Amy's French Bakery & Bistro
Last inspected: Jan 29, 2026
78
Score
The health department has logged nine inspections at Amy's French Bakery & Bistro, the earliest from 2022. The most recent report on file is from Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
That falls roughly in the middle of the pack for Pompano Beach restaurants. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put on hairnet restraint with glove on, and returned to cook line and continued cooking, without first washing hands and changing gloves. Cook washed hands and changed gloves. **Corrected On-Site**
12A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. 1). Cantaloupe and onions stored in crates on floor in walk in cooler. 2). Unopened jug of maple syrup stored in floor at front counter. Employees removed food from floor. **Corrected On-Site**
08B-38-4
78
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in unisex bathroom. **Warning** - From follow-up inspection 2025-10-07: Observed same at callback inspection . **Time Extended**
32-12-6
95
Sep 29, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After three attempts no color change on test strips. **Warning**
22-57-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used cellphone whilst preparing food and did not stop to wash hands. Employee was advised to discontinue use of cellphone and wash hands. Employee put away cellphone and washed hands. **Corrected On-Site** **Warning**
12A-29-4
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. Emailed poster to manager. **Corrective Action Taken** **Warning**
11-27-4
Basic - Covered waste receptacle not provided in unisex bathroom. **Warning**
32-12-6
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Final rinse temperature of dish machine reading 181F but no color change on test strip. **Warning**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone stored in pan on prep table in kitchen. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Advised employee on proper hair restraints. **Corrective Action Taken** **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Incorrect handwashing sign in bathroom. Emailed sign to operator. **Warning**
31B-04-4
Basic - Single-service articles improperly stored. Boxes of single service utensils stored on floor at counter area. Advised manager on proper storage. **Warning**
25-05-4
50
Dec 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
86
Aug 8, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, sliced to tomatoes 45°F, over stacked in flip top cooler. Operator moved over stacked to bottom cooler to quick chill **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. In walk in cooler, box of cheese stored on floor. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen not labeled with common name.
02D-01-5
82
Nov 30, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen no hand wash before putting on gloves. Cook washed hands then out on new gloves. **Corrective Action Taken**
12A-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Food stored on floor. In walk in cooler, crate of unwashed onions stored on floor. Cook moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
74
Sep 8, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Feb 10, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee answered phone than placed it in the back pocket; employee proceeded to take out pastries from oven and than unloaded clean dishes at dishwasher without washing hands and changing gloves Educated employee; Employee washed hands and changed gloves; **Corrected On-Site**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator make egg and cheese sandwich. Operator touched cheese and added to eggs. Checked temperature- to 167°F Employee placed eggs on baguette to be served to customer and then touched baguette with with bare hands while plating it to be served immediately to the customer. Educated operator on bare hand contact with ready to eat foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator sprayed/rinsed omelet pan with water after cooking an omelet. Pan no properly washed/ rinsed and sanitized before use. Operator placed omelette pan back to the stove to be used for next food order. Educated operator on food contact cleaning procedures. **Corrective Action Taken**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Records/documents for required employee training appear to be falsified. Observed photocopied food handler certificates used for employees, displayed on wall behind front counter.
53B-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with unknown substance stored above three compartment sink. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty dish stored in hand wash sink next to three compartment sink in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. 1)Observed produce and liquid eggs stored on floor in walk in cooler. Operator removed and properly stored. 2)Observed bag of sugar stored on floor next to flip top cooler across from stove. Operator removed and properly stored. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed roast beef being thawed in standing water at three compartment sink in kitchen. Educated operator on proper thawing methods. Operator put roast beef in reach in cooler. **Corrected On-Site**
06-01-5
Basic - Utensils in poor condition. Observed torn silicone tongs stored on shelf above lowboy freezer in kitchen.
14-12-4
35
Nov 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Amy's French Bakery & Bistro last inspected?
The most recent health inspection at Amy's French Bakery & Bistro on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Amy's French Bakery & Bistro?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Amy's French Bakery & Bistro.
How does Amy's French Bakery & Bistro compare to other restaurants in Pompano Beach?
Amy's French Bakery & Bistro most recently scored 78 out of 100, which is about the same as the Pompano Beach average of 78.
Has Amy's French Bakery & Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Amy's French Bakery & Bistro have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Amy's French Bakery & Bistro 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 Amy's French Bakery & Bistro inspected?
Based on the inspection history on file, Amy's French Bakery & Bistro is inspected around three times per year on average.
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