Le Jardinier
Last inspected: Apr 21, 2026
47
Score
Inspectors have visited Le Jardinier eight times, with records going back to 2022. The latest inspection on file is from Apr 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “dishmachine not sanitizing”, which has been cited two times.
By comparison, the average Miami facility scores 74, putting Le Jardinier on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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 high temp machine not at proper temp; observed at 146F. **Warning**
22-49-4
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. Observed in walk in freezer; raw chicken over English muffins. Chef removed chicken. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Corrective Action Taken** **Warning**
51-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed across cook line; all bottles were removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed during inspection. **Corrected On-Site** **Warning**
10-20-4
47
Mar 19, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mascarpone (47F - Cold Holding) inside cooler drawer under oven at cook line. As per operator for less than 4 hrs. Observed at salad station beets (50F - Cold Holding) inside reach in cooler. As per operator for less than 4 hrs. **Warning**
03A-02-5
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. **Warning**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink next to prep area. Observed at hand sink next to cook line. **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed container inside bucket with ice across cook line. Operator removed the item. **Corrected On-Site** **Warning**
14-01-5
67
May 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties, stored over cut vegetables inside reach in cooler at kitchen. Employee stored raw hamburger patties on bottom shelf under cut vegetables. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No chemical quaternary test kit provided when using sanitizer at three-compartment sink Observed no quaternary test strips available.
16-37-1
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area at kitchen.
21-04-4
67
Jan 28, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen rack. Employee inverted plates. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing wrist watch preparing food . Cook removed watch. **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Chef stored properly **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
74
Jun 21, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic oil (112F - Hot Holding) at cook line, as per employee less than 2 hours. Employee proceed to reheat. **Corrective Action Taken**
03B-01-6
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside HWS next to cook line. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line. **Corrected On-Site** **Repeat Violation**
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 cooked rice not date marked inside reach in cooler at cook line. As per chef from previous day. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed in one of the employees bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink and speaker on shelves at preparation area. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 97° next to grill. Employee discarded. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in one of he employees bathroom. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
21-12-4
43
Feb 6, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ingredients not marked on menus fluke and steak tartare. Employee marked menus. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table while prepping foods. Employee drink removed. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled in walk thru area.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provided signs to management.
31B-04-4
70
Dec 8, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked beets , chef rearranged for proper storage. **Corrected On-Site**
08A-05-6
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 dish machine not functioning, establishment was already using triple sink and other dishwasher. **Corrective Action Taken**
22-49-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Frequently Asked Questions
When was Le Jardinier last inspected?
The most recent health inspection at Le Jardinier on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Le Jardinier?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Le Jardinier.
How does Le Jardinier compare to other restaurants in Miami?
Le Jardinier most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Le Jardinier's inspection record improved over time?
Yes. Recent inspections at Le Jardinier have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Le Jardinier 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 Jardinier inspected?
Based on the inspection history on file, Le Jardinier is inspected around two times per year on average.
Nearby Restaurants