French Bistro
Last inspected: Mar 6, 2026
15
Score
Going back to 2023, French Bistro has eight inspections in the public record. French Bistro was last inspected on Mar 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 14 violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
By comparison, the average Miami facility scores 74, putting French Bistro on the weaker side. The pattern in the record is worth a careful look.
8
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.
View 17 violations
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
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
Intermediate - Handwash sink used for purposes other than handwashing. Observed scraper stored inside hand sink next to dish area.
31A-11-4
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 - 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
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler at kitchen entrance. **Repeat Violation**
14-11-5
15
Oct 30, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above cheeses in reach in next to cook line. Operator corrected during inspection. **Corrected On-Site**
08A-05-6
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 escargot frozen raw stored above bread in reach in freezer against wall. Operator corrected during inspection. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in pastry warmer: spinach and cheese empanada (117F - Hot Holding). As per operator, less than 2 hours. Operator removed empanadas from pastry warmer. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with hose attachment with no breaker. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled surface on dry food racks. Observed soiled surface on dry dish racks. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food shelves and where dry dishes are stored.
22-31-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers under service window. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles of multiple coolers and microwaves.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables under service window.
14-09-4
Basic - Equipment in poor repair. Observed door and gasket in poor repair at reach in cooler under service window.
14-11-5
Basic - Food stored on floor. Observed next to hand sink in kitchen; oil on floor. Observed on floor at front counter; plastic bottled water. Operator placed items on shelf. **Corrected On-Site**
08B-38-4
26
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 26, 2025
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black fridge with ambient temperature of 51F. The following TCS foods stored inside more than 4 hours prior to inspection: cooked tomato sauce (47F - Cold Holding); cooked mango sauce (47F - Cold Holding); heavy cream (49F - Cold Holding); butter (44F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked veggies (47F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black fridge with ambient temperature of 51F. The following TCS foods stored inside more than 4 hours prior to inspection: cooked tomato sauce (47F - Cold Holding); cooked mango sauce (47F - Cold Holding); heavy cream (49F - Cold Holding); butter (44F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked veggies (47F - Cold Holding). **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed at dish machine bottle with no label. **Warning**
41-17-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef in kitchen unable to calibrate thermometer to proper degree; inspector went over process with chef. **Corrective Action Taken** **Warning**
53A-10-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed chef in kitchen unable to calibrate thermometer to proper degree; inspector went over process with chef. **Warning**
05-07-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry storage racks. **Warning**
22-31-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation** **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled. Operator cleaned during inspection **Corrected On-Site** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area. **Warning**
36-34-5
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 black fridge with ambient temperature of 51F. The following TCS foods stored inside more than 4 hours prior to inspection: cooked tomato sauce (47F - Cold Holding); cooked mango sauce (47F - Cold Holding); heavy cream (49F - Cold Holding); butter (44F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked veggies (47F - Cold Holding). Observed reach in cooler under service window with ambient temperature of 57F. No TCS foods inside during inspection. Observed reach in cooler next to reach in freezer in disrepair. As per operator; fridge went down 3 days prior to inspection, no TCS foods inside. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups stormed above prep table in kitchen area. **Repeat Violation** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all reach in freezers in kitchen. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves soiled. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Corrective Action Taken** **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled in kitchen area. Observed soiled gaskets in reach in coolers in kitchen area. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers in kitchen. **Repeat Violation** **Warning**
14-33-4
Basic - Storage area not maintained clean and organized. Observed kitchen area not organized. **Repeat Violation** **Warning**
33-34-4
Basic - Toilet leaking. Observed leak at urinalysis in men's restroom. **Warning**
29-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed behind reach in cooler under service window. **Warning**
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Observed reach in cooler leaking water under service window. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mo not hung upright for proper air drying. **Repeat Violation** **Warning**
42-01-4
20
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
45
May 7, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over sausage cheese empanadas, stored inside the standing reach in freezer, located at preparation area. Operator removed items and placed them correctly. **Corrected On-Site**
08A-02-6
Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink, located at front counter. Operator placed paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Observed standing reach in cooler gaskets torn, located at preparation area.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with heavy soiled.
23-03-4
Basic - Observed ice buildup in chest freezer, located at back kitchen.
14-69-4
Basic - Observed interior of microwave has accumulation of food debris, located at cooking line. Employee cleaned it. **Corrected On-Site**
22-08-4
Basic - Observed standing reach freezer interior have accumulation of soil residues, located at the preparation area.
22-16-4
55
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not change gloves after prepping raw chicken.
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with gloves on in three compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station in kitchen. Operator removed items from station. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Hand washing station in kitchen.
14-11-5
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
61
Jan 13, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Frequently Asked Questions
When was French Bistro last inspected?
The most recent health inspection at French Bistro on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at French Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at French Bistro.
How does French Bistro compare to other restaurants in Miami?
French Bistro most recently scored 15 out of 100, which is lower than the Miami average of 74.
Has French Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at French Bistro have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at French Bistro 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 French Bistro inspected?
Based on the inspection history on file, French Bistro is inspected around three times per year on average.
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