CAFE BONJOUR
6222 South Dixie Highway
Florida, 33143
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
4
Basic
5
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen with dust accumulation. **Warning**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers on floor in kitchen. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed apron stored on top of onions in back of kitchen. Employee moved during inspection. **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed food cases and ice bags on floor in walk in freezer. **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed on cook line cloth under cutting board. **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef pull up pants and then continue in food preparation. Inspector coached manager on proper handwashing and glove changing techniques. **Corrective Action Taken** **Warning**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef unable to verbally calibrate thermometer. Inspector went over process during inspection. **Corrective Action Taken** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak cooked to customer preference and fried egg on menu with no notification. **Warning**
- 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/ Observed more than 4 employees on site; no proof of certified food manager present. **Warning**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks. Observed under prep tables where clean dishes are kept. **Warning**
Food safety inspection conducted on 3/4/2025 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 12/3/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven door. Chef removed. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Chef removed. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler. Operator cleaned during inspection. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line. Operator cleaned. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator primed dish machine and retested 100ppm. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter diced tomatoes (62F - Cold Holding) and garlic in oil (69F - Cold Holding). As per operator for 1 hour. Chef removed and placed into reach in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter coffee bar, milk (119F - Hot Holding). Operator reheated to 149F. **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at end of cook line used as a dump sink, with old food residue. Operator removed items and cleaned sink. **Corrected On-Site**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser broken at hand sink at cook line. **Repeat Violation**
Food safety inspection conducted on 12/3/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).