DirtyFLRestaurant Inspection Data

CAFE BASTILLE FTL

704 SE 1 ST

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 8839244

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line and prep areas, shelves have accumulated food debris.
  • 08A-02-6: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris and deep cut marks
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher.

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8838609

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-07-25: Observed at inspection- same **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - cutting boards on 2 flip tops Warning - From follow-up inspection 2024-07-25: Observed at callback-same **Time Extended**

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8788134

  • 35A-06-4:Basic - Accumulation of dead or trapped insects,or other pests, in control devices. Several devices hanging from kitchen ceiling with accumulated insects. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 06-09-1: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
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Prep area flip top. Operator removed. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of prep area microwave has accumulation of black substance/grease/food debris. Warning
  • 35A-02-6: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
  • 08A-20-5: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
  • 01B-13-4: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
  • 03A-02-5: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
  • 03B-01-6: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - cutting boards on 2 flip tops Warning
  • 31A-09-4: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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine and front counter hand sink. Operator replaced. Corrected On-Site Warning
  • 53B-03-5: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

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8387149

  • 12A-16-4: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
  • 08A-05-6: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
  • 03A-02-5: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**
  • 03B-01-6: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**
  • 41-27-4: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. Corrected On-Site
  • 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8564609

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8563503

  • 02B-01-5: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**
  • 51-16-7: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**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8562116

  • 08A-13-5: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
  • 01B-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
  • 03A-02-5: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
  • 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 handout to operator. Corrected On-Site Warning
  • 02B-01-5: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Operator replaced. Corrected On-Site Warning
  • 51-16-7: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