LA GRANDE BOUCHERIE MIAMI BEACH
LA GRANDE BOUCHERIE MIAMI BEACH maintains a 3.9/5 food safety rating based on 4 health department inspections in MIAMI BEACH. Recent inspections show improving food safety practices.
230 1 ST
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 11/3/2025
Inspection #: Visit ID: 10933543
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed by dishwasher area.
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to chef, printed and posted at dining. Corrected On-Site
Inspection Date: 3/26/2025
- 36-36-4:Basic - Ceiling tile missing. Observed Tile missing by 3 compartment sink on first floor. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by main line at kitchen. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Cheer removed them. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
Inspection Date: 2/25/2025
- 36-36-4:Basic - Ceiling tile missing. Observed Tile missing by 3 compartment sink on first floor.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by main line at kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Chef removed it. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep area across cook line. Chef removed them. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab (65F - Cold Holding); cut tomatoes (55F - Cold Holding) cut tomatoes (54F - Cold Holding) at reach in cooler by kitchen, as per chef for less than 4 hours. Chef removed it from line and placed them on walk in cooler. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Inspection Date: 12/30/2024
- N/A:No Violations Were Observed