La Boulangerie Boul'Mich
6000 West Glades Rd #K104B, Boca Raton, FL 33431 · Permanent Food Service · License 6022709
What drove the grade
Establishment operating with no potable running water.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-30
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
milk (48°F - Cold Holding) per operator out of temperature for approximately 2 hours. Operator moved to main kitchen walk in cooler to quick chill. Not prepared or portioned today.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee walked out of kiosk and hugged customer then returned to work without washing hands. Informed operator of proper hand washing.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face with hand, then prepared drinks without washing hands. Informed operator of proper hand washing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched floor and back of refrigerator then continued food preparation and drink preparation. Informed operator of proper hand washing.
Code 27, Water source: Establishment operating with no potable running water.
This is a kiosk with a variance plan for portable hand wash sink. Hand wash sink was not plugged in or operating. Explained to operator that this sink most be plugged in and operational at all times. Operator plugged in and proved it was operational and provided potable water
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked and covered by cutting board. Operator removed cutting board.
Fixed on the spot
No soap provided at handwash sink.
Operator provided soap.
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.