L'auberge Restaurant
Last inspected: Feb 20, 2026
64
Score
Inspectors have visited L'auberge Restaurant eight times, with records going back to 2022. On Feb 20, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
“Ice buildup in reach-in freezer and/or walk-in freezer” comes up most often, recorded six times in the inspection record.
Compared to other North Miami restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Nonfood grade bags indirect contact with peeled vegetables.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, goat held for more than 24/hrs without date marked inside reach in cooler. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
64
Jul 28, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
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. Raw pork not separated from raw chicken according with minimum cooking temperature.
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap at handwashing by reach in cooler in kitchen area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing by reach in cooler in kitchen area. **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork: chi, pork, turkey, goat held for more than 24/hrs without date marked inside reach in cooler and reach in freezer. **Repeat Violation**
02C-02-5
Basic - Accumulation of debris in three-compartment sink. Mold like substance inside the triple sink.
16-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door no self closing in Kitchen area. **Repeat Violation**
32-04-4
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 not sanitizing dishes. Employee setup the triple sink and started to wash dishes in the correct order. **Corrected On-Site**
16-13-5
Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk reach in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwashing by reach in cooler in kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled gaskets soiled. Hood filters soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. **Repeat Violation**
21-12-4
43
Jan 23, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by cooking equipments. **Repeat Violation**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment in poor repair. Reach in cooler gasket in disrepair. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. In preparation area by cooking equipments. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black mold like substance inside reach in cooler in kitchen by cooking equipments.
22-16-4
61
Jul 26, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
67
Feb 9, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher going from dirty dishes to clean dishes without washing hands and changing gloves. Explained 5he importance of washing hands. **Corrected On-Site**
12A-09-4
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. Explained to dishwasher how to do wash dishes correctly.
16-13-5
Basic - Equipment in poor repair.reach in cooler gasket in disrepair
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach freezer **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. In main kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler gasket soiled **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table.
21-12-4
64
Aug 8, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw peeled carrots in a nonfood grade bag inside reach in freezer
14-31-5
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. Food items not separated from each another based on cooking minimum temperature
08A-17-6
High Priority - Dented/rusted cans present. See stop sale. A dented can with tomato paste.
01B-01-4
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in cooking area
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment in poor repair. Reach in coolers gaskets in disrepair in kitchen area **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in cooking area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled in kitchen area **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on wall by cooking equipments.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table
21-12-4
32
Mar 20, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine
31B-02-4
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. Poster was provided to operator **Corrective Action Taken**
11-27-4
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
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Reach in cooler gasket broken in kitchen area.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Nov 8, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2022
50-17-2
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.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
58
Frequently Asked Questions
When was L'auberge Restaurant last inspected?
The most recent health inspection at L'auberge Restaurant on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at L'auberge Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited six times, more than any other issue at L'auberge Restaurant.
How does L'auberge Restaurant compare to other restaurants in North Miami?
L'auberge Restaurant most recently scored 64 out of 100, which is lower than the North Miami average of 80.
Has L'auberge Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at L'auberge Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at L'auberge 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 L'auberge Restaurant inspected?
Based on the inspection history on file, L'auberge Restaurant is inspected around two times per year on average.
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