LE BOUCHON DU GROVE

Name: LE BOUCHON DU GROVE
Address: 3430 MAIN HWY, MIAMI, FL, 331335916, US
Rating: 57.3

3430 MAIN HWY, MIAMI, FL 331335916

License #2321669

☕ Café/Breakfast ℹ️

57.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 24, 2026 · 17 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LE BOUCHON DU GROVE in MIAMI currently holds an InspectFL Health Score of 57.3 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 March 24, 2026. Across those visits, inspectors documented 77 total violations — 12 critical, 15 major, 50 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

March 19, 2024

The latest inspection on March 24, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LE BOUCHON DU GROVE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in coolers throughout torn. Observed at standing reach in cooler unit leaking water and bottom cover missing.
[36-22-4] Floor area(s) covered with standing water. Observed at entrance of kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed stored on counter next to hand sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at prep table in water of 78F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout torn gaskets soiled throughout.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed for plates and silverware outside.
[36-50-4] Unclean building components, attachments or fixtures. Observed storage hooks above cook line hood system soiled with dust and grease build up. Observed for shelves/ hooks above cook line hood system soiled with dust and grease build up.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator began to change empty container and prime.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink next to walk in cooler used as dump sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Valcourt Paulina 12/22/22.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed for cook line reach in cooler handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in coolers throughout torn. Observed at standing reach in cooler unit leaking water and bottom cover missing.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed at front line ice machine, ice scoop stored on top of ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout torn gaskets soiled throughout.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at cook line reach in coolers and at standing storage area reach in cooler.
[08B-12-5] Stored food not covered. Observed at bread basket at entrance of kitchen, loaves of bread stored uncovered. Operator covered during inspection.
[36-50-4] Unclean building components, attachments or fixtures. Observed storage hooks above cook line hood system soiled with dust and grease build up. Observed for shelves/ hooks above cook line hood system soiled with dust and grease build up.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator began to change empty container and prime.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for mussel tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for mussel tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at front line hand sink used as a dump sink with food remnants inside sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for container of cooked chicken and beef at cook line reach in cooler. As per chef was made 2 days ago.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired for Christian De la Cruz 10/14/25, Georgios Alexiou 9/28/25, Marlins Jean 10/20/25 and Fabricio Burch 9/15/2025.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at waiters station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed for prep table reach in cooler door handle.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing unit at rear of kitchen. The bottom of the fridge is broken/ missing. Observed at prep area reach in cooler, door handle missing.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed for coolers at cook line.
[08B-12-5] Stored food not covered. Observed in reach in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for fresh mussel tags.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for fresh mussel tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front line hand sink used as dump sink with ice disposed inside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for items in reach in cooler at rear of kitchen, as per cook all less than 5 days.

Disposition: Met Inspection Standards
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of three compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license dated 10/1/2022 posted.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed for prep table reach in cooler door handle.
[14-36-5] Exterior of refrigerator in disrepair. Observed at standing unit at rear of kitchen. The bottom of the fridge is broken/ missing. Observed at prep area reach in cooler, door handle missing.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at rear storage area of kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at rear standing reach in cooler, raw prosciutto stored over bags of shredded cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table reach in cooler cooked pork chop (51F - Cold Holding). As per cook less than 2 hours. Cooked placed items onto ice.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dish machine.
[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 5 employees present, 4 engaging in food preparation.