Cafe Bastille Ftl
Last inspected: Mar 10, 2026
86
Score
Cafe Bastille Ftl appears in inspection records 11 times, starting in 2022. On Mar 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 12, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
70
Oct 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris and deep cut marks
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line and prep areas, shelves have accumulated food debris.
23-03-4
67
Jul 25, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jul 24, 2024
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - cutting boards on 2 flip tops **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by cart. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. By dish machine and front counter hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. **Warning**
53B-03-5
Basic - Accumulation of dead or trapped insects,or other pests, in control devices. Several devices hanging from kitchen ceiling with accumulated insects. **Warning**
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - 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. **Warning**
06-09-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
35B-08-4
Basic - Interior of prep area microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area flip top. Operator removed. **Corrected On-Site** **Warning**
10-17-4
23
Feb 1, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrected On-Site**
12A-16-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. **Corrected On-Site**
31B-02-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
39
Dec 4, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-12-04: Observed same. Reviewed menu updating. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-12-04: Observed same. **Time Extended**
51-16-7
82
Dec 1, 2023
Complaint Full
3 critical violations. 4 major violations.
View 7 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Warning**
08A-13-5
Intermediate - 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. **Warning**
51-16-7
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 handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - 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. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
43
Apr 21, 2023
Food-Licensing Inspection
No violations found.
100
Jul 1, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored in same container as ready to eat turkey breast. Operator stored all items properly. **Corrected On-Site**
08A-08-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Front counter. Operator stored properly. **Corrected On-Site**
21-38-4
74
Frequently Asked Questions
When was Cafe Bastille Ftl last inspected?
The most recent health inspection at Cafe Bastille Ftl on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cafe Bastille Ftl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cafe Bastille Ftl.
How does Cafe Bastille Ftl compare to other restaurants in Fort Lauderdale?
Cafe Bastille Ftl most recently scored 86 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Cafe Bastille Ftl's inspection record improved over time?
Yes. Recent inspections at Cafe Bastille Ftl have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Cafe Bastille Ftl means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cafe Bastille Ftl inspected?
Based on the inspection history on file, Cafe Bastille Ftl is inspected around three times per year on average.
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