Pinecrest Bakery
Last inspected: Mar 13, 2026
47
Score
Pinecrest Bakery appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly eight violations earlier in the record.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged five times.
The city-wide average sits at 74, which Pinecrest Bakery's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then touched single service trays at cook line. Manager coached employee and employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-13: Observed food employee touch face and then began preparing fries at cook line, no hand wash. **Admin Complaint**
12A-27-4
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler. Observed sliced cheese at walk in cooler exceeding 7 days. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Warning** - From follow-up inspection 2026-03-13: During callback inspection Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw salmon inside ROP at walk in cooler. **Admin Complaint**
01B-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (47F - Cold Holding)at preparation cooler. As per employee, less than 2 hours. Employee voluntarily discarded product. Observed sliced cheese (53F - Cold Holding) as per employee, for 1 hour. Employee voluntarily discarded product. **Warning** - From follow-up inspection 2026-03-13: During callback inspection observed sliced ham at 60F, heavy cream 47F, raw marinated beef 47F, cut tomatoes 43F, cut lettuce 43F all cold holding at preparation cooler. As per employee for approximately 1 hour inside unit. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (131F - Hot Holding) at steam table. As per chef, for 10 minutes. Chef took product to reheat to 165F. Observed cooked pork shoulder (115F - Hot Holding) at room temperature inside oven that was turned off at bakery area. As per person in charge, for approximately 2 hours. Person in charge turned oven on to reheat product to 165F.Obs **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-13: During callback inspection observed cooked fries at 54F hot holding at room temperature at fry station. Observed mashed potatoes at 74F hot holding at room temperature at cook line. As per employee for approximately 30 minutes. Employee placed products inside reach in cooler. Observed ropa vieja at 154F, mashed potatoes 146F, chicken soup 174F. All hot holding at steam table. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Warning** - From follow-up inspection 2026-03-13: During callback inspection Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee preparing sandwich at front counter with no hair restraint. **Warning** - From follow-up inspection 2026-03-13: During callback inspection observed cook preparing food with no hair restraint. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door near wine reach in cooler. **Warning** - From follow-up inspection 2026-03-13: During callback inspection Observed gap at bottom of exit door near wine reach in cooler. **Time Extended**
35B-01-4
47
Feb 20, 2026
Routine - Food
9 critical violations. 3 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (47F - Cold Holding)at preparation cooler. As per employee, less than 2 hours. Employee voluntarily discarded product. Observed sliced cheese (53F - Cold Holding) as per employee, for 1 hour. Employee voluntarily discarded product. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (131F - Hot Holding) at steam table. As per chef, for 10 minutes. Chef took product to reheat to 165F. Observed cooked pork shoulder (115F - Hot Holding) at room temperature inside oven that was turned off at bakery area. As per person in charge, for approximately 2 hours. Person in charge turned oven on to reheat product to 165F.Obs **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (46F - Cooling) at reach in freezer at cook line. As per employee, product was prepared on the previous day. **Warning**
03D-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then touched single service trays at cook line. Manager coached employee and employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread and tostadas stored in non-food grade bag at sandwich preparation area. **Warning**
14-31-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced cheese at walk in cooler exceeding 7 days. **Warning**
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler. **Warning**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 broken raw shell eggs at walk in cooler. Observed sliced cheese at walk in cooler exceeding 7 days. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (46F - Cooling) at reach in freezer at cook line. As per employee, product was prepared on the previous day. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near steam table. Manger replenished paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with chef. **Warning**
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed temperature dish machine at 161F. **Warning**
16-54-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 thawed raw snapper inside ROP at walk in cooler. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee preparing sandwich at front counter with no hair restraint. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door near wine reach in cooler. **Warning**
35B-01-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over cans of soda across from 3 compartment sink at kitchen entrance. **Warning**
35B-02-4
Basic - Standing water or very slow draining water in handwash sink at bakery and kitchen areas. **Warning**
29-20-5
Basic - Stored food not covered. Observed empanadas, croquetas and tequenos at walk in cooler and walk in freezer not covered. **Warning**
08B-12-5
Basic - Uncleanable knife block in use to store knives. Observed knife block at counter at restaurant area. **Warning**
14-55-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line. Chef labeled item. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
13
Oct 27, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottle of rust lubricant stored on rack above bottled water. Operator removed on site. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter. Paper towels were replaced. **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry food and dish racks. Observed under prep tables where dry food is stored.
22-31-4
Basic - Bowl or other container with no handle used to dispense food. Observed under table across cook line; deli cup stored in flour. Operator removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed across cook line. Operator had employees wipe down during inspection. **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed old license displayed. Operator replaced license with current one. **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket hanging on dry dish racks. Operator removed during inspection. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees with bracelets engaging in food prep.
13-07-4
Basic - Equipment in poor repair. Observed torn gasket in reach in cooler across fryer.
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Observed box of to go containers stored on floor at kitchen entrance. Operator placed onto shelf. **Corrected On-Site**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.observed in kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar at bar with no label. Operator labeled. **Corrected On-Site**
02D-01-5
39
Apr 2, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn. **Warning** - From follow-up inspection 2025-04-02: Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter. **Time Extended**
14-11-5
95
Apr 1, 2025
Complaint Full
6 critical violations. 9 minor violations.
View 15 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at front counter + 400 ppm. **Warning**
41-18-4
High Priority - Live, small flying insects found. Observed more than 14 live flying flies landing on shelf with clean utensils and landing on the preparation table, located in the same area where the kitchen is located Also observed flies flying at the front counter landing on preparation tables. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47 F - Cold Holding); shredded beef (47 F - Cold Holding); raw chicken (49 F - Cold Holding); cheese (49 F - Cold Holding); croquettes (48 F - Cold Holding); cod fritters (51 F - Cold Holding); beef steaks (51 F - Cold Holding)inside the reach in cooler across from the stove . As per manager since last night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47 F - Cold Holding); shredded beef (47 F - Cold Holding); raw chicken (49 F - Cold Holding); cheese (49 F - Cold Holding); croquettes (48 F - Cold Holding); cod fritters (51 F - Cold Holding); beef steaks (51 F - Cold Holding)inside the reach in cooler across from the stove . As per manager since last night. **Warning**
03A-02-5
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. Observed croquettes and ham pastry time marked at 5:33 am. Stop sale was issued. **Warning**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (122 F - Hot Holding)at the steam table. As per manager less than 3 hours ago. Employee reheated food to + 165°F. **Corrected On-Site** **Warning**
03B-01-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 9 puces if salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale was issued. **Warning**
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn. **Warning**
14-11-5
Basic - Food stored on floor. Observed plastic buckets with pickles stored in the floor of the walk in cooler. Employee removed them. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use spatulas stored in cracks between pieces of equipment. Observed stored between the wall and the 3 compartment sink. Employee removed them. **Corrected On-Site** **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets and hood filters soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed a bucket with utensils not inverted at the front line. Employee washed them and stored them properly. **Corrected On-Site** **Warning**
25-02-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Employee removed them. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside reach in cooler was out of temperature. Thermometer was at 50°F. **Warning**
14-74-7
26
Dec 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce inside walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over fries at reach in cooler at cook line. Operator rearranged products. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures missing address and license number.
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at cook line.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets and shelf soiled.
23-03-4
50
Mar 25, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
25
Oct 17, 2023
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee did not removed gloves, after carrying soiled boxes he got engaged in food preparation. **Corrected On-Site** **Repeat Violation**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above diced tomatoes, lettuce, onion on the preparation reach in cooler. Manager removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef. Employee placed raw chicken at the bottom. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaged in different tasks not changed as needed.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 71 F at the sandwich station. As per employee butter was placed at the sandwich station less than 2 hours ago. Operator placed butter inside reach in cooler.TIME AS A PUBLIC HEALTH CONTROL was advised. **Corrective Action Taken**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at the unisex bathroom.
31B-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide/helium tanks not adequately secured at the bar area, Manager removed it. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board not longer cleanable at the kitchen area.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without no hair restraint while engaging in food preparation at the sandwich station. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn in the kitchen area.
14-11-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed bakery has 48 seats and the restaurant Guayaba has 87 seats.
51-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and the 3 compartment sink.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink by the steamer table at the kitchen area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a opened employee beverage inside the reach in cooler. Manager discarded it. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed cups not inverted stored under the paper towels dispenser.
25-06-4
Basic - Stored food not covered. Observed foods inside the reach in cooler not covered and also empanadas inside the walk in freezer not covered.
08B-12-5
Basic - Uncleanable knife block in use to store knives. Observed at the bar area.
14-55-4
23
Mar 17, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled through the kitchen area. **Warning** - From follow-up inspection 2023-03-17: Observed ceiling tiles soiled through the kitchen area. **Warning** **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-03-17: Exterior door has a gap at the threshold that opens to the outside. **Warning** **Time Extended**
35B-01-4
90
Jul 15, 2022
Routine - Food
5 critical violations. 6 major violations. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed beef, ham and cheese, chicken empanadas, croquettes under time control not date marked. As per manager the products have 15 minutes at the hot holding. Manager time marked the products. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (116 F - Hot Holding); cooked ground beef (120 F - Hot Holding) at steam table. As per manager for less than one hour. Operator moved the products to the stove to be reheating to 165°F. **Corrective Action Taken**
03B-01-6
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 quaternary sanitizer solution at +400 ppm. Operator added water to get 200ppm. **Corrective Action Taken**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over raw fish at reach in cooler. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on preparation table at room temperature. As per manager for less than 30 minutes. Operator put the shells eggs under ice bath. **Corrected On-Site**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed residual of food inside of the hand wash sink located next to steam table.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to steam table.
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at two handwash sinks located at preparation area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts three mils, flans, rice with milk not date marked. Manager date marked the products. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a rack located next to three compartment sink.
31A-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. The operator and manager was informed the correct order of the three compartment sink to be used. **Corrected On-Site**
16-13-5
Basic - Food not stored at least 6 inches off of the floor. Observed shells eggs stored on the floor at walk in cooler. Operator moved the shells eggs to a shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor at preparation area.
21-38-4
20
Frequently Asked Questions
When was Pinecrest Bakery last inspected?
The most recent health inspection at Pinecrest Bakery on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pinecrest Bakery?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Pinecrest Bakery.
How does Pinecrest Bakery compare to other restaurants in Miami?
Pinecrest Bakery most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Pinecrest Bakery's inspection record improved over time?
No. Recent inspections at Pinecrest Bakery have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Pinecrest 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 Pinecrest Bakery inspected?
Based on the inspection history on file, Pinecrest Bakery is inspected around three times per year on average.
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