DirtyFLRestaurant Inspection Data

BISTRO BIJOUX

With 5 inspections documented, BISTRO BIJOUX maintains a 3.8/5 food safety rating in MIRAMAR BEACH. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

9375 EMERALD COAST PKWY # 22

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10916768

Met Inspection Standards

1 basic

  • 08B-12-5:Basic - Stored food not covered. Egg plant dip and goat cheese balls stored in walk in cooler and mashed potato balls stored in walk in freezer not covered. Employee placed parchment paper over food items. Corrected On-Site Repeat Violation

2/20/2025· 1y ago

Visit ID: 8830571

Met Inspection Standards

1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Shrimp and lamb stored on floor in walk in freezer. Chef has employee moving moved to shelf. **Corrective Action Taken** Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Prepared salads and mashed potatoes stored in walk in cooler not covered, chef covered food with parchment paper. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided chlorine test strips to establishment. Corrected On-Site

7/16/2024· 1y 7mo ago

Visit ID: 8725735

Met Inspection Standards

1 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line rusty. Ceiling tiles dusty.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth stored on herbs in walk in cooler. Repeat Violation
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- shrimp 81F (6:00-6:30). Chef removed shrimp from sink and placed in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board near 3 compartment sink. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door on interior has exposed insulation near bottom of door.
  • 08B-12-5:Basic - Stored food not covered. Ice cream stored in walk in freezer on shelf not covered. Repeat Violation
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- shrimp 81F (6:00-6:30). Chef removed shrimp from sink and placed in walk in cooler.
  • 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. Held on time- cooked beef filet , cooked lamb chop (5:00-9:00). (Garlic, oil and balsamic 5:00-9:00).

2/6/2024· 2y 1mo ago

Visit ID: 8542030

Met Inspection Standards

4 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth stored over romaine in walk in cooler. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of pork ribs stored on floor in walk in freezer. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on cook line.
  • 08B-12-5:Basic - Stored food not covered. Broccoli cheddar bisque and mashed potatoes stored in walk in cooler un covered. Repeat Violation

11/1/2023· 2y 4mo ago

Visit ID: 8347298

Met Inspection Standards

1 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in ware washing area. Ceiling tile over dish machine and next to ceiling vent is sagging leaving an open gap.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near cook line stained. Vents have small amount of build up.
  • 08B-38-4:Basic - Food stored on floor. Case of veal bones stored on floor of walk in cooler. Chef placed veal bones on shelf. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two pans at breading station. Chef removed knife and sent to ware washing area. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at breading station. Chef removed cloth from under cutting board. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use in multiple areas thru out cook line and prep kitchen. Chef had employees remove cloths and store in sanitizer solution. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Box of ham hocks stored in walk in freezer left open and uncovered. Chef covered ham hocks with original bag. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times on cook line. Trash can stored in front of sink. Chef removed trash can from sink. Corrected On-Site