🪰1,241,883 violations tracked across 67 Florida counties

LE VINOIS BAKERY

6322 NW 9 AVE, FORT LAUDERDALE, FL 33309

License #1623713

☕ Café/Breakfast ℹ️
57.9 Grade F / 100

Failing Health Score

How is this score calculated? →
Latest inspection
October 21, 2026 · 8 findings · 3 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.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
5
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 21, 2026 shows 8 observation rows: 3 critical, 5 major, and 0 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
22
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.

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 + verification

Open the place or verify the record

Open in Google Maps ↗ Open in Apple Maps ↗
DBPR
Facebook
X
Reddit
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 VINOIS BAKERY 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

Sign in once, then comment, reply, and save restaurants to your watchlist.

or comment with email

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Link copied to clipboard!
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: Warning Issued
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. zucchini cauliflower soup (112F-114F - Hot Holding). Per operator item was reheated on burner and moved to soup warmer for hot holding approximately 30 minutes ago. Operator reheated to 165F
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Water washing area hand wash sink blocked by speed rack. Operator removed
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand wash sink. Operator refilled
  • [53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Francis Modina 9-21-21
  • [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. Operator unable to provide for only employee employed less than 60 days. Provided to operator
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
  • [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs with gloved hands then proceed to handle clean pan without removing gloves and washing hands, instructed employee to remove gloves and wash hands
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham and cheese croissant (75F - Cold Holding). Item being held at room temperature for approximately 2.5 hours. Operator uses TPHC for other items. Instructed operator to add item to written plan and time mark item to be discarded at the end of 4 hours. Operator time marked 8am-12pm
For business owners

Own or manage a business?

FairScore is a separate free beta for business owners who want a fairer way to understand online reviewer behavior.

Join with Google Learn More

FairScore does not change InspectFL scores, inspection data, rankings, or coverage.

Keep exploring

More places worth comparing

If you're deciding where to eat next, compare this page with similar spots nearby instead of relying on one score in isolation.