Ene Tasty Bakery Restaurant
Last inspected: Jan 7, 2026
100
Score
Public records show 13 inspections at Ene Tasty Bakery Restaurant stretching back to 2023. The latest inspection on file is from Jan 7, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
Among Plantation restaurants, the typical score is 77; Ene Tasty Bakery Restaurant is comfortably above that bar. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
No violations found.
100
Jan 5, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
64
Aug 28, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
43
Jun 25, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen and prep area ceiling tiles that are not smooth, nonabsorbent or easily cleanable. **Warning** - From follow-up inspection 2025-06-25: **Time Extended**
36-37-5
Basic - - From initial inspection : 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. Observed no minimum labels or warning labels on various juices that were packaged on site stored in self service cooler. **Warning** - From follow-up inspection 2025-06-25: **Time Extended**
02D-03-4
90
Jun 24, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in the preparation area cold held at 65F. As per operator, the chicken had been left out for approximately 35 minutes. Advised operator to place chicken back in cooler. **Corrective Action Taken** **Warning**
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 cooked spinach hot held at 95F and plantains hot held at 112F. As per operator, both items transferred to area one hour before inspection. Advised operator to reheat items to 165F. 2) Observed in the front line food warmer, patties hold held at 115F. As per operator, patties were cooked and transferred to the unit one hour before our inspection. Operator transferred to oven for reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Live, small flying insects found. -Observed approximately 30 live flying insects landing on clean food containers and walls in dishwashing area. -Observed 10 live flying insects landing on seasonings, bag with rice and walls in dry storage area. -Observed approximately 20 live flying insects in prep station landing on in-use food preparation table, bag with onions and container with uncooked potatoes. -Observed 6 live flying insects landing on bag with flour and in- use food mixer at bakers station. There are no walls or doors separate these areas. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with accumulation of black mold-like substance buildup in the kitchen. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in dishwashing area at handwashing sink no paper towels present. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed in dishwashing area at handwashing sink no hand soap present. **Warning**
31B-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 no date marks on several containers of cooked food in the walk in cooler. As per operator, the food was prepared more than 24 hours ago. **Warning**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in the walk in cooler various unwashed vegetables stored over open box of butter and cooked sauce. **Warning**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a bucket of cornmeal a container without a handle used to dispense food. **Warning**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen and prep area ceiling tiles that are not smooth, nonabsorbent or easily cleanable. **Warning**
36-37-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the migali reach in cooler employees unidentified food items on the top shelf of the cooler over items available for sale. **Warning**
08B-49-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing and rinsing dirty dishes without a sanitizing step. Three compartment sink no properly set up. Advised operator to set up a sanitizer solution. **Warning**
16-13-5
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. Observed no minimum labels or warning labels on various juices that were packaged on site stored in self service cooler. **Warning**
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in dishwashing area at handwashing sink no hand washing sign present. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the dishwashing area an accumulation of a black mold-like substance built up on the walls. **Warning**
23-03-4
Basic - Stored food not covered. Observed in the walk in cooler various cooked dishes that were prepared the pervious day were left uncovered. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed a bucket of sugar removed from its original container not properly labeled. **Warning**
02D-01-5
25
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
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.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains bluish liquid identified as glass cleaner located on chemical storage rack. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 Compartment sink
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment
36-27-5
64
Oct 3, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw fish stored over yucca and mixed vegetables in Atosa freezer.
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed fish hot held at 128F in front line steam table. Per operator, fish cooked and place in unit 1 hour prior to the inspection. Operator reheat fish to 172F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink used to stored container.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked chicken and pork stored in walk in cooler not date mark. Both items were cooked on 10/01/2024.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 02/08/2024.
53B-05-5
Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.
08B-38-4
Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen.
38-01-4
Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk in cooler.
08B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinking water stored on top shelf in freezer not identified or segregated from restaurant foods.
08B-49-4
45
May 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-11: Still observed. - From follow-up inspection 2024-05-13: **Time Extended**
02D-12-1
90
May 11, 2024
Routine - Food
1 critical violation. 2 major violations.
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 prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding , cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours. **Warning** - From follow-up inspection 2024-05-11: Observed cooked pork hot holding 81F. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-11: Still observed.
02D-12-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-05-11: Still observed. **Time Extended**
05-08-4
70
May 10, 2024
Routine - Food
8 critical violations. 3 major violations. 3 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area / cookline- approximately 5 small flying insects landing on wall and shelf underneath prep table . **Warning**
35A-02-6
High Priority - Nonfood-grade shopping to-go bags used in direct contact with raw beef and crab inside large chest freezer by back prep area. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over containers of milk. **Warning**
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. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 50F- cold holding, salted cod 49-50F- cold holding, herring, 49-50F - cold holding food not prepared or portioned today- food out of temperature overnight - see stop sale. **Warning**
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. At walk in cooler- Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - raw turkey legs 49F at 11:00 ( cooling overnight)- at current rate of cooling food did not reach 41F within 4 hours - see stop sale. At walk in cooler-raw chicken 49-50F at 11:00 to 49-50F at 11:30( cooling since 8:00) - at current rate of cooling food will not reach 41F within remaing time- operator moved to chest freezer to quick chill. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter at cookline/ prep area-Pre cooked plantains 70F- hot holding, cooked spinach and okra 80F- hot holding , cooked cow foot 105F- hot holding, corn porridge 100F- hot holding, fried pork 72F - hot holding, cooked spinach and cheese 100F- hot holding, cooked beef stew 77F- hot holding - food all out of temperature for 3 hours. **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked beef 49-50F at 11:00 ( cooling overnight) beef stew 49-50F at 11:00 ( cooling overnight ), salt fish pastries 49-50F at 11:00 ( cooling overnight), cooked eggs 49-50F at 11:00( cooling overnight) cooked beans 49F-50F 49-50F at 11:00( cooling overnight), cooked rice 49-50F at 11:00( cooling overnight)- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. **Corrected On-Site** **Warning**
03D-02-5
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. **Warning**
11-07-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. **Repeat Violation** **Warning**
02D-12-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At small counter by hot box- container with utensils in water of 94F- operator removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back prep area soiled with large quantity ofmold flour and debris. **Warning**
23-03-4
19
Feb 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
02D-12-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
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. Juices with no date mark or address of production.
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Observed several cooked items not covered in walk in. **Repeat Violation**
08B-12-5
74
Jun 22, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
74
Jan 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Frequently Asked Questions
When was Ene Tasty Bakery Restaurant last inspected?
The most recent health inspection at Ene Tasty Bakery Restaurant on file is from Jan 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ene Tasty Bakery Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Ene Tasty Bakery Restaurant.
How does Ene Tasty Bakery Restaurant compare to other restaurants in Plantation?
Ene Tasty Bakery Restaurant most recently scored 100 out of 100, which is higher than the Plantation average of 77.
Has Ene Tasty Bakery Restaurant's inspection record improved over time?
Yes. Recent inspections at Ene Tasty Bakery Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Ene Tasty Bakery Restaurant 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 Ene Tasty Bakery Restaurant inspected?
Based on the inspection history on file, Ene Tasty Bakery Restaurant is inspected around four times per year on average.
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