B BISTRO & BAKERY
600 BRICKELL AVE, SUITE 175
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen Utensils and kitchen containers inside Employee handwashing sink.
Food safety inspection conducted on 2/19/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham off temperature 49 f in cooler and liquid eggs at 47 f as per kitchen cook it was less then 2 hours in that cooker. cook place ice on top of the items in questions. **Corrective Action Taken**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets inside employee handwashing sink.
Food safety inspection conducted on 10/3/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 1/31/2024
High Priority
0
Intermediate
5
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Observed most cooked food in walk in cooler not covered.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 11-07-5: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.
- 11-27-4: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.
- 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 1/31/2024 revealed 13 total violations (0 high priority, 5 intermediate, 8 basic).
Inspection on 8/14/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Raw chicken being thawed in standing water. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out of temperature less then 2 hours cheese 47 f cilantro 49 f Kale 47 f Manager applied ice on the product at time of Observation. **Corrective Action Taken**
- 11-07-5: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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 8/14/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).