La Belle Moe Restaurant and Bakery
Last inspected: Mar 16, 2026
64
Score
Going back to 2022, La Belle Moe Restaurant and Bakery has nine inspections in the public record. The most recent report on file is from Mar 16, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
Restaurants in Fort Lauderdale average 80, so La Belle Moe Restaurant and Bakery trails the local norm. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw ground beef stored over raw peeled garlic. The beef was moved down **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Under the front counter, two bottles of glass cleaner were not labeled. An employee labeled the bottles. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink next to the triple sink.
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover. Under the center prep table in the kitchen
14-20-4
Basic - Cardboard used to line nonfood-contact shelves. Under the steam table
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near the divide in the kitchen.
36-32-5
64
Nov 13, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading over 200ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight.
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates for use without any sanitizing step. Had employee set up sanitizer sink (Quaternary - 200ppm) and sanitize plates. **Corrected On-Site**
22-45-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen Webcooler reach in, mac and cheese (56F - Cooling). Per manager, both prepare on 11-12 and in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer bucket also contains soap. Employee dumped and remade dedicated sanitizer bucket. **Corrected On-Site**
21-03-4
45
Jul 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries. **Warning** - From follow-up inspection 2025-07-01: Observed same. Will review at next inspection. **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Atosta unit torn gaskets. **Warning** - From follow-up inspection 2025-07-01: Observed same. **Time Extended**
14-11-5
86
Jun 30, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Atosta reach in cooler ; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Samsung reach in cooler ; Raw Shell eggs (Ambient air temperature 68F - Cold Holding); Operator moved to front counter beverage cooler to quick chill. **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Samsung- Raw shell eggs stored over ready-to -eat vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Observed one employee used personal cellphone and then continued to engage in food preparation without washing hands. Reviewed proper hand washing procedures and employee washed hands. **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Atosta reach in cooler ; Cooked goat (45F - 48 F Cooling); Cooked shrimp (45F - 48 F Cooling); Cooked shrimp (48F - 51 F Cooling) - per operator items prepared yesterday and held in unit overnight. No items prepped or portioned today. Observed torn gaskets on refrigerator doors, See stop sale. **Warning**
03D-02-5
Intermediate - 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. Provided hand out to operator. **Warning**
11-27-4
Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometers with dead batteries. **Warning**
05-06-4
Basic - Equipment in poor repair. Atosta unit torn gaskets. **Warning**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's belongings on shelf with single service articles. **Warning**
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom. **Warning**
32-12-6
Basic - Buildup of food debris/soil residue on all cold handling equipment door handles. **Warning**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters visibly soiled. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Warning**
51-13-4
Basic - Food stored on floor. Black beans stored in bucket on kitchen floor. Operator removed and placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris under shelving by back door. **Warning**
36-73-4
22
Mar 20, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. In two door reach in cooler in kitchen, to go bags used to store cooked rice. Discussed with operator that food grade bags are to be used to store food.
14-31-5
Basic - Bowl or other container with no handle used to dispense food. On dry storage shelf in kitchen, bowl used to dispense rice. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On Dry storage shelves in kitchen, scoop handle in contact with dry beans. Employee removed scoop **Corrective Action Taken**
10-01-5
78
Nov 12, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Apr 16, 2024
Routine - Food
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef pastries at 92F at display warmer. Operator provided Time as a Public Health Control paperwork. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee move from collecting money to serving ready to eat foods in takeaway boxes with no hand-wash or gloves. Employee washed hands and put on gloves. **Corrective Action Taken**
12A-16-4
Intermediate - 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. Paperwork provided.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked with prep table at kitchen area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed container in handwashing sink at kitchen area. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - 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. Paperwork provided.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed beef pastries at 92F hot holding at display warmer. Operator monitoring time held with no written procedure. Paperwork provided.
03F-10-5
Basic - Stored food not covered. Observed cooked chicken wings uncovered in reach-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator hung mop up. **Corrected On-Site**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop at kitchen area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to ready to eat food. Operator removed. **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed a gap between exterior door and wall at exterior door.
35B-04-4
23
Nov 1, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
16-32-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall under hood
36-27-5
78
Oct 27, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked liver 110F hot holding on stove for less than 2 ago. Stove was off, operator turned on stove to reheat liver to 165F or above. 2. Noodles and sausages @ 126°F hot holding on steam table at front counter less than 2 hours ago.. Equipment does not have enough water. Temperature gauge set on low. Operator added water and increased temperature to facilitate proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - 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. **Warning**
53B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in cook line. Ceiling tiles has a bulges and water stains marks.**Warning** **Warning**
36-32-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Reach-in freezer bottom shelf have accumulation of soil residues. Samsung freezer compartment in kitchen. Standing freezer in storage room. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris and grease under cooking equipments in cook line. **Warning**
36-73-4
55
Frequently Asked Questions
When was La Belle Moe Restaurant and Bakery last inspected?
The most recent health inspection at La Belle Moe Restaurant and Bakery on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at La Belle Moe Restaurant and Bakery?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at La Belle Moe Restaurant and Bakery.
How does La Belle Moe Restaurant and Bakery compare to other restaurants in Fort Lauderdale?
La Belle Moe Restaurant and Bakery most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has La Belle Moe Restaurant and Bakery's inspection record improved over time?
Yes. Recent inspections at La Belle Moe Restaurant and Bakery have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Belle Moe Restaurant and Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Belle Moe Restaurant and Bakery inspected?
Based on the inspection history on file, La Belle Moe Restaurant and Bakery is inspected around three times per year on average.
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