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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CAFE PAPILLON in MIAMI currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 6 major, 5 minor.
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What stands out in this inspection history
The latest inspection on August 12, 2026 shows 16 observation rows: 5 critical, 6 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CAFE PAPILLON has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled tin foil used as shelf cover located under flat grill kitchen.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator handled soiled dishes or utensils and then prepared food without washing hands. Coached employee on proper hand washing procedures.
- [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. Carlos Manuel.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked hash browns (74F - Hot Holding) as per operator less than two hours.
- [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.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet towels inside hand wash sink.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with vinager, degreaser not labeled located front counter area.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black beans, cooked potatoes cooked chicken not date marked inside reach in cooler near three compartments sink. As per operator was made two days ago.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs (89F - Cold Holding) as per operator less than three hours, located next to flat grill kitchen. Operator stored inside reach in cooler.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs located near flat grill kitchen (62F - Cold Holding) as per operator less than two hours. Operator stored inside reach in cooler.
- [14-09-4] Cutting board has cut marks and is no longer cleanable.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed three cases of shopping bas, take-out containers blocking hand was sink kitchen . Located kitchen.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- [36-36-4] Ceiling tile missing.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Coached employee on proper hand washing procedures.
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