LE JARDINIER
151 NE 41 ST, SUITE 135, Miami FL 33137 · 305 916 3333
Last inspected Apr 29, 2026 · 8 visits since February 2024
JUN 24
JAN 25
MAY 25
JAN 26
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp machine not at proper temp; observed at 146F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed during inspection.
Old labels stuck to food containers after cleaning.
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp machine not at proper temp; observed at 146F.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in walk in freezer; raw chicken over English muffins. Chef removed chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Observed no form or kit; inspector provided via email.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed across cook line; all bottles were removed.
In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed during inspection.
No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
Old labels stuck to food containers after cleaning.
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mascarpone (47F - Cold Holding) inside cooler drawer under oven at cook line. As per operator for less than 4 hrs. Observed at salad station beets (50F - Cold Holding) inside reach in cooler. As per operator for less than 4 hrs.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand sink next to prep area. Observed at hand sink next to cook line.
Bowl or other container with no handle used to dispense food. Observed container inside bucket with ice across cook line. Operator removed the item.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties, stored over cut vegetables inside reach in cooler at kitchen. Employee stored raw hamburger patties on bottom shelf under cut vegetables.
No chemical quaternary test kit provided when using sanitizer at three-compartment sink Observed no quaternary test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area at kitchen.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen rack. Employee inverted plates.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing wrist watch preparing food. Cook removed watch.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Chef stored properly
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed garlic oil (112F - Hot Holding) at cook line, as per employee less than 2 hours. Employee proceed to reheat.
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.
Handwash sink used for purposes other than handwashing. Observed food residues inside HWS next to cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked inside reach in cooler at cook line. As per chef from previous day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Covered waste receptacle not provided in women's bathroom. Observed in one of the employees bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink and speaker on shelves at preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 97° next to grill. Employee discarded.
No handwashing sign provided at a hand sink used by food employees. Observed in one of he employees bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ingredients not marked on menus fluke and steak tartare. Employee marked menus.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee replaced paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table while prepping foods. Employee drink removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled in walk thru area.
No handwashing sign provided at a hand sink used by food employees. Provided signs to management.
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.