DirtyFLRestaurant Inspection Data

BUGATTI BISTRO

With 6 inspections documented, BUGATTI BISTRO maintains a 3.5/5 food safety rating in CORAL GABLES. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 6 reports on file

2504 PONCE DE LEON BLVD

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13514912

Met Inspection Standards

5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cells phones on prep tables.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.

9/8/2025· 6mo ago

Visit ID: 10901807

Met Inspection Standards

1 high, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 36-34-5:Basic - Walk in cooler vents soiled with dust, or mold-like substance.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwashing station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 46F. Chef placed tomatoes in a freezer to drop temperature.**Corrective Action Taken** **Corrective Action Taken**

3/17/2025· 12mo ago

1 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Units at front.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed knife with handle wrapped with tape.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer needs deep cleaning.

9/20/2024· 1y 5mo ago

2 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup station. Corrected On-Site
  • 11-27-4: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. Provided while conducting the inspection. **Corrective Action Taken**
  • 11-26-1: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. Provided while conducting the inspection. **Corrective Action Taken**

5/6/2024· 1y 10mo ago

Visit ID: 8548409

Met Inspection Standards

1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed at station salad.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop ice in standing water.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. Employee removed can. Corrected On-Site

11/8/2023· 2y 4mo ago

Visit ID: 8355239

Met Inspection Standards

3 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knife. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.
  • 11-27-4: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. Form provided while conducting the inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a garbage can.
  • 11-26-1: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. Form provided while conducting the inspection. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(350 reviews)

Price Level

$$

Opening Hours

Monday:11:30 AM – 10:00 PM
Tuesday:11:30 AM – 10:00 PM
Wednesday:11:30 AM – 10:00 PM
Thursday:11:30 AM – 10:00 PM
Friday:11:30 AM – 10:00 PM
Saturday:4:00 – 10:00 PM
Sunday:4:00 – 9:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0