LA DULCE BAKERY

GRADE Z Oct 14, 2025 - Cycle Inspection / Re-inspection

Score: 37 points

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Accurate thermometer not provided or properly located in refriger...

Sep 18, 2025 - Cycle Inspection / Initial Inspection

Score: 27 points

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Anti-siphonage or back-flow...

GRADE C Jul 14, 2025 - Cycle Inspection / Re-inspection

Score: 59 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Cold TCS food item held above 4...

May 1, 2025 - Cycle Inspection / Initial Inspection

Score: 50 points

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. No hand wa...

GRADE A Mar 7, 2024 - Cycle Inspection / Re-inspection

Score: 12 points

Hot TCS food item not held at or above 140 °F. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Co...

Feb 14, 2024 - Cycle Inspection / Initial Inspection

Score: 31 points

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Food, supplies, or equipment no...

GRADE A Dec 19, 2022 - Cycle Inspection / Initial Inspection

Score: 10 points

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. Food, supplies, and equipment not protected from potential source of contamination during storage, prepa...