B BISTRO & BAKERY
600 BRICKELL AVE, Miami FL 33131
Last inspected Feb 20, 2026 · 6 visits since August 2023
JAN 24
OCT 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
6 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed greens at 48 f in make line, tomatoes at 51 f and cheese at 49 f kitchen cook placed the items off temperature 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.
Show the remaining 8 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed boxes of potatoes on kitchen floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in cooler soil inside.
Soiled dry wiping cloth in use.
Wiping cloth sanitizing solution stored on the floor.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on equipment door handle between uses.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Observed kitchen Utensils and kitchen containers inside Employee handwashing sink.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham off temperature 49 f in cooler and liquid eggs at 47 f as per kitchen cook it was less then 2 hours in that cooker. cook place ice on top of the items in questions.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink used for purposes other than handwashing. Observed buckets inside employee handwashing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
Show 13 findings ▾
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.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked food in walk in cooler not covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out of temperature less then 2 hours cheese 47 f cilantro 49 f Kale 47 f Manager applied ice on the product at time of Observation.
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.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Observed Raw chicken being thawed in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.