LE GENIE RESTAURANT

Name: LE GENIE RESTAURANT
Address: 178 NE 167 ST, NORTH MIAMI BEACH, FL, 33162, US
Rating: 0

178 NE 167 ST, NORTH MIAMI BEACH, FL 33162

License #2317412

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Latest inspection

July 31, 2026 · 13 findings · 1 critical

Routine - Food (emergency-order follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LE GENIE RESTAURANT in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, DBPR recorded 77 total findings; InspectFL has detailed violation rows for 57 of them so far.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 31, 2026 shows 10 observation rows: 1 critical, 6 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

⚠️

DBPR ordered this restaurant shut on July 29, 2026

The most recent follow-up inspection on July 31, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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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

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Official DBPR inspection report ↗

Disposition: Emergency Order Callback Time Extension
[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 beef, chicken and goat prepared 2 days ago in the walk in cooler.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-73-4] No container installed for catching grease from hood drip tray.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[33-16-4] Open dumpster lid.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[51-16-7] Observed establishment remodel inside the kitchen. The kitchen hand washing sink is no longer next to ice machine, it was installed between the kitchen entrance door and the dishwasher. Observed establishment added an extra storage space next door in unit 174. There are 2 reach in freezers where chicken, fish and pork are being stored for the restaurant. There are cases of water, Arizona cans, and soda cans; racks to storage seasonings such as sugar, salt, oregano, sour orange mix and mojo.
[53B-02-5] At the time of the callback inspection observed Dacheline , Davilmar, Francine , Nadine , Kemissa , , Binacheda , Sainte Rose Jean hired more than 60 days without any training.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the reach in freezer.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Not Complied
[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 beef, chicken and goat prepared 2 days ago in the walk in cooler.
[14-73-4] No container installed for catching grease from hood drip tray.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler with accumulated dust.
[33-16-4] Open dumpster lid.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-16-4] Observed reach in freezer in the storage room heavily soiled.
[51-16-7] Observed establishment remodel inside the kitchen. The kitchen hand washing sink is no longer next to ice machine, it was installed between the kitchen entrance door and the dishwasher. Observed establishment added an extra storage space next door in unit 174. There are 2 reach in freezers where chicken, fish and pork are being stored for the restaurant. There are cases of water, Arizona cans, and soda cans; racks to storage seasonings such as sugar, salt, oregano, sour orange mix and mojo.
[35A-09-4] Observed 15+ dead flies in the gaskets of the reach in freezers in the storage room.
[16-08-4] Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the reach in freezer.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oxtail (54F - Cold Holding); beef feet (52F - Cold Holding); blue crab (53F - Cold Holding); legume (54F - Cold Holding) stored in the walk in cooler since last night, as per operator. Stop sale issued. Observed piklize (74F - Cold Holding) stored on top of the reach in cooler in-the kitchen for less than 2 hours. Advise operator to put items inside the reach in cooler.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Mary as the manager with no certification.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pig ear (54F - Cooling); beef (54F - Cooling); turkey (54F - Cooling); chicken (54F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
[14-73-4] No container installed for catching grease from hood drip tray.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in the walk in cooler with accumulated dust.
[33-16-4] Open dumpster lid.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Dacheline , Davilmar, Francine , Heronne , Guette , Nadine , Kemissa , Stacy , Binacheda , Christine , Sainte Rose , Jean , Juliette , Guerda hired more than 60 days without any training.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed reach in freezer in the storage room heavily soiled.
[08B-38-4] Food stored on floor. Observed plantains, rice and beans stored on the floor of the kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In the kitchen.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed conch (44F - Cold Holding) thawing in room temperature in the prep area no longer frozen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remodel inside the kitchen. The kitchen hand washing sink is no longer next to ice machine, it was installed between the kitchen entrance door and the dishwasher. Observed establishment added an extra storage space next door in unit 174. There are 2 reach in freezers where chicken, fish and pork are being stored for the restaurant. There are cases of water, Arizona cans, and soda cans; racks to storage seasonings such as sugar, salt, oregano, sour orange mix and mojo.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
[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 beef, chicken and goat prepared 2 days ago in the walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed all types of meat and fish mixed with one another in the reach in freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pig ear (54F - Cooling); beef (54F - Cooling); turkey (54F - Cooling); chicken (54F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantains (98F - Hot Holding) stored on top of stove for less than 4 hours, educated manager how to properly keep food items hot.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed 25+ rodent droppings behind the reach in freezer in the storage room.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[16-08-4] Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator.

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