Nanou French Bakery
Last inspected: Mar 3, 2026
70
Score
Inspectors have visited Nanou French Bakery nine times, with records going back to 2024. The latest inspection on file is from Mar 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
The most common issue across all inspections has been “spray bottle containing toxic substance not labeled”, showing up two times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
70
Feb 5, 2026
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Melvin Lorient; expired as of 05-21-2025. **Warning** - From follow-up inspection 2025-12-02: Observed operator scheduled for certified manager exam on 12-20-2025. Confirmed via Servsafe email. **Time Extended**
53A-03-7
90
Sep 29, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
45
Feb 21, 2025
Routine - Food
No violations found.
100
Feb 20, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Live, small flying insects found. 1) Observed approximately 8 live, small flying insects, not landing, near orange juice station at front counter. 2) Observed approximately 2 live, small flying insects, landing, on prep table inside kitchen. **Admin Complaint**
35A-02-7
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line employee crack eggs and put potatoes in different pan, no hand wash. Educated employee on proper hand wash procedures. Employee washed hands.
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (53F - Cold Holding) at cook line. Per employee, food out of temperature for approximately 20 minutes. Suggested using Time as a Public Health Control. Employee put eggs back inside low boy cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs and raw sausage patties stored above crepes, stored inside 3 door low boy cooler in kitchen. Employee properly stored. 2) Observed raw sausage stored above container of tomatoes inside Dixell cooler in kitchen. Operator properly stored. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed ice stored in trash bags inside reach in freezer located next to triple sink. Operator properly stored. **Corrected On-Site**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown pink solution stored at front counter. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter used to fill drinking water vessels for guests.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout kitchen.
21-12-4
37
Nov 12, 2024
Food-Licensing Inspection
No violations found.
100
Oct 2, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at front's display case - spinach pie (85F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored in reach in cooler. Observed at kitchen - hollandaise sauce (82F - Hot Holding) Operator place item on stove to reheat. **Corrective Action Taken** - From follow-up inspection 2024-10-02: Observed at front's display case - spinach pie (94F - Hot Holding) **Admin Complaint**
03B-15-5
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. Observed one employee on duty with no proof of training. - From follow-up inspection 2024-10-02: Same, no proof of training for 3 employees on duty. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in kitchen - one employee with bracelet while cooking. - From follow-up inspection 2024-10-02: Observed in kitchen - one employee wearing watch while engaged in food preparation. **Time Extended**
13-07-4
74
Sep 9, 2024
Food-Licensing Inspection
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher after multiple attempts - 00F
22-57-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at front's display case - spinach pie (85F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored in reach in cooler. Observed at kitchen - hollandaise sauce (82F - Hot Holding) Operator place item on stove to reheat. **Corrective Action Taken**
03B-15-5
High Priority - Container of medicine improperly stored. Opened bag of epson salts stored on shelf right above steam table. Operator stored correctly. **Corrected On-Site**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at female restroom. Operator provided paper towels. Observed at Handwashing station next to triple sink. Operator provided paper towels. **Corrected On-Site**
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. Observed one employee on duty with no proof of training.
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen. Operator labeled correctly. **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed in kitchen - one employee with no hair restraint.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in kitchen - one employee with bracelet while cooking.
13-07-4
43
Frequently Asked Questions
When was Nanou French Bakery last inspected?
The most recent health inspection at Nanou French Bakery on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Nanou French Bakery?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Nanou French Bakery.
How does Nanou French Bakery compare to other restaurants in Fort Lauderdale?
Nanou French Bakery most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Nanou French Bakery's inspection record improved over time?
Yes. Recent inspections at Nanou French Bakery have averaged around one violation per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nanou French Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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