CHATEAU BLEAU RESTAURANT Inspection – August 18, 2025

High Priority 1

#5High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen changed task from dirty equipment to clean prep table without washing hands.

Intermediate 2

#6Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At hand sink in the kitchen.

Basic 4

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Observed at cook line.

#3Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#4Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch