CAFE BASTILLE WESTON
1660 MARKET ST, Weston FL 33326 · 786-425-3575
Last inspected Aug 11, 2026 · 12 visits since August 2023
JUL 25
JUL 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 7 small flying insects landing on shelf above dishwasher machine. Additionally, observed 3 small flying insects flying at bar flying around beer dispensers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed on speed rack in walk-in cooler béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25
Stop Sale issued due to food not being in a wholesome, sound condition. Observed béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooling drawer hamburger patties (44-47F - Cold Holding) per operator per operator removed from walk-in cooler and placed in drawer held out of temperature less than two hours. Operator placed ice packs on hamburger patties.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed poached eggs,lentils (124-127F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat. Observed on stove short ribs (118-120F - Hot Holding) per operator held out of temperature less than two hours. Operator placed directly on flat top stove to reheat. Suggested to operator to put poach eggs on Time is a public health control.
Show the remaining 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.
Bowl or other container with no handle used to dispense food. In flour and sugar containers. Operator removed
Food stored on floor. Observed plastic containers of cooking oil stored on floor.
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plates without washing hands. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs not all commercially packaged stored over bags of fries in low boy freezer on cook line. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler raw smoke salmon stored behind containers of blueberries and diced tomatoes. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 2 drawers below flat top raw beef cubes (42-47F - Cold Holding); raw salmon (47F - Cold Holding); chicken (44-47F - Cold Holding) per operator removed from cooler and placed into holding unit not portion or prepared today. Per operator held out ot temperature less than two hours. Operator placed ice bags on items. Observed on cook line French toast egg batter (67F - Cold Holding); cut strawberries (67F - Cold Holding); sliced banana (67F - Cold Holding) per operator held out of temperature less than thirty minutes. Operator placed in ice bath. Observed sliced tomatoes (51F - Cold Holding); cut romaine (51F - Cold Holding); mascarpone cheese (53F - Cold Holding) stored in containers in a pan on top of ice. Per operator held out of temperature less than one hour. Operator placed containers directly in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed poached egg (102-103F - Hot Holding) per operator held out of temperature less than two hours operator increased temperature of unit Observed breakfast potatoes (125-139F - Hot Holding) per operator held out of temperature less than 1 hour, Operator voluntarily discarded.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket and glass stored in handwashing sink in kitchen. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice scoop handle in contact with ice. At front counter. Operator stored correctly.
Dec 17, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed no self closing devices at restrooms doors.
Dec 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. -Observed no hot water throughout establishment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed no self closing devices at restrooms doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents in kitchen.
Jul 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee processing payment then proceeded to wrap clean silverware. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top on flip top cooler - kc aioli mayo (61F - Cold Holding) as per operator item not portioned or prepared today. Operator stored item in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys stored on shelf above prepping counter. Operator stored correctly.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee put hair net on.
Food stored on floor. Observed bucket of sugar stored directly on the floor. Operator stored item correctly.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
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 cold held at greater than 41 degrees Fahrenheit. Observed on counter in kitchen. Container of honey butter (64F - Cold Holding) as per employee forgot to put back in cooler, item held out of temperature for approximately 30 minutes. Employee stored in cooler.
Feb 7, 2025□ 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on menu (salmon toast, salmon Benedict, not marked as raw.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink at 50ppm
Live, small flying insects found Observed 7 small flying insects landing on shelf above dishwasher machine. Additionally, observed 3 small flying insects flying at bar flying around beer dispensers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on menu (salmon toast, salmon Benedict, not marked as raw.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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 4 employees. No manager physically present at time of inspection.
Food stored on floor. Observed bucket of soy stored under preparing table across from dishwasher. Additionally bucket of pickles stored directly on floor at walk in cooler. Operator stored items correctly.
Ice buildup in reach-in freezer.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 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. Poster emailed.
Food stored on floor. Two boxes inside walk in freezer, operator placed on shelves.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Aug 16, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.