LA BOULANGERIE BOUL'MICH

Name: LA BOULANGERIE BOUL'MICH
Address: 8283 SW 124 STREET, PINECREST, FL, 33156, US
Rating: 20.7

8283 SW 124 STREET, PINECREST, FL 33156

License #2335539

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

20.7 Grade F / 100

Failing Health Score

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Quick take

LA BOULANGERIE BOUL'MICH in PINECREST currently holds an InspectFL Health Score of 20.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 50 total violations — 8 critical, 7 major, 35 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Admin. complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lowboy across cook line; smoked salmon stored behind tomato. Operator corrected during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above seasonings and single service gloves in kitchen area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers.
[32-07-5] Bathroom facility not clean. Observed in restroom, debris in sink and soiled toilet exterior.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning sorry stored on rack with cookies and single service items. Operator corrected during inspection.
[51-18-6] No copy of latest inspection report available.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish and food racks in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand sink with cups stored inside. Cup was removed during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vents in kitchen.
[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 no proof for any certified food manager, 7 employees on site. As per operator, certificates are all in office.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed both coolers across cook line with ambient temp of 50F. The following TCS foods stored inside at time of inspection: Across cook line: smoked salmon (55F - Cold Holding); ham (54F - Cold Holding); butter (54F - Cold Holding); cut lettuce (54F - Cold Holding); goat cheese (49F - Cold Holding); diced tomato (49F); cheddar cheese (50F - Cold Holding); turkey (50F - Cold Holding); roast beef (48F - Cold Holding); cut fruit (55F - Cold Holding); sliced tomato (58F - Cold Holding); French fries (50F - Cold Holding); cooked chicken (50F - Cold Holding); diced ham (48F - Cold Holding); smoked salmon (47F - Cold Holding); eggs raw shell (47F - ambient ); caramelized onions (47F - Cold Holding). As per operator, items were placed in cooler in the morning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in establishment.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager on site at time of inspection. As per operator, certificates are in office.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on dry food rack in kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed at front counter in between reach in freezer and dessert cooler.

Call Back - Admin. complaint recommended
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.

Call Back - Admin. complaint recommended
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.

Warning Issued
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket stored on floor under warewash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout front counter. Observed ice bin soiled with dust.
[51-18-6] No copy of latest inspection report available. Observed last inspection not on site.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup at front counter top where utensils are. Observed cup in kitchen on prep table.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding). All tcs foods stored have been in coolers for less than 3 hours as per operator. Inspector provided TPHC form and suggested usage of ice until coolers are fixed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior soiled.
[35B-02-4] Insect control device installed over food preparation area. Observed zapper stored above prep table.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across oven not keeping food at proper temperature. The following CTs foods stored inside for less than 3 hours: cut tomato (56F - Cold Holding); shredded lettuce (50F - Cold Holding); cheese (57F - Cold Holding); ham (60F - Cold Holding); mozzarella cheese (55F - Cold Holding); fruit salad with melon (54F - Cold Holding); yogurt (56F - Cold Holding). Observed reach in across stove with ambient temperature of 54F. The following tcs foods stored inside: smoked salmon (54F - Cold Holding); tomato (56F - Cold Holding); cooked peppers and onions (54F - Cold Holding); smoked salmon (54F - Cold Holding); Brie cheese (54F - Cold Holding); artichokes (56F - Cold Holding); ham (56F - Cold Holding); turkey (54F - Cold Holding); heavy cream (54F - Cold Holding). Observed cooler behind front case with ambient temperature of 57F. The following tcs foods stored inside: quiche (53F - Cold Holding); empanada with spinach (53F - Cold Holding). Observed pastry cooler at front counter with ambient temperature of 46F. The following tcs foods stored inside: quiche (51F - Cold Holding); empanadas (51F - Cold Holding).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above milk in walk in. Operator changed order during inspection.

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