8 1/2 CAFFE' & BOTTEGA
1717 NORTH BAYSHORE DRIVE STE 109, Miami FL 33132 · 786-296-2665
Last inspected Jan 8, 2026 · 7 visits since August 2023
FEB 24
AUG 24
MAR 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
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
7 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); liquid eggs (60F - Cold Holding) located front counter area near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Show the remaining 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed clean utensils and dishes around hand wash sink. Operator removed during inspection.
Handwash sink used for purposes other than handwashing. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside of three compartment sink under running water.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice. Operator removed during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside hand wash sink under running water.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (55F - Cold Holding) located near coffee machine, as per operator less than 30 minutes. Operator stored inside reach in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 not accessible for employee use at all times. Observed plastic tray on top of the hand wash sink. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over precooked bacon inside reach in cooler. Operator stored properly during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Shell eggs (63F - Cold Holding) located cooked line area as per operator less than two hours. Operator stored inside reach in cooler.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed boxes of orange stored directly on floor front counter area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside plastic container with water at 72°f located at cook line area. Operator removed during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Located near coffee machine,
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over pizza dough inside reach in cooler. Operator store properly during inspection.
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.
Employee with no hair restraint while engaging in food preparation.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority8 Intermediate2 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food dishes and utensils not sanitized in dish machine. Person in charge set up triple sink at 50 ppm chlorine to start sanitizing.
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 high temperature sanitation dishwasher machine tested three time at Dishwasher (Temperature 145F-147F). Person in charge set up triple sink with chlorine at 50ppm.
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 raw plastic wrapped salmon on top of ready to eat bread in freezer. Person in charge placed fish on bottom shelf and bread above.
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 written procedures and discussed with person in charge.
Handwash sink not accessible for employee use at all times. Observed clean food pan inside hand washing station. Person in charge moved food pan.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager not present during hours of operation with more than four food employees present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way for establishment to test high temperature sanitizing machine. Discussed with person in charge
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. Provided employee reporting agreement and discussed with person in charge.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only one food employee with proof of certified training. Observed 4 other employees missing proof of training.
Current Hotel and Restaurant license not displayed. Observed no license displayed in establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in cooler and reach in freezers soiled with food debris.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell egg (58F - Cold Holding) on top of the prep table less than four hours. Operator stored inside reach in cooler.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside the container with standing water at 85°f. Operator discard the water solution.
Single-service articles improperly stored. Observed cases of plastic cutlery sets stored directly on floor.
Wet wiping cloth not stored in sanitizing solution between uses.
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.