LE GENIE RESTAURANT
178 NE 167 ST, NORTH MIAMI BEACH, FL 33162 · Permanent Food Service
Inspection summary
LE GENIE RESTAURANT has been inspected 4 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 29, 2026. The most recent inspection, on July 31, 2026, recorded 13 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 77 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Chemicals and toxic substances.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 15 times across 4 separate inspections, most recently on July 31, 2026. For example:
Hand wash sinks, hand washing supplies and hand wash sign
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 10 times across 4 separate inspections, most recently on July 31, 2026. For example:
Food and food equipment thermometers provided and accurate
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 8 times across 4 separate inspections, most recently on July 31, 2026. For example:
Dishwashing facilities; chemical test kit(s); gauges
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 6 times across 4 separate inspections, most recently on July 31, 2026. For example:
Food protection, cross-contamination
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 5 times across 2 separate inspections, most recently on July 30, 2026. For example:
No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
About this data
These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
4 inspections
- Routine - Food
13 infractions
- 02: Original container: properly labeled, date marking, consumer advisory
- Risk factor
- 05: Food and food equipment thermometers provided and accurate
- Primary concern
- 08: Food protection, cross-contamination
- Risk factor
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 33: Garbage and refuse; premises maintained
- 50: Current license properly displayed
- Primary concern
- 51: Other conditions sanitary and safe operation
- 53: Food management certification valid / Employee training verification
- Risk factor
- 02: Original container: properly labeled, date marking, consumer advisory
- Routine - Food
19 infractions
- 02: Original container: properly labeled, date marking, consumer advisory
- Risk factor
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 05: Food and food equipment thermometers provided and accurate
- Primary concern
- 08: Food protection, cross-contamination
- Risk factor
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 22: Food-contact surfaces clean and sanitized
- Risk factor
- 23: Non-food contact surfaces clean
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 33: Garbage and refuse; premises maintained
- 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
- Primary concern
- 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
- Primary concern
- 50: Current license properly displayed
- Primary concern
- 51: Other conditions sanitary and safe operation
- 53: Food management certification valid / Employee training verification
- Risk factor
- 53: Food management certification valid / Employee training verification
- Risk factor
- 02: Original container: properly labeled, date marking, consumer advisory
- Routine - Food
12 infractions
- 06: PH/TCS foods properly thawed
- 08: Food protection, cross-contamination
- Risk factor
- 08: Food protection, cross-contamination
- Risk factor
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 50: Current license properly displayed
- Primary concern
- 51: Other conditions sanitary and safe operation
- 53: Food management certification valid / Employee training verification
- Risk factor
- 53: Food management certification valid / Employee training verification
- Risk factor
- Routine - Food
33 infractions
- 01: Approved source
- Risk factor
- 02: Original container: properly labeled, date marking, consumer advisory
- Risk factor
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
- Risk factor
- 05: Food and food equipment thermometers provided and accurate
- Primary concern
- 05: Food and food equipment thermometers provided and accurate
- Primary concern
- 06: PH/TCS foods properly thawed
- 08: Food protection, cross-contamination
- Risk factor
- 08: Food protection, cross-contamination
- Risk factor
- 11: Employee health knowledge; ill/symptomatic employee present
- Risk factor
- 11: Employee health knowledge; ill/symptomatic employee present
- Risk factor
- 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Risk factor
- 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Risk factor
- 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Risk factor
- 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Risk factor
- 12: Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Risk factor
- 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 16: Dishwashing facilities; chemical test kit(s); gauges
- Primary concern
- 22: Food-contact surfaces clean and sanitized
- Risk factor
- 23: Non-food contact surfaces clean
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 31: Hand wash sinks, hand washing supplies and hand wash sign
- Risk factor
- 33: Garbage and refuse; premises maintained
- 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
- Primary concern
- 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
- Primary concern
- 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
- Primary concern
- 50: Current license properly displayed
- Primary concern
- 51: Other conditions sanitary and safe operation
- 53: Food management certification valid / Employee training verification
- Risk factor
- 53: Food management certification valid / Employee training verification
- Risk factor
- 01: Approved source