GABRIEL'S CAFE & GRILLE
12793 FOREST HILL BLVD STE G, WELLINGTON 33414-4763
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/23/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers attached- educated operator- employee removed avocados and washed properly. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes changed gloves and handled clean dishes without washing hands - educated operator- employee washed hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler by dishmachine area- raw shell eggs stored over vegetables- operator removed raw shell eggs. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam-table - hollandaise sauce 112-118F- hot holding- food left on top of steamtable- food out of temperature for 20 minutes- operator placed inside steam table to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by dishmachine- multiple items stored inside sink- operator removed. Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 2/23/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. - From follow-up inspection 2024-02-23: Double door Stainless steel cooler: cooked potatoes (46F at 9:07am - Cooling); pancake batter (46F at 9:07am - Cooling); brown gravy (47F at 9:07am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : 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. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. - From follow-up inspection 2024-02-23: Double door Stainless steel cooler: cooked potatoes (46F at 9:07am - Cooling); pancake batter (46F at 9:07am - Cooling); brown gravy (47F at 9:07am - Cooling) As per operator prepared yesterday and left to cool overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. Admin Complaint
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw. - From follow-up inspection 2024-02-23: Same. **Time Extended**
Food safety inspection conducted on 2/23/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 2/22/2024
High Priority
6
Intermediate
2
Basic
1
Total
9
Disposition: Facility Temporarily Closed
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 10ppm. Operator replaced solution and provided one of 100ppm. Corrected On-Site Repeat Violation
- 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. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer#1: Raw beef steak fritters over ready to eat sweet potato fries, neither items were commercially packaged. Operator stored properly. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings between shelves in dry storage area behind metal prep table where clean pots are stored in kitchen. 2 rodent droppings under storage rack for clean pans in kitchen. 2 rodent droppings next to Ragu sauce on dry storage shelf with seasonings near office area, to the backend of kitchen. 2 rodent droppings under dry storage shelf with big containers of sugar, flour near office, to the backend of kitchen.
- 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. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: oatmeal (115F - Hot Holding) As per cook made at 3.5 hours prior. Item was sitting on top of steam table and not in the steam table. Operator decided to place item on TPHC. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel reach in cooler: beef burger (50F at 9:20am; 48F at 9:56am - ambient Cooling) As per operator prepped today and cooling since 2 hours. At current rate of cooling, burgers will not cool to 41F within a total of 4 hours. Burgers stored tightly stacked. Advised operator to store in a way to enable quicker cooling.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw.
Food safety inspection conducted on 2/22/2024 revealed 9 total violations (6 high priority, 2 intermediate, 1 basic).
Inspection on 9/11/2023
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine sanitizer to 100 ppm. Corrected On-Site
- 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. Dishwasher (Chlorine 0ppm); operator fixed to 50 ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs whites over salsa in make table at cook line Operator reversed. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-57F - Cold Holding); in make table at cook line; food overstocked ; food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator made smaller portions; **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - raw shell eggs at cook line - as per operator outside since 8:00 ; operator time marked; Corrected On-Site
Food safety inspection conducted on 9/11/2023 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).