LE PAIN QUOTIDIEN

Name: LE PAIN QUOTIDIEN
Address: 3425 MAIN HWY, COCONUT GROVE, FL, 33133, US
Rating: 0

3425 MAIN HWY, COCONUT GROVE, FL 33133

License #2331605

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 16, 2026 · 15 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

LE PAIN QUOTIDIEN in COCONUT GROVE 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 10 times from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 128 total violations — 31 critical, 26 major, 71 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 16, 2024

The latest inspection on October 16, 2026 shows 15 observation rows: 2 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

128

Coverage note

Inspector notes linked where available

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LE PAIN QUOTIDIEN 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.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled at cook line and front counter. Operator cleaned during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in container of grains.
[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. Observed at stored containers of almond flour.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line walls soiled with grease and food splatter.
[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 approximately 7 employees present engaging in food and beverage prep.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front counter hand sink used as dump sink with coffee remnants.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen Bain Marie hollandaise sauce (108F - Hot Holding). As per operator less than 1 hour.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep counter butter (71F - Cold Holding). As per operator less than 2 hours.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops at cook line stored in water of 71F.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed lining shelves next to cook line entrance.
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at bakery area blocked by binder stored on top.
[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. Observed person in charge unable to locate employee training.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed at walk in cooler boxes of lemons and tomatoes stored on floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of oats, sugar and flour. Operator removed.
[36-36-4] Ceiling tile missing. Observed at bakery area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled throughout establishment with food spills and debris behind cooking equipment.
[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.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at cook line to go bowls. Operator inverted.
[08B-12-5] Stored food not covered. Observed at front counter, cream pies and breads stored on top counter uncovered. Operator covered.
[33-14-4] Trash can overflowing with garbage. Observed at front counter. Operator removed and discarded trash.
[08B-02-4] Displayed food not properly protected from contamination. Observed for front counter bakery items, no complete overhead protection.
[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.
[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.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of salt, sugar and nuts.
[36-36-4] Ceiling tile missing. Observed at bakery area.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed at cook line behind cooking equipment.
[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.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at second floor waiter station hand sink.
[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.
[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.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at second floor waiter station hand sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of food items throughout. Operator removed.
[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.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at upstairs service area hand wash sink.
[08B-12-5] Stored food not covered. Observed at second floor cook line tray of bacon stored on top of mini oven uncovered.
[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.
[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.
[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.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at bakery area blocked by floor rolling cart. Operator removed.
[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-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at upstairs service area hand wash sink
[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.
[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.
[31B-03-4] No soap provided at handwash sink. Observed at bakery area hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in container of almond flour in dry storage area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in dishwasher area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above front counter display case.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage cup stored on prep table in bakery area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eaten pastry on front counter next to coffee machine.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation with no beard guard.
[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. Observed scoop handle in container of flour in dry storage area. Operator removed scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 71F on prep table across from cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers on drying rack in dishwasher area. Operator began removing labels.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Operator added sanitizer. Final solution Sanitizer Bucket (Quaternary 200ppm);
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) at downstairs front counter. Advised operator to only utilize upstairs dishwasher and three compartment sink until technician fixes the problem.
[08B-02-4] Displayed food not properly protected from contamination. Observed pastries at front counter display case with no overhead protection.
[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. Observed employee wipe their hands on soiled apron and began plating food without washing hands. Coached employee on proper handwashing procedures.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepare to-go salad with no gloves. Coached employee on proper handwashing and glove procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of half and half and butter in reach in cooler drawer in bakery area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed whipped cream with date marking 03/27. Operator discarded product.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee create food label then use personal phone then proceeded to plate dish without changing gloves or proper handwashing. Coached employee on proper handwashing and glove procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pool eggs (70F - Cold Holding); egg whites (64F - Cold Holding) in prep table reach in cooler next to cook line. As per operator for over four hours. Operator discarded products.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cream cheese danish held at front counter display case. Provided operator with form.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in several seasoning containers and containers of sugar at prep tables being used.
[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.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed on microwave handle at cook line.
[08B-38-4] Food stored on floor. Observed at dry storage area, plastic container of cooking oil stored on floor.
[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. Observed in a container of flour.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at upstairs service area hand wash sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed for reach in cooler across from cook line.
[25-05-4] Single-service articles improperly stored. Observed boxes of, to go lids and condiments cups stored on floor at dry storage area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
[08B-12-5] Stored food not covered. Observed at first floor counter displayed baked goods with no overhead protection from dust from ceiling vents.
[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 (56F - Ambient), as per cook for 1 hour. Cook placed into cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at up stairs reach in cooler across from cook line, chicken melt (48F - Cooling), as per date label made and stored the day before. Operator segregated to discard.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at up stairs service counter, butter (66F - Cold Holding); as per operator for 2 hours operator placed into reach in cooler to cool. Observed at first floor coffee station, milk (54F - Cold Holding). As per operator for 1 hour. Operator placed on ice to rapid cool.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at up stairs reach in cooler across from cook line, chicken melt (48F - Cooling), as per date label made and stored the day before. Operator segregated to discard.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm). Operator diluted to 200ppm.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed at self served beverage cooler in lobby, to go cups of on site juiced kale juice not bearing a warning label.
[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 certified manager present with 5 employees engaging in food and drink preparations. Certified manager arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at upstairs service area hand wash sink.
[31B-03-4] No soap provided at handwash sink. Observed at upstairs service area hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food located in a container of uncooked oatmeal, stored under kitchen counter. Manager removed metal container stored in storage bin.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates stored on shelves above prep coolers not kept inverted or protected at upstairs prep area.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor next to ice machine. Manager removed ice bucket from floor and stored inverted.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon stored in standing water at 70F located at kitchen prep area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located near coffee/espresso machine at upstairs kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled counter top fan located at lower level bakery area, located next to large kitchen mixer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic food storage containers of sesame seeds and coconut flakes not identified. Manager labeled each container. Observed various squeeze bottles containing oils and other sauces, stored at upstairs prep area, not identified.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitize at 0ppm, dish machine located behind front counter. Advised to use upstairs dish machine until front counter dish machine is sanitizing properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cartons of pasteurized liquid eggs inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed maple butter (77F - Cold Holding) located at upstairs kitchen prep area, less than 4 hours. Manager removed and placed into reach in cooler.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment makes a green juice by freshly juicing kale, apples, celery, ginger, lemons and oranges, then individual portioned into to-go cups that are provided at self service display cooler at lobby area, bearing no warning label.
[31B-03-4] No soap provided at handwash sink located at lower level bakery area.