Ficelle Boulangerie and Patisserie / LE Bistro by Ficelle
1440 NW N River Dr 184, Miami, FL 33125 · Permanent Food Service · License 2337100
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection1 high priority (1 repeat), 1 intermediate, 6 basic (1 repeat)-18
- Safety score82
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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee removed his watch and placed new gloves without washing hands.
Repeat violation
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 3 compartment sink and hand wash sink was removed from the bakery area.
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing watch and bracelet while engaged in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed across the grill.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage at preparation area.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
At the first visit
Observed food slicers soiled stored next to handsink next to entrance of kitchen.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection observed all food handler certificates expired. Anthony Castillo expired on 2/22/26, Keylin Cortez expired on 2/23/26, Fabiana Contreras expired on 2/24/26, Aineri Moreno expired on 2/24/26, Lilian Rodriguez expired on 3/12/26, Luisana Rios expired on 2/23/26, Sonja Georges 2/21/26, Sebastian Levy expired on 2/27/26 and Virginia Gonzalez expired on 3/14/26.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
At the first visit
Observed no ambient thermometer inside coolers throughout kitchen.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
At the first visit
Observed at cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
At the first visitRepeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
At the first visit
Observed walk in cooler shelves rusted.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
At the first visitRepeat violation
Observed at main kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
At the first visitRepeat violation
Observed ceiling tiles and ceiling vents soiled throughout bakery 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.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.