LE PAIN QUOTIDIEN

Name: LE PAIN QUOTIDIEN
Address: 3425 MAIN HWY, COCONUT GROVE, FL, 33133, US
Rating: 26.2

3425 MAIN HWY, COCONUT GROVE, FL 33133

License #2331605

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

26.2 Grade F / 100

Failing Health Score

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Quick take

LE PAIN QUOTIDIEN in COCONUT GROVE currently holds an InspectFL Health Score of 26.2 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 May 5, 2026. Across those visits, inspectors documented 54 total violations — 11 critical, 13 major, 30 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 May 5, 2026 shows 17 observation rows: 4 critical, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Disposition: Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at cook line to go bowls. Operator inverted.
[33-14-4] Trash can overflowing with garbage. Observed at front counter. Operator removed and discarded trash.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled throughout establishment with food spills and debris behind cooking equipment.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line Bain Marie lentil soup (122F - Hot Holding); chicken soup (121F - Hot Holding) as per chef less than 3 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of oats, sugar and flour. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at cook line cutting boards and work area. Observed at front counter coffee machine soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at cook line stored on prep counter. Chef removed.
[08B-38-4] Food stored on floor. Observed at dry storage area plastic balloons of cooking oil stored on floor. Observed several received boxes of breads and croissants stored on floor in walk in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed at dry storage ice machine and front counter ice machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at second floor waiter station hand sink and mens restroom.
[08B-12-5] Stored food not covered. Observed at front counter, cream pies and breads stored on top counter uncovered. Operator covered.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler containers of shredded Swiss and cheddar cheese date marked 4/27-5/4. Operator removed to discard. Observed at second floor prep area coolers trays of brownies, cookies and quiche doughs date marked more than 10 days. Operator began to remove to discard.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at second floor waiter station reach in cooler, employee drinks stored over gallons of milk and juices. Operator removed and discarded.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bakery and dish washing area hand sinks. Operator refilled.
[08B-02-4] Displayed food not properly protected from contamination. Observed for front counter bakery items, no complete overhead protection.
[36-36-4] Ceiling tile missing. Observed at bakery area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler, container of raw shelled eggs stored over syrups and sauces. Operator removed.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed at prep area of kitchen package of smoked salmon thawing at room temperature.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed at cook line stored on prep counter. Chef removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at second floor waiter station hand sink.
[36-36-4] Ceiling tile missing. Observed at bakery 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 at kitchen prep area shelf next to to-go trays.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at rear prep area of kitchen employee coffee cup on prep counter next to cutting board. Operator removed and discarded.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at second floor waiter station hand sink.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line counter, tomato soup (102F - Hot Holding). As per chef for less than 3 hours. Chef increased heat to begin reheating.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of salt, sugar and nuts.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed at walk in cooler, raw shelled eggs stored over containers of cream cheese and pasteurized carton eggs.
[36-73-4] Floor soiled/has accumulation of debris. Observed at cook line behind cooking equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula and scoops in standing water of 73F at cook line.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 86F on prep table across from cook line.
[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. Observed none available for any employee. Provided operator with form to complete.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed for service bowls and plates at cook line not inverted or protected.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at cook line hand sink, operator used to fill container with water.
[31B-03-4] No soap provided at handwash sink. Observed at bakery area hand wash sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of food items throughout. Operator removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-02-4] Displayed food not properly protected from contamination. Observed at first floor counter displayed baked goods with no overhead protection from dust from ceiling vents.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table ice bath butter (66F - Cold Holding); as per operator for less than 3 hours. Operator placed into cooler to rapid cool with more ice.
[08B-12-5] Stored food not covered. Observed at second floor cook line tray of bacon stored on top of mini oven uncovered.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at upstairs service area hand wash sink.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at upstairs cook line, shelled eggs (49F - Ambient) As per operator less than 1 hour. Operator placed into reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at upstairs service area hand wash sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at bakery area blocked by floor rolling cart. Operator removed.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler French toast batter contained raw eggs stored over containers of quinoa and lentils. Operator removed and stored on lower shelf.

Community reaction

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