CAFE BASTILLE

Name: CAFE BASTILLE
Address: 538 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 67.5

538 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2332850

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.5 Grade F / 100

Failing Health Score

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Quick take

CAFE BASTILLE in MIAMI BEACH currently holds an InspectFL Health Score of 67.5 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 May 8, 2026. Across those visits, inspectors documented 25 total violations — 4 critical, 6 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom closer to exit door.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed for both unisex bathrooms.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) in kitchen. Second test 100ppm.
[33-14-4] Dumpster overflowing garbage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored next to coffee/creamer vessels in the front counter. Also observed personal water bottle stored on the kitchen counter next to steam unit.
[14-11-5] Equipment in poor repair. Observed in poor condition the door gaskets of reach in coolers at prep table and RIC near walk in.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap below on exit door by restrooms.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-10-4] Inside/outside of dumpster not clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler at prep table and reach in cooler near walk in. Observed soiled vent inside walk in cooler. Observed soiled with slime the splash guard and water knobs for handwashing sink in the kitchen
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wash cloths on top of prep table, kitchen counters, and in stove area and front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shelled eggs stored above dice potatoes inside reach in cooler near walk in. Chef rearrange and stored on the bottom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding) on the counter. Per operator, pulled from walk in cooler around 8:30. Operator placed back in cooler to cool.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed male employee washing dishes could not answer the correct chlorine concentration required for dishwashing machine. Employee was coached on the spot.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test kit is for quaternary but establishment uses chlorine.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Observed front area Dishwasher (Temperature 149); Ran machine again, 2nd test front area Dishwasher (Temperature 150)

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