LA BOULANGERIE BOUL'MICH

Name: LA BOULANGERIE BOUL'MICH
Address: 9690 NW 41 ST UNIT 6, DORAL, FL, 33178, US
Rating: 60

9690 NW 41 ST UNIT 6, DORAL, FL 33178

License #2333772

🌮 Mexican/Latin ℹ️

60 Grade F / 100

Failing Health Score

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Latest inspection

December 29, 2025 · 10 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

LA BOULANGERIE BOUL'MICH in DORAL currently holds an InspectFL Health Score of 60 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, inspectors documented 69 total violations — 13 critical, 9 major, 47 minor.

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Record snapshot

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The latest inspection on December 29, 2025 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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LA BOULANGERIE BOUL'MICH has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keychain on slicer at prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation throughout establishment wearing bracelets and watches.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee at espresso station engaging in food preparation not wearing a hair restraint. Employee placed a hair restraint on during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area wet nesting.
[14-11-5] Equipment in poor repair. Observed gasket at top right drawer of reach in cooler at cook line torn.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at kitchen area change gloves without washing hands first.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties stored over sliced prosciutto at walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves at walk in cooler.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filter under front counter missing service date.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed over sliced near cook line.
[14-74-7] 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. Observed reach-in cooler across from flat grill with an ambient temperature of 50F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cutting boards across from cook line.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine in disrepair and not being used.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at plastic containers at warehouse washing area. Coached employee on correct procedure.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler across from flat grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk-in cooler, reach-in freezer gaskets near walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored at preparation area, not kept stored in sanitizer buckets.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm, stored under cookline.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles of different sauces not labeled stored between reach-in coolers across from cook line and oil bottles not label next to wall by stove.
[12A-27-4] 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. Coached employee on correct procedure.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked lasagna at reach-in cooler across from cook line. Coached employee on correct procedure.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese (51F - Cold Holding); Sliced ham (55F - Cold Holding); Salmon (51F - Cold Holding) at read-in cooler across from cook line. As per manager, less than 4 hours. Products were moved to walk-in cooler for rapid cooling. Observed Ham and cheese croissant (72F - Cold Holding) at front display case and Chorizo empanadas (45F - Cold Holding) at front cold unit. As per manager less than 4 hours. Ham and cheese croissant were moved to cold unit and temperature of unit lowered for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee used hand washing sink at front counter to rinse plastic lid.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling tiles above dish machine at warewashing area.
[14-09-4] Cutting boards heavily grooved with cut marks located at prep coolers.
[14-11-5] Equipment in poor repair. Observed torn gasket at reach in freezer next to walk in cooler.
[10-08-5] Ice scoop handle in contact with ice located inside small light blue cooler, located on top of back counter next soup warmer. Manager placed handle of scoop in an upright position.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F, located at prep cooler, across from cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored at prep area, not kept stored in sanitizer buckets.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket at 0ppm, stored under cookline. Employee refilled bucket with new sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a spray bottle containing water, stored above handwash sink, located across from deli slicer, not labeled. Observed plastic container of sugar and glaze used for croissants not labeled, stored under deli slicer. Observed squeeze bottle of oil not labeled stored in wall container next to prep cooler. Employees labeled all mentioned food containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of raw shelled eggs stored over individual bags of cooked pasta located in reach in cooler across from cookline. Employee removed the cooked pasta stored under the raw shelled eggs.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable soup (74F - Hot Holding), less than 4 hours, due to soup warmer not plugged into electrical outlet. Manager plugged in soup warmer, to reheat soup to 165F and above.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some porous ceiling tiles, not all ceiling tiles throughout kitchen are smooth and easily cleanable.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling tiles throughout kitchen area, near air conditioner vents.
[14-09-4] Cutting boards grooved with cut marks located at kitchen prep coolers.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scooping utensil not stored above a container of tuna, inside reach in cooler drawer, located across from cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at door of walk in cooler. Observed soiled fan covers inside walk in cooler.
[25-27-4] Straws or stir sticks provided for customer self-service not individually wrapped or in an approved dispenser. Observed stir sticks provided at lobby condiment station, not individually wrapped/protected.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed 2 squeeze bottles of oil stored in storage rack on wall, next to prep cooler, not labeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on slicer located next to reach in freezer. Observed soiled plastic barrier inside ice machine located next to lobby condiment station.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has a hot water sanitizing dish machine, no measuring device provided at time of inspection.