BISTROLOGY LLC
10004 Emerald Coast Parkway West
Florida, 32550
Walton County County
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Cold hold drawers near fryer not in operation and not working. Door handle to walk in cooler broken.
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor in dry storage.
Food safety inspection conducted on 11/5/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler- 51F, recheck 58F. Reach in cooler near expo- 59F. Reach in cooler at front counter 44F. Reach in drawers on cook lines- 44F, 58F, 65F. Reach in cooler near walk in- 52F. Warning - From follow-up inspection 2024-07-26: Observed ambient temp at front counter 34F, expo 41F, drawers 41F, walk in cooler 54F, reach in. Cooler- 51F, reach in cooler 51F. No TCS foods to inspect. **Time Extended** - From follow-up inspection 2024-07-29: Walk in cooler- 40F. Reach in cooler front- 40F. Reach in cooler expo-55F. Reach in cooler Drawers- 38F. Reach in cooler near WIC 57F. **Time Extended**
Food safety inspection conducted on 7/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler- 51F, recheck 58F. Reach in cooler near expo- 59F. Reach in cooler at front counter 44F. Reach in drawers on cook lines- 44F, 58F, 65F. Reach in cooler near walk in- 52F. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dink on food contact surface next to flat top.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Portioned beef and Chicken stored in upright freezer not labeled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- drawers- raw beef 56F,raw chicken 57F,raw ground beef 54F. Fried plantains 60F, pork belly 48F,pancake/waffle batter 53F. All (7:30-11:00). Employee added ice to all food on line recheck- 12:00- beef- 55F, raw chicken 57F, fried plantain 66F, pork belly 47F. Ambient 59F. Walk in cooler- Sliced ham 47F (overnight), chicken 50F, sauce 51F, pork belly 48F, salmon 49F, sausage 49F, milk 49F, shell eggs 47F, diced tomato 48F, ham roast 48F (7:30-11:30). Make table- sliced tomato 48F, salmon 50F, guacamole 54F (9:30-11:00) . Recheck 12:00- salmon 48F, guacamole 57F, sliced tomatoes 48F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Cold hold- drawers- raw beef 56F,raw chicken 57F,raw ground beef 54F. Fried plantains 60F, pork belly 48F,pancake/waffle batter 53F. All (7:30-11:00). Employee added ice to all food on line recheck- 12:00- beef- 55F, raw chicken 57F, fried plantain 66F, pork belly 47F. Ambient 59F. Make table- sliced tomato 48F, salmon 50F, guacamole 54F (9:30-11:00) . Recheck 12:00- salmon 48F, guacamole 57F, sliced tomatoes 48F. Shell eggs 47F ambient storage greater than 45F. Walk in cooler- Sliced ham 47F (overnight), chicken 50F, sauce 51F, pork belly 48F, salmon 49F, sausage 49F, milk 49F, shell eggs 47F, diced tomato 48F, ham roast 48F (7:30-11:30). Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing at front counter. Sink being used as a dump sink with evidence of food debris.
- 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. 04-02-4 Observed: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. No coolers are maintaining temperatures except reach-in freezers and the reach-in freezers are at maximum capacity. Warning
- 51-14-7:Intermediate - No plan review submitted and approved - out door seating area added. Seats accounted for, out door seating not on establishment plans.Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
Food safety inspection conducted on 7/26/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 7/26/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler- 51F, recheck 58F. Reach in cooler near expo- 59F. Reach in cooler at front counter 44F. Reach in drawers on cook lines- 44F, 58F, 65F. Reach in cooler near walk in- 52F. Warning - From follow-up inspection 2024-07-26: Observed ambient temp at front counter 34F, expo 41F, drawers 41F, walk in cooler 54F, reach in. Cooler- 51F, reach in cooler 51F. No TCS foods to inspect. **Time Extended**
- 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - out door seating area added. Seats accounted for, out door seating not on establishment plans.Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-07-26: **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on bistro drip pan.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went into walk in cooler with used gloves on came out, removed gloves, put on new gloves without washing hands and began food preperation.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled.
- 52-01-4:Intermediate - Identity of food or food product misrepresented. 4 burgers listed on menu with a no gluten asterisk below menu items. No verbiage next to gluten free asterick stating a gluten free bun is only available upon request. Admin Complaint
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at barista bar,
Food safety inspection conducted on 3/19/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin in storage room.
- 21-16-4:Basic - Clean linens stored in improper location. Bagged linens stored on floor in storage room by ice 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. Tongs stored on fryer handle.
- 21-10-4:Basic - Soiled dry wiping cloth in use at expresso machine.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on cutting board at make bar near front counter.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink at bar used as a dump sink with evidence of liquid also a pan of coffee grinds stored in sink.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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- shell eggs 93F (7:00-11:00), shredded cheese 59F (9:30-1:30), liquid eggs 57F (9:30-1:30). Manager printed and filled out form to hold items on time. Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).