LA VIE BELLE BOUTIQUE CAFE & CUISINE
334 20 ST, Miami Beach FL 33139 · 786 779 1651
Last inspected Apr 3, 2026 · 8 visits since February 2024
APR 24
NOV 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 a cook grab a bun with his bare hand and put it in a microwave.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook come from outside into the kitchen and put on gloves without washing his hands and began to prep food.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
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 a cook grab a bun with his bare hand and put it in a microwave.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Eggs Benedict on the menu not identified as raw. The manager put an asterisk next to the item on all the menus.
Show the remaining 4 findings ▾
Employee eating while preparing food. Observed a cook chewing gum while cooking.
Food stored on floor. Observed a cardboard box full of oranges on the floor at the bar. The manager put the oranges on a shelf
In-use tongs stored on equipment door handle between uses. Observed several pairs of tongs on the oven door. The cook removed them and washed them.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 boilers with an input of
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over diced ham.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (62F - Cold Holding) at cook line, as per chef for approximately 2 hours prior.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef unaware of minimum cold holding temperature.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line HWS, chef replaced.
No soap provided at handwash sink. Observed at cook line HWS, chef replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pico de gallo inside RIC across cook line with no date marked, as per chef for more than 24 hours prior.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 13, 2025Inspection 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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in 3 compartment sink with no running water. Employee placed them under running water.
Feb 13, 2025□ 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 tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. Observed ceiling tiles soiled at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table.
Nov 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method and he removed gloves and washed hands.
Handwash sink not accessible for employee use at all times. Observed garbage stored in front of handsink located next to reach in cooler at kitchen.
Handwash sink used for purposes other than handwashing. Observed spoon stored inside handsink located next to reach in cooler at kitchen. Employee removed it.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment served Burgers, eggs not linked to consumer advisory on menu.
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. Provided via email to employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and baked potatoes not date marked at reach in cooler across cook line held more than 24 hours.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at handsink with a temperature of 75F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. Observed ceiling tiles soiled at kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation area not inverted. Employee inverted plates.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handsink located next to reach in cooler at kitchen.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over vegetables in the reach in cooler. The manager moved the eggs.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Form provided via email.
In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door. The manager removed the tongs.
No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen. The manager installed a sign.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at bar area.
No soap provided at handwash sink at bar area.
No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
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.