Johnson's Bakery
Last inspected: Mar 30, 2026
16
Score
Going back to 2022, Johnson's Bakery has 12 inspections in the public record. The latest inspection on file is from Mar 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
By comparison, the average Perry facility scores 81, putting Johnson's Bakery on the weaker side. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
5
Critical latest
6
Major latest
10
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline placed hands on hips and shirt, then continued to handle clean equipment handles without washing hands. Manager had the employee wash hands before continuing to handle equipment at cookline. **Corrected On-Site**
12A-28-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at prevention device missing after splitter added to spigot above three-compartment sink.
29-34-4
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. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm. Stop sale issued.
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm.
01B-38-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open ziplock bag containing raw frozen beef stored on shelf directly above box containing frozen onion rings inside reach-in freezer in back of kitchen. Manager moved the raw beef to the bottom shelf during this inspection. **Corrected On-Site**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside top of refrigerated make-table: sliced tomatoes (51F - Cooling 4 hours). Employee at cookline stated the tomatoes were sliced between 8:30 and 9:00 this morning and placed directly into the top of the refrigerated make-table. The time is now 1:10pm. Stop sale issued.
03D-15-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Last approved plans are from 2009. Establishment has no mop sink and most equipment is moved from its original location. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. Manager only able to provide a meat thermometer that has a minimum temperature of 50F.
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for four employees. Manager stated all four have been employed for more than 60 days. Manager only able to provide proof of food handler training for one employee.
53B-02-5
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. Four employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for cream cheese frosting made in-house for cinnamon rolls held at room temperature every Saturday. Inspector provided Time as a Public Health Control procedures to manager during this inspection.
03F-10-5
Basic - Building components, attachments or fixtures in poor repair. 1. Several cracked floor tiles throughout kitchen. 2. Exposed insulation around back door of kitchen.
36-51-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Utility knife stored on shelf in kitchen near containers of cinnamon. Manager removed the utility knife from the area during this inspection. **Corrected On-Site**
42-03-5
Basic - Unclean building components, attachments or fixtures. 1. Hood above cookline soiled with food debris and/or dust. 2. Wall at cookline soiled with dust and/or food debris.
36-50-4
Basic - Unnecessary items/unused equipment on the premises. Several pieces of unused equipment stored on ground behind building.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on corner of refrigerated make-table at cookline.
21-12-4
Basic - Open dumpster lid. Lid of dumpster left open.
33-16-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Establishment has no mop sink. Establishment does have a mop sink on the approved floor plan from 2009. **Warning**
29-27-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpster sitting directly grass and/or soil.
33-23-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee personal bags stored hanging from shelf above bag of flour. Manager removed the bags from the area during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cups stored directly on prep table at cookline beside bread. 2. Employee drink cup sitting directly on top of flour bin near cookline. Both drinks were removed during this inspection. **Corrected On-Site**
12B-07-4
16
Sep 16, 2025
Routine - Food
No violations found.
100
Jun 10, 2025
Complaint Partial
No violations found.
100
Apr 1, 2025
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Stored by lemon juice and oil.
41-10-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
70
Sep 9, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Observed oil and water bottles stored on the floor in bakery area.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in sink in bakery area and near ice machine.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed clam shells stored upright throughout kitchen.
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour in working container, no label under prep table.
02D-01-5
78
Aug 23, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small unit on line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind fryers and flattop grill.
23-03-4
90
Jul 9, 2024
Complaint Full
No violations found.
100
May 1, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Wall soiled with accumulated dust. Wall behind cook line.
36-27-5
95
Feb 7, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket, bucket removed. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
74
Jun 28, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
Feb 3, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in dough cooler reading 32°, ambient temp 49°.
05-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad made yesterday.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front edge of Reachin cooler has mold like substance.
23-03-4
70
Sep 14, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach-in with salads
05-09-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
90
Frequently Asked Questions
When was Johnson's Bakery last inspected?
The most recent health inspection at Johnson's Bakery on file is from Mar 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at Johnson's Bakery?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Johnson's Bakery.
How does Johnson's Bakery compare to other restaurants in Perry?
Johnson's Bakery most recently scored 16 out of 100, which is lower than the Perry average of 81.
Has Johnson's Bakery's inspection record improved over time?
No. Recent inspections at Johnson's Bakery have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Johnson's Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Johnson's Bakery inspected?
Based on the inspection history on file, Johnson's Bakery is inspected around three times per year on average.
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