UPSON HOTEL-BON BOUQUET
803 5 ST, Miami Beach FL 33139
Last inspected Jun 23, 2026 · 6 visits since July 2023
JUL 23
APR 25
MAY 26
JUN 26
▼ IMPROVING
4 inspections trending up, 41 points better than 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. Provided manager with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by dishwasher area.
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen entrance, as per employee for approximately 2 hours prior.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed HWS removed across cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by dishwasher area.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification.
Jul 24, 2023□ 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable.
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at ware washing area with a 0 ppm chlorine reading. Manager contacted service provider for repairs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above water bottles at walk-in cooler and observed raw chicken stored over prosciutto at reach in freezer. Educated chef in correct storage procedure.
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 manager with written procedures.
Handwash sink not accessible for employee use at all times. Observed hand washing sink next to ovens not accessible. Chef removed waste container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink near ovens. Chef provided paper towels.
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 manager with Employee Reporting Responsibilities form.
No soap provided at handwash sink near ovens. Chef provided soap
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed hot water sanitizing dish machine with a maximum temperature of 149F. Manager contacted service provider for dishmachine service.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not stored inverted at cook-line. Chef inverted pans.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
No Heimlich maneuver/choking sign posted. Provided manager with poster via email.
No handwashing sign provided at a hand sink used by food employees at employee bathroom.
Open dumpster lid.
Pizza flour bags stored on floor next to walk-in cooler.
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.