CALIBELLA BAKERY

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Jun 10, 2026

   48

   C
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 05F

     critical
     Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
   • 02G

     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 critical citations this visit
2. Apr 9, 2026

   31
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 10F
     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.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.

   3 critical citations this visit
3. Oct 2, 2025

   22

   B
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

   3 critical citations this visit
4. Aug 19, 2025

   36
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 10B
     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.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 02G

     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.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 10G
     Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 10F
     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.

   3 critical citations this visit
5. Oct 11, 2024

   12

   A
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 04N

     critical
     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • 10B
     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.

   1 critical citation this visit
6. Sep 12, 2024

   69
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 09B
     Thawing procedure improper.
   • 04A

     critical
     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • 06B

     critical
     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 04L

     critical
     Evidence of mice or live mice in establishment's food or non-food areas.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 04N

     critical
     Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

   6 critical citations this visit
7. Apr 2, 2024

   7

   A
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.

   1 critical citation this visit
8. Mar 7, 2024

   27
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 10B
     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.
   • 10F
     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.
   • 02H

     critical
     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

   3 critical citations this visit