Le Bistro LLC
9846 Sandalfoot Blvd, Boca Raton, FL 33428 · Permanent Food Service · License 6003951
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 Oct 15 routine inspection4 high priority (1 fixed on the spot), 3 intermediate, 5 basic (3 repeats)-38
- Safety score62
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 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler griot pork (45°F - Cold Holding); shredded cheese (45°F cold holding) As per operator not prepped or portioned today. Stored in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler griot pork (45°F - Cold Holding); shredded cheese (45°F cold holding) As per operator not prepped or portioned today. Stored in cooler overnight. See stop sale
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee entering establishment from back door and begin food preparation without first washing hands. Reviewed with employee hand washing procedures
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed in reach-in freezer non food grade bag used to store raw conch. Operator removed.
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F on wal-in cooler
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of cabbage stored on floor of walk-in cooler. Operator organized.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle stored directly in rice. Operator removed.
Fixed on the spotRepeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Kitchen handwash sink very slow draining.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed heavy accumulation of food debris/grease on floor underneath cook line equipment. Observed heavy accumulation of food debris on floor of walk in cooler.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.