La Boulangerie Boul'mich
Last inspected: Feb 13, 2026
50
Score
Public records show 14 inspections at La Boulangerie Boul'mich stretching back to 2022. The most recent visit was on Feb 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly eight violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
Compared to other Pinecrest restaurants (averaging 55), there's room to close the gap. There are enough flags in the record to merit a second thought.
14
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-02-13: Observed the following TCS foods with cold holding higher than 41F: Diced tomato 50F Cold Holding, Cooked onions 52F Cold Holding, cheese burrata 47F Cold Holding, Goat Cheese 47F Cold Holding, cream cheese 58F Cold Holding.. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
36-34-5
Basic - - From initial inspection : 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 both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding) **Warning** - From follow-up inspection 2026-02-13: Observed coolers with 52F; ambient. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at front counter in between reach in freezer and dessert cooler. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers throughout establishment. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2026-02-13: **Time Extended**
36-27-5
50
Feb 9, 2026
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lowboy across cook line; smoked salmon stored behind tomato. Operator corrected during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink. **Warning**
29-45-4
High Priority - Toxic substance/chemical improperly stored. Observed cleaning sorry stored on rack with cookies and single service items. Operator corrected during inspection. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand sink with cups stored inside. Cup was removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager on site at time of inspection. As per operator, certificates are in office. **Warning**
53A-01-7
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/. Observed no proof for any certified food manager, 7 employees on site. As per operator, certificates are all in office. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employee on site. As per operator, certificates are in office. **Warning**
53B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area. **Repeat Violation** **Warning**
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection. **Repeat Violation** **Warning**
16-21-4
Basic - Bathroom facility not clean. Observed in restroom, debris in sink and soiled toilet exterior. **Warning**
32-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen. **Repeat Violation** **Warning**
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 both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding) **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed at front counter in between reach in freezer and dessert cooler. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on dry food rack in kitchen area. **Warning**
22-08-4
Basic - No copy of latest inspection report available. **Repeat Violation** **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers throughout establishment. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment. **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed in cooler across cook line. **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation** **Warning**
36-27-5
17
Aug 26, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CT's foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed. **Warning** - From follow-up inspection 2025-08-22: Observed across cook line: smoked salmon (56F - Cold Holding); ham (47F - Cold Holding); cheese (46F - Cold Holding); eggs (55F Ambient); cooked artichokes (47F - Cold Holding). Observed at front counter: quiche (55F - Cold Holding); spinach empanadas (53F - Cold Holding). **Admin Complaint** - From follow-up inspection 2025-08-26: Observed in reach in Brie cheese (56F - Cold Holding); Smoked Salmon (54F - Cold Holding); French Fries (70F - Cold Holding). **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks. **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
36-34-5
Basic - - From initial inspection : 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 reach in across oven not keeping food at proper temperature. The following CT's foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust. **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area. **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended** - From follow-up inspection 2025-08-26: **Time Extended**
36-27-5
58
Aug 22, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CT's foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed. **Warning** - From follow-up inspection 2025-08-22: Observed across cook line: smoked salmon (56F - Cold Holding); ham (47F - Cold Holding); cheese (46F - Cold Holding); eggs (55F Ambient); cooked artichokes (47F - Cold Holding). Observed at front counter: quiche (55F - Cold Holding); spinach empanadas (53F - Cold Holding). **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
36-34-5
Basic - - From initial inspection : 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 reach in across oven not keeping food at proper temperature. The following CT's foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area. **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: **Time Extended**
36-27-5
58
Aug 21, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CT's foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above milk in walk in. Operator changed order during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks. **Warning**
22-31-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. **Repeat Violation** **Warning**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation** **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation** **Warning**
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 reach in across oven not keeping food at proper temperature. The following CT's foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup at front counter top where utensils are. Observed cup in kitchen on prep table. **Warning**
12B-07-4
Basic - Food stored on floor. Observed bagels on floor of walk in freezer. **Repeat Violation** **Warning**
08B-38-4
Basic - Insect control device installed over food preparation area. Observed zapper stored above prep table. **Warning**
35B-02-4
Basic - No copy of latest inspection report available. Observed last inspection not on site. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust. **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area. **Warning**
21-44-1
39
Mar 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Warning** - From follow-up inspection 2025-03-26: Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Time Extended** - From follow-up inspection 2025-03-27: Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-26: Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust; at callback. **Time Extended** - From follow-up inspection 2025-03-27: Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust; at callback. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning** - From follow-up inspection 2025-03-26: Observed in walk in cooler; at callback. **Time Extended** - From follow-up inspection 2025-03-27: Observed in walk in cooler; at callback. **Time Extended**
14-17-4
82
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen area; on dry storage boxes above walk in cooler. Observed 3 live flies at kitchen entrance on wall above hand sink. **Warning** - From follow-up inspection 2025-03-26: Observed in kitchen area 6 live flies in kitchen area; 2 upon kitchen entry, 3 on boxes above walk in cooler, 1 near mop sink on wall. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above vegetables. Observed raw beef above cooked mushrooms. Observed raw salmon above mint. Inspector coached operator on proper food storage, operator had items changed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-03-26: Observed raw hamburger over avocado. Observed raw salmon over cooked sauces, operator changed during callback. **Time Extended** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Warning** - From follow-up inspection 2025-03-26: Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed on single service rack next to back exit, observed unlabeled bottle at front counter. **Warning** - From follow-up inspection 2025-03-26: Observed on single service rack next to back exit, observed unlabeled bottle at front counter. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and reach in freezer at front counter. **Warning** - From follow-up inspection 2025-03-26: Observed in walk in freezer and reach in freezer at front counter; at callback. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Observed at ice bin at front counter. Inspector had operator remove and taken to kitchen to be washed, rinsed and sanitized. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-03-26: Observed at ice bin at front counter. Inspector had operator remove and taken to kitchen to be washed, rinsed and sanitized. **Time Extended** **Corrected On-Site**
10-08-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cook line. **Warning** - From follow-up inspection 2025-03-26: Observed tongs on oven door on cook line; at callback. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning** - From follow-up inspection 2025-03-26: Observed in walk in cooler; at callback. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with dust throughout establishment; in kitchen and behind front counter service. **Warning** - From follow-up inspection 2025-03-26: Observed walls soiled with dust throughout establishment; in kitchen and behind front counter service. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use. **Warning** - From follow-up inspection 2025-03-26: Observed mop in bucket; not in use. Chef hung to dry during inspection. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coffee cups on prep table in kitchen. Observed personal employee cups stored at front counter; above single service items for customers. **Warning** - From follow-up inspection 2025-03-26: Observed water cup on prep table in kitchen. Observed water bottle in walk in stored above food. **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-26: Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust; at callback. **Time Extended**
14-11-5
41
Mar 25, 2025
Routine - Food
5 critical violations. 6 major violations. 17 minor violations.
View 28 violations
High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 above hand sink in kitchen. **Warning**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop bread on floor, pick it up and throw away. Same employee was about to continue working with ready to eat bread; inspector coached employee on changing gloves after touching items on floor. Employee changed set of gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon stored above vegetables. Observed raw beef above cooked mushrooms. Observed raw salmon above mint. Inspector coached operator on proper food storage, operator had items changed. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in kitchen area; on dry storage boxes above walk in cooler. Observed 3 live flies at kitchen entrance on wall above hand sink. **Warning**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack eggs and begin cooking, then grabbed to go box to place eggs in after cooked. Inspector coached chef on proper techniques when handling raw shell eggs. Chef threw away to go container and changed gloves. **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to calibrate thermometer with inspector. Process was sent over in detail verbally. **Corrective Action Taken** **Warning**
53A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit; inspector provided via email. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed manager unable to calibrate thermometer with inspector. Process was discussed in detail verbally. **Corrective Action Taken** **Warning**
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Tomato **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on bottom of prep tables where dishes and dry storage is kept. Observed on dry food storage racks. **Warning**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed on single service rack next to back exit, observed unlabeled bottle at front counter. **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area. **Repeat Violation** **Warning**
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection. **Warning**
16-21-4
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. Observed salmon in walk in cooler. Inspector coached manager to have packages open or remove product before thawing; salmon is cooked in establishment. **Corrective Action Taken** **Warning**
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 coffee cups on prep table in kitchen. Observed personal employee cups stored at front counter; above single service items for customers. **Warning**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee wash and rinse with soap and water pans, sanitizer not used. Inspector coached manager on proper three compartment sink setup; operator spoke to employee to re-wash, rinse and sanitize. **Corrected On-Site** **Warning**
16-13-5
Basic - Equipment in poor repair. Observed hole in bottom of prep table. Observed hole in bottom of prep table in kitchen due to rust. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed in walk in cooler; cases of onions and raw beef. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and reach in freezer at front counter. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Observed at ice bin at front counter. Inspector had operator remove and taken to kitchen to be washed, rinsed and sanitized. **Corrective Action Taken** **Repeat Violation** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door on cook line. **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Corrective Action Taken** **Warning**
51-13-4
Basic - Reuse of single-service or single-use articles. Observed cheese container reused as sanitizer bucket. **Warning**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with dust throughout establishment; in kitchen and behind front counter service. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container on cook line with no label. **Warning**
02D-01-5
11
Nov 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Nov 21, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (58F - Cold Holding); onion soup (60F - Cold Holding) inside reach in cooler across stove. As per operator less than 4 hrs. As per operator unit doors had been open for rush hour. Observed inside make table / drawers unit: cut tomatoes (60F - Cold Holding); smoked salmon (59F - Cold Holding) sliced hams (50-56-52F - Cold Holding) across ovens. As per operator less than 4 hrs. As per operator unit doors had been open for rush hour. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ragu sauce inside walk in cooler. Operator rearranged products by cooking tempetures. **Corrected On-Site** **Warning**
08A-05-6
Basic - Ice scoop handle in contact with ice. Operator placed handle upwards. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside granola container with handle in contact with product on shelves across cook line. Employee laced handle upwards. **Corrected On-Site** **Warning**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed across stove. **Warning**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty at kitchen area. **Warning**
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn across cook line. **Warning**
14-11-5
58
Apr 11, 2024
Routine - Food
2 critical violations. 7 major violations. 4 minor violations.
View 13 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs at preparation table next to stove. As per operator for less than 30 minutes. Operator moved the eggs to the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cantaloupe (as per the manager was outside for the rush breakfast time) (47 F - Cold Holding); Tuna (as per operator was outside for the rust time of breakfast) (54 F - Cold Holding). And Milk (54 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. And the milk to another reach in cooler. **Repeat Violation**
03A-02-5
Intermediate - Nonfood-grade basting brush used in food At coffee station.
14-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator sent the can opener to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside of hand wash sink located next to mop sink. Operator removed the sanitizer bucket. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts tiramisu, tres leches, key lime pie, etc. not properly date marked at reach in cooler front counter. As per operator the products are from the commissary.. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with chlorine sanitizer (as per the operator) not labeled.
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed spray bottle with chlorine sanitizer solution (Chlorine + 200 ppm). Water was added to get 100 ppm. **Corrected On-Site**
21-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Ice buildup in walk-in freezer.
14-69-4
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 reach in cooler front counter at 56°F. The operator moved the gallon of milk to another reach in cooler.
14-74-7
30
Sep 11, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Washing Fruits and Vegetables
FL-42
Food in Good Condition, Safe, and Unadulterated
FL-13
Adequate Handwashing Facilities Supplied and Accessible
FL-10
41
Feb 3, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the kitchen pancakes (88F - Hot Holding) Per operator less than half hour.. Per operator pancakes are sold in an hour time.
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the walk in cooler shell eggs over tomato.
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed a cook crack shell eggs , continued working without cleaning his hands. Touched clean plates.
12A-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a front counter staff clean the hands in a sink which is not the approved hand wash sink. Manager instructed the staff of the correct location to clean the hands. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the dishwashing area hand wash sink used to clean a kitchen utensil.
31A-11-4
Basic - Single-service articles improperly stored. Observed box of pet clear cup stored on the floor of the hallway
25-05-4
Basic - Soiled dry wiping cloth in use. Observed at the kitchen dry wash cloth used to clean different areas. Used frying pans, clean aluminum trays, cutting board.
21-10-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in freezer, salmon and turkey stored on the floor. Observed water bottles in plastic containers stored on the floor of the office. Observed citrus stored on the floor of the hallway to the entrance to the kitchen **Repeat Violation**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone charging on top of the clean knifes at the front counter The cell phone was removed and the knifes were sent to be cleaned.
40-06-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on the floor of the walk in freezer.
36-06-4
41
Jul 8, 2022
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the final rinse temperature over 200F Observed the dishwashing machine in disrepair. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired
22-59-4
Basic - Working containers of food removed from original container not identified by common name. Observed the sugar container at the front area near the desserts without name label
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator placed the mop in a manner that allows the mop to dry **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Single-service articles improperly stored. Observed a box of self service plastic glasses stored on the floor of the storage area.
25-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temperature 88F **Repeat Violation**
10-07-4
Basic - Ice scoop handle in contact with ice. Operator corrected the location of the ice scoop **Corrected On-Site**
10-08-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at the walk in cooler. **Repeat Violation**
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler turkey stored less than 6 inches from the floor **Repeat Violation**
08B-47-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard liners at the walk in cooler
14-05-4
58
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 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at La Boulangerie Boul'mich?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at La Boulangerie Boul'mich.
How does La Boulangerie Boul'mich compare to other restaurants in Pinecrest?
La Boulangerie Boul'mich most recently scored 50 out of 100, which is lower than the Pinecrest average of 55.
Has La Boulangerie Boul'mich's inspection record improved over time?
No. Recent inspections at La Boulangerie Boul'mich have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at La Boulangerie Boul'mich 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 Boulangerie Boul'mich inspected?
Based on the inspection history on file, La Boulangerie Boul'mich is inspected around four times per year on average.
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