La Boulangerie
50 S Rosalind Ave Ste C, Orlando, FL 32801 · Permanent Food Service · License 5815119
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 Aug 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 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 visitAug 19, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 5 cracked shell eggs . Operator immediately discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Washed strawberries placed back in original container
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several meat items, cooked potatoes and cooked Brussels sprouts. All less than 7 days per operator
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink blocked by washing machine. Operator removed
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave. Operator cleaned
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.