Cafe Bastille
Last inspected: Jan 5, 2026
52
Score
Cafe Bastille appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Jan 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “probe thermometer not used” is the recurring theme, flagged five times.
By comparison, the average Miami facility scores 74, putting Cafe Bastille on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sausage at 125 kitchen kitchen pan. chef reheat the product to 165 f **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen walk in cooler.
23-24-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 32 seating inside and 87 seating outside hotel and restaurant says 39 a sitting evaluation form was issued to the manager. OK.
51-09-4
Basic - Floor soiled/has accumulation of debris. Observed food debris on cook line floor.
36-73-4
52
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
12A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed Eyedrops on kitchen preparation table.
41-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
58
Jan 17, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
12A-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cooks.
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled surfaces and engaging in food preparation.
12A-29-4
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 - 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. **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Soiled dry wiping cloth in use.
21-10-4
47
Sep 6, 2024
Routine - Food
2 major violations.
View 2 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.
11-27-4
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.
11-26-1
82
Feb 26, 2024
Complaint Full
6 major violations. 9 minor violations.
View 15 violations
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. **Corrected On-Site**
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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Ice container in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top kitchen shelves soiled.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Hallway next to walk in cooler.
38-05-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Poor lighting around make line kitchen area.
38-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the dishwasher machine.
36-27-5
35
Jan 29, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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 - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Next to wake in cooler.
38-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
67
Oct 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish room employees hand washing sink.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
86
Mar 10, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
64
Dec 28, 2022
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. **Corrected On-Site**
11-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Ceiling tile missing. Dishwasher area.
36-36-4
55
Aug 24, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook Cleaning sauté pan inside employment washing sink. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees, **Corrected On-Site**
13-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen electric outlet dish machine area. **Corrected On-Site**
36-27-5
78
Frequently Asked Questions
When was Cafe Bastille last inspected?
The most recent health inspection at Cafe Bastille on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cafe Bastille?
Across the inspection record, “probe thermometer not used” has been cited five times, more than any other issue at Cafe Bastille.
How does Cafe Bastille compare to other restaurants in Miami?
Cafe Bastille most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Cafe Bastille's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Bastille have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cafe Bastille 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 Cafe Bastille inspected?
Based on the inspection history on file, Cafe Bastille is inspected around three times per year on average.
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