Inspection Report

Florida DBPR Inspection Report
Completed

CHEZ GASTON

4835 COLLINS AVE · MIAMI BEACH · Dade County · FL 33140

Restaurant history →

Inspection Summary

Inspection dateSeptember 13, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3436287
Visit number1
Inspection Visit ID8725313
DBPR license2332600

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority2 Intermediate4 Basic0 Critical0 Non-Critical9 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 3

#5High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher not sanitizing properly with chlorine sanitizer concentration 0 ppm. The machine was adjusted to 50 ppm. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#6High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dish machine with chlorine sanitizer 0 ppm. The machine was adjusted to 50 ppm. **Corrected On-Site**

Corrected On-Site
#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce at 118 F at the cook line ( for less than 4 hrs as per person in charge ). Marinara sauce was reheated to 170 F. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of chlorine sanitizer 0 ppm.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand sink located at the front area used as a dump sink. Employee was explained about the use of the hand sink. **Corrective Action Taken**

Corrective Action Taken

Basic 4

#1Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet when prepping food.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water , water temperature was 83 F.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink ( pool bar) .

#4Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Observed leak from hand sink faucet ( dessert station )

Inspector observations synchronized from DBPR on September 25, 2026 12:29 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.