Party Cake Bakery
Last inspected: Jan 29, 2026
39
Score
Across the available record, Party Cake Bakery has nine inspections on file, the first dated 2022. Party Cake Bakery was last inspected on Jan 29, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly three violations before.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded four times.
That's lower than the typical Cutler Bay restaurant, which scores around 70. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pork inside the reach in cooler by the coffee machine. Employee placed eggs at the bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (114 F - Hot Holding); empanadas (120 F)inside the hot box at the front counter. As per employee less than 1 hour. Employee increased the temperature of the hot box. **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside the hand wash sink next to the bakery station. **Repeat Violation**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form was provided to manager.
02B-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on preparation table at the bakery station.
21-12-4
Basic - Wood food-contact surface not properly sealed. Observed at the bakery station.
14-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the kitchen area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside the sugar at the front counter.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at the kitchen area.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine bucket stored on preparation table. Employee removed it. **Corrected On-Site**
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
42-01-4
39
Oct 6, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on October 1st, 2025.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat empanadas (116F - Hot Holding in display at front counter. Manager placed empanadas in oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in handwashing next walk in cooler.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line near walk in cooler with deep cuts and not easily cleaned.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle.
10-20-4
Basic - Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
22-16-4
Basic - Stored food not covered. Observed small key lime pies on a speed rack at walk in cooler not covered.
08B-12-5
55
Mar 14, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed speed racks at walk in cooler soiled with food debris.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over oven soiled with debris. Observed vents at walk in cooler soiled with debris. **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cake Observed employee engaging in food preparation while wearing a bracelet at front counter coffee station.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic trays at ware washing areas wet nesting.
24-08-4
Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not smooth and easily cleaned.
36-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler across from fryer soiled with food debris.
23-03-4
70
Jan 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/ Observed six employees at time of inspection without a certified food manager present. - From follow-up inspection 2025-01-10: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed establishment operating without a certified food manager. Sandra Bolanos Morales lacking manager certification. - From follow-up inspection 2025-01-10: Observed establishment operating without a certified food manager. Sandra Bolanos Morales lacking manager certification. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over oven soiled with grease like substance. - From follow-up inspection 2025-01-10: **Time Extended**
36-34-5
78
Nov 25, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wash cloth chlorine solution at cook line at 200ppm. Person in charge diluted solution with a final reading of 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed oven mitts soiled with food debris. Person on charge discarded mitts. **Corrected On-Site**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed establishment operating without a certified food manager. Sandra Bolanos Morales lacking manager certification.
53A-01-7
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/ Observed six employees at time of inspection without a certified food manager present.
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over oven soiled with grease like substance.
36-34-5
61
Apr 16, 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. In the reach in cooler at cook line observed cheese (55F - Cold Holding), as per cook for less than 1 hour left out of temperature, stored in double container, cook transferred cheese back inside the cooler to rapidly cool. **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed QT sanitizer solution 0 ppm. Manager refilled buckets with new sanitizer solution at 200 ppm. **Corrected On-Site**
21-08-4
82
Sep 19, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves in front of the three compartment sink.
22-31-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags stored in the food storage shelves located next to the walk in cooler.
40-06-5
Basic - Food storage container/container lid cracked or broken. Reach in cooler door loose, reach in cooler located in front of the display cooler at front counter.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle.
10-20-4
78
Feb 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit located at front counter observed cheese sticks (100F - Hot Holding); spinach empanadas (101F - Hot Holding), as per manager for less than 4 hours. Employee reheating food. **Corrective Action Taken**
03B-01-6
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/ Observed 8 employees engaged in food preparation with no manager on duty.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provided. Operator provided form onsite. **Corrected On-Site**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee's water cup stored on the preparation table located by the ovens in the preparation area.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knife stored in between wall and preparation table in the preparation area.
10-17-4
Basic - Ripped/worn tin foil used as shelf cover. Under preparation table in the cook line.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located in the cook line.
29-49-6
55
Oct 28, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the kitchen area observed cheese (49F - Cold Holding), as per employee for less than 1 hour. Employee placed cheese in the the reach in cooler to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding units located at front counter. Employee reheating food.
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink Chlorine sanitizer 25 ppm.
22-42-4
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge completed form onsite. **Corrected On-Site**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Employee removed it. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the ceiling by the front counter area.
29-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Frequently Asked Questions
When was Party Cake Bakery last inspected?
The most recent health inspection at Party Cake Bakery on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Party Cake Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Party Cake Bakery.
How does Party Cake Bakery compare to other restaurants in Cutler Bay?
Party Cake Bakery most recently scored 39 out of 100, which is lower than the Cutler Bay average of 70.
Has Party Cake Bakery's inspection record improved over time?
No. Recent inspections at Party Cake Bakery have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Party Cake 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 Party Cake Bakery inspected?
Based on the inspection history on file, Party Cake Bakery is inspected around three times per year on average.
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