CAFE PAPILLON
276 Northeast 3rd Street
Miami, Florida, 33132
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/19/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen. **Repeat Violation**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (51F - Cold Holding) as per operator less than two hours, located next to flat grill kitchen. Operator stored inside reach in cooler. **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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed coffee cups and plastic container with sponge inside hand wash sink located from counter area. Also observed plastic container with aprons inside hand wash sink located kitchen. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice, black beans, cooked chicken inside reach in cooler. As per operator items were prepared from the previous two days ago not properly date marked.
Food safety inspection conducted on 2/19/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee Women bathroom.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef store inside three compartment sink in standing water. Operator open faucet for running water. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located at cook line area. Operator stored inside in sanitizing solution. **Corrected On-Site** **Repeat Violation**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed tomatoes. Operator stored properly during inspection. **Corrected On-Site**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (67F - Cold Holding) as per operator less than four hours, located next to flat grill kitchen. Operator stored inside reach in cooler. **Corrective Action Taken** **Repeat Violation**
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils inside hand wash sink located from counter area. Operator removed. **Corrected On-Site** **Repeat Violation**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniel Gonzalez. **Repeat Violation**
Food safety inspection conducted on 8/16/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).