Chez Louise Restaurant
16614 N Miami Ave, North Miami, FL 33169 · Permanent Food Service · License 2334744
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 31 routine inspection3 high priority (fixed by the Sep 11 follow-up), 2 intermediate, 5 basic (2 repeats)-22
- Extension granted on Sep 1, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- 1st follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
More time given
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 27, Water source: No hot running water at mop sink.
More time given
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shell egg (52°F - Cold Holding); turkey (52°F - Cold Holding); piklize (52°F - Cold Holding) stored in the walk in cooler over night,as per operator. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shell egg (52°F - Cold Holding); turkey (52°F - Cold Holding); piklize (52°F - Cold Holding) stored in the walk in cooler over night,as per operator. Stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed legume (130°F - Hot Holding) stored at the steam table for less than 3 hours, as per operator. Operator added more water to the steam table.
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed clean containers with old labels in the walk in cooler and reach in cooler.
Code 27, Water source: No hot running water at mop sink.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed Front counter handwashing sink with faucet leaking.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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.