Le Bouchon Du Grove
Last inspected: Mar 24, 2026
29
Score
Across the available record, Le Bouchon Du Grove has 11 inspections on file, the first dated 2022. The most recent visit was on Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly seven violations earlier in the record.
Looking across the full record, “vacuum breaker missing at hose bibb” is the recurring theme, flagged six times.
That's lower than the typical Miami restaurant, which scores around 74. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
4
Major latest
11
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
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 Dishwasher (Chlorine 0ppm). Operator began to change empty container and prime. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine. **Repeat Violation**
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink next to walk in cooler used as dump sink. **Repeat Violation**
31A-11-4
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. Observed expired for Valcourt Paulina 12/22/22. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed gaskets at reach in coolers throughout torn. Observed at standing reach in cooler unit leaking water and bottom cover missing. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed at entrance of kitchen.
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on counter next to hand sink. **Repeat Violation**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table in water of 78F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout torn gaskets soiled throughout. **Repeat Violation**
23-03-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates and silverware outside.
24-01-4
Basic - Unclean building components, attachments or fixtures. Observed storage hooks above cook line hood system soiled with dust and grease build up. Observed for shelves/ hooks above cook line hood system soiled with dust and grease build up. **Repeat Violation**
36-50-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
29
Oct 21, 2025
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine. **Repeat Violation**
29-34-4
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 Dishwasher (Chlorine 0ppm). Operator began to change empty container and prime. **Corrective Action Taken**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line hand sink used as a dump sink with food remnants inside sink. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for container of cooked chicken and beef at cook line reach in cooler. As per chef was made 2 days ago. **Repeat Violation**
02C-02-5
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. Observed expired for Christian De la Cruz 10/14/25, Georgios Alexiou 9/28/25, Marlins Jean 10/20/25 and Fabricio Burch 9/15/2025.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout torn gaskets soiled throughout.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line reach in coolers and at standing storage area reach in cooler.
29-49-6
Basic - Stored food not covered. Observed at bread basket at entrance of kitchen, loaves of bread stored uncovered. Operator covered during inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Observed storage hooks above cook line hood system soiled with dust and grease build up. Observed for shelves/ hooks above cook line hood system soiled with dust and grease build up.
36-50-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed for cook line reach in cooler handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Observed gaskets at reach in coolers throughout torn. Observed at standing reach in cooler unit leaking water and bottom cover missing.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed at front line ice machine, ice scoop stored on top of ice machine.
10-12-5
25
May 6, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine. **Repeat Violation**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for fresh mussel tags.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for items in reach in cooler at rear of kitchen, as per cook all less than 5 days.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed front line hand sink used as dump sink with ice disposed inside.
31A-11-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for fresh mussel tags.
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed for prep table reach in cooler door handle. **Repeat Violation**
14-71-4
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 in a container of sugar.
10-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing unit at rear of kitchen. The bottom of the fridge is broken/ missing. Observed at prep area reach in cooler, door handle missing. **Repeat Violation**
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for coolers at cook line. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Observed in reach in cooler.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
33
Nov 6, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
May 29, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at rear standing reach in cooler, raw prosciutto stored over bags of shredded cheese.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table reach in cooler cooked pork chop (51F - Cold Holding). As per cook less than 2 hours. Cooked placed items onto ice.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine. **Repeat Violation**
29-34-4
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/ Observed 5 employees present, 4 engaging in food preparation.
53A-05-6
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of three compartment sink.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Observed license dated 10/1/2022 posted.
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed for prep table reach in cooler door handle.
14-71-4
Basic - Exterior of refrigerator in disrepair. Observed at standing unit at rear of kitchen. The bottom of the fridge is broken/ missing. Observed at prep area reach in cooler, door handle missing.
14-36-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table.
21-44-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed at three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear storage area of kitchen.
42-01-4
33
Mar 19, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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 strength at 0 ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-20: Observed chlorine strength at 0ppm , operator set up 3 compartment sink,chlorine 0 ppm. **Time Extended** **Corrective Action Taken**
22-41-4
86
Feb 9, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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 strength at 0 ppm,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the dish machine. **Repeat Violation** **Warning**
29-34-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen. **Corrected On-Site** **Warning**
21-04-4
70
May 19, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
64
May 18, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the time of the inspection chlorine strength at 0 ppm. Operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler: opposite fryers ; cooked duck (53F - Cold Holding); cooked rice (50F - Cold Holding); cooked pasta (51F - Cold Holding); raw beef steaks (47F - Cold Holding) as per operator from yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: opposite fryers ; cooked duck (53F - Cold Holding); cooked rice (50F - Cold Holding); cooked pasta (51F - Cold Holding); raw beef steaks (47F - Cold Holding) as per operator from yesterday. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the dish machine. **Warning**
29-34-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the salmon tartare. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen. **Corrected On-Site** **Warning**
31B-02-4
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 at the time of the inspection ambient temperature at approximately 50F for the reach in prep cooler opposite fryer. **Warning**
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, units opposite cookline . **Warning**
14-11-5
Basic - Food stored on floor. Observed bucket containing cooked onions stored on the floor of the walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,unit opposite fryers. Observed hood filters soiled with accumulation of grease. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed by back prep area. **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing area. **Repeat Violation** **Warning**
36-27-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for the female bathroom. **Warning**
32-04-4
32
Dec 14, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed sauce stored on the floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
67
Frequently Asked Questions
When was Le Bouchon Du Grove last inspected?
The most recent health inspection at Le Bouchon Du Grove on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Le Bouchon Du Grove?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited six times, more than any other issue at Le Bouchon Du Grove.
How does Le Bouchon Du Grove compare to other restaurants in Miami?
Le Bouchon Du Grove most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Le Bouchon Du Grove's inspection record improved over time?
No. Recent inspections at Le Bouchon Du Grove have averaged around 17 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Le Bouchon Du Grove 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 Le Bouchon Du Grove inspected?
Based on the inspection history on file, Le Bouchon Du Grove is inspected around three times per year on average.
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