CHEZ GASTON

High Priority - - From initial inspection : 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 DM working with chlorine sanitizer with 0 ppm. - From follow-up inspection 2025-08-27: Observed DM working with chlorine sanitizer with 0 ppm. Observed invoice from technician. Operator called technician to arrive at location. Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 ppm chlorine sanitizer. - From follow-up inspection 2025-08-27: As evidence of 0 ppm chlorine sanitizer. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed at the prep area by the walk in cooler. - From follow-up inspection 2025-08-27: As per chef, hand wash sink has been ordered and will new installed. Extension given 7 days. Time Extended

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 DM working with chlorine sanitizer with 0 ppm.

High Priority - Employee handled dirty towel after being on the floor and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee took a dirty towel from the floor and placed it on the top of the prep table and another one picked a personal item from the floor and continued working with clean containers. Employees were coached.and washed their hands.

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches behind the ice machine located next to the walk in cooler at the back of the kitchen area by the exit door. .

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed already thawed ROP fish inside the sealed bag (8 fish filets and 1 salmon fillet) Operator discarded them.

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

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed at the prep area by the walk in cooler.

Intermediate - No soap provided at handwash sink. Missing soap at the hand sink located by the dessert station. No employees were working there. Soap was restocked. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed already thawed ROP fish inside the sealed bag (8 fish filets and 1 salmon fillet) Operator discarded them.

Basic - Cove molding at floor/wall juncture broken/missing. Observed underneath the hand sink at the ware washing.

Basic - Employee eating while preparing food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Manager moved them. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling was conducted and no plans were submitted. Please, add all the bar locations where customers order food . - From follow-up inspection 2024-05-28: Observed application was submitted and it is in process . Time Extended - From follow-up inspection 2024-07-02: Observed operator received deficiency letter dated on 6/5 and then submitted the corrections on 6/26/2024 for approval. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling was conducted and no plans were submitted. Please, add all the bar locations where customers order food . - From follow-up inspection 2024-05-28: Observed application was submitted and it is in process . Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta at 47 F and feta cheese at 49 F inside reach in cooler ( less than 4 hrs ) . Employee moved them to reach in freezer to cool down faster . Corrective Action Taken

Intermediate - Employee applied hand antiseptic in place of washing hands as required. As evidence of sanitizer only at the hand sink located at the front bar . Station was restocked with soap and employee washed her hands . Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings at 101 F left at room temperature to cool down. As per employee for about 1 hr. Chicken wings were moved to walk-in cooler immediately. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed pots and pans blocking the hand sink located at the Warewashing area . Employee moved the pots and pans immediately. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling was conducted and no plans were submitted. Please, add all the bar locations where customers order food .

Intermediate - No soap provided at handwash sink. Missing soap at the front bar. Soap was restocked. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed all displayed food at the buffet area without any protection to prevent contamination. - From follow-up inspection 2023-12-06: Observed displayed food exposed to cross contamination: observed blueberries , fruit salad with cut melons ( cantaloupe, honeydew melons, ham, smoked salmon, cheese) . Display order was placed ,but waiting for delivery. Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - From follow-up inspection 2023-12-06: Observed sneezed guards orders were placed , but still waiting for the delivery. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at one of the sink located at the bar/ buffet front area . - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons/ tongs and utensils at the buffet exposed to contamination without any sneeze guard. - From follow-up inspection 2023-12-06: Observed Sneeze guards were ordered , but establishment is waiting for delivery . Time Extended

Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - From follow-up inspection 2023-12-06: Time Extended

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 chlorine sanitizer concentration 0 ppm at the dishmachine.

High Priority - Displayed food not properly protected from contamination. Observed all displayed food at the buffet area without any protection to prevent contamination.

High Priority - 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. Observed employee touching his hair and continue working with clean utensils without handwashing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dishmachine with chlorine sanitizer 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above Pomodoro sauce in the walk in cooler. Employee inverted the storage order. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing proof for some employees.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser unable to dispense paper ( hand sink located in between prep and salad station. Station was restocked. Corrected On-Site Repeat Violation

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at one of the sink located at the bar/ buffet front area .

Basic - Bowl or other container with no handle used to dispense food. Observed 2 oz plastic cup without handle use to serve feta cheese. Plastic container was discarded. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates, trays, pots and pans stored next to the hand sinks without splash guards.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons/ tongs and utensils at the buffet exposed to contamination without any sneeze guard.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water cup on prep table next to container with lemons. Beverage container was discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack on the top of the prep area. Employee moved it . Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed broken handle for reach in cooler used for desserts.

Basic - In-use wet/ dry wiping cloth/towel used under cutting board. Observed towels under cutting boards at the prep area. Employee removed all the towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gastes coffee station.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conducting ROP process of cooked food items. Warning - From follow-up inspection 2023-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed and they haven't finish the installation of the new one at the front bar area where they are serving juices , tea and alcoholic beverages. Repeat Violation Warning - From follow-up inspection 2023-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of food items at incorrect temperatures . Warning - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles. Repeat Violation Warning - From follow-up inspection 2023-03-29: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP process conduct on site for cooked and raw TCS food items without approved HACCP. Warning - From follow-up inspection 2023-03-29: Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. Observed alcohol bottles stored inside the ice bin where there is the ice used to prepare drinks. Ice was discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed alcohol bottles stored inside the ice bin where there is the ice used to prepare drinks. Ice was discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hamburger Patties at 51 F, skirt steak at 57 F, lamb at 49 F, hot dogs at 49 F, raw chicken 45 F , ribeye 47 F, sliced tomatoes 48 F, cooked octopus 47 F, cheese at 51 F , salmon 47 F , cooked pasta 48 F , all the products for more than 4 hrs as per chef. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger Patties at 51 F, skirt steak at 57 F, lamb at 49 F, hot dogs at 49 F, raw chicken 45 F , ribeye 47 F, sliced tomatoes 48 F, cooked octopus 47 F, cheese at 51 F , salmon 47 F , cooked pasta 48 F , all the products for more than 4 hrs as per chef. Repeat Violation Admin Complaint

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conducting ROP process of cooked food items. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed and they haven't finish the installation of the new one at the front bar area where they are serving juices , tea and alcoholic beverages. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towel at the warewashing hand sink station. Employee restocked the station. Corrected On-Site Repeat Violation Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of food items at incorrect temperatures . Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 reach in coolers located in front of the cook line at 50 F and 45 F ambient temperature. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag next to plantains and food containers. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at the cook line without hair restrain. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer in 2 reach in coolers . Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on reach in cooler. Repeat Violation Warning

Basic - Stored food not covered. Observed stored food inside uncovered containers in the reach in freezer. Chef placed lids on them. Corrected On-Site Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP process conduct on site for cooked and raw TCS food items without approved HACCP. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine became chemical dishmachine, but chlorine sanitizer concentration is 0 ppm.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils inside dishmachine with 0 ppm chlorine sanitizer.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old debris , food residue on can opener. Employee washed it out. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One Handwash sink removed from prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towel at warewashing station . Employee restocked the station. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged fish already thawed inside sealed bag in the walk in cooler. Employee opened all the bags. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Employee moved it immediately. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water on reach inside cooler at the bottom.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor by coolers in front of the cook line . Employee moved it to the bottom shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employees washed hands with water at 85°f. - From follow-up inspection 2021-08-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided in the entire facility.Restaurant sinks with no hot water ( water temperature 85°f after running for more than 5 minutes). - From follow-up inspection 2021-08-26: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 49°f. All the food without the right temperature : Observed salmon (49°F - Cold Holding); lobster (53°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); sour cream (49°F - Cold Holding), cheese quesadilla (47°F - Cold Holding); Beef (47°F - Cold Holding); ham (41°F - Cold Holding). - From follow-up inspection 2021-08-26: All the food is stored in ice bath. As per management, new coolers were ordered already, but still waiting. Time Extended

Basic - - From initial inspection : Basic - Gaskets in poor repair. Observed reach in cooler gaskets in poor repair ( cooler located next to the fryer) - From follow-up inspection 2021-08-26: Time Extended

High Priority - Employee washed hands with cold water. Employees washed hands with water at 85°f.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed Caramelized onion/ bacon date marked 8/9 inside reach in cooler. Chef discarded it immediately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (49°F - Cold Holding); lobster (53°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); sour cream (49°F - Cold Holding), cheese quesadilla (47°F - Cold Holding); Beef (47°F - Cold Holding); ham (41°F - Cold Holding). All these food was stored inside walking cooler until the reach in cooler set up, less than 4 hrs inside the reach in cooler. All food was placed immediately in ice bath. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast at ambient temperature of 71°f ( for less than 4 hrs). Chef discarded the chicken. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided in the entire facility.Restaurant sinks with no hot water ( water temperature 85°f after running for more than 5 minutes).

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 49°f. All the food without the right temperature : Observed salmon (49°F - Cold Holding); lobster (53°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); sour cream (49°F - Cold Holding), cheese quesadilla (47°F - Cold Holding); Beef (47°F - Cold Holding); ham (41°F - Cold Holding).

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee employee food ( yogurt, beverages) inside the cooler with some food that will be served to the public.

Basic - Gaskets in poor repair. Observed reach in cooler gaskets in poor repair ( cooler located next to the fryer)

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Employee moved and washed them . Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Employee moved it out.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt in plastic containers. Employee labeled the food items. Corrected On-Site