Boulangerie Patisserie Les Halles
1830 Avenue of the Stars, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5813096
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beef stock,58 f cooling from last night.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (no follow-up needed), 1 intermediate, 3 basic-12
- Safety score88
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 visitSep 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beef stock,58 f cooling from last night.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Beef stock,58 f,cooling from last night,
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Beef stock stored too high and covered.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens have accumulation of black substance/grease/food debris.
Walk in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Ice machine door is soiled. Ceiling is soiled at downstairs bakery area.
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.
- 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.