CAFE PANISSE

Name: CAFE PANISSE
Address: 7310 SW 57 AVE, MIAMI, FL, 33143, US
Rating: 6

7310 SW 57 AVE, MIAMI, FL 33143

License #2327775

☕ Café/Breakfast ℹ️

6 Grade F / 100

Failing Health Score

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Latest inspection

August 27, 2026 · 24 findings · 3 critical

Routine - Food (follow-up)

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE PANISSE in MIAMI currently holds an InspectFL Health Score of 6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 27, 2026. Across those visits, inspectors documented 57 total violations — 9 critical, 12 major, 36 minor.

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Record snapshot

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Inspections on file

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The latest inspection on August 27, 2026 shows 24 observation rows: 3 critical, 5 major, and 16 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Red Bull on drink cooler. Observed Diet Coke can above soup warmer.b
[08B-38-4] Food stored on floor. Observed cases of food on floor in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife stored in handsink at front counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[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 form or kit.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter: shredded cheese (55F - Cold Holding); cut tomato (49F - Cold Holding); gorgonzola (52F - Cold Holding); roasted red peppers (51F - Cold Holding). As per operator, less than 4 hours at cooler.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in storage room where walk in cooler is located.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed soiled gaskets in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: fish (102F - Hot Holding). As per chef, less than 1 hour, cook removed from under cook line.
[14-11-5] Equipment in poor repair. Observed torn gaskets in cooler at front counter.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at ice machine next to dishwasher.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on food and dish racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at front counter.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind dish machine and beer coolers at front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed under dish machine and front counter.
[36-24-5] Hole in or other damage to wall. Observed in warewash area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussels with tags missing last date of sale.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Observed torn gaskets in cooler at front counter.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 4 tuna filet thawed in ROP.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed container of mussels with their original tag. Manager has tag marked with receiving date and found tag for batch.
[08B-38-4] Food stored on floor. Observed cases of food on floor in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line: fish (102F - Hot Holding). As per chef, less than 1 hour, cook removed from under cook line.
[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 form or kit.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plate salad with bare hands with no approved AOP. Observed employee touch FCS of spoon with bare hands and use same spoon to handle gorgonzola cheese.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment soiled. Observed soiled gaskets in reach in cooler.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed cooked steak on cloth towel resting. Observed employee plate salad with bare hands with no approved AOP. Observed employee touch FCS of spoon with bare hands and use same spoon to handle gorgonzola cheese.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 tuna filet thawed in ROP.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter: shredded cheese (55F - Cold Holding); cut tomato (49F - Cold Holding); gorgonzola (52F - Cold Holding); roasted red peppers (51F - Cold Holding). As per operator, less than 4 hours at cooler.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussels with tags missing last date of sale.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooks on line with bracelet.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at ice machine next to dishwasher.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on food and dish racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed cooler handles soiled.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife stored in handsink at front counter.
[33-16-4] Open dumpster lid. Observed lid open at time of inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Red Bull on drink cooler. Observed Diet Coke can above soup warmer.b
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[08B-37-4] Food stored in a prohibited area. Observed cases of wine stored in restroom.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind dish machine and beer coolers at front counter.
[36-17-5] Floor tiles missing and/or in disrepair. Observed under dish machine and front counter.
[36-24-5] Hole in or other damage to wall. Observed in warewash area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout establishment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in storage room where walk in cooler is located.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[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 more than 4 employees on site, no certified food manager present.