DirtyFLRestaurant Inspection Data

B BISTRO & BAKERY

Food safety records indicate B BISTRO & BAKERY in MIAMI has 6 inspections with a 2.0/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

600 BRICKELL AVE, SUITE 175

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13540870

Met Inspection Standards

3 high, 4 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of potatoes on kitchen floor.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in cooler soil inside.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed greens at 48 f in make line, tomatoes at 51 f and cheese at 49 f kitchen cook placed the items off temperature inside reach in cooler. **Corrective Action Taken**
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

10/6/2025· 5mo ago

Visit ID: 10940260

Met Inspection Standards

1 high, 2 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.

2/19/2025· 1y ago

2 int, 4 basic

  • 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.

10/3/2024· 1y 5mo ago

1 high, 2 int, 2 basic

  • 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.

1/31/2024· 2y 1mo ago

Visit ID: 8471877

Met Inspection Standards

5 int, 8 basic

  • 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.

8/14/2023· 2y 7mo ago

Visit ID: 8378192

Met Inspection Standards

1 high, 2 int, 5 basic

  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.5/5)
(2,059 reviews)

Price Level

$$

Opening Hours

Monday:8:00 AM – 5:00 PM
Tuesday:8:00 AM – 5:00 PM
Wednesday:8:00 AM – 5:00 PM
Thursday:8:00 AM – 5:00 PM
Friday:8:00 AM – 5:00 PM
Saturday:8:00 AM – 5:00 PM
Sunday:8:00 AM – 5:00 PM
✓ Currently Open

Features

✓ Bakery
✓ Cafe
✓ Restaurant
✓ Store

Restaurant Features

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

Report Enrichment Status

Enriched Reports: 0 of 0