Chez Louise Restaurant
Last inspected: Sep 30, 2025
55
Score
Going back to 2022, Chez Louise Restaurant has 10 inspections in the public record. Inspectors last stopped by on Sep 30, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “time/temperature control for safety food”, which has been cited four times.
Compared to other North Miami restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Sep 30, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (50F - Cold Holding); chicken wings (53F - Cold Holding) stored in the walk in cooler overnight. As per operator door was left open during the day.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish patty (128F - Hot Holding) stored in the hot box for less than 3 hours as per operator. Operator turned up heat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen handwashing sink blocked by utensils. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
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 walk in cooler with ambient temperature of 53F. Check cooler 10 minutes later went down to 49F. **Corrective Action Taken**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Utensils in poor condition. Observed strainer in disrepair in the kitchen, operator discarded. **Corrected On-Site**
14-12-4
55
Sep 8, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantains (112F - Hot Holding); beef liver (127F - Hot Holding) stored in the steam table for less than 2 hours, as per operator. Operator added more water to the table. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beef in the reach in cooler since 2 days ago, as per manager.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
74
May 1, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed front counter handwashing sink blocked by a table with To go containers and utensils. - From follow-up inspection 2025-05-01: Observed front counter handwashing sink blocked by a table with To go containers and utensils. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Louis with an employee training certificate. - From follow-up inspection 2025-05-01: Observed Louis with an employee training certificate. No manager certification. **Admin Complaint**
53A-01-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease. - From follow-up inspection 2025-05-01: Observed hood filters with accumulated grease. **Time Extended**
23-03-4
78
Feb 28, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
64
Sep 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Faucet/handle missing at plumbing fixture. Observed handle missing from the handwashing sink in the kitchen.
29-09-4
Basic - Food stored on floor. Observed green plantains and avocado stored on the floor in the kitchen. **Repeat Violation**
08B-38-4
82
Apr 23, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (112F - Hot Holding); beef liver (103F - Hot Holding) stored on the steam table for less than 2 hours, as per operator. Operator reheated items beef liver (166F - Reheating); plantains (171F - Reheating). **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice tomatoes (53F - Cold Holding) stored on top of prep table, for less than 1 hour, as per operator. Operator placed items inside walk in cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Faucet/handle missing at plumbing fixture. Observed handle missing from the handwashing sink in the kitchen.
29-09-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under the stove.
36-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beans thawing in room temperature. Educated operator the correct procedures to thaw. Operator placed items back into reach in cooler.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with heavy grease in the kitchen.
23-03-4
Basic - Food stored on floor. Observed container of whole cabbage stored on the floor, operator stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
58
Feb 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and encaving at the ceiling tiles in the lobby. - From follow-up inspection 2024-02-16: Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and encaving at the ceiling tiles in the lobby. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole on top of the 3 compartment sink. - From follow-up inspection 2024-02-16: Observed a hole on top of the 3 compartment sink. **Time Extended**
36-24-5
90
Feb 15, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (72F - Cold Holding/2nd temp 50F ); vegetables stew (70F - Cold Holding/2nd temp 52F); okras (70F - Cold Holding/2nd temp 49F) stored on top of prep table in the kitchen, as per operator taken out of the reach in cooler 2 hours before inspection. Advise operator to place food items back inside until it's ready for use. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut pumpkin touching a white non food grade bag with painted wording in the white reach in cooler.
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cow feet (112F - Hot Holding); boiled plantains (109F - Hot Holding); beef liver (110F - Hot Holding) at the front counter steam table. One of the burners was turned off, and internal water temperature was 114F. Educated operator to turn on steam table before food items are placed and the water temperature needs to be higher than 135F. Operator reheated items cow feet (169F - Reheating); beef liver (180F - Reheating); boiled plantains (174F - Reheating). **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed freshly squeezed lemonade and passion fruit juice at the front counter reach in cooler with no date labeled, as per operator prepared on Monday. Operator placed dates during the inspection. **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice, flour and beans with no name labels. Operator wrote names during the inspection. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and encaving at the ceiling tiles in the lobby.
36-32-5
Basic - Food stored on floor. Observed cooking oil stored on the floor by the storage room. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed a hole on top of the 3 compartment sink.
36-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed white reach in cooler interior soiled.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beans thawing in room temperature on top of prep table. Inspector showed the correct process to thaw. Operator placed inside reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop sink room, operator stored properly. **Corrected On-Site**
42-01-4
41
Jan 23, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
82
Aug 4, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Kitchen floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of stove and deep fryer has accumulation of grease and dust. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
78
Frequently Asked Questions
When was Chez Louise Restaurant last inspected?
The most recent health inspection at Chez Louise Restaurant on file is from Sep 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at Chez Louise Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Chez Louise Restaurant.
How does Chez Louise Restaurant compare to other restaurants in North Miami?
Chez Louise Restaurant most recently scored 55 out of 100, which is lower than the North Miami average of 80.
Has Chez Louise Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Chez Louise Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chez Louise Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chez Louise Restaurant inspected?
Based on the inspection history on file, Chez Louise Restaurant is inspected around three times per year on average.
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