DirtyFLRestaurant Inspection Data

LA NOUVELLE BOULANGERIE

328 CRANDON BLVD #125

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in coolers by coffee machine at front counter. Repeat Violation
  • 53A-03-7: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 Benigno Armas certificate expired on 01-13-25.
  • 53A-05-6: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 6 employees at the time of the inspection with no certified food manager present. Repeat Violation

Inspection Date: 7/22/2024

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at shelf by cook line.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by dishwasher area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle of water stored on top of reach in cooler by front counter.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 70F on top of reach in cooler by dishwasher area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in coolers by coffee machine at front counter.
  • 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 cook cracking raw shell eggs and then handles clean dishes no handwashing prior. Coached cook on correct procedures, cook washed hands. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of reach in cooler by cook line at ambient temperature of 78F. As per cook for less than 30 minutes prior, coached cook on correct procedures of storage. Cook placed raw shell eggs inside reach in cooler. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) inside kitchen reach in cooler by dishwasher area; milk (49F - Cold Holding) by front counter reach in cooler. As per person in charge for less than 30 minutes prior.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed large round trash can blocking hand washing sink by dishwasher area. Person in charge removed. Corrected On-Site Repeat Violation
  • 53A-05-6: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 7 food handlers working at the time of inspection and no food manager present.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8586214

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cappuccino carafe stored under paper towels, exposed to dripping hands. Carafe moved at time of inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large trash can blocking kitchen handwash sink. Manager moved trash can during inspection., Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by door in recharge zone.

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8358318

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8324957

  • N/A:No Violations Were Observed

Additional Information

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✓ Subpremise
Last Enriched At: 5/14/2025

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