Bake Shack
Last inspected: Jan 29, 2026
95
Score
Bake Shack appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Dania Beach sits at 80, putting Bake Shack on the better side of that line. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee belongings stored on top of rolling cart with food. Operator removed items.
40-06-5
95
Sep 18, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - ground beef (47F - Cold Holding); sliced cheese (47F - Cold Holding). Per operator, foods not prepped or portioned today .Foods out of temperature 2 hours. Per operator door was left open for approximately 2 hours for delivery. Advised operator to place items on ice for a quick chill. Rechecked Ground beef 43F cold holding and sliced cheese 43F cold holding. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food will not reach 41F for cold holding in allotted time. Operator put food on ice food to quick chill. Priority: High Priority
03D-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food was cooling inside a shallow container, covered. Educated operator on proper cooling methods. Operator removed cover from container. **Corrected On-Site**
03D-15-4
Basic - At Cook line Clean utensils stored in dirty utensil holder. Operator removed and stored in clean utensil holder. **Corrected On-Site**
24-06-4
Basic - Back door has a gap that is exposed to the outside. Lower right side of back door. **Repeat Violation**
35B-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils At baking station employee beverage stored next to cooking ingredients. Operator removed and stored in designated area. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Left flip top door gasket torn.
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line left flip top employee beverage in cooler. Operator re,over and stored in designated area. **Corrected On-Site**
12B-13-4
52
Jun 24, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door . **Repeat Violation**
35B-01-4
Basic - Hole in or other damage to wall. Back entrance door broken on lower right side.
36-24-5
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Corrected On-Site**
21-01-4
86
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
61
Aug 21, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; sausage ; (47F - Cold Holding); cheese (48F - Cold Holding) held less than 4 hours ago in unit. Operator placed foods on ice to quick chill. Operator added foods to time as a public heath control form during inspection and placed time mark. Per operator ,new batch is placed in cooler every 4 hours until 3pm. **Corrective Action Taken**
03A-02-5
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. Cook line ; Ham , cut tomatoes, cooked potatoes and French fries, cooked mushrooms using time as a public health control without time marking. Foods held less than 4 hours ago. Operator placed time mark on foods **Corrected On-Site**
03F-02-5
Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee beverage( bottle water) on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved bottle water and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket torn in disrepair in chest freezer and reach in cooler in kitchen.
14-11-5
Basic - Floor soiled/has accumulation of debris/ grease . Floor on the Side of oven in cook line.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to waffle maker in kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter. Operator moved to sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil in cook line not label. Operator labeled oil. **Corrected On-Site**
02D-01-5
52
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-Flip top-butter pancakes (50F - Cold Holding); turkey sausages (49F - Cold Holding); ham (50F - Cold Holding). -Cook line lower cooler-butter pancakes (50F - Cold Holding); eggs white (54F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No accurate thermometer inside cold holding unit in cook line. **Warning**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in cook line, operator placed on sanitizer solution **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Equipment in poor repair. Cook line cooling unit not keeping food temperature control food at 41F or below. **Warning**
14-11-5
74
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by prep table opposite cook line. Manager labeled as water. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Sanitizer cloth at coffee station not stored in sanitizer solution. Employee moved back to sanitizer.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Label faded on bucket of flour by store room door. Manager relabeled. **Corrected On-Site**
02D-01-5
82
May 17, 2023
Complaint Full
No violations found.
100
May 16, 2023
Complaint Full
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop lower cooler, waffle batter (46F - Cold Holding); tuna salad (47F - Cold Holding); chicken salad (46F - Cold Holding). Per date marking and employee items in unit overnight and waffle batter more than 4 hrs from walk in cooler. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, waffle batter (46F - Cold Holding); tuna salad (47F - Cold Holding); chicken salad (46F - Cold Holding). Per date marking and employee items in unit overnight and waffle batter more than 4 hrs from walk in cooler. **Warning**
01B-02-5
74
Mar 3, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, breaded raw chickens above bagged lettuce. Employee inverted for proper separation. **Corrected On-Site**
08A-05-6
86
Jul 5, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler left side pooled egg whites (51F - Cold Holding); tomato soup (50F - Cold Holding). Per employee both items in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In fliptop lower cooler left side pooled egg whites (51F - Cold Holding); tomato soup (50F - Cold Holding). Per employee both items in cooler overnight. See stop sale. 2) BY GRIDDLE - cooked potatoes (64F - Cold Holding); house wing sauce (59F - Cold Holding). Per manager both items out of cooler less than 2 hrs. Items moved back to walk-in cooler to rechill.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In containers at cook line, eggs w/ cracked shells mingled with whole unbroken eggs. Employees discarded cracked eggs. **Corrected On-Site**
01B-14-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager items in fliptop unit upper under 4 hr time block (7-11am and 11am-3pm). No written procedures for items. Items replaced during inspection @ 11am. Written policy provided and fully explained w/ operator. **Corrective Action Taken**
03F-10-5
58
Frequently Asked Questions
When was Bake Shack last inspected?
The most recent health inspection at Bake Shack on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bake Shack?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Bake Shack.
How does Bake Shack compare to other restaurants in Dania Beach?
Bake Shack most recently scored 95 out of 100, which is higher than the Dania Beach average of 80.
Has Bake Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Bake Shack have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bake Shack means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bake Shack inspected?
Based on the inspection history on file, Bake Shack is inspected around three times per year on average.
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