A Miami bakery with a unique feature had to trash pastelitos, chicken and pork
The Miami bakery with the camel statue outside had plenty of food-safety problems inside according to a state inspection this week.
Miami Bakery sits at 1990 NW 22nd Ave., on the southwest corner of Northwest 22nd Avenue and 20th Street in Allapattah, identifiable as a former gas station with a high statue of a camel (the Miami history-focused Miami Stadium Instagram account says the camel is a leftover from the gas-station days).
Though a neighborhood favorite, Florida Department of Agriculture and Consumer Services inspector Lourdes Chantez found enough violations Tuesday for a “Re-Inspection Required” result, FDACS version of failure.
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Unlike the Florida Department of Business & Professional Regulation inspections of restaurants, FDACS inspections of grocers, bakeries, food processors and storage facilities don’t cause closures after failed inspections. Parts of the place, however, can be put under Stop Use Orders and Inspector Chantez had to use that power as well as Stop Sale Orders.
For example, “black, mold-like grime encrusted on the ice-making portion and chute of the ice machine” earned a Stop Use Order on the ice machine.
Ham pastelitos on a food-prep table were left uncovered and unattended as people delivering food products passed the table. About 90 ham pastelitos got hit with Stop Sales.
“Multiple baking trays had encrusted, burnt food residue.”
There weren’t enough “drain boards available at the ware wash sink to accommodate all the soiled and cleaned utensils/equipment accumulated during operating hours.”
At the hot counter, where foods needed to be kept at 135 degrees or above to prevent bad bacteria growth, “Fried chicken, pork chops and pork measured between 97-115 degrees.” Stop Sales came down on all of that.
In cold storage, where things need to be kept at or under 41 degrees, “cheesecake and flan made early this morning had an internal temperature of 55 degrees.” Stop Sale on the cheesecake, Stop Sale on the flan.
Part of the problem was the walk-in cooler, with the sole task of keeping its contents at or under 41 degrees, couldn’t get an ambient temperature below 47 degrees. So, the walk-in cooler got sidelined with a Stop Use Order.
“No probe thermometer was available at the food establishment to measure food temperatures and ensure safe foods.”
Employees in the food-service and food-preparation areas worked “with no effective hair restraint while working with open foods.”
Also, those same employees were “entering and exiting areas and not washing hands prior to handling open foods.“ Also, when using single use gloves, they were “changing tasks and not washing their hands before replacing gloves.”
Then again, the food-service area handwash sink was blocked by a “tall trash container” and a rolling baking cart did the same with a handwash sink in the back area.
This story was originally published April 4, 2026 at 12:56 PM.
