La Vie Restaurant
Last inspected: Nov 6, 2025
55
Score
Inspectors have visited La Vie Restaurant 11 times, with records going back to 2022. The most recent visit was on Nov 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up four times.
By comparison, the average Pompano Beach facility scores 78, putting La Vie Restaurant on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-08-08: At time of callback still observed Time extended until next scheduled inspection **Time Extended**
53B-14-5
90
Aug 7, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Jan 2, 2025
Routine - Food
1 critical violation. 3 major violations. 3 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 chicken kabobs (115-130F - Hot Holding) on grill warm side. Per operator held out of temperature less than 1 hour. Operator placed on hot side to reheat. Observed grill onion (109- 115F - Hot Holding) on cook line underneath heat lamp. Per operator held out of temperature less than 4 hours. Employee voluntarily discarded. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles located at dish washing area not labeled
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub brush stored in hand washing sink at the bar.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had quaternary Sanitizer bucket using chlorine. No chlorine test strips. **Repeat Violation**
16-37-1
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. On cook line.
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
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 handle of scoop in contact with sugar. Operator removed. **Corrected On-Site**
10-01-5
55
Sep 16, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad and dish soap container stored in hand washing sink at bar.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for chlorine wiping cloth solution. Operator has quaternary test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on to go table with single serve items. Employee removed **Corrected On-Site**
40-06-5
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 in rice container the scoop handle in contact with rice.
10-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located by ice machine.
31B-04-4
55
Feb 8, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use stored on prep table at front kitchen area. Operator placed cloth in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons at server area in kitchen not inverted. Operator turned over. **Corrected On-Site**
24-05-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle in hummus at make table at front kitchen area. **Corrected On-Site**
10-06-5
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster.
51-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at front kitchen area. Operator placed on shelf under prep table. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Observed cooked chicken at 41F stored in walk-in cooler not covered. Operator covered. **Corrected On-Site**
08B-12-5
74
Nov 6, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach-in; raw marinated chicken (57F - Cold Holding). As per operator it was placed in cooler for more than 25 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach-in; raw marinated chicken (57F - Cold Holding). As per operator it was placed in cooler for more than 25 hrs. See stop sale.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed pot of thawing shrimp defrosting in hand washing sink. Operator removed**Corrected On-Site** **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine a mold like substance. Operator wiped clean. **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Observed in walk-in cooler a bin of parsley stored on floor. Operator picked up. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pot of standing water with shrimp (36F cold holding) defrosting, in hand washing sink. Operator removed. **Corrected On-Site**
06-01-5
58
Jun 22, 2023
Complaint Full
No violations found.
100
Jun 21, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Allergy medicine stored on cook line shelf with clean dishes and oil bottles. Removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran machine four times. Dishwasher 160F. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies on rim of stainless steal uncovered garnished containers in kitchen One fly on cutting board at cold station in kitchen One live fly on bin of unclean dishes in kitchen at dish machine area Four live flies on cutting board in front of cook line equipment in kitchen. Flies killed. All surfaces sanitized. **Corrective Action Taken** **Admin Complaint**
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink next to ice machine contains food debris. Bar hand sink contains food debris. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled at bread making area Oil squeeze bottles on cook line **Warning**
02D-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over cook line above clean dishes. Removed. **Corrected On-Site** **Warning**
35B-08-4
41
Feb 20, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran three wash cycles. Heat strip color changed to black. Rinse temperature gauge read 170°F. **Corrected On-Site**
22-57-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) raw shrimp, not commercially packaged, stored over spinach turnovers, commercially packaged at reach in freezer next to walk in freezer. Operator removed and stored properly. 2) raw beef/lamb mix, not commercially packaged, stored next to raw breaded chicken, not commercially packaged, in reach in freezer next to walk in freezer. Operator removed and properly stored. 3) Raw beef skewers over cut lemons, black olives, and sliced bell peppers in low boy cooler at cook line. Operator removed and properly stored. 4) Raw shell eggs over soda cans and milk at lowboy cooler next to kitchen entrance. Operator removed and properly stored. **Corrected On-Site**
08A-02-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored at prep table next to walk in cooler. Employee removed and properly stored. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 1) Knife stored between wall and flip top cooler at cook line. Operator removed, washed, rinsed and sanitized knife. 2) Knife stored between wall and salad station flip top cooler. Operator removed, washed, rinsed and sanitized knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ladle stored hanging on garbage can at cook line. Operator removed and place at dish pit to be washed, rinsed, and sanitized. **Corrective Action Taken**
10-04-5
Basic - Utensils in poor condition. Rubber spatula stored at cook line torn and unable to be washed and sanitized. Operator removed. **Corrected On-Site**
14-12-4
58
Aug 30, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm); **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Tea pot in hand sink in kitchen. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Metal pan used as scoop in rice. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Bucket of potatoes stored on floor walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit-80F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in freezer unclean.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Frequently Asked Questions
When was La Vie Restaurant last inspected?
The most recent health inspection at La Vie Restaurant on file is from Nov 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at La Vie Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at La Vie Restaurant.
How does La Vie Restaurant compare to other restaurants in Pompano Beach?
La Vie Restaurant most recently scored 55 out of 100, which is lower than the Pompano Beach average of 78.
Has La Vie Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Vie Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Vie 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 La Vie Restaurant inspected?
Based on the inspection history on file, La Vie Restaurant is inspected around three times per year on average.
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