La Diosa Bakery
Last inspected: Jan 23, 2026
45
Score
The health department has logged six inspections at La Diosa Bakery, the earliest from 2023. The latest inspection on file is from Jan 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
La Diosa Bakery's latest score of 45 falls below the Homestead average of 70. There are enough flags in the record to merit a second thought.
6
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding) at cook line, as per operator less than 1 hour. Operator moved to reach in cooler. Observed cooked chicken (49F - Cold Holding) in standing unit at kitchen area, as per operator over 4 hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at 3 compartment sink, coached employee on proper procedures.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during. **Corrected On-Site**
02C-02-5
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 in sugar container at bakery station.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in standing unit at baker station.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked ground beef (frozen) next to stove at kitchen area, operator moved to reach in cooler during inspection. **Corrected On-Site**
06-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in standing unit at kitchen area, operator removed during inspection. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Observed bread bag stored on walk in freezer floor. Operator stored properly. **Corrected On-Site**
08B-38-4
45
Sep 5, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish croquettes (128F - Hot Holding) at front counter, as per operator less than 1 hour, operator increased temperature during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); cooked sausage (47F -Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Operator moved food containers to standing reach in cooler to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and no changed gloves as needed. Coached employee on proper procedures.
12A-09-4
Intermediate - 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 thawed cooked ground beef not date marked, as per operator food was removed from freezer over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per employee over 24 hours on standing reach in cooler at kitchen area.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee on preparation table at kitchen area. Employee removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on reach in cooler at baker station.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint.
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut ham container at cook line, employee removed during inspection. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at baker station.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at cook line.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed by 3 compartment sink. Employee stored properly. **Corrected On-Site**
21-38-4
29
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
52
Oct 21, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 3 hours. Employee moved to reach in cooler interior. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (116F - Hot Holding) at front counter. As per employee less than 1 hour, employee proceeded to reheat croquettes during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked black beans not date marked inside reach in cooler at cook line. **Corrected On-Site**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name at kitchen area.
41-17-4
Basic - Floor soiled/has accumulation of debris. Observed at kitchen area.
36-73-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at pastry station.
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked chorizo container at cook line. **Corrected On-Site**
10-06-5
Basic - Food stored on floor. Observed cream plastic container stored on floor at pastry station. **Corrected On-Site**
08B-38-4
47
Apr 22, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked ground beef inside reach in cooler at cook line. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken on nonfood grade bags. **Repeat Violation**
14-31-5
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, pork,pasta and ground beef not date marked inside reach in cooler at kitchen area. As per employee from previous day. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken (frozen) inside 3 compartment sink. Employee moved to reach in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Corrected On-Site**
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed in cooked sausage container at cook line. Ask so in rice container. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed ham stored on walk in freezer. Also a case of oranges at front counter. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
43
Dec 4, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Nonfood-grade basting brush used in food. Observed at the coffee station. Operator removed it. **Corrected On-Site**
14-14-4
Basic - Open dumpster lid. Operator closed it. **Corrected On-Site**
33-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the unisex bathroom.
32-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with sugar not identified.
02D-01-5
78
Frequently Asked Questions
When was La Diosa Bakery last inspected?
The most recent health inspection at La Diosa Bakery on file is from Jan 23, 2026. The public record contains six inspections in total.
What is the most common violation at La Diosa Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Diosa Bakery.
How does La Diosa Bakery compare to other restaurants in Homestead?
La Diosa Bakery most recently scored 45 out of 100, which is lower than the Homestead average of 70.
Has La Diosa Bakery's inspection record improved over time?
No. Recent inspections at La Diosa Bakery have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at La Diosa Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Diosa Bakery inspected?
Based on the inspection history on file, La Diosa Bakery is inspected around three times per year on average.
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