DirtyFLRestaurant Inspection Data

CHLOE'S BISTRO

6885 SW 18 ST B7

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10738369

  • 06-09-1:Basic - Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.
  • 22-41-4: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. Dishmachine tested at 0ppm. Operator replaced sanitizer solution and primed machine, retesting at 100ppm. Bar Dishwasher tested at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization or use kitchen dishwasher until dishmachine is repaired and sanitizing properly.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Operator labeled. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by salad prep area blocked by prep table. Operator moved prep table. Corrected On-Site

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8778861

  • 24-14-4:Basic - Clean utensils stored between equipment on the front cook line. Kiev's were stored between the flip top and the low boy. The knives were removed. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored on the floor next to the reach in cooler across from the cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand sink, the napkin dispenser was empty.

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8454424

  • 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

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8377550

  • 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.