Le Vinois Bakery
6322 NW 9 Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1623713
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. ham and cheese croissant (75°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ham and cheese croissant (75°F - Cold Holding).
Item being held at room temperature for approximately 2.5 hours. Operator uses TPHC for other items. Instructed operator to add item to written plan and time mark item to be discarded at the end of 4 hours. Operator time marked 8am-12pm
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. zucchini cauliflower soup (112°F-114°F - Hot Holding).
Per operator item was reheated on burner and moved to soup warmer for hot holding approximately 30 minutes ago. Operator reheated to 165°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs with gloved hands then proceed to handle clean pan without removing gloves and washing hands, instructed employee to remove gloves and wash hands
Fixed on the spot
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide for only employee employed less than 60 days. Provided to operator
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide chlorine test kit at time of inspection.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Water washing area hand wash sink blocked by speed rack. Operator removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at ware washing area hand wash sink. Operator refilled
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Francis Modina 9-21-21
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.