CHLOE'S BISTRO
6885 SW 18 ST B7
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/22/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce and raw shrimp over uncovered sauces. Chef moved items. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Chef removed all items Corrected On-Site
Food safety inspection conducted on 1/22/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 7/25/2023
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Containers of mussels with no tag at tall reach in cooler- operator provided tag with product. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At cookline - container of,oil on floor- operator moved off floor.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline area- avocado in use with sticker attached- educated operator-;employee removed sticker and washed properly.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink-Chicken defrosting in water bath, shrimp being defrosted at room temperature - operator removed to defrost in reach in cooler. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall walk in cooler raw chicken stored over raw calamari- operator moved to lower shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.
- 01C-05-4:Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with utensils and pans inside by dishmachine- operator removed. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cookline reach in cooler- marinara sauce- made Saturday 07/22/2023 not date marked- operator date marked.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/25/2023 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).