Cali Bakery and Restaurant
Last inspected: Feb 10, 2026
70
Score
Cali Bakery and Restaurant appears in inspection records 13 times, starting in 2022. On Feb 10, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Coral Springs restaurant, which scores around 77. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Flip top cooler gaskets torn and in disrepair 2. Marc cooler door does not close all the way shut **Warning** - From follow-up inspection 2025-09-09: Observed at callback same **Time Extended**
14-11-5
95
Sep 8, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jan 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Flip,top,cooler gasket torn **Warning** - From follow-up inspection 2025-01-16: Observed at callback same **Time Extended**
14-11-5
95
Jan 15, 2025
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. cheese bread (70F - Cold Holding); arepa (76F - Cold Holding). Observed item in room temperature holding. Per operator items in unit less than four hours. Operator placed items in hot box to reheat and hot hold. Item not prepared or portioned today. 2. Prep area two door cooler cheese (48F - Cold Holding); milk (48F - Cold Holding). Observed unit holding warm temperature. Per operator items in cooler less than four hours. Operator placed items in freezer to quick chill. Items not prepared or portioned today **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Eggs **Warning**
03A-20-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw liquid eggs over beans in flip top cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator removed gloves and replaced without first washing hands. Reviewed proper hand washing procedures with operator. Operator washed hands then changed gloves **Corrected On-Site** **Warning**
12A-07-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - 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.reviewed big 6 with operator. provided hand out. **Warning**
11-07-5
Intermediate - 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. Provided to operator. Operator posted **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Flip top cooler blocking kitchen hand sink. Operator moved fliptop cooler over for access to hand sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in bean container. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee after bottle on dish shelf. **Warning**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no hair restriction. Operator put on cover **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting at kitchen dish shelf **Warning**
24-08-4
Basic - Equipment in poor repair. Flip,top,cooler gasket torn **Warning**
14-11-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to container on dish shelf **Warning**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thanking in in room temperature. Advised operator to thaw in running water **Corrected On-Site** **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in reach in cooler over ready to eat vegetables. Operator reorganized **Corrected On-Site** **Warning**
08B-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket chlorine 10ppm. Operator remade solution. Chlorine tested 100ppm **Corrected On-Site** **Warning**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Msg container not labeled **Warning**
02D-01-5
19
Sep 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
58
Feb 22, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beef in reach-in cooler in kitchen. Operator removed and place in appropriate order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in reach in freezer. Items not in original packaging. Operator removed and placed items in appropriate order. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salsa in front counter 2 door glass reach-in cooler at ( 45f -48f- Cold Holding). Per operator salsa was prepared yesterday and has been in unit overnight. Salsa being stored on bottom shelf of unit. Item not prepared or portioned today. Unknown time out of temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa in front counter 2 door glass reach-in cooler at ( 45f -48f- Cold Holding). Per operator salsa was prepared yesterday and has been in unit overnight. Salsa being stored on bottom shelf of unit. Item not prepared or portioned today. Unknown time out of temperature. Discussed optimal storage of TCS and non TCS foods. See Stop Sale
03A-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 40F. Instructed operator on how to re calibrate dial probe, checked 32F **Corrected On-Site**
05-06-4
Basic - Hole in or other damage to wall. Observed on cook line next to steam tables
36-24-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled handle on 3 door reach in cooler. Operator cleaned and sanitized. **Corrected On-Site**
23-24-4
45
Sep 28, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT BOX - empanadas (122F - Hot Holding); fried plantain (118F - Hot Holding. Per employee empanadas in unit 1 hr and plantain 3 hrs. Items returned to kitchen to reheat and temperature of unit increased. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-28: Observed at callback inspection same. In hot box at front counter, empanadas (127F - Hot Holding); cooked filled potatoes (125F - Hot Holding). **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - 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. One food handler training expired. **Warning** - From follow-up inspection 2023-09-28: Observed at callback inspection same. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom at back of restaurant behind kitchen. **Warning** - From follow-up inspection 2023-09-28: Observed at callback inspection same. **Time Extended**
32-12-5
74
Sep 27, 2023
Routine - Food
8 critical violations. 6 major violations. 8 minor violations.
View 22 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In three door reach in cooler, container of raw chicken above cut portioned raw steaks. Manager moved container to bottom of cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer in back storeroom, bags of raw steak above bag of cooked rice. **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) In back store room separated and behind kitchen, 8 small flying insects flying in and around and landing on single serve item boxes and sealed sleeves of cups and lids. 2) seven small flying insects on wall in front service area above hand sink and shelves with coffee cups and styrofoam cups. **Admin Complaint**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken, opened cooler doors, and placed steak in pan to cook without washing hands and changing gloves. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter HOT BOX - empanadas (122F - Hot Holding); fried plantain (118F - Hot Holding. Per employee empanadas in unit 1 hr and plantain 3 hrs. Items returned to kitchen to reheat and temperature of unit increased. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On chest freezer in back room behind kitchen, container of raw chicken (41-47F - Cold Holding). Per employee removed from cooler at 6:00am for preparation. Employee started the cooking process. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee washed hands with no soap. Employee rinsed hands after handling raw chicken without fully washing hands. **Warning**
12A-20-4
High Priority - Dented/rusted cans present. See stop sale. One #10 can each of crushed tomatoes and tomato purée on dry storage in back store room. **Warning**
01B-01-4
Intermediate - Bottle containing toxic substance not labeled. Label missing from gallon jug of dish soap under handsink at back of kitchen. **Warning**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used triple sink to rinse hands after handling raw chicken. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and tongs in handwash sink at front service area. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40F in ice water. **Warning**
05-06-4
Intermediate - 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. One food handler training expired. **Warning**
53B-14-5
Intermediate - Temporary hot water interruption - no alternative supply of water provided. Electric instant water heater not working. No hot water for entire establishment. **Warning**
27-01-4
Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom at back of restaurant behind kitchen. **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle of prep table next to slicer and prep board with raw pork. **Warning**
12B-07-4
Basic - Food stored on floor. Case of plastic water bottles on floor in hallway. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container in contact with cornstarch. **Repeat Violation** **Warning**
10-01-5
Basic - 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. Portioned soup and cooked in reach in cooler by couches in front dining room not individually labeled. Cooler not locked to prevent self service. **Warning**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in glassfront cooler in service area. **Warning**
05-09-4
Basic - Single-service articles improperly stored. Cases of cups and lids on floor in hallway. **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. 1) Glass container of sugar in front service area not labeled. 2) oil in squeeze bottle at cook line and gallon container under prep table missing label **Warning**
02D-01-5
11
Mar 16, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - 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. A poster has been given to the operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed containers with cleaning chemicals stored in handwash sink at dishwashing area. **Corrected On-Site**
31A-11-4
Intermediate - 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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A poster has been emailed to the operator. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on tamales stored in refrigerator. Per operator, items were cooked on 3/13/2023.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in baking powder container. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. -Observed cases with food items stored on kitchen floor.
08B-38-4
50
Jan 19, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
39
Jul 26, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed chicken hot held at 129 degrees Fahrenheit on stove. Advice operator to reheat item to 165F. Chicken has been cooked less than 3 hours prior to the inspection. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, chicken has been place in unit 3 hours prior to the inspection. Advice operator to place ice pack on item for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink in kitchen and at wait station . **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink on cookline.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at 3 compartment sink. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sauce held in triple door refrigerator.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee hat and purse stored on shelf in dry storage area.
40-06-5
Basic - Food stored on floor. -Observed box containing shell eggs stored on kitchen floor.
08B-38-4
Basic - Ice scoop handle in contact with ice in glass door freezer.
10-08-5
Basic - Stored food not covered. -Observed sauce stored in refrigerator not covered. Unit used for long term storage.
08B-12-5
41
Frequently Asked Questions
When was Cali Bakery and Restaurant last inspected?
The most recent health inspection at Cali Bakery and Restaurant on file is from Feb 10, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cali Bakery and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cali Bakery and Restaurant.
How does Cali Bakery and Restaurant compare to other restaurants in Coral Springs?
Cali Bakery and Restaurant most recently scored 70 out of 100, which is lower than the Coral Springs average of 77.
Has Cali Bakery and Restaurant's inspection record improved over time?
Yes. Recent inspections at Cali Bakery and Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cali Bakery and Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cali Bakery and Restaurant inspected?
Based on the inspection history on file, Cali Bakery and Restaurant is inspected around four times per year on average.
Nearby Restaurants