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Licensee
Name:
GABRIEL'S CAFE & GRILLE
License Number:
SEA6005051
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
12793 FOREST HILL BLVD STE G WELLINGTON, FL 33414-4763
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/30/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
0
0
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding).
As per operator stored overnight.
Not prepped or portioned today.
See stop sale. - From follow-up inspection 2024-07-30: At double door stainless steel reach in cooler: cooked potatoes (45F - Cold Holding); cooked shredded potatoes (45F - Cold Holding); pancake batter (46F - Cold Holding)
As per operator, stored overnight.
Not prepped or portioned today.
See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding).
As per operator stored overnight.
Not prepped or portioned today.
See stop sale.
In pan on counter: whipped butter (83F - Cold Holding) As per operator, stored since 1 hour.
Not prepped or portioned today.
Operator placed in refrigerator to quick chill.
At Refrigerator: chocolate milk (45F - Cold Holding); whole milk (45F - Cold Holding)
As per operator, taken out 1 hour prior to make beverages.
Not prepped or portioned today.
Operator placed to quick chill.
At flip top cooler on line: cheese (49F - Cold Holding)
As per operator, transferred to flip top since 30 mins.
Not prepped or portioned today.
Stored over-stacked.
Operator placed to quick chill.
- From follow-up inspection 2024-07-30: At double door stainless steel reach in cooler: cooked potatoes (45F - Cold Holding); cooked shredded potatoes (45F - Cold Holding); pancake batter (46F - Cold Holding)
As per operator, stored overnight.
Not prepped or portioned today.
See stop sale.
**Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
