100 dead flies, 100 live flies, rodents. Annual filth at Miami-area restaurant
As a local yearly restaurant tradition, on the flip side of Miami Spice, there’s now North Miami Beach’s Le Genie failing state inspection in a flurry of flies and/or rodent poop.
Read more Will Ariana Grande return to Florida during career move amid ‘scrutiny’?
Wednesday’s routine inspection at Le Genie, 176 NE 167th St., made it three calendar years in a row the restaurant got closed by inspection for at least a day. This time, Le Genie sat in the penalty box for two days before passing a third inspection on Friday.
Back in 2024, the inspector found 42 violations, including over 98 pieces of poop, about 10 of which shared a shelf with “clean” plates and utensils. The 2025 inspection with 30 violations featured no rodent droppings, but over 200 flies clogging the air.
Wednesday’s routine inspection uncovered 33 violations, 12 of which were high priority, with both flies and rodents.
READ MORE: Pastelitos and croquetas trashed. Mold buildups. Bakery problems in Miami-Dade
This is what inspectors found:
“Food stored on floor … plantains, rice and beans stored on the floor of the kitchen.”
Probably not where you want to leave food when you have furry, four-legged friends leaving “25-plus rodent droppings behind the reach-in freezer in the storage room.”
In the gaskets of the storage room reach-in freezer, there were “100-plus dead flies.”
Read more Florida could bar undocumented students from career education programs
As for the airborne flies, 50 of them were “landing on the clean, to-go containers in the storage room” and the same number were on a storage room pallet. More than 10 were on the wall by the storage room reach-in freezer. Three flies made it out to play in the dining room.
READ MORE: Roaches in rice. Flies on cakes. Check restaurant inspections in South Florida
In the kitchen, there was “no container installed for catching grease from the hood drip tray.”
“Accumulated dust” covered the fan covers in the walk-in cooler.
No soap, paper towels or mechanical hand drying graced the kitchen handwash sink. Perhaps that’s why there were the following handwashing problems.
Someone didn’t “wash his hands before starting to prep a plate for a customer.”
Someone else came “back from the bathroom, placed gloves on and did not wash her hands.”
An “employee touched soiled apron/clothes, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.”
The three-compartment sink wasn’t big enough for the pots and pans washed there.
An overnight shift in the walk-in cooler left pig’s ear, beef, turkey and chicken all measuring 54 degrees. They needed to be down to 41 degrees. Stop Sales hit all of them. There was “no probe thermometer provided to measure the temperature of food products.”
Read more Miami-Dade schools monitoring spending as enrollment drops. What to Know:
Conch was left to thaw at room temperature in a prep area. That’s a no-no.
Post Comment