DirtyFLRestaurant Inspection Data

NANOU FRENCH BAKERY

2915 E LAS OLAS BLVD UNIT B, FORT LAUDERDALE 33316

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10784164

  • N/A:No Violations Were Observed

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10718224

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout kitchen.
  • 12A-27-4: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.
  • 35A-02-7: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
  • 14-31-5: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
  • 08A-05-6: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
  • 03A-02-5: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**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter used to fill drinking water vessels for guests.
  • 41-17-4: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

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8993580

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8883428

  • 13-07-4: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**
  • 03B-15-5: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
  • 53B-01-5: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**

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8664994

  • 13-07-4: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.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed in kitchen - one employee with no hair restraint.
  • 41-07-4: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
  • 22-57-6: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
  • 03B-15-5: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**
  • 31B-02-4: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
  • 53B-01-5: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. Observed one employee on duty with no proof of training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen. Operator labeled correctly. Corrected On-Site