Milano`S Bakery
Last inspected: Feb 25, 2026
52
Score
Milano`S Bakery has been inspected 17 times since 2022. The newest entry in the record is dated Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 77, which Milano`S Bakery's 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
17
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
52
Dec 22, 2025
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by cart **Warning** - From follow-up inspection 2025-12-03: Observed same **Time Extended** - From follow-up inspection 2025-12-18: Observed same **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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/. Observed interior of restaurant in the process of renovation with added equipment **Warning** - From follow-up inspection 2025-12-03: Plans not currently submitted. Operator has until Dec 20th to submit updated plans. **Time Extended** - From follow-up inspection 2025-12-18: Observed same **Time Extended**
51-16-7
82
Dec 3, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by cart **Warning** - From follow-up inspection 2025-12-03: Observed same **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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/. Observed interior of restaurant in the process of renovation with added equipment **Warning** - From follow-up inspection 2025-12-03: Plans not currently submitted. Operator has until Dec 20th to submit updated plans. **Time Extended**
51-16-7
82
Oct 20, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
74
Jun 10, 2025
Complaint Full
No violations found.
100
Apr 24, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Callback inspection due June 19 2025 **Repeat Violation** **Warning** - From follow-up inspection 2025-04-24: Callback inspection due June 19 2025 **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling - From follow-up inspection 2025-04-24: Observed same **Time Extended**
36-24-5
86
Apr 23, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly behind front counter landing on glove box. Observed 2 fly behind front counter not landing on anything
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked in triple sink area, by bakery cart
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. Callback inspection due June 19 2025 **Repeat Violation** **Warning**
53B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping empanadas with no beard guard
13-04-4
Basic - Hole in or other damage to wall. Hole in the wall in triple sink area directly under ceiling
36-24-5
64
Apr 19, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Operator unable to locate training **Warning** - From follow-up inspection 2025-04-19: Will check on time extended date of June 19th 2025 **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler **Warning** - From follow-up inspection 2025-04-19: Observed same **Time Extended**
36-32-5
86
Apr 18, 2025
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 cracked raw shell eggs in 2 door cooler. See stop sale **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked raw shell eggs, and immediately after touched clean plate to prepare another order. **Warning**
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly not landing or touching anything in back storage area. 1 fly in behind front counter in prep area, not touching or landing on anything. 1 fly not landing or touching anything behind front counter. Operator killed and disposed of flies. **Corrected On-Site** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top x2; raw shell eggs (50F - Cold Holding); raw bacon (47F - Cold Holding); sausage, raw (44F - Cold Holding); sliced tomatoes (46F - Cold Holding). Observed flip top kept open while order are in preparation. As per operator foods in units not portioned or prepared today. In unit less than 4hrs. Operator closed and placed items on ice for quick chill **Corrective Action Taken** **Warning**
03A-02-5
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. Operator unable to locate training **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle, filled with clear substance in small back kitchen. Operator labeled water **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in back storage area near walk in cooler **Warning**
36-32-5
43
Mar 20, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line with attached hose under triple sink missing vacuum breaker.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bakery sanitizer bucket at 200ppm. Employee remade to proper 100ppm.
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bakery hand sink blocked by sanitizer bucket in sink and large rolling rack in front of sink. Employee moved rack and removed bucket. **Corrected On-Site**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between kitchen fliptop units. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Containers of portioned sausages and portioned raw beef partially frozen on prep table at far end of kitchen. Employee moved both to cooler to properly thaw. **Corrected On-Site**
06-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers on kitchen shelf next to clean plates and bakery shelf next to clean equipment/utensils. Employees moved both containers. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of salt in kitchen.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. 1) Containers of simple syrup under kitchen prep table not labeled. 2) Bottles of oil and water by cook line not labeled. 3) Container of sugar by espresso machine not labeled.
02D-01-5
52
Jul 12, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
78
Feb 14, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale **Warning** - From follow-up inspection 2024-02-14: Cooked onion 47 F, custards 48F - cooling overnight. Repeat. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight .See stop sale **Warning** - From follow-up inspection 2024-02-14: Stop sale issued for cooked onions 47F, custard 48F Overnight cooling. Repeat.
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-14: Sausage 48F, raw bacon 48F. Observed unit at warmest setting. #5 vs #9 . Per cook, food in unit less than 2 hours. No preparation done today. repeat. operator moved foods to chest freezer in kitchen. **Admin Complaint** **Corrective Action Taken**
03A-02-5
64
Feb 13, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot display: empanadas 112-124F in unit less than 4 hours. Operator reheated to 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left Flip top: sausage 41-46F, raw bacon 43-48F, beef 42-47F Wait station: Milk 47F Foods not prepared or portioned today. Observed in unit stored above rim line. Per operator foods in unit less than 3 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight .See stop sale **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen: 2 door reach-in cooked onions 47F cooling overnight. custard 48-50F cooling overnight See stop sale **Warning**
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 300ppm). Operator prepared new. Now 100ppm **Corrected On-Site** **Warning**
41-27-4
Basic - Working containers of food removed from original container not identified by common name. For oil in dispensing bottles In kitchen. **Warning**
02D-01-5
45
Sep 18, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 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 crack raw shell eggs then proceeded to handle clean utensils and touch ready to eat food with bare hands. Foods heated to 145°F. Discussed with operator. Operator instructed employee to wash hands
12A-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Observed employee handling sandwich with un gloved hand. Discussed with operator
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored above tortillas in 2 door stainless reach in cooler. Operator reorganized Raw shell eggs stored above potato salad and sauces in 2 door stainless reach in cooler. Raw beef stored above cheese in front counter walk in cooler. Operator reorganized all. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. front counter: ham and cheese croissant (70°F) being held at front counter. Operator states items are held for 3 hours and discarded. Items have been out for 2 hours. Items not time marked and no written procedure available. Provided written procedure. Instructed operator to discard at end of 4 hours cooked beef (52°F); cooked sausage (53°F); raw beef (54°F); raw steak (52°F); raw chicken (54°F) in 4 drawer cook line flip top. Per operator items prepared/portioned last. Employee adding heated food to cold food causing temperatures to rise. Discussed proper separation of hot and cold food with operator. Operator instructed employee to separate hot and cold foods. Retook temperatures at 44°F or below within 4 hours **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of Wd-40 stored with food items in bakery area. Operator removed **Corrected On-Site**
41-10-4
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. Operator unable to demonstrate of big 6 food borne illnesses. Provided big 6 to operator. Reviewed big 6. **Repeat Violation** **Admin Complaint**
11-07-5
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 to operator **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.and wash sink in ware washing/prep area of kitchen blocked by racks. Operator made accessible **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
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/Mario Milano 2-7-20. CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
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. Food handler certification provided for employees employed over 60 days. Reporting not provided for new employees. Provided reporting agreement to operator
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items; cellphone/drinks stored on shelf with clean wares in kitchen. Operator removed **Corrected On-Site**
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer buckets at front counter tested at 0ppm quat. Employee remade, retested at 400ppm **Corrected On-Site**
21-08-4
26
Feb 10, 2023
Routine - Food
5 critical violations. 6 major violations. 14 minor violations.
View 25 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cheese and ham in walk in freezer located at front counter. Observed raw chicken over raw beef in walk in freezer over located at front counter.
08A-02-6
High Priority - Observed Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Employee touched soiled surface and then engaged in food preparation, cutting meat handled clean equipment slicer or utensils, or touched unwrapped single-service items without washing hands.
12A-29-4
High Priority - Employee handled soiled personal item gloves with cellular phone-drink beverage, remove dirty garbage can then proceeded to interact with clean sanitized utensils and then engaged in food preparation making salad handled met clean equipment or utensils, or touched unwrapped single-service items without changing gloves or washing hands.
12A-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Discontinue use and use 3 compartment sink only.
22-41-4
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 - 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 - Handwash sink not accessible for employee use at all times with chemicals and soap stored in sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than hand-washing dump sink
31A-11-4
Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-06-5
Basic - Food stored in a location that is exposed to splash/dust.at front counter hand washing sink
08B-36-4
Basic - Food stored on floor. Observed raw meat stored in crate on floor at front walk in protein cooler.
08B-38-4
Basic - In-use tongs stored on equipment oven door handle between uses.
10-20-4
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at front counter.
24-27-4
Basic - Observed Employee beverage container on a food preparation tables, front counter, meat slicing prep table or over/next to clean equipment/utensils.
12B-07-4
Basic - Observed Employee eating empanadas front counter dry storage areain a food preparation or other restricted area.
12B-02-4
Basic - Observed Ice scoop handle in contact with ice at meat slice station at front counter
10-08-5
Basic - Silverware/utensils dried with a towel/cloth. Observed Employee using 91% isopropyl to clean, washed rinsed sanitized utensils to remove spots from silverware.
24-17-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Employee wearing dangling jewelry bracelets and watch at front counter other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cardboard used to line food-contact shelves in walk in cooler
14-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
13
Sep 7, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using chlorine or quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed hand washing sink in disrepair at cook line with sink leaking. **Warning** - From follow-up inspection 2022-09-07: **Time Extended**
29-08-4
86
Frequently Asked Questions
When was Milano`S Bakery last inspected?
The most recent health inspection at Milano`S Bakery on file is from Feb 25, 2026. The public record contains 17 inspections in total.
What is the most common violation at Milano`S Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Milano`S Bakery.
How does Milano`S Bakery compare to other restaurants in Tamarac?
Milano`S Bakery most recently scored 52 out of 100, which is lower than the Tamarac average of 77.
Has Milano`S Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Milano`S Bakery have averaged around two violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Milano`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 Milano`S Bakery inspected?
Based on the inspection history on file, Milano`S Bakery is inspected around five times per year on average.
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