LA BOULANGERIE BOUL'MICH

Name: LA BOULANGERIE BOUL'MICH
Address: 8283 SW 124 STREET, PINECREST, FL, 33156, US
Rating: 44.1

8283 SW 124 STREET, PINECREST, FL 33156

License #2335539

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.1 Grade F / 100

Failing Health Score

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Quick take

LA BOULANGERIE BOUL'MICH in PINECREST currently holds an InspectFL Health Score of 44.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 48 total violations — 7 critical, 6 major, 35 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 13, 2026 included 1 critical violation, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers throughout establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lowboy across cook line; smoked salmon stored behind tomato. Operator corrected during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand sink with cups stored inside. Cup was removed during inspection.
[32-07-5] Bathroom facility not clean. Observed in restroom, debris in sink and soiled toilet exterior.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen.
[51-18-6] No copy of latest inspection report available.
[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 no proof for any certified food manager, 7 employees on site. As per operator, certificates are all in office.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on dry food rack in kitchen area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning sorry stored on rack with cookies and single service items. Operator corrected during inspection.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[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 both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding)
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Call Back - Admin. complaint recommended
[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 across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.

Call Back - Admin. complaint recommended
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[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 across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.

Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup at front counter top where utensils are. Observed cup in kitchen on prep table.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[08B-38-4] Food stored on floor. Observed bagels on floor of walk in freezer.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep table.
[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 across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.

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

F record

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