La Boulangerie Boul'mich
Last inspected: Feb 11, 2026
86
Score
Across the available record, La Boulangerie Boul'mich has six inspections on file, the first dated 2024. La Boulangerie Boul'mich was last inspected on Feb 11, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to six violations before.
The pattern that stands out is “no paper towels”, which has been cited three times.
Restaurants in Miami average 74, so La Boulangerie Boul'mich is doing better than most peers. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket in reach in cooler next to dry storage. - From follow-up inspection 2026-02-11: Observed torn gasket in reach in cooler next to dry storage. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer. - From follow-up inspection 2026-02-11: Observed ice buildup inside walk in freezer. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout all reach in coolers inside kitchen. - From follow-up inspection 2026-02-11: Observed soiled gaskets throughout all reach in coolers inside kitchen. **Time Extended**
23-03-4
86
Feb 10, 2026
Routine - Food
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed paint sprayer in 3 Compartment sink with liquid egg wash. As per operator is used to spray egg wash on pastries. Advise operator need to be food grade.
14-15-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting unwashed vegetables and changing task and not washing hands and changing gloves as needed.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham and cheese croissant (68F - Cold Holding) front counter and also observed sliced tomato (57F - Cold Holding); shredded lettuce (56F - Cold Holding); sauté station-ham (47F - Cold Holding) at reach in coolers in prep station in kitchen area.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a container of W40 stored on top of prep table at kitchen entrance. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Observed employee personal medicine stored on top of prep table at kitchen entrance.
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in food preparation failed to wash hands before putting on gloves.
12A-07-5
High Priority - Live, small flying insects found. Observed two small flies flying around on dry storage.
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink at kitchen entrance. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No temperature measuring device provided on dishmachine.
16-40-4
Basic - Equipment in poor repair. Observed torn gasket in reach in cooler next to dry storage.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs handle on oven door.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 126F on top of flat top in kitchen area.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board on prep table at kitchen entrance.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster. Provided to operator.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout all reach in coolers inside kitchen.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at sauté station and prep table inside kitchen area.
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of dishwasher machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on walk in cooler ceiling.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table at kitchen entrance.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee open beverage on top of prep table at sauté station. Employee removed beverage. **Corrected On-Site**
12B-12-5
16
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above cases of oranges. Walk in cooler: raw shell eggs stored above cases of tomatoes. Discussed with the operator and provided the handout for the proper storage of food. **Corrective Action Taken**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep kitchen area. **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Kitchen two pair of tongs stored on the small oven door. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area, multiple wet wiping cloths on the prep table. **Corrected On-Site**
21-12-4
70
Feb 20, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Oct 28, 2024
Food-Licensing Inspection
No violations found.
100
Oct 17, 2024
Food-Licensing Inspection
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at all handwashing sinks throughout establishment **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Observed at all handwashing sinks throughout establishment **Warning**
31B-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in kitchen above preparation table. **Warning**
36-37-5
Basic - Ceiling tile missing. Observed 2 missing ceiling tiles in back of kitchen near exit door. Also observed AC vent cover missing above preparation table across from stove. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled with dust above preparation table in back of kitchen. **Warning**
36-34-5
Basic - Equipment in poor repair. Observed RIC gaskets in disrepair near stove. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile near back exit door. **Warning**
36-17-5
Basic - Floors not constructed to be easily cleanable. Observed floor throughout establishment uneven and not easily cleanable. **Warning**
36-12-4
Basic - Floors not maintained smooth and durable. Observed grout missing throughout the kitchen. **Warning**
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. **Warning**
31B-04-4
50
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 11, 2026. The public record contains six inspections in total.
What is the most common violation at La Boulangerie Boul'mich?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at La Boulangerie Boul'mich.
How does La Boulangerie Boul'mich compare to other restaurants in Miami?
La Boulangerie Boul'mich most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has La Boulangerie Boul'mich's inspection record improved over time?
No. Recent inspections at La Boulangerie Boul'mich have averaged around nine violations per visit, up from roughly six 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.
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