DirtyFLRestaurant Inspection Data

CAFE BASTILLE

CAFE BASTILLE has 7 health inspections on file for its MIAMI location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

534 Washington Avenue
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13469077

Met Inspection Standards

2 high, 1 int, 5 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen walk in cooler.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 32 seating inside and 87 seating outside hotel and restaurant says 39 a sitting evaluation form was issued to the manager. OK.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris on cook line floor.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork sausage at 125 kitchen kitchen pan. chef reheat the product to 165 f **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site

7/22/2025· 7mo ago

Visit ID: 10917949

Met Inspection Standards

1 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cook.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed Eyedrops on kitchen preparation table.

1/17/2025· 1y 1mo ago

3 high, 2 int, 2 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cooks.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled surfaces and engaging in food preparation.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 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.
  • 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

9/6/2024· 1y 6mo ago

2 int

  • 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.

2/26/2024· 2y ago

Visit ID: 8618308

Met Inspection Standards

6 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice container in contact with ice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top kitchen shelves soiled.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Hallway next to walk in cooler.
  • 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Poor lighting around make line kitchen area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the dishwasher machine.
  • 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. 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

1/29/2024· 2y 1mo ago

Visit ID: 8521136

Met Inspection Standards

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. Corrected On-Site Repeat Violation
  • 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Next to wake in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.

10/9/2023· 2y 5mo ago

Visit ID: 8384232

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish room employees hand washing sink.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(5,001 reviews)

Price Level

$$

Opening Hours

Monday:8:00 AM – 4:00 PM
Tuesday:8:00 AM – 4:00 PM
Wednesday:8:00 AM – 4:00 PM
Thursday:8:00 AM – 4:00 PM
Friday:8:00 AM – 4:00 PM
Saturday:8:00 AM – 5:00 PM
Sunday:8:00 AM – 5:00 PM
✓ Currently Open

Features

✓ Bakery
✓ Restaurant
✓ Store

Restaurant Features

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

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