CAFE BASTILLE
248 SE 1 ST, Miami FL 33131
Last inspected Jul 15, 2026 · 8 visits since October 2023
SEP 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 23 points off 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
8 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most waiters,
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Kitchen cutting boards.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
No paper towels or mechanical hand drying device provided at handwash sink.
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of kitchen oven with accumulation of old food debris.
Stored food not covered. Observed most cooked foods inside walk in cooler not covered.
Jan 5, 2026Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sausage at 125 kitchen kitchen pan. chef reheat the product to 165 f
No soap provided at handwash sink.
Accumulation of debris in three-compartment sink.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Kitchen walk in cooler.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 32 seating inside and 87 seating outside hotel and restaurant says 39 a sitting evaluation form was issued to the manager. OK.
Floor soiled/has accumulation of debris. Observed food debris on cook line floor.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
Probe thermometer not used to ensure proper food temperatures.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed Eyedrops on kitchen preparation table.
Accumulation of debris on exterior of warewashing machine.
Soiled dry wiping cloth in use.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cooks.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled surfaces and engaging in food preparation.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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.
Soiled dry wiping cloth in use.
Wet mop not stored in a manner to allow the mop to dry.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 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.
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.
Feb 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate9 Basic
Show 15 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 paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice container in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top kitchen shelves soiled.
Soiled dry wiping cloth in use.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Hallway next to walk in cooler.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Poor lighting around make line kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Behind the dishwasher machine.
Jan 29, 2024Inspection 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 ▾
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Next to wake in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish room employees hand washing sink.
Wiping cloth sanitizing solution stored on the floor.
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.