CHEZ LE BEBE RESTAURANT
114 NE 54TH STREET · MIAMI · Dade County · FL 33137
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 4
03B-02-4High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed stainless steel container with cooked pork on the stove top at the temperature of 110°f. Operator transferred pork to a pot, heated it up to cook. Pork 178°f. **Corrected On-Site**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 6 live Flies by back area
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches under three compartment sink inside kitchen, one roach on prep table next to grinder.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 40+dry droppings on dry storage shelf. Approximate 10 in another shelf. Observed 2 moist droppings on same shelf in dry storage shelf in storage area. Approximately 50+ dropping by storage room, under mop sink and shelves
Intermediate 5
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Observed grinder on prep table in the kitchen area next to the hand sink with food debris.
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
03D-21-4Intermediate – Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. **Corrected On-Site**
03D-16-4Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Pork in walk in cooler **Corrected On-Site**
Basic 16
36-40-5Basic – Attached equipment soiled with accumulated dust, grease, or food debris. Grease on gas piping behind cooking equipment
23-03-4Basic – Build-up of grease on nonfood-contact surface. Table next to fryers
36-06-4Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed 2 pot lids on floor underneath a table in kitchen by serving window.
14-11-4Basic – Equipment in poor repair. Reach in freezer in the kitchen area lid not able to close, rusted
08B-38-4Basic – Food stored on floor. Pot with chicken on the kitchen floor **Corrected On-Site**
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5Basic – Hole in or other damage to wall. Under 3 compartment sink
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. .
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
36-70-4Basic – Objectionable odor in establishment. Back area by walk in cooler
25-05-4Basic – Single-service articles improperly stored. **Corrected On-Site**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Back area by walk in cooler, frier, cooler out of order
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
Inspector observations synchronized from DBPR on August 11, 2026 2:33 AM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
6 observation(s)
1 observation(s)
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.