BISTRO CAFÉ

Name: BISTRO CAFÉ
Address: 1352 NE 1 AVENUE, MIAMI, FL, 33132, US
Rating: 60.4

1352 NE 1 AVENUE, MIAMI, FL 33132

License #2336443

☕ Café/Breakfast ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

June 18, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BISTRO CAFÉ in MIAMI currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, inspectors documented 50 total violations — 12 critical, 13 major, 25 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 18, 2026 shows 8 observation rows: 3 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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BISTRO CAFÉ 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
[14-74-7] 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. Walk in cooler.
[08B-38-4] Food stored on floor. Observed cases of plastic bottles of water located at front counter area. Manager reorganized products.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Located cook line area. Operator removed the drinks during inspection.
[12A-10-4] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw pork over bread inside reach in cooler. Manager reorganized products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables (60F - Cold Holding); cut lettuce (58F - Cold Holding) located on top of reach in cooler. As per operator less than 30 minutes. Operator stored inside reach in cooler.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Located at three compartments sink.
[27-06-4] No hot running water at three-compartment sink. Kitchen.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout the kitchen.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed two ice buckets stored on bar at bar. Operator removed the buckets from the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer next to dish machine at bar.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler door gap. Operator removed the knife.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed sauce with spoon handle inside. Operator removed the handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting boards at slicer prep station. Operator removed the cloth.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at unit next to flat grills. Operator provided the thermometer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on prep table, throughout the kitchen area and bar area.
[22-41-4] 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 bar dish machine at Chlorine 00ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies, 2 standing at bar table and 2 standing at non slip mat at bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat prosciutto inside walk in cooler. Raw steak over ready to eat spicy crab salad inside reach in cooler at preparation station Operator rearranged the food items at preparation table.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed french toasts (53-56F - Cold Holding); cooked pork (53F - Cold Holding) as per operator was overnight at flat grill drawer next to fryer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed french toasts (53-56F - Cold Holding); cooked pork (53F - Cold Holding) as per operator was overnight at flat grill drawer next to fryer. See stop sale. Also observed butter (55F - Cold Holding) at sandwich press station as per operator less than 4 hours. Operator stored the butter in reach in cooler for rapid cooling.
[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. Observed no proof of written procedures available.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed whisk inside hand wash sink next to slicer prep table. Also hand wash sink blocked by ice buckets at bar. Operator removed the items.
[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. Observed no proof of employee agreement available.