DirtyFLRestaurant Inspection Data

GISELLE

GISELLE has 5 health inspections on file for its MIAMI location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Giselle Court
Florida, 34772
Osceola County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/31/2025

Inspection #: Visit ID: 10926547

  • 06-09-1: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.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee cup and employee bottles of water located at cook line area salad area and prep station.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 80°f . Located salad area. Operator removed during inspection Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen cooked ribs stored inside metal container in standing water. Operator stored inside under running water. Corrected On-Site
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Observed Quaternary 00ppm.recheck quaternary 200ppm, located cook line area. Corrected On-Site
  • 12A-10-4: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.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed vegetables inside walk in cooler. Operator stored properly during inspection.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary.
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
  • 03G-29-5:Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal colander inside hand wash sink located at bar area. Manager removed during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. Operator provided during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dishwasher area. Operator provided during inspection. Corrected On-Site

Inspection Date: 4/4/2025

Inspection #: Visit ID: 8841735

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of potatoes stored directly on floor inside walk in cooler near ice machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Located sushi area. Operator provided. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet towel inside hand wash sink located sushi area. Operator removed during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and near walk in cooler. Operator provided during inspection. Corrected On-Site Repeat Violation

Inspection Date: 7/26/2024

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**
  • 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2024-07-26: Still observed. **Time Extended**

Inspection Date: 7/26/2024

  • 36-36-4:Basic - Ceiling tile missing. Dishwasher area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign next to walk in freezer.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Located at cook line area. Operator stored properly. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sponge. Operator removed during inspection. Corrected On-Site

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8374774

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Plastic bottles of water stored directly on floor, located inside walk in cooler. Operator stored properly during during inspection. Corrected On-Site
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Bar area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty plastic containers inside hand wash sink located at dishwasher area. Operator removed during inspection and provided. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to two ice machine.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Temperature 170°f.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and dishwasher area. Operator provided during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located bar area and dishwasher area. Operator provided during inspection. Corrected On-Site

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Last Enriched At: 5/14/2025
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