John the Baker
Last inspected: Jan 28, 2026
61
Score
Public records show eight inspections at John the Baker stretching back to 2022. John the Baker was last inspected on Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
That's lower than the typical Coral Springs restaurant, which scores around 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Sep 11, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
50
Feb 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Oct 22, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Clam sauce 97F at 1:05pm (heated cooling for 1 hour) to 88F at 1:40pm. At this rate proper cooling to 70 F in 2 hours will not occur. Per operator items cooked today. Observed items covered cooling. Operator removed lids and stored in freezer to quick chill **Corrective Action Taken**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in front counter employee hand wash sink. Operator removed pitcher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by dish area. Operator provided paper towels **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents has accumulation of dust. **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board. Operator removed phone **Corrected On-Site**
40-06-5
58
Apr 24, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Garlic in oil held on TPHC since 11am at pizza line. Item temped at 75F at 3:25 pm. See stop sale.
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Garlic in oil held on TPHC since 11am at pizza line. Item temped at 75F at 3:25 pm.
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Sheet pan of raw chicken covered in direct contact with can liner. Operator replaced with food grade wrap **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth at pizza line hand wash sink. Discussed with operator
31A-11-4
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/ CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
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 - Nonfood-contact surface soiled with dust. Hood filters soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed with operator. Operator set up sanitizer bucket at 100ppm chlorine **Corrected On-Site**
21-12-4
43
Nov 3, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station in upper cooler, cut tomatoes (46F - Cold Holding). Container prepared today, approximately 2 hrs, but not being held correctly in unit to maintain temperature. Manager discarded tomatoes. **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line removed gloves and left kitchen area and did not wash hands before putting on gloves when returned to line. Reviewed proper procedures and employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee replaced. **Corrected On-Site**
31B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf above dough station while dough bring prepped. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Employee cell phones on shelf above dough being cut and portioned at dough station.
40-01-4
55
Feb 15, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 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. A poster has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of soiled residue buildup on can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at wait station used as dump sink, evidence by waste ice found inside.
31A-11-4
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.
53B-05-5
Basic - Equipment in poor repair. -Observed Atosa refrigerator gaskets in disrepairs.
14-11-5
Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. **Repeat Violation**
08B-38-4
61
Oct 26, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was John the Baker last inspected?
The most recent health inspection at John the Baker on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at John the Baker?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at John the Baker.
How does John the Baker compare to other restaurants in Coral Springs?
John the Baker most recently scored 61 out of 100, which is lower than the Coral Springs average of 77.
Has John the Baker's inspection record improved over time?
Results have been roughly steady. Inspections at John the Baker have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at John the Baker 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 John the Baker inspected?
Based on the inspection history on file, John the Baker is inspected around two times per year on average.
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