LA BOULANGERIE BOUL'MICH

Name: LA BOULANGERIE BOUL'MICH
Address: 328 CRANDON BLVD #125, KEY BISCAYNE, FL, 33149, US
Rating: 78.4

328 CRANDON BLVD #125, KEY BISCAYNE, FL 33149

License #2322868

🌮 Mexican/Latin ℹ️

78.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 29, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA BOULANGERIE BOUL'MICH in KEY BISCAYNE currently holds an InspectFL Health Score of 78.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 29, 2026. Across those visits, inspectors documented 36 total violations — 3 critical, 11 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 3, 2023

The latest inspection on May 29, 2026 shows 3 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LA BOULANGERIE BOUL'MICH has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a two individual of frozen salmon inside reach in cooler being thawed improperly inside ROP bag. Operator removed from package.
[14-11-5] Equipment in poor repair. Observed torn gasket at reach in cooler located under microwave.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed.

Disposition: Met Inspection Standards
[24-05-4] 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] Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by dishwasher area.
[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 bottle of water stored on top of reach in cooler by front counter.
[10-07-4] 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] 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] 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.
[03A-03-5] 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.
[03A-02-5] 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] 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.
[53A-05-6] 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] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.