LA BOULANGERIE BOUL'MICH
6000 WEST GLADES RD #K104B, Boca Raton FL 33431 · 954-297-7830
Last inspected Apr 17, 2026 · 7 visits since September 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter no hot water water
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at burger (48F - Cold Holding); tuna (48F - Cold Holding); clam chowder (49F - Cold Holding); cheese (49F - Cold Holding), chef removed items said he filled after lunch. Approximately 2 hours
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.
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. Thawed salmon still in reduced oxygen packaging, Chef was instructed to removed from bag when thawed as per directions on packaging
Food stored on floor. Bag of onions on the floor. Employee picked up bag
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from dirty dishes to clean dishes without handwashing or changing gloves
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on slicer in kitchen. Chef removed and washed
Equipment and utensils not properly air-dried - wet nesting. Manager removed all wet pots and put to air dry
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon on top of cut lettuce, cut ham. Chef moved cold smoked salmon to bottom shelf
Handwash sink used for purposes other than handwashing. Storing batter bags in handwashing sink. Chef removed and cleaned sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance found inside ice machine
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink by walk in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. Observed bleach in spray bottle by hand washing sink not properly labeled. Operator properly labeled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line cold holding unit- observed raw shell eggs at 56 degrees F. Employee removed eggs to walk in cooler for quick chill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line- observed employee crack raw shell eggshells, for a order, go create another order and grab ready to eat sliced tomatoes with same gloves. No hand wash or replaced gloves. Operator an Inspector explain to employee how to properly was hands.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter no hot water water
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.