. Observed flan, tres leche, rice pudding at front counter. As per manager for 2 days. Coach manager on labeling products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed packages of tamales at chest freezer at storage area not labeled.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris on reach in cooler door handles at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves located next to the three compartment sink cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed 3 cutting board at the three compartment sink has cutting marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in freezer and also reach in cooler located in the back of the kitchen in disrepair.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 82 degrees Fahrenheit next to coffee machine.
[36-62-4] Light not functioning. Observed light not functioning in the womans bathroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at handwashing sink located next to the three compartment sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed both reach in coolers shelves with rust located next located in the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by the three compartment sink at exit door soiled with accumulated grease.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floors under cooking equipments at kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed at reach in cooler located in the kitchen beef burrito/pupusas store in nonfood grade bags. Operator removed and stored poposa in food grease bag.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (69F - Cold Holding); cut tomatoes (59F - Hot Holding) at prep table. As per operator 2 hours prior inspection. Observed ham (47F - Cold Holding) at reach in cooler located in front of the flat grill. As per Operator ham had been there for less than an hour. Operator placed product in ice.
[11-07-5] 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. Person in charge had no knowledge of the big 6 illnesses. Reviewed big 6 with operator.
[53A-03-7] 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/. Observed Faustina Velasquez food manager certification expired 10-20-2024
[16-37-1] Observed chemical test kits provided for chlorine expired since 02-2022.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored above preparation table in the kitchen area.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed a tomato sauce stored next to hand wash sink in the kitchen area.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed flan, tres leches and jello lacking date product was packaged and name and address of the establishment that prepared and packaged the food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer soiled , hood filters soiled and reach in freezer bottom soiled.
[08B-12-5] Stored food not covered. Observed multiple food inside the reach in cooler not covered.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a pot inside the hand wash sink in the kitchen area. Employee removed it.
[31B-03-4] No soap provided at handwash sink. Observed at the kitchen area. Also in the men bathroom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed foods inside the reach in cooler not date marked. As per employee foods were cooked yesterday.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ana Hernandez 11/23, Essar Duarte 11/23.