Le Bouchon DU Grove
3430 Main Hwy, Miami, FL 33133 · Permanent Food Service · License 2321669
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (fixed on the spot), 1 intermediate, 6 basic (3 repeats)-21
- Safety score79
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 16, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed at standing reach in cooler, 3 cracked shell eggs in carton. Chef discarde.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic in oil (48°F - Cold Holding). As per chef less than 1 hour. Chef placed back into cooler.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. Operator attempted to pay during inspection.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at bread basket at entrance of kitchen, loaves of bread stored uncovered. Operator covered during inspection.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at standing reach in cooler unit.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at throughout kitchen.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen.
Repeat violation
Unclean building components, attachments or fixtures.
Observed hood filters soiled with grease buildup.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed stored in mop bucket.
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.
- Stop sale
- An order that the food can’t be sold or served.