La Fraiche Pasta Box
5700 Biscayne Blvd Ste 109, Miami, FL 33137 · Permanent Food Service · License 2338441
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection5 high priority, 9 intermediate (3 fixed on the spot), 9 basic; intermediate violations cost 18 at most-57
- Safety score43
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 visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored above a box of oranges at reach in cooler across three compartment sink.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw ground beef open box stored above raw shrimp at reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken box stored over a raw shell eggs container at reach in cooler across three compartment sink.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put gloves without wash hands first. Coached employee to wash hands properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee cleaning and preparing food with same soiled gloves. Coached employee to wash hands properly.
Intermediate9
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed establishment offers raw smoked salmon in the menu not identified as a raw.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken not dated at reach in cooler across three compartment sink. As per manager three days prior. Employee dated.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk container not dated at reach in cooler across three compartment sink. As per manager a day prior.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed two employees Johanne Antoine and Rose Sandra Dorzin hired less than 60 days.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand sink blocked at kitchen area with mop bucket and trash can.
Handwash sink used for purposes other than handwashing.
Observed a container stored inside hand sink front counter. Employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At front counter. Operator provided.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Rayan Bartschies
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil stored on floor and flour bags by front counter.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle touching ice. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board at prep table across cook line.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in freezer bottom interior have accumulation of soil residues across three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled at kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored inside mop bucket by hand sink kitchen.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.