CHEZ LOUISE RESTAURANT
16614 N MIAMI AVE, North Miami FL 33169 · 7866133226
Last inspected Sep 30, 2025 · 8 visits since February 2024
APR 24
SEP 24
FEB 25
SEP 25
SEP 25
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (50F - Cold Holding); chicken wings (53F - Cold Holding) stored in the walk in cooler overnight. As per operator door was left open during the day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $75
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025044808 | May 1, 2025 | Oct 2, 2025 | $75 |
Inspection history
8 visits, newest first
Sep 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (50F - Cold Holding); chicken wings (53F - Cold Holding) stored in the walk in cooler overnight. As per operator door was left open during the day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish patty (128F - Hot Holding) stored in the hot box for less than 3 hours as per operator. Operator turned up heat.
Handwash sink not accessible for employee use at all times. Observed kitchen handwashing sink blocked by utensils. Operator removed.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Show the remaining 3 findings ▾
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 walk in cooler with ambient temperature of 53F. Check cooler 10 minutes later went down to 49F.
In-use tongs stored on equipment door handle between uses. Operator removed.
Utensils in poor condition. Observed strainer in disrepair in the kitchen, operator discarded.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled plantains (112F - Hot Holding); beef liver (127F - Hot Holding) stored in the steam table for less than 2 hours, as per operator. Operator added more water to the table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beef in the reach in cooler since 2 days ago, as per manager.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
May 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed front counter handwashing sink blocked by a table with To go containers and utensils.
Manager or person in charge lacking proof of food manager certification. Observed Louis with an employee training certificate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.
Feb 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed front counter handwashing sink blocked by a table with To go containers and utensils.
Manager or person in charge lacking proof of food manager certification. Observed Louis with an employee training certificate.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed establishment with no bleach, operator bought new bottle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with accumulated grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) stored in the kitchen, operator remade Sanitizer Bucket (Chlorine 50ppm).
Wiping cloth sanitizing solution stored on top of the prep table. Operator moved to rack next to 3 compartment sink.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Faucet/handle missing at plumbing fixture. Observed handle missing from the handwashing sink in the kitchen.
Food stored on floor. Observed green plantains and avocado stored on the floor in the kitchen.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice tomatoes (53F - Cold Holding) stored on top of prep table, for less than 1 hour, as per operator. Operator placed items inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (112F - Hot Holding); beef liver (103F - Hot Holding) stored on the steam table for less than 2 hours, as per operator. Operator reheated items beef liver (166F - Reheating); plantains (171F - Reheating).
Faucet/handle missing at plumbing fixture. Observed handle missing from the handwashing sink in the kitchen.
Food stored on floor. Observed container of whole cabbage stored on the floor, operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with heavy grease in the kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed beans thawing in room temperature. Educated operator the correct procedures to thaw. Operator placed items back into reach in cooler.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled under the stove.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and encaving at the ceiling tiles in the lobby.
Hole in or other damage to wall. Observed a hole on top of the 3 compartment sink.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cut pumpkin touching a white non food grade bag with painted wording in the white reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (72F - Cold Holding/2nd temp 50F ); vegetables stew (70F - Cold Holding/2nd temp 52F); okras (70F - Cold Holding/2nd temp 49F) stored on top of prep table in the kitchen, as per operator taken out of the reach in cooler 2 hours before inspection. Advise operator to place food items back inside until it's ready for use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cow feet (112F - Hot Holding); boiled plantains (109F - Hot Holding); beef liver (110F - Hot Holding) at the front counter steam table. One of the burners was turned off, and internal water temperature was 114F. Educated operator to turn on steam table before food items are placed and the water temperature needs to be higher than 135F. Operator reheated items cow feet (169F - Reheating); beef liver (180F - Reheating); boiled plantains (174F - Reheating).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed freshly squeezed lemonade and passion fruit juice at the front counter reach in cooler with no date labeled, as per operator prepared on Monday. Operator placed dates during the inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and encaving at the ceiling tiles in the lobby.
Food stored on floor. Observed cooking oil stored on the floor by the storage room. Operator stored properly.
Hole in or other damage to wall. Observed a hole on top of the 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed white reach in cooler interior soiled.
Time/temperature control for safety food thawed in an improper manner. Observed beans thawing in room temperature on top of prep table. Inspector showed the correct process to thaw. Operator placed inside reach in cooler.
Wet mop not stored in a manner to allow the mop to dry. In the mop sink room, operator stored properly.
Working containers of food removed from original container not identified by common name. Observed containers of rice, flour and beans with no name labels. Operator wrote names during the inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.