Bistro Cafe
4155 Laguna St, Coral Gables, FL 33146 · Permanent Food Service · License 2337477
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed at walk in cooler container of shelled eggs 3 cracked. Operator removed and discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line reach in cooler raw steak (50°F - Cold Holding); breaded raw chicken (52°F - Cold Holding). As per operator less than 2 hours from walk in cooler. Operator placed ice bags onto items to rapid cool.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler, container of raw beef stored over plantains and sauces. Operator removed and stored correctly
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed at storage rack, cleaners and sanitizers stored on rack with dry storage food items. Operator removed.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employee trainings expired 7/2026 Iliena.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed stored on oven handles at cook line. Chef removed.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at waiter station microwave soiled
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed at hood filter with grease build up.
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.