BUGATTI BISTRO
2504 PONCE DE LEON BLVD, Coral Gables FL 33134
Last inspected Feb 18, 2026 · 6 visits since November 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
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. Form provided while conducting the inspection.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016054943 | Oct 20, 2016 | Apr 24, 2017 | $400 |
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cells phones on prep tables.
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen.
Show the remaining 1 finding ▾
In-use wet wiping cloth/towel used under cutting board.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 46F. Chef placed tomatoes in a freezer to drop temperature.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed at walk in cooler.
In-use wet wiping cloth/towel used under cutting board.
Walk in cooler vents soiled with dust, or mold-like substance.
Wall soiled with accumulated grease, food debris, and/or dust. By dishwashing station.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer needs deep cleaning.
Buildup of food debris/soil residue on equipment door handles. Units at front.
Cutting board has cut marks and is no longer cleanable.
Equipment or utensils not designed or constructed in a durable manner. Observed knife with handle wrapped with tape.
In-use wet wiping cloth/towel used under cutting board.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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 while conducting the inspection.
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 while conducting the inspection.
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup station.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. Employee removed can.
Employee with no hair restraint while engaging in food preparation. Observed at station salad.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop ice in standing water.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. Form provided while conducting the inspection.
Handwash sink not accessible for employee use at all times. Blocked by a garbage can.
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. Form provided while conducting the inspection.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
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.