What is French Bistro's health inspection score?

French Bistro has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was French Bistro last inspected?

French Bistro was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does French Bistro have?

French Bistro has 44 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is French Bistro safe to eat at?

French Bistro has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does French Bistro serve?

French Bistro serves French cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

French Bistro

Name: French Bistro
Address: 13611 S DIXIE HWY STE 110, Miami, 33176
Rating: 0

13611 S DIXIE HWY STE 110, Miami

Last Inspected: 3/6/2026

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0Poor

French•Kendall

Ranked #893 of 934 in KendallBetter than 40% of french restaurants

Declining

3 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

14.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

21x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-119

Final Score

Impact Breakdown

High Priority

-51 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

13611 S DIXIE HWY STE 110, Miami, FL 33176

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Violation Timeline

Jan 2023

1 inspections

4 high priority

6 basic

Jan

Oct 2025

1 inspections

4 high priority

2 intermediate

11 basic

Mar 2026

1 inspections

10 high priority

1 intermediate

6 basic

Mar

Inspection History

3 records on file

2 Routine - Food1 Routine

Mar 26

Routine - Food InspectionLatestInspection Completed - No Further Action

10 High1 Med6 Basic

17 total3 risk factors

0/100inspection score

−94 pts

High Priority (3)

−60 pts

01AFood obtained from unapproved source(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30

Intermediate (2)

−20 pts

01CShellstock tags missing or shellstock commingled(3x)−15
22Food-contact surfaces not clean and sanitized−5

Basic (5)

−14 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−94 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

4 High2 Med11 Basic

17 total2 risk factors

18/100inspection score

−72 pts

High Priority (2)

−40 pts

03FTime as a Public Health Control not followed(2x)Risk Factor−20
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5

Basic (5)

−22 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(4x)−8
46Exits blocked or locked−2

Base deductions−72 pts

Risk factor bonus (2× +5)−10 pts

Jan 23

Routine Inspection

4 High6 Basic

10 total

48/100inspection score

−61 pts

High Priority (3)

−30 pts

02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10

Intermediate (5)

−25 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
21Food time/temperature record missing−5

Basic (3)

−6 pts

29Improper food storage/protection−2
36Trash containers not covered−2
50Single-service items reused−2

Base deductions−61 pts

Community Reviews

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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