La Boulangerie Boul'Mich

8283 SW 124 Street, Pinecrest, FL 33156 · Permanent Food Service · License 2335539

Official report

out of 100

Grade F

Safety score 26 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
7 high priority (5 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 23 basic (8 repeats); basic violations cost 12 at most
-54
Administrative complaint on Oct 21, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score26

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

Inspection history

1 inspection · 2 visits

Oct212026

Routine inspection

33 violations found · Inspector came back once

Follow-up visitOct 22, 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.
21 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 16 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler across oven with ambient temp of 51°F. The following TCS foods were stored inside : turkey (45°F Cold Holding);goat cheese (51°F Cold Holding); chicken (46°F Cold Holding); pickled onions (52°F Cold Holding); mozzarella cheese (49°F Cold Holding).
  Administrative complaint
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  More time given
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic16
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed cooler across oven with ambient temp of 51°F. The following TCS foods were stored inside : turkey (45°F Cold Holding);goat cheese (51°F Cold Holding); chicken (46°F Cold Holding); pickled onions (52°F Cold Holding); mozzarella cheese (49°F Cold Holding).
  Administrative complaint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
33 violations found:
- 7 High priority
- 3 Intermediate
- 23 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in cooler across oven with ambient temp of 60°F, the following TCS foods stored inside for one hour as per operator: sliced tomato (56°F - Cold Holding); ham (61°F - Cold Holding); smoked salmon (62°F - Cold Holding); goat cheese (63°F - Cold Holding); diced tomato (61°F - Cold Holding); pickled onions (65°F - Cold Holding). Observed dessert cooler with ambient temp of 62°F, the following TCS foods stored inside for 2 hours: key lime pie (62°F - Cold Holding); tres leches (60°F - Cold Holding); mousse (58°F - Cold Holding); cheesecake (62°F - Cold Holding). Observed dial turned up too high for machine. Inspector and operator turned dual and cooler went down to 37°F. Observed pastry cooler with empanadas with ambient temp of 50°F, the following TCS foods stored inside for 2 hours: spinach (45°F - Cold Holding); cheese (45°F - Cold Holding); meat (45°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in walk in cooler; smoked salmon above cheese. Observed in lowboys behind tomatoes; smoked salmon. All items were properly arranged.
  Fixed on the spotRepeat violation
  Displayed food not properly protected from contamination.
  Observed ice for customers with no cover below light fixtures at waiter station. Manager placed cover onto ice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee crack raw shell eggs and continue working with pancakes and grabbed clean plate. Inspector spoke with manager and employee, employee removed gloves and grabbed new pair. Inspector spoke with employee that she must wash hands first before putting on new gloves. Employee washed hands at approved handsink.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee crack raw eggs and continue cooking pancakes and grabbed clean plate to use. Inspector spoke with employee and manager, employee removed gloves and washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed paper towels as liner in cooler touching lettuce.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed cleaning spray on shelf next to cookies and above single service bags under pastries. Manager removed during inspection.
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed interior of orange juicer soiled.
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food racks.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed bucket stored in handsink at beginning of inspection. Bucket was removed. Observed front counter handsink used as dump sink.
  Fixed on the spotRepeat violation
Basic23
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs on oven door handle at cook line and front counter.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed water bottle on cutting board where cooler across oven is.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed multiple employees with watches on engaged in food prep.
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Observed under table where plates are stored at waiter station.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple reach in coolers at front counter.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Observed onion container with cracked interior.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in walk in freezer.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across oven with ambient temp of 60°F, the following TCS foods stored inside for one hour as per operator: sliced tomato (56°F - Cold Holding); ham (61°F - Cold Holding); smoked salmon (62°F - Cold Holding); goat cheese (63°F - Cold Holding); diced tomato (61°F - Cold Holding); pickled onions (65°F - Cold Holding). Observed dessert cooler with ambient temp of 62°F, the following TCS foods stored inside for 2 hours: key lime pie (62°F - Cold Holding); tres leches (60°F - Cold Holding); mousse (58°F - Cold Holding); cheesecake (62°F - Cold Holding). Observed dial turned up too high for machine. Inspector and operator turned dual and cooler went down to 37°F. Observed pastry cooler with empanadas with ambient temp of 50°F, the following TCS foods stored inside for 2 hours: spinach (45°F - Cold Holding); cheese (45°F - Cold Holding); meat (45°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed dirty cloth used as shelf liner above handsink in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at front pastry cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in multiple coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled microwave handle.
- Code 29, Plumbing and backflow prevention: Water leaking from cooler next across oven.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed at front counter handsink due to usage as dump sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand sign at front counter handsink.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap at back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed next to cooler across ovens.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen. Observed in dining area; dust accumulation.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed broken tile above walk in freezer.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation in dining area and kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed next to and behind reach in freezer at front counter.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone in warewash area during inspection. Employee removed and put away.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.