Cafe Papillon

244 Biscayne Blvd N-2, Miami, FL 33132 · Permanent Food Service · License 2334510

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Aug 12, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (no follow-up needed, 2 repeats), 6 intermediate (1 repeat), 5 basic (4 repeats); intermediate violations cost 18 at most
-46
Safety score54

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

16 violations found

First visitAug 12, 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.
16 violations found:
- 5 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed liquid eggs located near flat grill kitchen (62°F - Cold Holding) as per operator less than two hours. Operator stored inside reach in cooler.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed shell eggs (89°F - Cold Holding) as per operator less than three hours, located next to flat grill kitchen. Operator stored inside reach in cooler.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked hash browns (74°F - Hot Holding) as per operator less than two hours.
- Code 12, Handwashing and hygienic practices: 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.
  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.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Coached employee on proper hand washing procedures.
- Code 31, Handwash sinks and supplies: 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.
  Repeat violation
  Handwash sink used for purposes other than handwashing.
  Observed wet towels inside hand wash sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with vinager, degreaser not labeled located front counter area.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Carlos Manuel.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Located cook line area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: 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.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.