Granier Bakery
Last inspected: Mar 19, 2026
86
Score
Across the available record, Granier Bakery has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 19, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Miami restaurant scores 74. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent dusty over washing area. **Repeat Violation** - From follow-up inspection 2026-01-16: **Time Extended** - From follow-up inspection 2026-03-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to prep area. - From follow-up inspection 2026-01-16: **Time Extended** - From follow-up inspection 2026-03-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled next to kitchen entrance. - From follow-up inspection 2026-01-16: **Time Extended** - From follow-up inspection 2026-03-19: **Time Extended**
22-16-4
86
Jan 16, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Gustavo D. Grande expired on 12/8/2025. - From follow-up inspection 2026-01-16: Observed certification for Gustavo D. Grande expired on 12/8/2025. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine. **Repeat Violation** - From follow-up inspection 2026-01-16: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled next to kitchen entrance. - From follow-up inspection 2026-01-16: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent dusty over washing area. **Repeat Violation** - From follow-up inspection 2026-01-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to prep area. - From follow-up inspection 2026-01-16: **Time Extended**
22-08-4
70
Jan 15, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast mix (50F - Cold Holding); yogurt (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); raw shell eggs (52F - Cold Holding); cooked chicken breast (50F - Cold Holding) inside reach in cooler by cook line. As per operator since the day before.
03A-02-5
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 French toast mix (50F - Cold Holding); yogurt (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); raw shell eggs (52F - Cold Holding); cooked chicken breast (50F - Cold Holding) inside reach in cooler by cook line. As per operator since the day before.
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Gustavo D. Grande expired on 12/8/2025.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink. Operator removed the item. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine. **Repeat Violation**
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled next to prep area.
22-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent dusty over washing area. **Repeat Violation**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled next to kitchen entrance.
22-16-4
45
Aug 15, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a container with ham. Employee stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee breaking boxes and begin to prepared to handle clean equipment and started to prepare food. Advise employee how to properly wash hands when finished any task and started to prepare food.
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Advised employee to wash hands at hand sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice discarded at Hand sink front counter. **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled by kitchen. Observed vents dusty by kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open plastic bottle of water stored at prep table by front counter.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch while preparing food.
13-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage stored inside reach in cooler display by front counter.
12B-13-4
45
Feb 7, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
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. Observed employee picked up brush from floor and continued to prepare food without wash hands. Coached employee to how properly wash hands. Employee proceeded to wash hands. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (78F - Cold Holding) stored at cook line. As per employee less than 2 hours. Employee took product to freezer for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook employee unable to answer the minimum temperature for immediate service eggs.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic jar stored inside hand wash sink at front counter area.
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed one tong stored at oven handle.
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents dusty at preparation area, ware washing area and kitchen.
36-34-5
43
Oct 22, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (48F - Cold Holding) inside reach in cooler next to cook line. As per employee for approximately 2 hrs. Employee placed product inside cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at kitchen.
36-34-5
82
May 7, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a small container of cooked mushroom 53 F stored in double container on reach-in cooler. Employee moved items into reach-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
74
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Instructed employee during inspection.
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. Provided form during inspection.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection. **Repeat Violation**
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe cook wearing a watch.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to door.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed honey and maple syrup bottles not identified with common name in kitchen area.
02D-01-5
58
Jun 22, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
70
Jul 20, 2022
Routine - Food
1 critical violation. 4 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 wearing gloves crack raw shell eggs, then changed gloves and proceeded to prepare ready to eat avocado with washing hands prior to donning new gloves.
12A-27-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair restraint.
13-03-4
Basic - Reach-in freezer interior has accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust above dish washing area. **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
70
Frequently Asked Questions
When was Granier Bakery last inspected?
The most recent health inspection at Granier Bakery on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Granier Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Granier Bakery.
How does Granier Bakery compare to other restaurants in Miami?
Granier Bakery most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Granier Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Granier Bakery have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Granier Bakery 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 Granier Bakery inspected?
Based on the inspection history on file, Granier Bakery is inspected around three times per year on average.
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