Camille's
4165 N Dixie Highway, Oakland Park, FL 33334 · Permanent Food Service · License 1625118
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection4 high priority (2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 2 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. Walk in cooler - pomodoro (50-54°F - Cooling) - per operator item prepared yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - pomodoro (50-54°F - Cooling) - per operator item prepared yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in tall plastic covered container. Reviewed proper cooling. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler - raw chicken stored over raw seafood. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 1. Server handled soiled dishes and then prepared a beverage without washing hands.
2. Employee handled soiled dishes loading dishwasher and then touched clean dishes without washing hands. Reviewed proper procedures and employees washed hands.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam and mussel tags not marked with last date served.
Reviewed proper procedures either operator.
Repeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Water turned off at expo hand sink. Operator turned water back on.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 24, Clean equipment storage and air drying: Clean plates stored on visibly soiled cloth on rack shelving in storage area.
Operator removed cloth and stored plates properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Stop sale
- An order that the food can’t be sold or served.