Puerto Rico Bakery
Last inspected: Feb 9, 2026
78
Score
Public records show seven inspections at Puerto Rico Bakery stretching back to 2023. The latest inspection on file is from Feb 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
By comparison, the average Brandon facility scores 82, putting Puerto Rico Bakery on the weaker side. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled with clear liquid. Operator states liquid is sanitizer.
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Water dripping in to pan in reach in cooler with clear doors.
29-49-6
78
Aug 19, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** - From follow-up inspection 2025-08-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought at time of inspection. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2025-08-19: **Time Extended**
22-38-5
Basic - - From initial inspection : 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. Employee has no bays filled at time of inspection and is washing dishes with water and soap in sanitizer bucket. Inspector spoke with operator and employees about proper dish washing procedures. Operator filled all 3 bays at time of inspection. **Corrective Action Taken** - From follow-up inspection 2025-08-19: **Time Extended**
16-13-5
78
Jul 17, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought at time of inspection. **Corrected On-Site** **Admin Complaint**
22-38-5
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/ Total of 6 employees at time of inspection.
53A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jose Malave 7/11/20 ServSafe
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
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. Employee has no bays filled at time of inspection and is washing dishes with water and soap in sanitizer bucket. Inspector spoke with operator and employees about proper dish washing procedures. Operator filled all 3 bays at time of inspection. **Corrective Action Taken**
16-13-5
64
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cake in reach in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boardsl
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meat over cake for establishment in reach in cooler. Operator relocated. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
70
Aug 1, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 71 F, per operator butter has been on counter. Operator put in reach in cooler at time of inspection.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced ham and multiple items in reach in cooler.
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelf over bulk corn meal and next to seasonings. Operator removed at time of inspection.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in powdered sugar.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk powered sugar.
02D-01-5
61
Apr 30, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator bought correct chlorine sanitizer for warewashing at time of inspection . **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 70 F, cut leafy greens 56 F, per operator items were taken out at 7:30. Operation but items in reach in freezer to cool down to temperature. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles with sanitizer on top of prep table in kitchen. Operator removed at time of inspection.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Employee revoked at time of inspection.
12B-07-4
55
Oct 18, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
31B-02-4
90
Frequently Asked Questions
When was Puerto Rico Bakery last inspected?
The most recent health inspection at Puerto Rico Bakery on file is from Feb 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Puerto Rico Bakery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Puerto Rico Bakery.
How does Puerto Rico Bakery compare to other restaurants in Brandon?
Puerto Rico Bakery most recently scored 78 out of 100, which is lower than the Brandon average of 82.
Has Puerto Rico Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Puerto Rico Bakery have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Puerto Rico Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Puerto Rico Bakery inspected?
Based on the inspection history on file, Puerto Rico Bakery is inspected around three times per year on average.
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