Cafe Bastille Weston
1660 Market St, Weston, FL 33326 · Permanent Food Service · License 1625819
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (2 fixed by the Oct 12 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate, 2 basic-21
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed on speed rack in walk-in cooler béchamel,bacon jam, mascarpone, special sauce mayonnaise mustard dry herbs tomato sauce date marked 7/25
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cooling drawer hamburger patties (44-47°F - Cold Holding) per operator per operator removed from walk-in cooler and placed in drawer held out of temperature less than two hours. Operator placed ice packs on hamburger patties.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed poached eggs,lentils (124-127°F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat. Observed on stove short ribs (118-120°F - Hot Holding) per operator held out of temperature less than two hours. Operator placed directly on flat top stove to reheat. Suggested to operator to put poach eggs on Time is a public health control.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers of cooking oil stored on floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In flour and sugar containers. Operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.