La Belle Monique Restaurant and Bakery
937 State Road 7, Plantation, FL 33317 · Permanent Food Service · License 1622485
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection6 high priority (3 fixed on the spot), 2 intermediate (fixed on the spot), 6 basic-37
- Complaint after follow-up on Aug 20Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chopped lettuce (64°F - Cold Holding); plikliz (67°F - Cold Holding); cut tomatoes (61°F - Cold Holding) in the front counter flip top cooler. Operator placed in walk in to quick chill.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Observed drip container for the hood missing and a paper towel stick inside to prevent dripping on the floor.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Same.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chopped lettuce (62°F - Cold Holding); plikliz (70°F - Cold Holding); cut tomatoes (67°F - Cold Holding) in the front counter flip top cooler. Observed large pot of cooked vegetables (92-95°F - Cold Holding) in the kitchen. Operator placed items into cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked fish (103-110°F - Hot Holding) at the front counter. Operator cooked back to 165°F+ and placed on hot holding.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over ready to eat plantains in the walk in cooler. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed an employee switching between cleaning and handling ready to eat foods without changing their gloves.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching their face and then taking bread from out of the oven without changing gloves or washing their hands.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Operator removed strips.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at front handwash sink.
Operator provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees working with no CFM on staff. CFM showed up before the end of the inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plantains and soup stored on the floor in the walk in cooler. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed sauce container used to dispense salt in the kitchen. Operator removed sauce container.
Fixed on the spot
Cardboard used to line food-contact shelves.
Observed table with bread that was lined with a cardboard box. Operator removed cardboard.
Fixed on the spot
No container installed for catching grease from hood drip tray.
Observed trip container for the hood missing and a paper towel stick inside to prevent dripping on the floor.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Back handwashing sink not working.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor in the walk in cooler/freezer is disrepair with bent metal floor panels throughout.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.