Yann Couvreur Patisserie

2243 NW 2nd Ave, Miami, FL 33127 · Permanent Food Service · License 2338005

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
2 high priority (1 fixed by the Nov 4 follow-up, 1 fixed on the spot), 5 intermediate (3 fixed on the spot), 11 basic (1 repeat)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Still observed blocked by trash can.
  More time given
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Raw fruits/vegetables not washed prior to preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 2 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at reach in freezer, raw beef patties over vegetables and pastries. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator began to prime and contact technician.
Intermediate5
- 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 for ALL DAY BRUNCH and LES OEUFS EGGS menu items served either sunny side eggs, eggs Benedict, soft boiled eggs in items not identified to be raw.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Provided operator with poster, operator posted at front counter.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink at dish area blocked by trash can with items stored inside. Operator began to remove.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at front counter hand sink. Operator provided.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Wild bird present inside establishment.
  Observed small birds in lobby area of establishment.
Basic11
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed frozen packages of tuna at cook li e reach in cooler not removed from packaging prior to being placed at cooler. Operator began to remove.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed received food items from shipment and container of oats stored on floor. Operator began to remove.
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Observed fir box of oranges at front counter juicer not cleaned or removed from shipping box prior to use.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in containers of flour, sugar oats throughout.
  In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed at front counter display, tongs on soiled counter. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed throughout in containers of flour.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed lines to detergent, rinse and sanitizer not functioning/ dispensing product. Operator stopped use and set up three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed at front line microwave.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets at reach in coolers soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed at front counter, wine glasses and coffee mugs not stored inverted or without overhead protection.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed to go boxes at front counter stored on floor.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.