La Boucherie
Last inspected: Mar 20, 2026
20
Score
La Boucherie has been inspected six times since 2022. The most recent report on file is from Mar 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 11 violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
By comparison, the average Orlando facility scores 79, putting La Boucherie on the weaker side. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
5
Critical latest
3
Major latest
11
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. For hollandaise, gravy and cheese sauce on cooks line
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hollandaise sauce Brown gravy Cheese sauce on cooks line 3 cracked eggs on cooks line **Repeat Violation**
01B-02-5
High Priority - Sewage/wastewater backing up through floor drains. Floor drains in both restrooms **Admin Complaint**
28-26-5
High Priority - Raw sewage on ground of establishment. In both women and men's bathroom , operator cleaned but did not sanitized. Operator closed establishment, event took place during time of inspection . **Admin Complaint**
28-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw chicken tenders behind ready to eat French fries in reach in freezer
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning thermometer in hand sink
31A-11-4
Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -cutting boards on cooks line -in between equipment on cooks line -can opener by prep area - **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket of sanitizer stored in handwash sink in wait station , operator moved **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container by wait station , operator removed bowl
14-01-5
Basic - Drain cover(s) not properly installed on cooks line
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by cook lines , employee coat and bag in dish machine area
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cooks line
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets of both walk in cooler and walk in freezer
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On cooks line
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers On cooks line
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. By hand sink on cooks line
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. By wait station , operator moved to proper location **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of white powder by wait station not labeled **Repeat Violation**
02D-01-5
20
Sep 10, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner next to margarita salt next to boba station. **Corrected On-Site**
41-10-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 in pan on cooks line.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) dicer soiled in dish room 2)cutting boards on sandwhich top coolers throughout the kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Server side station. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1) pans and plates in the dish room 2)boba strainers in beverage stations **Corrected On-Site**
24-05-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator and she posted. **Corrected On-Site**
51-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 1) prep kitchen next to single service items 2) next to clean equipment dish room **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Sugar container on beverage station **Corrected On-Site**
02D-01-5
45
Feb 12, 2025
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 13, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw pork chops in under counter reach in cooler on cooks line. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw beef carpaccio stored over prepared pizza in walk in cooler. 2) raw beef burger over impossible burger in walk in cooler. **Repeat Violation** **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Walk-in walk in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Old labels stuck to food containers after cleaning on clean item shelf in prep kitchen
16-46-4
Basic - Bathroom facility in disrepair. 2 urinals in men's room out of service .
32-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled in dry storage room.
23-03-4
Basic - Light not functioning in kitchen over clock on expo side
36-62-4
Basic - Cutting board has cut marks and is no longer cleanable on table outside of walk in cooler
14-09-4
Basic - Water leaking from pipe under three compartment sink.
29-11-4
Basic - Wall soiled in dry storage room.
36-34-5
50
Jun 7, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
67
Dec 27, 2022
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw pork chop and raw duck behind raw fish in under counter reach in cooler on cooks line **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cognac sauce dated 12-20 in walk in cooler
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cognac sauce dated 12-20 in walk in cooler
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb shanks in table top warmer on cooks line 112F. Less than four hours and chef placed in pan to rapid reheat 15 minutes later 171F **Corrected On-Site**
03B-01-6
Basic - One Light not functioning on hood of cooks line.
36-62-4
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site**
10-20-4
50
Frequently Asked Questions
When was La Boucherie last inspected?
The most recent health inspection at La Boucherie on file is from Mar 20, 2026. The public record contains six inspections in total.
What is the most common violation at La Boucherie?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at La Boucherie.
How does La Boucherie compare to other restaurants in Orlando?
La Boucherie most recently scored 20 out of 100, which is lower than the Orlando average of 79.
Has La Boucherie's inspection record improved over time?
No. Recent inspections at La Boucherie have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at La Boucherie 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 La Boucherie inspected?
Based on the inspection history on file, La Boucherie is inspected around two times per year on average.
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