Au Bon Pain
Last inspected: Jan 26, 2026
50
Score
Across the available record, Au Bon Pain has eight inspections on file, the first dated 2022. The newest entry in the record is dated Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical Miami restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed at rear kitchen reach in cooler, carton of raw shelled eggs stored on top of container of tomatoes.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line prep cooler breakfast sausage (46F - Cold Holding); fried egg (52F - Cold Holding); as per operator less than 2 hours. **Repeat Violation**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Yasmin Bell on 10/15/2025.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at rear kitchen standing ovens area ceiling with heavy grease build up. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed at front counter area floors.
36-73-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on front counter next to oven and container of avocados. **Repeat Violation**
21-44-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed for front counter hand wash sink.
29-20-5
Basic - Stored food not covered. Observed breads and croissants at front counter prep table stored uncovered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at rear kitchen standing ovens area walls with heavy grease build up. **Repeat Violation**
36-27-5
50
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter flip top cooler fried eggs (44F - Cold Holding), as per operator for less than 3 hours from reach in freezer. Observed at rear kitchen reach in cooler bbq pulled pork (45F - Cold Holding); as per date label from 8/9/25. Operator removed to discard.
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at rear kitchen reach in cooler containers of Smoked salmon, bbq pork and sliced ham marked with use by date of 8/16/25 and 8/16/25. Operator removed to discard. Observed at lobby reach in cooler containers of boiled eggs and quinoa salads dated marked with use by date of 8/13 and 8/15. Operator removed to discard.
02C-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Tania Artola Cubillo on 6/1/2025.
53A-03-7
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout rear kitchen baking area.
36-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on counter next to container of avocados at front counter.
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout rear kitchen baking area with grease build up. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed at dry storage rack containers of sugar, powdered sugar and sesame seeds not labeled. Operator placed label onto containers. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout rear kitchen baking area with grease build up. **Repeat Violation**
36-34-5
52
Feb 25, 2025
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
82
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at self serve coffee area, milk (48F - Cold Holding) as per manager was out for less than 2 hours. Manager removed and placed into cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items containing "Smoked Salmon" not identified on menu with asterisk or symbol indicating that menu items are covered by the consumer advisory.
02B-01-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while making customer coffee. Manager instructed employee to discard during inspection. **Corrected On-Site**
12B-09-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack not completely air-dried before stacking.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at rear of kitchen.
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored next to oven on counter. Employee removed and placed on lower shelf. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Observed baskets of bread not covered at front counter prep area. Employee covered items during inspection. **Corrected On-Site**
08B-12-5
61
Oct 23, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep unit,front counter: sliced ham (50F - Cold Holding); tuna salad (51F - Cold Holding); turkey slices (53F - Cold Holding); sliced tomatoes (50F - Cold Holding); sausages (50F - Cold Holding) as per operator about 2 hrs ago, operator removed to standing reach in cooler for rapid cooling. **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled,bakery section.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature for the prep reach in cooler at approximately 53F at the time of the inspection.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, low boy unit. Observed reach in cooler,prep unit door broken and in disrepair. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed floor of the walk-in freezer broken and in disrepair.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation of encrusted food debris.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the bakery section. Observed at the 3 compartment sink. **Repeat Violation**
36-27-5
55
Feb 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the prep,storage area.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,low boy. Observed interior of oven door broken, front counter.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink.
36-27-5
86
Jul 1, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. observed a cup with no handle using with food. **Corrected On-Site**
14-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
90
Frequently Asked Questions
When was Au Bon Pain last inspected?
The most recent health inspection at Au Bon Pain on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Au Bon Pain?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Au Bon Pain.
How does Au Bon Pain compare to other restaurants in Miami?
Au Bon Pain most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Au Bon Pain's inspection record improved over time?
Results have been roughly steady. Inspections at Au Bon Pain have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Au Bon Pain means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Au Bon Pain inspected?
Based on the inspection history on file, Au Bon Pain is inspected around two times per year on average.
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