LA BOULANGERIE BOUL MICH
1242 SW 22 ST
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/26/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler: case of tomatoes stored on the floor underneath a shelf in the middle of the walk in cooler. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the stand up reach in cooler doors but then ware wash area soiled. **Corrective Action Taken**
Food safety inspection conducted on 8/26/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. - From follow-up inspection 2024-04-03: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-04-03: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 4/3/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at the front counter.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler: ambient temperature 59-61F. As per operator, awaiting technician. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Front counter, case of oranges on the floor nearby the entrance. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: cooked lasagna (59F - Cold Holding)since 3/17, Mixed fruits (59 F - Cold Holding) since 3/13, prosciutto (59F - Cold Holding) since Thursday as per operator, stored in the walk in cooler overnight. Operator discarded the product.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.prep table in the kitchen: butter (60F - Cold Holding), as per operator placed on the table 1 hour before the inspection. Operator placed the butter inside the reach in cooler. Walk in cooler : pancake mix (61F - Cold Holding); hollandaise sauce (63F - Cold Holding); bechamal sauce (62F - Cold Holding); as per operator, placed inside the walk in cooler 1 hour before the inspection. Operator moved all food into the walk in cooler in the product kitchen. (Same owner)Corrected On-Site Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, washing sink blocked by a cart. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Claudia, employed less than 1 year in the position.
- 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 11 people on duty,
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Tested the machine 3 times, highest temperature 155F.
Food safety inspection conducted on 3/18/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Flip top reach in cooler: two knives stored between the reach in cooler and bottle sauce holder.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
Food safety inspection conducted on 8/28/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).