Au Bon Pain
4200 NW 21 St, Gate D, Miami, FL 33122 · Permanent Food Service · License 2332641
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed by the Aug 20 follow-up, 2 repeats), 5 basic (2 repeats)-17
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
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 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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 on time/temperature control for safety food due to temperature abuse.
Observed inside of the prep cooler Cooked Eggs (48°F - Cold Holding); Spring mix (47°F - Cold Holding); Turkey sausage (47°F - Cold Holding); Sliced ham (46°F - Cold Holding); Sliced turkey (47°F - Cold Holding); Coleslaw (51°F - Cold Holding); pesto (52°F - Cold Holding) Cut avocado (58°F - Cold Holding) according to manager for more than four hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside of the prep cooler Cooked Eggs (48°F - Cold Holding); spring mix(47°F - Cold Holding); Turkey sausage (47°F - Cold Holding); Sliced ham (46°F - Cold Holding); Sliced turkey (47°F - Cold Holding); Coleslaw (51°F - Cold Holding); pesto (52°F - Cold Holding) Cut avocado (58°F - Cold Holding) according to manager for more than four hours.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Sugar container not covered.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed prep reach in cooler ambient temperature 49°F
Repeat violationAdministrative complaint
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Equipment in poor repair. Observed prep reach in cooler ambient temperature 49°F.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed prep reach in cooler soiled in the inside.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed under coffee-espresso machine soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.