Marie Blachere Bakery
Last inspected: Feb 6, 2026
23
Score
Marie Blachere Bakery has been inspected eight times since 2023. Inspectors last stopped by on Feb 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Looking across the full record, “wet mop not stored in a manner to allow the mop to dry” is the recurring theme, flagged three times.
Restaurants in Miami average 74, so Marie Blachere Bakery trails the local norm. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
5
Major latest
10
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee served to client and then proceeded to put gloves with no wash hands. Observed employee moved sanitizer bucket,discarded soiled gloves and proceeded to put new gloves with no hand wash. Coached employee to wash hands properly.
12A-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed an open bag of blue cheese opened in the walk in cooler not dated. As per manager two days prior. Manager dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep table sandwich station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarded coffee at hand sink front counter.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza and sandwiches with time and no procedures. Provided form to manager and filled out form. **Corrected On-Site**
03F-10-5
Intermediate - Non-service animals permitted in the premises of the establishment.
35A-22-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 500+ppm); manager prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at front counter. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing coffee.
13-03-4
Basic - Equipment in poor repair. Observed reach in coolers gaskets torn by sandwich station and salad bowl station.
14-11-5
Basic - Food stored on floor. Observed boxes of plastic bottles of water stored on floor at dry storage. Observed boxes of milk stored on floor inside walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink front counter left side. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover dusty at walk in coolers.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of the prep table by bake station. Manager removed. **Corrected On-Site** **Repeat Violation**
21-44-1
23
Aug 25, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Gay Nerlange certificate expired since 10/06/2024. **Warning** - From follow-up inspection 2025-08-25: **Time Extended**
53B-14-5
90
Aug 12, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch her face and nose with her hands, no wash hands and proceeded to serve a coffee for customer. Manager coached employee. **Warning**
12A-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed from ware washing area near water fountain. **Warning**
31A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon offered in the menu not identified as a raw. **Repeat Violation** **Warning**
02B-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Gay Nerlange certificate expired since 10/06/2024. **Warning**
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep area near dough station. **Repeat Violation** **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing jewelry rings while preparing food. **Warning**
13-07-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink front counter near bake station. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water stored inside reach in cooler by eggs station. **Warning**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored at prep table by microwave. **Warning**
21-44-1
47
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Manager prepared new concentration, Retest, Triple Sink (Quaternary 300ppm). **Corrected On-Site** **Repeat Violation**
41-18-4
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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and sunny side eggs not identified as raw product or undercooked in the menu.
02B-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage container stored inside reach in cooler at preparation area. Manager removed during inspection. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager relocated correctly. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil and sugar plastic container with no labeled at bread preparation table.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table and baking area.
14-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
45
Oct 7, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Employee diluted with water. Retest, Triple Sink (Quaternary 300ppm) **Corrected On-Site**
41-18-4
Basic - Equipment in poor repair. Observed reach in cooler door gasket torn at sandwich station.
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water inside reach in cooler at sandwich station. Employee removed the water. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at bakery station. Employee added sanitizer, retest Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
74
Jun 11, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler cut lettuce (51F - Cold Holding) and butter (52F - Cold Holding). As per manager for about 2 hours. Manager placed items into walk in cooler to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler a container of chocolate mousse with date label of 6/10/24. Observed in walk in cooler 2 containers of béchamel dated labeled with 6/9/24.
02C-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table of kitchen area. Employee removed. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Observed at prep table in kitchen condiment cups in containers of cinnamon sugar chocolate chips. Operator removed condiment cups. **Corrected On-Site**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed next to dry storage area.
42-01-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at front counter next to coffee machine. Observed at prep table next to microwave. Operator removed buckets. **Corrected On-Site**
21-44-1
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 at lobby area self serve coolers containers of, salads, açaí bowls and smoothie cups not labeled. Employee began labeling items. **Repeat Violation**
02D-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at front counter oven. Operator removed. **Corrected On-Site**
10-20-4
55
Feb 1, 2024
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 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. See stop sale. **Warning**
03F-01-5
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. **Warning**
03F-10-5
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a cup at front counter. Instructed employee. **Warning**
31A-11-4
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
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. Provided form during inspection. **Warning**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed in dough station, employee rearranged properly. **Warning**
21-38-4
Basic - Food stored on floor. **Warning**
08B-38-4
45
Apr 14, 2023
Food-Licensing Inspection
2 critical violations.
View 2 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice (39F - Cold Holding) food prepared onsite and held more than 24 hours not properly date marked inside reach in cooler. Operator labeled during inspection. **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed shells eggs over butter inside walk-in cooler. Manager rearranged for proper storage. **Corrected On-Site**
08A-08-5
74
Frequently Asked Questions
When was Marie Blachere Bakery last inspected?
The most recent health inspection at Marie Blachere Bakery on file is from Feb 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Marie Blachere Bakery?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited three times, more than any other issue at Marie Blachere Bakery.
How does Marie Blachere Bakery compare to other restaurants in Miami?
Marie Blachere Bakery most recently scored 23 out of 100, which is lower than the Miami average of 74.
Has Marie Blachere Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Marie Blachere Bakery have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Marie Blachere 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 Marie Blachere Bakery inspected?
Based on the inspection history on file, Marie Blachere Bakery is inspected around three times per year on average.
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