Granier Bakery
Last inspected: Feb 11, 2026
67
Score
Public records show six inspections at Granier Bakery stretching back to 2022. On Feb 11, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited two times.
Restaurants in Miami average 74, so Granier Bakery trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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 - 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee using watches while working with food.
13-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
67
Dec 23, 2025
Food-Licensing Inspection
4 major violations. 1 minor violation.
View 5 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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
64
Dec 11, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
70
Jul 20, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no manager in charge. **Corrected On-Site**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation**
11-01-5
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.
11-07-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Service staff area.
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers throughout.
05-09-4
58
Jul 22, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Empanadas 49 f front service cooler cooler not working correctly supervisor removed food items from cooler Waiting for a part. All food off temperature where Please in a working cooler in kitchen. And will go on 4 hours time control until cooleris repair. **Corrective Action Taken**
03A-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.
11-07-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Ceiling tile missing. Food preparation area
36-36-4
Basic - Equipment in poor repair. Front service area reach in cooler not working as per supervisor Waiting for parts **Repeat Violation**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers with accumulation of debris. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
55
Jul 18, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Tracking powder pesticide used inside establishment. Observed tracking powder on the floor underneath the double door reach in freezer. **Corrected On-Site**
41-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door reach in cooler in front of the small ice machine: parfait (51F - Cold Holding). As per operator, prepared 3 hours before the inspection. Observed operator place the parfait into a reach in cooler in the kitchen area. **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in double door freezer in the kitchen.
23-24-4
Basic - Equipment in poor repair. Observed the double door reach in cooler at the front counter not working. As per operator, awaiting parts. **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
23-03-4
Basic - Reach-in freezer interior have accumulation of soil residues. Bottom of the reach in freezer soiled with food debris. **Repeat Violation**
22-16-4
61
Frequently Asked Questions
When was Granier Bakery last inspected?
The most recent health inspection at Granier Bakery on file is from Feb 11, 2026. The public record contains six inspections in total.
What is the most common violation at Granier Bakery?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Granier Bakery.
How does Granier Bakery compare to other restaurants in Miami?
Granier Bakery most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Granier Bakery's inspection record improved over time?
Yes. Recent inspections at Granier Bakery have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Granier 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 Granier Bakery inspected?
Based on the inspection history on file, Granier Bakery is inspected around two times per year on average.
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