Bistro Café
Last inspected: Oct 20, 2025
47
Score
Bistro Café appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Oct 20, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “employee eating/drinking in a food preparation” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 74, which Bistro Café's 47 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 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 shell eggs (62F - Cold Holding) near reach in cooler, as per operator less than 15 minutes. Also observed pancakes mix (62F - Cold Holding). Operator stored inside reach cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Employee eating/Drinking in a food preparation or other restricted area. Located at cook line and Bar area. Operator discarded drinks during inspection. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Observed plastic bottles of water stored directly on floor near walk in cooler.
08B-38-4
47
Jun 3, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink bar area. Manager removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ice bucket/shovel stored on floor between uses. Bar area. Operator stored properly during inspection. **Corrected On-Site**
10-14-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
67
Dec 16, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge inside hand sink bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at warewashing area and kitchen area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed hand sink at warewashing area. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen and preparation area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored at bar area counter.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink at warewashing area,bathrooms and kitchen area.
31B-04-4
64
Jun 25, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher in hand sink. Educated employee. Located bar area front counter.
31A-11-4
Basic - Food stored on floor. Observed plastic gallons of Milk stored directly on floor. Located walk in cooler. Priority: Basic
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee bottle of water on top of prep table located cook line area. Observed operator discard during inspection. **Corrected On-Site**
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located at Kitchen area.
22-20-5
67
Sep 14, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout the kitchen. **Warning** - From follow-up inspection 2023-09-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer next to dish machine at bar. **Warning** - From follow-up inspection 2023-09-14: **Time Extended**
14-69-4
90
Sep 13, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
23
Mar 20, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
03D-01-5
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/ Nicol Villegas.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Walk in cooler and reach in coolers located cook line are.
05-08-4
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. Lester Reyes.
53B-13-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice machine..
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee bottles of water front counter area.
12B-02-4
Basic - Hole in or other damage to wall. Near dishwasher area.
36-24-5
47
Nov 1, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef inside walk-in cooler. Operator stored properly during inspection.
08A-20-5
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 pan inside hand wash sink near dishwasher machine. Operator removed during inspection.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking hand wash near dishwasher machine.
29-11-4
Basic - Ice scoop handle in contact with ice. Bar area. Operator stored properly.
10-08-5
58
Frequently Asked Questions
When was Bistro Café last inspected?
The most recent health inspection at Bistro Café on file is from Oct 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Bistro Café?
Across the inspection record, “employee eating/drinking in a food preparation” has been cited three times, more than any other issue at Bistro Café.
How does Bistro Café compare to other restaurants in Miami?
Bistro Café most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Bistro Café's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro Café have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bistro Café 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 Bistro Café inspected?
Based on the inspection history on file, Bistro Café is inspected around three times per year on average.
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