Nordstrom Bazille
4310 Ponce de Leon Blvd, Coral Gables, FL 33146 · Permanent Food Service · License 2328934
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 12 basic (2 repeats); basic violations cost 12 at most-23
- Safety score77
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 visitAug 31, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at front line prep counter bowl of fries (100°F - Hot Holding). As per chef less than 30 minutes.
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed at front line counter utensils in dirty water at salad station.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 500+ppm). Operator began to dilute solution.
Fixed on the spotRepeat violation
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed container of bacon and hit honey sauce at toaster area stored uncovered.
Repeat violation
Food stored on floor.
Observed at walk in freezer box of fries stored on floor.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed for tongs at font counter cookie station. Operator removed.
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed in container of shredded cheese at pizza station.
In-use tongs stored on equipment door handle between uses.
Observed at front line soup station, tongs on door handle of bread warmer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed at front line counter brown cutting boards.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on containers at drying rack in storage room.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed for oven interiors.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed at don't line hand wash sink faucet will not turn off.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at end area of front line at hand wash sink.
Unclean building components, attachments or fixtures.
Observed hood filter.
Floor soiled/has accumulation of debris.
Observed floors soiled with heavy accumulation of dropped food, gloves and debris at front line and at dish washing area.
Repeat 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.