Chantals Par Avion

935 Lincoln Ave, Stuart, FL 34994 · Catering · License 5301382

A
Grade A
Safety score 94 of 100
Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength at 0ppmHigh priority · fixed by the Nov 5 follow-up · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 28 routine inspection
    1 high priority (fixed by the Nov 5 follow-up), 3 basic
    -6
  • Safety score94

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Routine inspection

4 violations found · Inspector came back once
  1. Follow-up visitNov 5, 2026 Fixed at follow-up

    The inspector came back and found the problems fixed.

    All earlier violations corrected.

    Official report, on the Florida DBPR website
  2. First visitOct 28, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    4 violations found:

    • 1 High priority
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength at 0ppm

      Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

    Basic3

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

    • Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

      Observed chlorine wiping cloth solution at 0 ppm At prep station Operator refreshed sanitizer to 50 ppm

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: vents soiled dust and rust

    Official report, on the Florida DBPR website

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.

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Most cited

Dishwashing facilities and test kits1
Wiping cloths and linens1
Food-contact surfaces clean and sanitized1
Floors, walls, ceilings and ventilation1