CAFE BASTILLE FTL
704 SE 1 ST, Fort Lauderdale FL 33301 · 954-609-4016
Last inspected Jul 20, 2026 · 11 visits since December 2023
MAR 25
OCT 25
FEB 26
MAR 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in dry storage area. 2 small flying insects in kitchen prep area flying near ceiling. Did not observe any live flying insects land on any food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, shashuka (121F - Hot Holding); cooked beef (121F - Hot Holding). The items were held in the steam table for less than 4 hours. The items were voluntarily discarded to be replaced with fresh product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside
Bowl or other container with no handle used to dispense food. In the pan of seasoning, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
Opened employee beverage container in a cold holding unit with food to be served to customers. On the cook line. The drink was removed
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The fried french toast cubes were not marked. They were prepared less than 1 hour ago. The time marking was applied.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, cooked lentils (100F - Hot Holding). Per the chef, the lentils were cooked today then placed in the steam table. The lentils are being reheated to 165F to hot hold.
Handwash sink used for purposes other than handwashing. At the front line, dirty espresso cups were stored inside. The cups were removed
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/
Oct 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline reach in cooler drawer raw smoked salmon stored over ready to eat cheese, operator stored properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, operator time marked.
Handwash sink next to dish washer not accessible for employee use at all times. Blocked by cart, operator removed.
Handwash sink next to dish washer used to store plastic bottles, operator removed.
Accumulation of mold-like substance in the interior of the ice bin.
Cutting board has cut marks and is no longer cleanable.
Interior of refrigerator in disrepair reach in cooler across from desert station gaskets in disrepair.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon stored above frozen fruit. Operator moved raw items to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris and deep cut marks
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line and prep areas, shelves have accumulated food debris.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - cutting boards on 2 flip tops
Accumulation of debris on exterior of warewashing machine.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in dry storage area. 2 small flying insects in kitchen prep area flying near ceiling. Did not observe any live flying insects land on any food or food contact surfaces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - Raw chicken stored over raw beef. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of commercially produced ROP fish still intact in cookline drawer unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline flip top - marscapone (60F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved to reach in to quick chill. Cookline - left drawers - cheese (47F). Per operator item placed in unit approximately 1.5 hours ago. Item not prepped or portioned today. Observed bottom drawer not closed tightly at beginning of inspection. Operator moved to reach in to quick chill. Cookline - right grill drawers - raw fish (50F). Per operator item was stored in walk in overnight and placed in this unit approximately 2 hours ago. Item was stop sale for improper ROP thawing. Cookline - raw shell eggs on counter (ambient air temperature 85F). Per operator item out less than an hour. Operator placed on Time as a Public Control. Provided TPHC Form to operator. Operator filled out form during inspection. Cookline - speed rack - pre cooked potatoes (81F - cold holding). Per operator items taken from walk in cooler and placed on rack less than an hour ago. Item not prepped or portioned today. Operator placed on Time as a Public Health Control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - shashuka (54F - Hot Holding); cooked eggs (117F - Hot holding). Per operator holding approximately 2 hours. Reviewed proper hotbholding and Time as a Public Health Control. Operator placed items on Tine as a Public Health Control. Provided TPHC Form to operator. Operator filled form out during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - cutting boards on 2 flip tops
Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by cart. Operator removed.
No soap provided at handwash sink. By dish machine and front counter hand sink. Operator replaced.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of dead or trapped insects,or other pests, in control devices. Several devices hanging from kitchen ceiling with accumulated insects.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of commercially produced ROP fish still intact in cookline drawer unit. See stop sale.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
In-use knife/knives stored in cracks between pieces of equipment. Prep area flip top. Operator removed.
Interior of prep area microwave has accumulation of black substance/grease/food debris.
Feb 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered kitchen, put on gloves and began to cook items without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw fish stored over cooked items - cooked shrimp/fish. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - ice bath - sliced turkey (50-55F); sausage (50-55F). Per operator items placed in unit 1.5 hours ago. No items prepped or portioned today. Observed ice/water solution too low and double pans. Operator moved items to reach in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - carton eggs (125F - Hot Holding). Per operator holding approximately 15 minutes. Operator increased heat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Dec 4, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Smoked salmon and Jerusalem Salmon Lox. Reviewed menu updating with operator.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Cookline with hood system added. Outdoor walk in cooler added.
Dec 1, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Prep area flip top - upper section raw smoked salmon, lower section ready to eat fruit. Reach in in back of kitchen - raw shell eggs stored over ready to eat ham. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - ham (65F). Ham was in unit for undetermined time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - milk (45F); butter (45F). Per operator delivery received 2 hours ago. Advised operator to keep unit closed until proper temperature is obtained. Cookline - left flip top - liquid egg whites (48-55F); smoked salmon (48-55F); ham (65F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill. Ham was in unit for undetermined time. See stop sale. Cookline - right flip top - sausage (60F); cheese (55F); cooked tomato jam (50F); cilantro aioli (54F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items to walk in to quick chill.
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 handout to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Jerusalem Salmon Lox. Reviewed menu updating with operator.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Cookline with hood system added. Outdoor walk in cooler added.
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.