8 1/2 CAFFE' & BOTTEGA

Name: 8 1/2 CAFFE' & BOTTEGA
Address: 1717 NORTH BAYSHORE DRIVE STE 109, MIAMI, FL, 33132, US
Rating: 66.9

1717 NORTH BAYSHORE DRIVE STE 109, MIAMI, FL 33132

License #2334465

🍕 Pizza/Italian ℹ️

66.9 Grade F / 100

Failing Health Score

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Latest inspection

January 8, 2026 · 10 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

8 1/2 CAFFE' & BOTTEGA in MIAMI currently holds an InspectFL Health Score of 66.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 45 total violations — 11 critical, 21 major, 13 minor.

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The latest inspection on January 8, 2026 shows 10 observation rows: 2 critical, 5 major, and 3 minor.

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Inspector notes

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8 1/2 CAFFE' & BOTTEGA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-08-5] Ice scoop handle in contact with ice. Operator removed during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside hand wash sink under running water.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); liquid eggs (60F - Cold Holding) located front counter area near coffee machine. As per operator less than one hour. Operator stored inside reach in cooler.
[11-07-5] 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] 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] Handwash sink not accessible for employee use at all times. Observed clean utensils and dishes around hand wash sink. Operator removed during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed solid frozen raw chicken thawing inside hand wash sink. Operator stored inside of three compartment sink under running water.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed no license displayed in establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in cooler and reach in freezers soiled with food debris.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food dishes and utensils not sanitized in dish machine. Person in charge set up triple sink at 50 ppm chlorine to start sanitizing.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitation dishwasher machine tested three time at Dishwasher (Temperature 145F-147F). Person in charge set up triple sink with chlorine at 50ppm.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw plastic wrapped salmon on top of ready to eat bread in freezer. Person in charge placed fish on bottom shelf and bread above.
[11-27-4] 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. Provided written procedures and discussed with person in charge.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed clean food pan inside hand washing station. Person in charge moved food pan.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some.
[53A-05-6] 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 food manager not present during hours of operation with more than four food employees present.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way for establishment to test high temperature sanitizing machine. Discussed with person in charge
[11-26-1] 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. Provided employee reporting agreement and discussed with person in charge.
[53B-13-5] 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. Observed only one food employee with proof of certified training. Observed 4 other employees missing proof of training.