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

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 14 findings · 4 critical

Routine - Food

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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 been inspected 6 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 100 total violations — 24 critical, 43 major, 33 minor.

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Record snapshot

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The latest inspection on September 30, 2026 shows 14 observation rows: 4 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

100

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.

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⚠️

DBPR ordered this restaurant shut on July 29, 2026

The most recent follow-up inspection on September 30, 2026 recorded: Administrative complaint recommended. 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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LE GENIE RESTAURANT 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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed legume (103F - Reheating) reheating for more than 2 hours, as per operator. Stop sale issued.
[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.
[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 walk in cooler.
[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 legume (103F - Reheating) reheating for more than 2 hours, as per operator. Stop sale issued.
[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.
[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
[25-05-4] Single-service articles improperly stored. Observed to go containers, napkins and to go cups stored on the floor.
[33-16-4] Open dumpster lid.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 100+ppm), operator remade Triple Sink (Chlorine 50ppm).
[08B-38-4] Food stored on floor. Observed rice, bean, plantains and cooking oil stored on the floor in the storage room.
[08B-12-5] Observed food items in the walk in freezer not completely covered by tin foil.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Time Extension
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In the kitchen.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[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.
[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.
[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.
[16-08-4] Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
[33-16-4] Open dumpster lid.
[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.

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.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[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.
[35A-09-4] Observed 15+ dead flies in the gaskets of the reach in freezers in the storage room.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-73-4] No container installed for catching grease from hood drip tray.
[16-08-4] Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[33-16-4] Open dumpster lid.
[35A-02-7] At the time of the callback observed 3 live flies on the wall in the storage room and 10+ flies laying on soda and juice cases.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Mary as the manager with no certification.
[22-16-4] Observed reach in freezer in the storage room heavily soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[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.
[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.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed reach in freezer in the storage room heavily soiled.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[08B-38-4] Food stored on floor. Observed plantains, rice and beans stored on the floor of the kitchen.
[35A-09-4] Presence of insects, rodents, or other pests. Observed approximately 100+ dead flies in the gaskets of the reach in freezers in the storage room.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee come back from the bathroom, place gloves on and did not wash her hands.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash their hands before starting to prep plate for customer.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee prep a plate of food and then start cooking with handwashing.
[14-73-4] No container installed for catching grease from hood drip tray.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[33-16-4] Open dumpster lid.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the walk in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 3 compartment sink. As per manager, employees do not wash their hands in the handwashing sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In the kitchen.
[35A-02-7] Live, small flying insects found Observed approximately 50+ live flies laying on the clean to go containers in the storage room, 10+ live flies on the wall by the reach in freezer in the storage room, 50+ live flies on the wooden pallet in the storage room. Observed 3+ live flies in the dinning room.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Mary as the manager with no certification.
[50-09-4] Current Hotel and Restaurant license not displayed.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed Turkey thawing in ambient temperature in the kitchen under the steam table.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed establishment currently has on-going construction in kitchen area. Observed construction crew conducting repairs to walk in cooler at time of inspection. Observed container of uncovered turkey wings stored on the floor at kitchen exposed to dust due to construction.
[53A-04-6] Food service manager not certified within 30 days of employment. 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 samie as an assistant manager hired over 2 months ago with no manager certificate.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In the kitchen.
[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 Gerda hired more than 2 years with no employee 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
[14-11-5] Observed dishwasher in poor repair due to plumbing still being worked on. As per manager Samie, plumber arrives today.
[14-73-4] No container installed for catching grease from hood drip tray.
[16-08-4] Observed pots and pan in the establishment to big to fit in the 3 compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/1/25.