BISTRO 103

Name: BISTRO 103
Address: 7707 NW 103 ST, HIALEAH GARDENS, FL, 33016, US
Rating: 27.6

7707 NW 103 ST, HIALEAH GARDENS, FL 33016

License #2317295

🍽️ American ℹ️

27.6 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 13 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BISTRO 103 in HIALEAH GARDENS currently holds an InspectFL Health Score of 27.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 123 total violations — 19 critical, 30 major, 74 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 13, 2026 shows 13 observation rows: 1 critical, 1 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

123

Coverage note

Inspector notes linked where available

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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
[16-46-4] Old labels stuck to food containers after cleaning. Operator removed it.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the bar station.
[14-74-7] 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. Observed walk in cooler by the Ice machine at kitchen not working. Unit used as storage.
[36-03-4] Cove molding at floor/wall juncture broken/missing. By the cook line
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed personal open bottles water on preparation table.
[10-14-5] Ice bucket/shovel stored on floor between uses. Operator properly stored it.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[35B-02-4] Insect control device installed over food preparation area. Over mixed equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cooked line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, cranola, container. Operator properly labeled it.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cheese and cooked pasta, operator properly stored it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage at cook line area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line.
[14-74-7] 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. Observed walk in cooler by the Ice machine at kitchen not working. Unit used as storage.
[14-11-5] Equipment in poor repair. Observed reaching in cooler gasket torn, unit located at cook line next to the griddle.
[36-22-4] Floor area(s) covered with standing water. Observed by the ice machine at kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled mostly under the cooking equipments. Also observed walk in freezer floor soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy accumulation of ice buildup in the walk in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed Final rinse temperature gauge not working.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees personal water bottle stored in the preparation cooler at cook line. Operator removed it.
[14-33-4] Reach-in cooler shelf with rust that has pitted the surface observed underneath the grill at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler, unit located at cook line next to the griddle.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed on preparation table at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw ground beef stored over precooked vegetables. Also observed raw chicken and raw salmon stored over cut lettuce in the reach in cooler across from the ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher temperature not reached 165F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed in the hand washing sinking sink located at kitchen and also at ware washing area. Operator replaced the paper towel.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed in the hand washing sinking sink located at kitchen and also at ware washing area.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed in the hand washing sinking sink located at kitchen and also at ware washing area. Operator replaced battery on the paper towel dispenser.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed Expired on 2021.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employees water bottles stored in reach in cooler located across from the ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee handbag stored on the prep table located at preparation area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed brittle metal panels with heavy grease buildup. Observed interior of both oven located at cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach-in cooler soiled, unit located at cook line.
[22-16-4] Reach-in cooler interior has accumulation of soil residues. Observed exterior of reach-in cooler solid, unit located at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at 4 doors cooler across from the ice machine,raw chicken stored over mashed potatoes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in prep cooler at cook line sliced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding), as per employee since the night before. Instructed employee to discard food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep cooler at cook line sliced tomatoes (49F - Cold Holding); cut lettuce (50F - Cold Holding), as per employee since the night before. Instructed employee to discard food.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a prep table at cook line observed fried chicken wings (133F - Hot Holding), as per employee for less than 1 hour. Instructed employee to reheat food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Sent form to manager.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed walk in cooler not functioning out of service, used as dry storage. Observed prep cooler at cook line not functioning, no time control food was observed in this unit at the time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave soiled. Observed interior of oven soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, upright cooler at the end of the cook line in the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright four door glass cooler located at preparation area
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from dirty dishes to clean dishes without washing her hands in between.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the upright four door glass cooler located at preparation area observed raw chicken stored over a bag of mashed potatoes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic bottle stored in the hand wash sink at preparation area.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine final Rinse 145F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Temp test kit provided.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at preparation area.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired since 2022.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead roaches below shelf stored at dishwashing area. Observed 1 dead roach located by ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout the kitchen soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation area located across from cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored at preparation table across from cook line. Employee removed phone.
[36-22-4] Floor area(s) covered with standing water. Observed by the coffee station.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled behind equipments at the kitchen.
[36-24-5] Hole in or other damage to wall. Observed hole on the wall located the glass storage room.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line with accumulation of food debris. Observed microwave soiled at coffee station.
[36-62-4] Light not functioning. Observed light not functioning at walk in cooler. Staff replaced lightbulb.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with dust.
[08B-12-5] Stored food not covered. Observed raisins not covered located at storage room located at the entrance of the kitchen.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (74F - Cooling); cooked white rice (94F - Cooling) at walk in cooler. As per employee, for more than 6 hours.
[08B-27-4] Food placed in soiled container/equipment. Observed interior of container with beans soiled located in the dry store age area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed licensed expired on October 1, 2022.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon at reach in cooler located across from preparation table at kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch head then touched phone and then began to cut tomatoes without changing gloves or washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (74F - Cooling); cooked white rice (94F - Cooling) at walk in cooler. As per employee, for more than 6 hours. Observed butter (46F - Cold Holding) at reach in cooler in the buffet area. As per manager, for more than 4 hours. Observed liquid eggs (45F - Cold Holding) at walk in cooler, as per manager, for more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (45F - Cold Holding) at walk in cooler, as per manager, for more than 4 hours. Observed butter (46F - Cold Holding) at reach in cooler in the buffet area. As per manager placed there since early in the morning today.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary ammonium solution at 500ppm. Employee took solution to dilute with water.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Coached person in charge on employee health regarding exclusion and restrictions.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spatula inside of handsink located across of cook line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for eggs, sausage and potatoes at breakfast buffet. Provided written procedures to manager via email.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at employee bathroom.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 73F at employee bathroom. Ran water for approximately 3 minutes.