NANOU FRENCH BAKERY
2915 E LAS OLAS BLVD UNIT B, Fort Lauderdale FL 33316 · 7547039926
Last inspected Jul 29, 2026 · 10 visits since September 2024
SEP 24
FEB 25
SEP 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 1) Observed approximately 8 live, small flying insects, not landing, near orange juice station at front counter. 2) Observed approximately 2 live, small flying insects, landing, on prep table inside kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then grabbed a ready to eat spinach quiche without washing hands first. After instructed, employee washed hands.
Spray bottle containing toxic substance not labeled. Bottle containing sanitizer by front counter shelf, next to clean customer plates. Employee placed label.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs batter mix (70F - Cold Holding). Per operator mix last for 3 hours. Advised operator to place eggs batter on time procedures. Employee placed time label on food.Form emailed and explained to Operator.
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. For emailed to Operator.
Soiled dry wiping cloth in use. Prep table in kitchen area, employee removed.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter, next to hand wash sink, employee removed.
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Melvin Lorient; expired as of 05-21-2025.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee added chlorine sanitizer to triple sink and corrected to 100ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking for cooked potatoes at cook line. Per operator, food held on time for approximately 1 hour. Operator put time mark on food.
Toxic substance/chemical improperly stored. Observed stainless steel cleaner and oven cleaner stored above spices next to dish pit area. Operator properly stored.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Spray (Quaternary 400ppm). Educated operator on proper quaternary sanitizer ppm per manufacturer instruction.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Melvin Lorient; expired as of 05-21-2025.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown pink solution, stored on dry storage shelf next to dish pit area. Per operator, solution is sanitizer. Operator labeled spray bottle.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line employee crack eggs and put potatoes in different pan, no hand wash. Educated employee on proper hand wash procedures. Employee washed hands.
Live, small flying insects found. 1) Observed approximately 8 live, small flying insects, not landing, near orange juice station at front counter. 2) Observed approximately 2 live, small flying insects, landing, on prep table inside kitchen.
Nonfood-grade bags used in direct contact with food. Observed ice stored in trash bags inside reach in freezer located next to triple sink. Operator properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs and raw sausage patties stored above crepes, stored inside 3 door low boy cooler in kitchen. Employee properly stored. 2) Observed raw sausage stored above container of tomatoes inside Dixell cooler in kitchen. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (53F - Cold Holding) at cook line. Per employee, food out of temperature for approximately 20 minutes. Suggested using Time as a Public Health Control. Employee put eggs back inside low boy cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter used to fill drinking water vessels for guests.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown pink solution stored at front counter. Operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses, throughout kitchen.
Nov 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at front's display case - spinach pie (85F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored in reach in cooler. Observed at kitchen - hollandaise sauce (82F - Hot Holding) Operator place item on stove to reheat.
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. Observed one employee on duty with no proof of training.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in kitchen - one employee with bracelet while cooking.
Sep 9, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Opened bag of epson salts stored on shelf right above steam table. Operator stored correctly.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher after multiple attempts - 00F
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed at front's display case - spinach pie (85F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored in reach in cooler. Observed at kitchen - hollandaise sauce (82F - Hot Holding) Operator place item on stove to reheat.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at female restroom. Operator provided paper towels. Observed at Handwashing station next to triple sink. Operator provided paper towels.
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. Observed one employee on duty with no proof of training.
Spray bottle containing toxic substance not labeled. Observed in kitchen. Operator labeled correctly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in kitchen - one employee with bracelet while cooking.
Employee with no hair restraint while engaging in food preparation. Observed in kitchen - one employee with no hair restraint.
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.