La Boulangerie Boul'Mich
1549 Sunset Drive, Coral Gables, FL 33143 · Permanent Food Service · License 2328176
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 12 basic-20
- Safety score80
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 visitSep 8, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 1 filet of salmon thawed in ROP.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed smoked salmon and raw tuna inside walk in cooler stored above fruit salad and sauces.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled bottle next to chocolate sauce across warewash area. Employees wrote water on bottle.
Fixed on the spot
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 1 filet of salmon thawed in ROP.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed between coolers across cook line. Employees removed from in between equipment.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed at cook line; tongs on oven door. Employees removed tongs from oven door.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed cup of coffee on cutting board at cooler across cook line. Employees wrote water removed cup from board.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed soiled exterior.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed soiled interior of ovens at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed food shelves in walk in cooler soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Observed in storage closet; box of paper cups on floor.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed dust accumulation in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage to tile above cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled air vents in kitchen.
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
- 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.