Bonjour Bakery
Last inspected: Feb 5, 2026
67
Score
Across the available record, Bonjour Bakery has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to five violations.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged two times.
Restaurants in Weston average 72, so Bonjour Bakery trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Jul 24, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
61
Jan 29, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs and continued to manipulate slices of bread without washing hands. Employee washed hands properly. **Corrected On-Site**
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at cooling drawer - Lamb had to be used by 1/28/2025
01B-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front area next to expresso machine.
21-12-4
58
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
55
Feb 26, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; spinach pastry (112F - Hot Holding); ham and cheese pastry (120F - Hot Holding); chicken pastry (112F - Hot Holding), per operator food hot held less than two hours , observed food stored on top shelf of hit box, operator reheated to 167F. Per manager food doesn't last four hours. TPHC form provided and explained. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), manager made new sanitizer bucket, chlorine sanitizer at 50 ppm. **Corrected On-Site**
21-07-4
82
Oct 11, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees engaged in food preparation with no certified food manager present. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures. - From follow-up inspection 2023-08-03: Will be check on the next unannounced inspection **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area. - From follow-up inspection 2023-08-03: Observed same **Time Extended**
36-27-5
67
Jul 31, 2023
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese croissant (74F - Hot Holding at room temperature) at front pastry case. As per employee, item was placed in case approximately 2 hours prior to inspection. Provided employee times as a public health control as a control measure. **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0 ppm. Establishment is using 3 compartment sink at 300ppm. **Corrective Action Taken**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves handle soiled dishes, and then handled cleaned and sanitized dishes with changing gloves or washing hands in between. Spoke to manager about proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed undercooked smoked salmon stored above ready to eat lettuce in walk in cooler.
08A-05-6
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. Observed roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roast beef (50F - Cold Holding); cheese (58F - Cold Holding); turkey (48F - Cold Holding); cheese (50F - Cold Holding); smoked salmon (51F - Cold Holding); diced white cheese (53-43F - Cold Holding); diced ham (48-41F - Cold Holding) all holding in reach in cooler. As per employee items were not prepped or portioned today, items were brought from walk-in cooler approximately 4.5 hours prior to inspection. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced tomato (54F - Cooling) in reach in cooler. As per employee, item was cut approximately 4.5 hours prior to inspection. See stop sale.
03D-06-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees were unaware of how to check dishwasher machine for working, also employees were unaware of cold holding temperatures.
53B-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves undercooked poached eggs, and undercooked smoked salmon. Establishment has a consumer advisory, however, establishment does not identify items containing raw or undercooked animal foods.
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees engaged in food preparation with no certified food manager present.
53A-05-6
Intermediate - No soap provided at handwash sink. By dishwasher station. **Repeat Violation**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter area.
36-27-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting strawberries straight from clamshell, did not wash prior to preparation.
08B-39-4
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 handle touching sugar. Employee removed. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Observed potatoes stored on floor in walk in cooler.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above food storage.
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen area.
36-34-5
17
Jan 30, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed poached eggs held on counter in ice bath at 45°F. Per operator less than 2 hours. Operator added more ice and product returned to 38°F. **Corrective Action Taken**
03A-02-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed salmon packaged at commissary location in Kendall, not properly labeled and not properly held frozen until removed from package.
03G-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink next to dishroom blocked by dishwashers trash can. Operator removed. **Corrective Action Taken**
31A-09-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dish room.
31B-03-4
61
Aug 5, 2022
Routine - Food
2 critical violations. 6 major violations. 14 minor violations.
View 22 violations
High Priority - Observed: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cap apron hair with gloves on then proceeded to touch Pastry bag pastry’s without removing gloves or hand washing Priority: High Priority
12A-10-4
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee failed to wash hands before putting on gloves to initiate a task working with food. Priority: High Priority
12A-07-5
Intermediate - Observed: 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. Priority: Intermediate
11-07-5
Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese crumbles opened from August 4 more than 24 hours not dated. Priority: Intermediate
02C-03-5
Intermediate - Observed: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee artificial nails/nail polish working with exposed food scooping. Ice cream for shake mix without wearing intact gloves.Priority: Intermediate
13-06-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed hand washing sink with dirty utensils and used as a dump sink. Priority: Intermediate
31A-09-4
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spinach, corn bean mix, made from Monday with no date marking. Observed spinach, tomato soup, corn bean mix , bechamel cream , fish sauce, pasta made from Wednesday not dated mark. Priority: Intermediate
02C-02-5
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant not labeled at front counter. Priority: Intermediate
41-17-4
Basic - Observed: Silverware/utensils dried with a towel/cloth. Observed Silverware/utensils dried with a towel/cloth.in kitchen area. Priority: Basic
24-17-4
Basic - Observed: Bowl or other container with no handle used to dispense food Observed handles of scoop directly touching sugar and rice in containers in kitchen area. Priority: Basic
14-01-5
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic
23-24-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in box stored over plates being used to serve guests. Priority: Basic
06-01-5
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution located in kitchen area between uses. Priority: Basic
21-12-4
Basic - Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen Observed Commercially processed reduced oxygen packaged fish salmon and corvina bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen Priority: Basic
06-09-1
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage at front counter with condiments. Priority: Basic
12B-07-4
Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation at front counter wearing dangling bracelets . Priority: Basic
13-07-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed Working containers of sugar removed from original container not identified by common name located at front counter. Priority: Basic
02D-01-5
Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer located at front counter with heavy ice build up. Priority: Basic
14-69-4
Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed in use knife stored in cracks between reach in cooler and prep shel at cook line. Priority: Basic
10-17-4
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils , spatulas and tongs stored in standing water less than 135°F. Priority: Basic
10-07-4
Basic - Observed: Insect control device installed over food preparation area. Observed bug zapper with 12 -14 dead flies installed over hand washing sink at front counter. Observed bug zapper installed directed on shelf with condiments over reach in cooler at cook line Priority: Basic
35B-02-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold build up on gaskets of reach in cooler and walk in shelves. Priority: Basic
23-03-4
20
Frequently Asked Questions
When was Bonjour Bakery last inspected?
The most recent health inspection at Bonjour Bakery on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bonjour Bakery?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Bonjour Bakery.
How does Bonjour Bakery compare to other restaurants in Weston?
Bonjour Bakery most recently scored 67 out of 100, which is lower than the Weston average of 72.
Has Bonjour Bakery's inspection record improved over time?
No. Recent inspections at Bonjour Bakery have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bonjour Bakery 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 Bonjour Bakery inspected?
Based on the inspection history on file, Bonjour Bakery is inspected around three times per year on average.
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