LA GRANDE BOUCHERIE MIAMI BEACH

LA GRANDE BOUCHERIE MIAMI BEACH maintains a 3.5/5 food safety rating based on 6 health department inspections in MIAMI BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

230 1 ST

Overall Food Safety Rating

★★★½☆ (3.5/5)

Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13622939

Met Inspection Standards

1 high, 5 basic

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 cellphone on top of RIC by bar area.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
25-05-4:Basic - Single-service articles improperly stored. Observed single service box on floor at storage area.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

12/29/2025· 2mo ago

Visit ID: 13603598

Met Inspection Standards

1 high, 3 basic

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed by 3 compartment sink. Repeat Violation
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

11/3/2025· 4mo ago

Visit ID: 10933543

Met Inspection Standards

1 int, 1 basic

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

3/26/2025· 11mo ago

5 basic

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.

2/25/2025· 1y ago

1 high, 1 int, 4 basic

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.

12/30/2024· 1y 2mo ago

N/A:No Violations Were Observed