La Croquantine de Matthieu
7930 NW 36 St Ste 30, Doral, FL 33166 · Permanent Food Service · License 2323952
What drove the grade
Wet wiping cloth not stored in sanitizing solution between uses.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection8 basic (3 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 15, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee with no hairnet, employee placed hairnet on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup at reach in freezer located across walk in cooler.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach in freezer by pastry area soiled. Employee cleaned it.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gasket located by pastry preparation area soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
B89Routine inspection9 violations No follow-up needed
- First visitAug 6, 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
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken at walk in cooler held more than 24 hours not properly date marked. Employee placed label.
Fixed on the spot
Basic8
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler interior soiled located at preparation area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter soiled at cook line. Observed gaskets soiled at reach in coolers at kitchen.
Buildup of food debris/soil residue on equipment door handles.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed Wall soiled behind 3 compartment sink .
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed Ceiling vents and ceiling tiles soiled throughout 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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.