BAKE SHOP

Order for delivery

Inspection history

1. Jan 14, 2026

   A
   1 violation

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

2. Jul 16, 2025

   C
   6 violations

   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

3. May 22, 2025

   ✕
   1 violation

   • Critical:Live roaches in facility's food or non-food area.

4. Jun 10, 2024

   A
   3 violations

   • Critical:Hot TCS food item not held at or above 140 °F.
   • Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

5. Feb 9, 2023

   A
   2 violations

   • Critical:Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.