La Boulangerie Boul´Mich
Last inspected: Feb 25, 2026
95
Score
The health department has logged 10 inspections at La Boulangerie Boul´Mich, the earliest from 2022. Inspectors last stopped by on Feb 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to five violations per visit.
Looking across the full record, “employee cracked raw shell eggs” is the recurring theme, flagged four times.
La Boulangerie Boul´Mich's latest score of 95 sits above the Boca Raton average of 74. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At front counter. - From follow-up inspection 2026-02-24: Observed same **Time Extended** - From follow-up inspection 2026-02-25: Observed same **Time Extended**
14-09-4
95
Feb 24, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Wild bird present inside establishment. 4 Wild birds present flying and resting on air conditioning vent by cash register. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-24: Observed 3 wild birds present flying and landing on air conditioning vents. **Admin Complaint**
35A-15-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At front counter. - From follow-up inspection 2026-02-24: Observed same **Time Extended**
14-09-4
86
Feb 23, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Kitchen; cook cracked raw shell egg for an order then grabbed equipment handle without washing hands and changing gloves. Reviewed hand washing and glove usage with operator, employee washed hands and put on clean gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading baked croissants onto tray, dropped one onto the floor surface. Picked it up from floor tossed it into the trash and continued food preparation. Reviewed proper hand washing and glove usage with operator, employee washed hands and put on new gloves.
12A-29-4
High Priority - Stop Sale issued due to adulteration of food product. Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading baked croissants onto tray, dropped one onto the floor surface. Picked it up from floor tossed it into the trash and continued food preparation. Reviewed proper hand washing and glove usage with operator, employee washed hands and put on new gloves.
01B-03-5
Intermediate - Wild bird present inside establishment. 4 Wild birds present flying and resting on air conditioning vent by cash register. **Repeat Violation** **Admin Complaint**
35A-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Right cookline lower right draw raw salmon and raw tuna in reduced oxygen packaging thawing. Operator removed items from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed, operator found and placed on wall. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. At front counter.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter; Employee cellphone on counter next to coffee machine Dry storage rack; employee bag and jacket stored on shelf, operator stored properly.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Single service bowls, lids and bananas stored under paper towel dispenser for Kitchen handwashing sink area, operator stored properly. **Repeat Violation**
08B-36-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler; container of unwashed oranges stored over bulk onion soup. **Repeat Violation**
08B-17-4
Basic - Very slow draining water in handwash sink at front counter.
29-20-5
37
Sep 25, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs changed gloves without washing hands. Explained to operator hand washing technique employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects found Observed 2 flying insects flying in dry storage area not landing on anything. Employee killed. **Corrected On-Site**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish tuna and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
01B-13-4
Intermediate - Wild bird present inside establishment. Observed wild bird inside the dining area of the establishment. Operator opened door bird exited the establishment. **Corrected On-Site**
35A-15-4
Basic - Commercially processed reduced oxygen packaged fish tuna and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee nap sacks stored on dry storage shelf next to albacore tuna cans and jars of roasted sesame seeds.
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Observed bananas stored on counter next to hand sink with out splash guards in kitchen.
08B-36-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed limes stored on top of speed rack over cooked empanadas in walk-in cooler. Operator stored correctly. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep table at cook line
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé with no handle cup in a container of sugar. Operator voluntarily discarded. **Corrected On-Site**
14-01-5
43
Jan 30, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of Raw hamburger meat balls store on top of container of cooked pasta in walk-in freezer. Operator stored correctly.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler béchamel sauce (47F - Cold Holding) in a cup stored on top of dividing bar. Operator voluntary discarded. **Corrected On-Site**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and slice RTE Baguette and place on clean and sanitize plate.
12A-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter pc at expo window
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk-in cooler. Per operator prepared items 12/28
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed left and right interior side of ice machine accumulation of black/green mold-like substance front counter.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle to dispense grated cheese. Operator removed **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. License expired on December 1 2024. Operator posted updated license. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Stanley cup on table next to slicer. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on clean rack not properly air-dried - wet nesting. Operator separated. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Observed boxes of oranges stored on floor in storage area.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has accumulation of black substance/grease/food debris. Employee cleaned and sanitized.. **Corrected On-Site**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop sink.
42-01-4
35
Sep 4, 2024
Routine - Food
8 critical violations. 5 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed albacore tuna can dented at seam on storage rack. Operator discarded item.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shelled egg at reach in cooler, then grab a clean plate and clean utensils without changing gloves and washing hands.
12A-27-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw ground beef at walk in freezer over ready to eat Turkey.
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked raw shelled egg at reach in cooler. Operator removed item and discarded
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler tres leche (44F - Cold Holding); cooked empanada cheese and spinach (44F - Cold Holding), as per operator not prepped or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cooler tres leche (44F - Cold Holding); cooked empanada cheese and spinach (44F - Cold Holding), as per operator not prepped or portioned today. Additionally, observed hollandiase sauce made with raw shelled eggs (11:20am-52F - Cold Holding), as per operator brought from walk in cooler at 10:00am. Operator placed back at walk in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed at front counter desserts made in house , not properly date marked. Operator provided invoice of production date of 8-28-24. Operator properly labeled all items. As per operator items are made, then frozen and received frozen until put at front counter displayed cooler. **Corrected On-Site**
01B-17-5
High Priority - Toxic substance/chemical improperly stored. Observed hydrogen peroxide on shelf above prep table in kitchen. Operator removed and properly stored item. **Corrected On-Site**
41-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed catering pans upright on top rack above prep area.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink in a cup for employee at front prep counter, operator discarded item. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glass bottles wet nesting with lid sealing it at front counter. As per operator did not properly air dry after washing. Operator removed lid and inverted item. **Corrected On-Site**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at walk in cooler unwashed avocados over ready to eat cooked onion soup. **Corrected On-Site**
08B-17-4
23
Nov 16, 2023
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Jan 30, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips no heat test strips
16-37-1
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.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Box of food on the floor in the walk in freezer, chef picked up **Corrected On-Site**
08B-38-4
74
Aug 11, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Items stored on top of hand wash sink, chef removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the cook line, chef refilled **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By the dishwasher, chef refilled **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.chef discarded drink **Corrected On-Site**
12B-07-4
70
Frequently Asked Questions
When was La Boulangerie Boul´Mich last inspected?
The most recent health inspection at La Boulangerie Boul´Mich on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Boulangerie Boul´Mich?
Across the inspection record, “employee cracked raw shell eggs” has been cited four times, more than any other issue at La Boulangerie Boul´Mich.
How does La Boulangerie Boul´Mich compare to other restaurants in Boca Raton?
La Boulangerie Boul´Mich most recently scored 95 out of 100, which is higher than the Boca Raton average of 74.
Has La Boulangerie Boul´Mich's inspection record improved over time?
Yes. Recent inspections at La Boulangerie Boul´Mich have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at La Boulangerie Boul´Mich means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Boulangerie Boul´Mich inspected?
Based on the inspection history on file, La Boulangerie Boul´Mich is inspected around three times per year on average.
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