French Bistro
Last inspected: Mar 6, 2026
15
Score
The French Bistro, located at 13611 S Dixie Hwy Ste 110 in Miami, FL, had a high-risk inspection on March 6, 2026, with a score of 15. This inspection identified 10 critical, 1 major, and 6 minor violations. Previous inspections for this establishment have also frequently resulted in high-risk classifications.
7
Inspections
10
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
10 critical violations. 1 major violation. 6 minor violations.
15
Oct 30, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
26
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
50
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
45
May 7, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
55
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
61
Jan 13, 2023
Routine - Food
3 critical violations. 5 minor violations.
39
Violations — Mar 6, 2026 Inspection
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled with build up across from cook line. **Repeat Violation**
23-24-4
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. Observed reach in cooler with ambient temperature 44F at kitchen entrance. Advised operator to add ice to TCS foods.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler at kitchen entrance. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler near kitchen entrance.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area. **Repeat Violation**
36-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lentils (46F - Cooling) inside standing reach in cooler in prep area. As per operator product was prepared previous day and has been inside cooler since previous day.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lentils (46F - Cooling) inside standing reach in cooler in prep area. As per operator product was prepared previous day and has been inside cooler since previous day.
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves multiple times and then handled food without washing hands.
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining bowl of cut lettuce inside reach in cooler. Operator removed paper towel. **Corrected On-Site**
14-86-1
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 chicken removed from packaging stored over raw calamari inside reach in freezer in storage area. **Repeat Violation**
08A-17-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging inside of triple sink.
29-37-4
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. Observed hard boiled eggs (45F - Cold Holding); cut cantaloupe (45F - Cold Holding) inside reach in cooler next to kitchen entrance door. As per operator products have been inside cooler since previous day. Operator discarded products.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (45F - Cold Holding); cut cantaloupe (45F - Cold Holding) inside reach in cooler next to kitchen entrance door. As per operator products have been inside cooler since previous day. Operator discarded products.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanadas (130F - Hot Holding) at front counter, as per operator for 2 hours. Operator took product to be reheated. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf above where fryer oil is stored.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scraper stored inside hand sink next to dish area.
31A-11-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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