Le French

1924 Hwy A1A, Satellite Beach, FL 32937 · Permanent Food Service · License 1506104

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
3 high priority (1 fixed on the spot), 3 intermediate, 3 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct92026

Routine inspection

9 violations found

First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw salmon in vacuum sealed bag is fully thawed. Vacuum sealing cooked chicken and not removing from package within 24 hours. Date on bag 9/27
- Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Raw salmon in vacuum sealed bag.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach-in cooler. Raw fish stored over cooked chicken. Raw beef over vegetables
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Perfect egg has a liquid yolk. Must mark all menus with an identifier relating to consumer advisory
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Emailed form to owner to be posted in non conspicuous location in seating area
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Cooked chicken
Basic3
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Vacuum sealing cooked chicken and not removing from package within 48 hours. Date on bag 9/27
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Cases of wine and sodas stored in restroom. Reach-in freezer in restroom
- Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Togo containers stored in restroom
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.