YANN COUVREUR PATISSERIE

Name: YANN COUVREUR PATISSERIE
Address: 2243 NW 2ND AVE, MIAMI, FL, 33127, US
Rating: 15.1

2243 NW 2ND AVE, MIAMI, FL 33127

License #2338005

☕ Café/Breakfast ℹ️

15.1 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 18 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

YANN COUVREUR PATISSERIE in MIAMI currently holds an InspectFL Health Score of 15.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 86 total violations — 7 critical, 21 major, 58 minor.

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Record snapshot

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The latest inspection on October 26, 2026 shows 18 observation rows: 2 critical, 5 major, and 11 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

YANN COUVREUR PATISSERIE 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer, raw beef patties over vegetables and pastries. Operator removed.
[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 containers of flour, sugar oats throughout.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed throughout in containers of flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.
[25-05-4] Single-service articles improperly stored. Observed to go boxes at front counter stored on floor.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at dish area blocked by trash can with items stored inside. Operator began to remove.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand sink. Operator provided.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed lines to detergent, rinse and sanitizer not functioning/ dispensing product. Operator stopped use and set up three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at front line microwave.
[35A-15-4] Wild bird present inside establishment. Observed small birds in lobby area of establishment.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter, wine glasses and coffee mugs not stored inverted or without overhead protection.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed frozen packages of tuna at cook li e reach in cooler not removed from packaging prior to being placed at cooler. Operator began to remove.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed at front counter display, tongs on soiled counter. Operator removed.
[08B-38-4] Food stored on floor. Observed received food items from shipment and container of oats stored on floor. Operator began to remove.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed fir box of oranges at front counter juicer not cleaned or removed from shipping box prior to use.
[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). Operator began to prime and contact technician.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with poster, operator posted at front counter.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for ALL DAY BRUNCH and LES OEUFS EGGS menu items served either sunny side eggs, eggs Benedict, soft boiled eggs in items not identified to be raw.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by dishwashing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Observed reach in cooler handle in disrepair by pastry area.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed box with eggs not stored at least 6 inches off of the floor at kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in coolers at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gasket soiled throughout establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink?
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager placed gloves without washing hands. Instructed on proper method.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna at kitchen. Manager relocated products.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed garbage can blocking handsink next to dish machine.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no food manager certificate for Guillaume Munier.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink at kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine by front counter.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[14-11-5] Equipment in poor repair. Observed reach in coolers gaskets soiled gasket in disrepair. Observed reach in cooler handle in disrepair by pastry area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handsink next to dishwasher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed gaskets at reach in freezer by front counter soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table.
[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. At the time of the inspection observed dishwasher sanitation at (Chlorine 0ppm).
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washed spoon at handsink across cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink next to dishwasher.
[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.