Inspection Report

Florida DBPR Inspection Report
Warning

LA BOULANGERIE BOUL'MICH

8405 MILLS DR #210 · MIAMI · Dade County · FL 33183

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Inspection Summary

Inspection dateFebruary 10, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3664242
Visit number1
Inspection Visit ID13517220
DBPR license2338213

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
7 High Priority2 Intermediate12 Basic0 Critical0 Non-Critical21 Total
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All DBPR Inspector Observations

21 full violation description(s) documented by the inspector during this visit.

High Priority 7

#13High Priority41-07-4

High Priority – Container of medicine improperly stored. Observed employee personal medicine stored on top of prep table at kitchen entrance.

#14High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in food preparation failed to wash hands before putting on gloves.

#15High Priority35A-02-7

High Priority – Live, small flying insects found. Observed two small flies flying around on dry storage.

#16High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed paint sprayer in 3 Compartment sink with liquid egg wash. As per operator is used to spray egg wash on pastries. Advise operator need to be food grade.

#17High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting unwashed vegetables and changing task and not washing hands and changing gloves as needed.

#18High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese croissant (68F – Cold Holding) front counter and also observed sliced tomato (57F – Cold Holding); shredded lettuce (56F – Cold Holding); sauté station-ham (47F – Cold Holding) at reach in coolers in prep station in kitchen area.

#19High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed a container of W40 stored on top of prep table at kitchen entrance. Operator removed. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#20Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink at kitchen entrance. Operator provided. **Corrected On-Site**

Corrected On-Site
#21Intermediate16-40-4

Intermediate – No temperature measuring device provided on dishmachine.

Basic 12

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. Observed debris on top of dishwasher machine.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on walk in cooler ceiling.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table at kitchen entrance.

#4Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee open beverage on top of prep table at sauté station. Employee removed beverage. **Corrected On-Site**

Corrected On-Site
#5Basic14-11-5

Basic – Equipment in poor repair. Observed torn gasket in reach in cooler next to dry storage.

#6Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.

#7Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs handle on oven door.

#8Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 126F on top of flat top in kitchen area.

#9Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board on prep table at kitchen entrance.

#10Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. Observed no choking poster. Provided to operator.

#11Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout all reach in coolers inside kitchen.

#12Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at sauté station and prep table inside kitchen area.

Inspector observations synchronized from DBPR on August 14, 2026 12:13 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 11 · Employee health knowledge / ill employees
2 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
4 observation(s)
Category 15 · No longer used
3 observation(s)
Category 17 · No longer used
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 32 · Bathrooms
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 37 · No longer used
1 observation(s)
Category 42 · Cleaning and maintenance equipment
2 observation(s)
Category 52 · Misrepresentation / misbranding
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.