Le's Baguette
Last inspected: Apr 2, 2026
61
Score
Inspectors have visited Le's Baguette nine times, with records going back to 2022. The most recent report on file is from Apr 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around 14 violations to closer to seven violations per visit over the last few inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Restaurants in Pinellas Park average 82, so Le's Baguette trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Tray of produce on hand sink in kitchen, removed **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individually portioned containers of stew and chicken in cooler not dated
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and front counter **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages on shelf over prep cooler in kitchen
12B-07-4
Basic - Food stored on floor. Bag of carrots on floor next to stand mixer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 0ppm, staff remade 50ppm **Corrected On-Site**
21-07-4
61
Nov 12, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in glass cooler behind front counter prepared on 11/8, date added **Corrected On-Site**
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. One employee training certificate expired
53B-14-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen **Corrected On-Site**
36-37-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple prepared items on grab and go table not properly labeled **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
70
Feb 20, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 25, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 15, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and shrimp over rice noodles in reach in cooler, order corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50F - Cold Holding); cooked shrimp (49F - Cold Holding), moved to separate cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Emailed to operator
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Round wood cutting board soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sinks in kitchen **Repeat Violation**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Containers of sauce in freezer not dated **Repeat Violation**
02C-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen and front counter **Repeat Violation**
36-37-5
Basic - In-use tongs stored on equipment door handle between uses. On cart handle next to cook line, removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in seasoning bins and sugar, removed **Corrected On-Site**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items in grab and go area missing address and date items were prepared. **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Open dumpster lid. Shared dumpster with multiple businesses. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Boxes of single service items on floor in hallway next to restrooms
25-05-4
Basic - Stored food not covered. Multiple containers of food in reach in coolers without lids **Repeat Violation**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
21-07-4
29
Sep 27, 2023
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (72F - Cold Holding), operator voluntarily discarded **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezers **Repeat Violation**
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream opened 9/25, date added **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wood cutting board soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter contains ice and dirty utensils, items removed **Corrected On-Site**
31A-11-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No approved sanitizer for food contact services available, operator purchased approved chlorine **Corrected On-Site**
22-38-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezers
02C-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves and cooler door handles
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Popcorn ceiling over kitchen and prep areas
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots not inverted and stored on cinder blocks in rear storage closet **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to juicer
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to sugar cane juicer, removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at front counter preparing food **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. On cart handle at cook line, removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple items on grab and go table and cooler not labeled with packaged date and product name **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Sugar bin on shelf in kitchen not covered
08B-12-5
Basic - Wood food-contact surface not properly sealed. Wood cutting board splitting
14-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic deli container in sugar bin, removed **Corrected On-Site**
14-01-5
23
Mar 24, 2023
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple food products store in to go bags in reach in coolers in kitchen **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork pate (56F - Cold Holding) moved to reach in freezer, retemp 39F **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Multiple chemicals stored above cooking equipment near mop sink
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer spray bottle 200ppm, corrected 100ppm **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Container of medicine improperly stored. Medicine on prep table next to juicer, operator removed **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of food residue on table mixer, discussed proper cleaner no procedures for in place equipment. Stained cutting boards throughout kitchen. Serving utensils stored in soiled containers at cooks line. **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Female employees with hair in loose ponytail and no hair restraints
13-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots not stored inverted in mop room **Repeat Violation**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep tables, moved during inspection **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floors not maintained smooth and durable. Missing floor boards near dry storage and triple sink. Popcorn ceiling above cook line and all prep areas not smooth and easily cleanable
36-11-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Multiple tools on prep table and on top of display cooler, operator removed **Corrected On-Site**
42-02-4
Basic - In-use tongs stored on equipment door handle between uses. Next to range on cook line, operator removed **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of food residue in kitchen oven **Repeat Violation**
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple packaged grab and go items on counter and cooler without proper labeling, discussed requirements with operator
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple containers of food uncovered in reach in coolers, discussed proper storage of food after cooling **Repeat Violation**
08B-12-5
23
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 16 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. -pork store in thank you bags at three compartment sink
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of food residue -can opener blade has accumulation food residue
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -multiple cooked food items in reach in freezer more than 24 hours -flan in dinning room cooler not date marked Discussed date marking with operator during time of inspection.
02C-04-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven in kitchen has accumulation of foods residue Sandwich oven at front counter has accumulation of food residue
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator in kitchen
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head in kitchen has accumulation of food residue -cart with pots next to cooks line has accumulation of grease -sides of grill have accumulation of grease
23-03-4
Basic - Old labels stuck to food containers after cleaning. -on plastic containers below prep table in kitchen area
16-46-4
Basic - Single-service articles improperly stored. -boxes with to-go cups on floor in dining area
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -cooked pork thawing at room temperature at three compartment sink -cooked pork thawing at cooks line Discussed proper thawing procedures with operator during time of inspection.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -containers with powder substances at front counter
02D-01-5
Basic - Cardboard used to line food-contact shelves. -on shelves in glass reach in cooler at front counter
14-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling in kitchen area
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots on shelves in room with mop sink
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone above food items in kitchen area
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee in kitchen area wearing bracelets while prepping food
13-07-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink
21-23-4
32
Nov 28, 2022
Routine - Food
3 critical violations. 7 major violations. 18 minor violations.
View 28 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -vegetables and raw beef stored in thank you bags at 3-doors reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -noodles (88F - Hot Holding) -cooked pork (120F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator during time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -spray bottle (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards throughout kitchen -slicer blade in kitchen has accumulation of food residue -utensils stored in soiled containers at cooks line -stove top has accumulation of grease -grill top has accumulation of food residue -baking sheets at front counter has accumulation of food residue -oven at front counter has accumulation of food residue **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -tray blocking hand sink in kitchen -food particles in hand sinks in kitchen area Operator moved tray during time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. -Elaine Le 10/25/17 **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Items are held in freezer for more than 24 hours -flan in glass reach in cooler in dining room made more than 24 hours **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : 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. -10/12/2022 **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at prep station **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop sugar in kitchen area **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowl on rack at three compartment sink not inverted. -pots in room with mop sink **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -on cutting board throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees food next to food items served to the public in refrigerator next to cooks line **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -employees prepping food in kitchen area **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -on carts at cooks line **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. -under cutting board in kitchen **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at cooks line has accumulation of grease **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head in kitchen has accumulation of food residue -carts at cooks line has accumulation of grease -sides of stove have accumulation of grease -handles of all equipments in establishment have accumulation of food residue -exterior of boba machine has accumulation of food residue -reach in cooler gasket at front counter has accumulation of food residue **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -box with to-go plates on floor at front counter **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at three compartment sink has accumulation of mold-like residue -wall at prep station in kitchen has accumulation of food residue -floor at cooks line has accumulation of food residue -wall at cooks line has accumulation of grease **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on prep station at front front counter **Repeat Violation** **Warning** - From follow-up inspection 2022-11-28: **Time Extended**
21-12-4
13
Frequently Asked Questions
When was Le's Baguette last inspected?
The most recent health inspection at Le's Baguette on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Le's Baguette?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Le's Baguette.
How does Le's Baguette compare to other restaurants in Pinellas Park?
Le's Baguette most recently scored 61 out of 100, which is lower than the Pinellas Park average of 82.
Has Le's Baguette's inspection record improved over time?
Yes. Recent inspections at Le's Baguette have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Le's Baguette 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's Baguette inspected?
Based on the inspection history on file, Le's Baguette is inspected around three times per year on average.
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