LAS AMERICAS BAKERY OF DANIA BEACH

Name: LAS AMERICAS BAKERY OF DANIA BEACH
Address: 419 E SHERIDAN ST, DANIA BEACH, FL, 33004, US
Rating: 79.2

419 E SHERIDAN ST, DANIA BEACH, FL 33004

License #1615182

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.2 Grade C / 100

Mixed Health Record

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Quick take

LAS AMERICAS BAKERY OF DANIA BEACH in DANIA BEACH currently holds an InspectFL Health Score of 79.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 23 total violations — 7 critical, 6 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[01B-07-4] Food with mold-like growth. See stop sale. 1.Observed at flip top opposite cook line , sliced bread with visible mold. 2. In walk in cooler hoagie rolls with visible mold.. Operator discarded items during inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line, wiping cloth sanitizer reading 0 ppm chlorine. Operator remade solution to 100 ppm chlorine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In kitchen , under preparation table , utensils not properly air dried . Operator removed and placed to properly air dry during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked bunuelos using time as a public health control to hold time/temperature control for safety food. Operator added to written procedure during inspection.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink reading 0ppm chlorine . Operator remade solution to 100 ppm chlorine solution.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in walk in cooler , raw beef stored over ready to eat cut lettuce. Operator reorganized storing beef to lower shelf during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in kitchen, employee phone on counter over flip top cooler . Operator removed and stored away from food.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit when using chlorine as a sanitizer.

Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris Around all cooking equipment at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line under preparation table next to salt unlabeled spray bottle containing degreaser. Operator labelled degreaser during inspection.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor next to prep table in kitchen. 1 dead roach under steam table at cook line. 4 dead roaches behind dry storage rack in kitchen preparation area. 2 dead roaches under 3 compartment sink in ware washing area. 1 dead roach under hand wash sink next to walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. At cook line employee phone next to single service plates. 2. At Front counter operator lunch kit in top of microwave Operator removed all items and stored in designated area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to walk in cooler blocked with bucket. Operator removed bucket.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed butter from floor with gloves, throw in the trash and continued cooking without washing hands and changing gloves . Educated operator on proper hand washing procedures. Operator removed dirty gloves , washed hands and put on new gloves.
[29-49-6] Standing water on floor at entrance to walk-in-cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1.At cook line 3 door true freezer ; raw fish stored over cooked mushrooms. Operator moved fish to lower shelf . 2.Walk in cooler raw pork stored over cooked beef. Educated operator on proper separation. Operator moved raw pork to bottom shelf .
[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. Provided poster to manager

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