Le Pain Quotidien

3425 Main Hwy, Coconut Grove, FL 33133 · Permanent Food Service · License 2331605

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (1 repeat), 5 intermediate (1 repeat), 8 basic (1 repeat)
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

15 violations found

First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at kitchen prep counter butter (71°F - Cold Holding). As per operator less than 2 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at kitchen Bain Marie hollandaise sauce (108°F - Hot Holding). As per operator less than 1 hour.
  Repeat violation
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed at cook line cutting boards and work area. Observed at front counter coffee machine soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink at bakery area blocked by binder stored on top.
  Handwash sink used for purposes other than handwashing.
  Observed front counter hand sink used as dump sink with coffee remnants.
- 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 approximately 7 employees present engaging in food and beverage prep.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to locate employee training.
Basic8
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed at walk in cooler boxes of lemons and tomatoes stored on floor.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed at stored containers of almond flour.
  In-use utensil stored in standing water less than 135°F.
  Observed scoops at cook line stored in water of 71°F.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in container of grains.
  Cardboard used to line nonfood-contact shelves.
  Observed lining shelves next to cook line entrance.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed throughout.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at cook line walls soiled with grease and food splatter.
  Floor soiled/has accumulation of debris.
  Observed soiled at cook line and front counter. Operator cleaned during inspection.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.