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
14 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-19-4High Priority – Employee washed hands with cold water. Observed employee washing her hands with cold water. I requested her to rewashed her hands with hot water. **Corrected On-Site**
22-38-4High Priority – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator bought chlorine sanitizer to set up the 3 compartment sink. **Corrected On-Site**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed Cooked turkey at 92°f , black beans at 112°f and boiled banana at 115°f ( according operator for approximately 2 1/2 hrs). Operator started reheating the food items. Final reheat cooked turkey 187°f, black beans 212°f and boiled banana 172°f . **Corrected On-Site** **Repeat Violation**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 40 hard dry rodent droppings underneath 3 compartment sink located in the front area by the entrance , next to a front counter (empty cabinet) that is not in used.
Intermediate 5
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of new sealed test kit.
16-32-5Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed operator bought quaternary test kit when using chlorine at 3 compartment sink.
22-28-4Intermediate – Interior of reach-in freezer soiled with accumulation of food residue.
03D-20-4Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked oxtail 63°f @ 4:10 pm, then @5:05 pm still @ 61°f. Operator transfer the oxtail to the reach in freezer to cool down faster. **Corrective Action Taken**
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures.
Basic 5
08B-44-4Basic – Case/container/bag of food stored on floor in kitchen. Observed Oil plastic container stored directly on the kitchen floor. Operator moved it to a shelf. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment. Observed accumulation of grease behind and under the stoves. **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall. Observed big hole in the wall above the beverage reach in cooler.
22-08-4Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. Observed some accumulation of food debris inside 2 oven which are not in use. Oven are located behind front counter in front of the steam. **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 1:58 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.