Le Pain Quotidien
Last inspected: Mar 10, 2026
41
Score
Public records show 11 inspections at Le Pain Quotidien stretching back to 2022. On Mar 10, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 17 violations before.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited eight times.
By comparison, the average Coconut Grove facility scores 68, putting Le Pain Quotidien on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at walk in cooler, raw shelled eggs stored over containers of cream cheese and pasteurized carton eggs.
08A-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line counter, tomato soup (102F - Hot Holding). As per chef for less than 3 hours. Chef increased heat to begin reheating. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at second floor waiter station hand sink. **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula and scoops in standing water of 73F at cook line. **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at second floor waiter station hand sink. **Repeat Violation**
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at cook line stored on prep counter. Chef removed. **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep area of kitchen package of smoked salmon thawing at room temperature.
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of salt, sugar and nuts. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed at bakery area.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at rear prep area of kitchen employee coffee cup on prep counter next to cutting board. Operator removed and discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at kitchen prep area shelf next to to-go trays.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed at cook line behind cooking equipment.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
41
Dec 15, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed at first floor counter displayed baked goods with no overhead protection from dust from ceiling vents. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection still observed. **Time Extended**
08B-02-4
Intermediate - - From initial inspection : 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. Observed none available for any employee. Provided operator with form to complete. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection operator was unable to provide completed forms. Emailed new form to manager. **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed at bakery area blocked by floor rolling cart. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection still observed. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line hand sink, operator used to fill container with water. **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection observed front counter employee use hand sink to fill water glasses. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-12-15: At time of callback inspection operator was unable to provide proof of training for any employee. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in containers of food items throughout. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection still observed. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for service bowls and plates at cook line not inverted or protected. **Warning** - From follow-up inspection 2025-12-15: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line. **Warning** - From follow-up inspection 2025-12-15: At time of callback inspection still observed. **Time Extended**
14-71-4
50
Oct 13, 2025
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Observed at first floor counter displayed baked goods with no overhead protection from dust from ceiling vents. **Repeat Violation** **Warning**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler French toast batter contained raw eggs stored over containers of quinoa and lentils. Operator removed and stored on lower shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at upstairs cook line, shelled eggs (49F - Ambient) As per operator less than 1 hour. Operator placed into reach in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table ice bath butter (66F - Cold Holding); as per operator for less than 3 hours. Operator placed into cooler to rapid cool with more ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at bakery area blocked by floor rolling cart. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line hand sink, operator used to fill container with water. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at upstairs service area hand wash sink **Warning**
31B-02-4
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 - 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. Observed none available for any employee. Provided operator with form to complete. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at bakery area hand wash sink. **Warning**
31B-03-4
Basic - Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line. **Warning**
14-71-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of food items throughout. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for service bowls and plates at cook line not inverted or protected. **Warning**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 86F on prep table across from cook line. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at upstairs service area hand wash sink. **Warning**
31B-04-4
Basic - Stored food not covered. Observed at second floor cook line tray of bacon stored on top of mini oven uncovered. **Repeat Violation** **Warning**
08B-12-5
22
Apr 11, 2025
Routine - Food
8 critical violations. 1 major violation. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of half and half and butter in reach in cooler drawer in bakery area.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed whipped cream with date marking 03/27. Operator discarded product. **Corrected On-Site**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee create food label then use personal phone then proceeded to plate dish without changing gloves or proper handwashing. Coached employee on proper handwashing and glove procedures.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pool eggs (70F - Cold Holding); egg whites (64F - Cold Holding) in prep table reach in cooler next to cook line. As per operator for over four hours. Operator discarded products. **Corrected On-Site**
03A-02-5
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) at downstairs front counter. Advised operator to only utilize upstairs dishwasher and three compartment sink until technician fixes the problem.
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed pastries at front counter display case with no overhead protection.
08B-02-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe their hands on soiled apron and began plating food without washing hands. Coached employee on proper handwashing procedures.
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepare to-go salad with no gloves. Coached employee on proper handwashing and glove procedures.
09-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cream cheese danish held at front counter display case. Provided operator with form.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of almond flour in dry storage area.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in dishwasher area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above front counter display case.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage cup stored on prep table in bakery area.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eaten pastry on front counter next to coffee machine.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation with no beard guard.
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 scoop handle in container of flour in dry storage area. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 71F on prep table across from cook line.
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on drying rack in dishwasher area. Operator began removing labels. **Corrective Action Taken**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to cook line.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Operator added sanitizer. Final solution Sanitizer Bucket (Quaternary 200ppm);
21-08-4
15
Sep 30, 2024
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at up stairs reach in cooler across from cook line, chicken melt (48F - Cooling), as per date label made and stored the day before. Operator segregated to discard.
03D-06-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm). Operator diluted to 200ppm. **Corrected On-Site**
41-15-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at upstairs cook line, shelled eggs (56F - Ambient), as per cook for 1 hour. Cook placed into cooler. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at up stairs reach in cooler across from cook line, chicken melt (48F - Cooling), as per date label made and stored the day before. Operator segregated to discard.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at up stairs service counter, butter (66F - Cold Holding); as per operator for 2 hours operator placed into reach in cooler to cool. Observed at first floor coffee station, milk (54F - Cold Holding). As per operator for 1 hour. Operator placed on ice to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at upstairs service area hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at upstairs service area hand wash sink. **Repeat Violation**
31B-03-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed at self served beverage cooler in lobby, to go cups of on site juiced kale juice not bearing a warning label. **Repeat Violation**
02D-12-1
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 no certified manager present with 5 employees engaging in food and drink preparations. Certified manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed in several seasoning containers and containers of sugar at prep tables being used. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for service bowls and plates at cook line not inverted or protected. **Repeat Violation**
24-05-4
Basic - Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line.
14-71-4
Basic - Food stored on floor. Observed at dry storage area, plastic container of cooking oil stored on floor.
08B-38-4
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 flour.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at upstairs service area hand wash sink. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for reach in cooler across from cook line.
22-16-4
Basic - Single-service articles improperly stored. Observed boxes of, to go lids and condiments cups stored on floor at dry storage area.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
29-49-6
Basic - Stored food not covered. Observed at first floor counter displayed baked goods with no overhead protection from dust from ceiling vents.
08B-12-5
19
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 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 and tested chlorine sanitize at 0ppm, dish machine located behind front counter. Advised to use upstairs dish machine until front counter dish machine is sanitizing properly.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cartons of pasteurized liquid eggs inside walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed maple butter (77F - Cold Holding) located at upstairs kitchen prep area, less than 4 hours. Manager removed and placed into reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment makes a green juice by freshly juicing kale, apples, celery, ginger, lemons and oranges, then individual portioned into to-go cups that are provided at self service display cooler at lobby area, bearing no warning label.
02D-12-1
Intermediate - No soap provided at handwash sink located at lower level bakery area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food located in a container of uncooked oatmeal, stored under kitchen counter. Manager removed metal container stored in storage bin. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates stored on shelves above prep coolers not kept inverted or protected at upstairs prep area.
24-05-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor next to ice machine. Manager removed ice bucket from floor and stored inverted. **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon stored in standing water at 70F located at kitchen prep area.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees located near coffee/espresso machine at upstairs kitchen area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled counter top fan located at lower level bakery area, located next to large kitchen mixer.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic food storage containers of sesame seeds and coconut flakes not identified. Manager labeled each container. Observed various squeeze bottles containing oils and other sauces, stored at upstairs prep area, not identified. **Corrective Action Taken**
02D-01-5
37
Jan 16, 2024
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above butter located in the reach in cooler,bakery. **Warning**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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 - Food stored on floor. Observed boxes containing soups stored on the floor of the walk-in freezer. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,low boy,prep area. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the 3 compartment sink. **Repeat Violation** **Warning**
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed at the cookline. **Warning**
13-04-4
55
May 19, 2023
Routine - Food
No violations found.
100
May 18, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
01D-03-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense feta cheese crumbles,located in the reach in cooler,drawers. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal phone stored on top of slicer machine. **Corrected On-Site** **Warning**
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing area. **Warning**
36-27-5
74
Aug 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee refilling water at the front counter hand wash sink.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed small cup with no handle using to scoop out food items from the cook line. The operator removed the cup. **Corrected On-Site**
14-01-5
86
Frequently Asked Questions
When was Le Pain Quotidien last inspected?
The most recent health inspection at Le Pain Quotidien on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Le Pain Quotidien?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited eight times, more than any other issue at Le Pain Quotidien.
How does Le Pain Quotidien compare to other restaurants in Coconut Grove?
Le Pain Quotidien most recently scored 41 out of 100, which is lower than the Coconut Grove average of 68.
Has Le Pain Quotidien's inspection record improved over time?
Yes. Recent inspections at Le Pain Quotidien have averaged around 12 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Le Pain Quotidien 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 Pain Quotidien inspected?
Based on the inspection history on file, Le Pain Quotidien is inspected around three times per year on average.
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