Deerfield-News.com-Deerfield Beach, FL-A recent inspection by the State of Florida DBPR led to the closure of John The Baker in Coral Springs. Below is the inspection report and closure notice.
| 3758037 |
Nov. 3, 2026 |
Emergency order recommended
(Facility Temporarily Closed) |
12 |
- Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer near walk-in cooler. **Warning**
- Basic – Covered waste receptacle not provided in women’s bathroom. **Repeat Violation** **Warning**
- Basic – Employee smoking in a food preparation, storage or warewashing area. Observed employee smoke vape in kitchen. Employee refrained from smoking and washed hands. **Corrective Action Taken** **Warning**
- Basic – Under 3 compartment sink – Cove molding at floor/wall juncture broken/missing. **Warning**
- High Priority – Nonfood-grade bags used in direct contact with food. Observed raw beef bone stored in direct contact of white trash can liner. Operator wrapped item inside plastic wrap. **Corrected On-Site** **Warning**
- High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Reach in freezer – next to walk in cooler. Raw beef bone stored on top of ready to eat tater tots. Operator stored properly **Corrected On-Site** **Warning**
- High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 12 rodent droppings on top of dish machine. **Warning**
- High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station// ; egg plant cooked (44 – 47F – Cold Holding). Per operator item inside unit for over 4 hours. Item not prepared or portioned today. See stop sale **Warning**
- High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Pizza station// ; egg plant cooked (44 – 47F – Cold Holding). Per operator item inside unit for over 4 hours. Item not prepared or portioned today. See stop sale 2)Pizza Station// ; pizza sauce (49 – 55F – Cold Holding). Per operator item outside of unit for approximately 1 hour. Item not prepared or portioned today. Operator placed item inside reach in cooler. **Corrective Action Taken** **Warning**
- High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook Line – Fresh Garlic and Oil (86F – Hot Holding) observed item on cookline without time marking. Per operator item on cook-line for approximately 2 hours. Employee placed time marking. **Corrected On-Site** **Warning**
- Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles observed with black buildup. **Warning**
- Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler – Lasagna and fried Chicken per operator items prepared over 24 hours. Operator added date marked to items. **Corrected On-Site** **Warning**
| Count |
Violation |
| 1 |
+ Approved source |
| 1 |
+ Original container: properly labeled, date marking, consumer advisory |
| 2 |
+ Time and Temperature Control – potentially hazardous / time / temperature control for safety foods (PH / TCS) |
| 1 |
+ Food protection, cross-contamination |
| 1 |
+ Hands washed and clean, good hygienic practices, eating / drinking / smoking |
| 1 |
+ Food-contact surfaces clean and sanitized |
| 1 |
* No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof. |
| 1 |
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located |
| 1 |
Non-food contact surfaces clean |
| 1 |
Bathrooms |
| 1 |
Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented |
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