8 1/2 Caffe' & Bottega
Last inspected: Jan 8, 2026
39
Score
Going back to 2022, 8 1/2 Caffe' & Bottega has nine inspections in the public record. The most recent report on file is from Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
“Certified food manager or person” accounts for the largest share of issues, appearing four times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
5
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); liquid eggs (60F - Cold Holding) located front counter area near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - 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. **Repeat Violation**
11-07-5
Intermediate - 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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed clean utensils and dishes around hand wash sink. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside of three compartment sink under running water. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice scoop handle in contact with ice. Operator removed during inspection.
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside hand wash sink under running water. **Corrected On-Site**
06-01-5
39
Oct 21, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (55F - Cold Holding) located near coffee machine, as per operator less than 30 minutes. Operator stored inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
Intermediate - 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.
11-07-5
Intermediate - 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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic tray on top of the hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
39
Mar 19, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Shell eggs (63F - Cold Holding) located cooked line area as per operator less than two hours. Operator stored inside reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over precooked bacon inside reach in cooler. Operator stored properly during inspection.
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed boxes of orange stored directly on floor front counter area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside plastic container with water at 72°f located at cook line area. Operator removed during inspection. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located near coffee machine,
21-12-4
52
Aug 14, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over pizza dough inside reach in cooler. Operator store properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - 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.
11-27-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
74
Jun 4, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some. **Repeat Violation** - From follow-up inspection 2024-06-04: Still observed No chemical test kit provided when using sanitizer at three-compartment sink. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge. **Warning** - From follow-up inspection 2024-06-04: Still observed Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Time Extended**
02B-01-5
82
Feb 5, 2024
Routine - Food
3 critical violations. 8 major violations. 2 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food dishes and utensils not sanitized in dish machine. Person in charge set up triple sink at 50 ppm chlorine to start sanitizing. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitation dishwasher machine tested three time at Dishwasher (Temperature 145F-147F). Person in charge set up triple sink with chlorine at 50ppm. **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw plastic wrapped salmon on top of ready to eat bread in freezer. Person in charge placed fish on bottom shelf and bread above. **Corrected On-Site**
08A-17-6
Intermediate - 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 written procedures and discussed with person in charge. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed clean food pan inside hand washing station. Person in charge moved food pan. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some. **Repeat Violation**
16-37-1
Intermediate - 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 food manager not present during hours of operation with more than four food employees present.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way for establishment to test high temperature sanitizing machine. Discussed with person in charge
16-62-1
Intermediate - 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 employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only one food employee with proof of certified training. Observed 4 other employees missing proof of training.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in cooler and reach in freezers soiled with food debris.
23-03-4
Basic - Current Hotel and Restaurant license not displayed. Observed no license displayed in establishment. **Repeat Violation**
50-09-4
26
Aug 30, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
52
Mar 7, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed pieces of bread stored directly grocery plastic bags.
14-31-5
Intermediate - 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.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal tray with eggs boiled. . Operator removed during inspection. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone on top of cutting boards front counter area. Operator removed during inspection. **Corrective Action Taken**
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Nov 10, 2022
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole ham (78F - Cold Holding) located on top of prep table less than four hours. Operator stored inside reach in cooler.
03A-02-5
Intermediate - 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.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form during inspection.
02B-02-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine 00 ppm.
16-59-1
Basic - Single-service articles improperly stored. Observed box of plastic containers stored on floor.
25-05-4
Basic - Food stored on floor. Observed boxes of orange stored from counter area.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone located cook line area. **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers located front counter area. Operator inverted at time of inspection. **Corrected On-Site**
25-06-4
39
Frequently Asked Questions
When was 8 1/2 Caffe' & Bottega last inspected?
The most recent health inspection at 8 1/2 Caffe' & Bottega on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at 8 1/2 Caffe' & Bottega?
Across the inspection record, “certified food manager or person” has been cited four times, more than any other issue at 8 1/2 Caffe' & Bottega.
How does 8 1/2 Caffe' & Bottega compare to other restaurants in Miami?
8 1/2 Caffe' & Bottega most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has 8 1/2 Caffe' & Bottega's inspection record improved over time?
No. Recent inspections at 8 1/2 Caffe' & Bottega have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at 8 1/2 Caffe' & Bottega means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 8 1/2 Caffe' & Bottega inspected?
Based on the inspection history on file, 8 1/2 Caffe' & Bottega is inspected around three times per year on average.
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