CHATEAU BLEAU RESTAURANT
1111 PONCE DE LEON BLVD
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at kitchen.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Food safety inspection conducted on 3/4/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from back exit door place new pair of gloves but no hand washing.
Food safety inspection conducted on 8/27/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/14/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle soiled at reach in cooler by walk in cooler entrance.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Food to carry on food stored on floor.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By cook line.
- 08B-38-4:Basic - Food stored on floor. Observed food stored in walk in cooler. A box with vegetables.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees working without gloves and no washing hands, not bare hand contact whatsoever.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 53B-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.
Food safety inspection conducted on 2/14/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line.
- 36-24-5:Basic - Hole in or other damage to wall. By three compartment sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 08B-12-5:Basic - Stored food not covered. Observed at walk in cooler a container with sauce not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers with food from previous day and more than 24 hours not labeled. Eg. Pasta, chicken.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee changing tasks, cleaning carpets from the floor but no hand washing or gloves changed.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to management while conducting the inspection. Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/19/2023 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Additional Information
Contact Information
Phone: (305) 448-2634
Website: http://hotelchateaubleau.com/
Google Rating
★★½☆☆ (2.8/5)
(911 reviews)Features
✓ Lodging
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View on Google MapsLast Enriched At: 5/14/2025