LA GRANDE BOUCHERIE MIAMI BEACH
230 1 ST, Miami Beach FL 33139 · 7868505076
Last inspected Jun 19, 2026 · 7 visits since December 2024
5 inspections within 9 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 crab (65F - Cold Holding); cut tomatoes (55F - Cold Holding) cut tomatoes (54F - Cold Holding) at reach in cooler by kitchen, as per chef for less than 4 hours. Chef removed it from line and placed them on walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Clam/mussel/oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled.
Accumulation of debris on exterior of warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 1 finding ▾
Single-service articles improperly stored. Observed single service box on floor at storage area.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of RIC by bar area.
In-use knife/knives stored in cracks between pieces of equipment.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Observed single service box on floor at storage area.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning. Observed by 3 compartment sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to chef, printed and posted at dining.
Old labels stuck to food containers after cleaning. Observed by dishwasher area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ceiling tile missing. Observed Tile missing by 3 compartment sink on first floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by main line at kitchen.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Cheer removed them.
Old labels stuck to food containers after cleaning.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab (65F - Cold Holding); cut tomatoes (55F - Cold Holding) cut tomatoes (54F - Cold Holding) at reach in cooler by kitchen, as per chef for less than 4 hours. Chef removed it from line and placed them on walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling tile missing. Observed Tile missing by 3 compartment sink on first floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by main line at kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Chef removed it.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep area across cook line. Chef removed them.
Nothing was found. The inspector recorded no violations at all.
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.