SIMON LUMIERE RESTAURANT
12750 W DIXIE HWY · NORTH MIAMI · Dade County · FL 33161
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 4
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56°F – Cold Holding); cooked pork (56°F – Cold Holding) on top of the preparation table by dry storage area in the kitchen. As per operator for less than 4 hours. Operator put the food back in the cooler for a rapid cooling.
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed cooked fish (132°F – Hot Holding); cooked chicken (102°F – Hot Holding); cooked chicken (89°F – Hot Holding). For less than 4 hours. Operator reheated food to 165°F. **Corrective Action Taken**
08A-22-4High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork, Reach in cooler in front of the three compartment sink.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed 10 live roaches inside of an empty ice machine underneath the counter, by front counter area, were employees area cooking and engaging food preparation, observed approximately 20 live roaches inside the oven in were food is been prepared by front counter area.
Intermediate 6
11-07-4Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with the big 5 poster.
22-22-4Intermediate – Encrusted material on can opener blade.
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can.
16-35-4Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Repeat Violation**
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaging food preparation with no proof of employee certificate.
Basic 13
23-03-4Basic – Build-up of grease on nonfood-contact surface. Underneath hot holding unit in front of the oven by front counter area.
35A-03-4Basic – Dead roaches on premises. Observed approximately 4 dead roaches inside of an empty ice machine underneath the counter by front counter area, were employees area cooking and engaging food preparation.
36-08-4Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout the kitchen.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Box of peppers on the floor in the kitchen.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment underneath all equipments in the kitchen.
22-08-4Basic – Interior of oven has heavy accumulation of black substance/grease/food debris.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by front counter area.
36-70-4Basic – Objectionable odor in establishment. In the kitchen area.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Next to three compartment sink in the kitchen.
23-09-4Basic – Soiled reach-in cooler gaskets. In front of the three compartment sink in the kitchen.
33-31-5Basic – Unnecessary items/unused equipment on the premises. Plastic buckets, shoes, cables, old plates, ice machine, Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen.
22-16-4Basic – Intermediate – Reach-in cooler shelves soiled with food debris. Next to three compartment sink in the kitchen.
Inspector observations synchronized from DBPR on August 11, 2026 2:02 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 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.