Le Basque
Last inspected: Dec 4, 2025
74
Score
Le Basque has been inspected seven times since 2022. Le Basque was last inspected on Dec 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Compared to the broader Miami restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container used as a scoop inside flour bin. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed uncovered water cup on top of prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed torn gasket at reach in cooler next to reach in freezer at delivery door.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in coolers and reach in freezers throughout kitchen area.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall at the back of the stove.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a soiled orange wiping cloth on top of prep table next to three compartment sink.
21-12-4
74
Nov 25, 2024
Complaint Full
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
26
Nov 20, 2024
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Warewashing Facilities Maintained and Used
FL-24
52
Sep 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink. **Repeat Violation** **Warning**
29-37-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cured meats and cheese. Products not removed from packaging within 48 hours. Provided special process handout and special process email to sub,it HACCP plan. **Warning**
03G-50-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Stacy, Juan, Laura, Arnabo, Wendy and Alandra employed more than 60 days, food employee training expired. As per manager, training books have been ordered. **Warning**
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. **Warning**
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holster soiled at kitchen. **Warning**
23-03-4
64
Feb 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster tail stored over chocolate and sushi rice at reach in freezer. **Repeat Violation**
08A-02-6
Intermediate - Observed no cold water available when valve is open at hand sink.
27-19-4
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 - Equipment in poor repair. Observed metal strainer with rust at shelve.
14-11-5
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 utensil handle stored inside flour container.
10-01-5
64
Jul 26, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sinks . **Warning**
29-37-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over pastry sheets at reach in freezer. Chef rearranged products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. **Warning**
22-41-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Chef took item to ware washing area to wash rinse and sanitize. **Corrective Action Taken** **Warning**
22-02-4
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. **Warning**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on preparation table. Manager removed employee device. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food at preparation table. **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled with dust. **Warning**
23-03-4
41
Oct 3, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
52
Frequently Asked Questions
When was Le Basque last inspected?
The most recent health inspection at Le Basque on file is from Dec 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Le Basque?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Le Basque.
How does Le Basque compare to other restaurants in Miami?
Le Basque most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Le Basque's inspection record improved over time?
No. Recent inspections at Le Basque have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le Basque 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 Le Basque inspected?
Based on the inspection history on file, Le Basque is inspected around two times per year on average.
Nearby Restaurants