The Gem Eatery
1043 N SR 7, Margate, FL 33063 · Permanent Food Service · License 1619161
What drove the grade
Server handled soiled dishes picked up plated food, served food, or prepared a beverage without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Server handled soiled dishes picked up plated food, served food, or prepared a beverage without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer in spray bottle not at proper minimum strength.
Bottled Sanitizer (Chlorine 200+ppm) operator remade sanitizer, retested bottled sanitizer at 100ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed drain cleaner stored on shelf next to Togo container at front counter. Operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1) Reach in cooler on cook line observed cheesy grits, home fries, and sausage gravy without date marking. Per operator items prepared on Saturday. 2) Flip Top expo station - Hollandaise sauce per operator item prepared on Saturday. Operator date marked items.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - Drink Station added.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed plans on file, drink station not noted on the plan dated in 2013.
Basic2
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested Sanitizer Bucket (Chlorine 10ppm) operated changed solution retested bucket at 100ppm
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on ground behind triple sink and water heater. Operator removed roach and disinfected area.
Fixed on the spot
Earlier inspections 1
A90Routine inspection7 violations, 1 high priority No follow-up needed
- First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee failed wash hands after cracking raw shell egg and continued preparing other items. Reviewed Procedures and employee washed hands.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Portioned powdered sugar and brown sugar on service dry shelving not labeled.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in mini fridge in service area. Employee moved half and half and placed in in cooler.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Zip lock bag of frozen chicken thawing at room temperature. Manager placed under cold running water.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Employee has wash sink set up in middle compartment instead of first compartment. Employee drained sinks and set up in correct order.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Sanitizer bucket in kitchen is a soap sanitizer mix. Employee dumped and remade as sanitizer only.
Fixed on the spot
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket in kitchen reading less than 50ppm chlorine due to being in soap sanitizer mixed together. Employee dumped bucket and remade to proper 100ppm chlorine.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.