Baguette Nir
17871 Biscayne Blvd, Aventura, FL 33160 · Permanent Food Service · License 2336407
What drove the grade
Observed Raw chicken stored over various ready to eat foods in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (no follow-up needed), 2 intermediate, 6 basic (1 repeat)-16
- Safety score84
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 visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Observed Raw chicken stored over various ready to eat foods in walk in cooler.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided at hand washing sink in kitchen area due to hot water shut off.
Advised manager that hot water must be provided at all times and cannot be shut off.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic6
Code 08, Food protection and cross-contamination: Observed Food stored on floor in walk in cooler/freezer and in prep area.
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between wall and prep sink.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 24, Clean equipment storage and air drying: Clean pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing in ware wash/prep area.
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.