Chez Gaston
4835 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2332600
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed on the spot), 9 basic (3 repeats)-18
- Safety score82
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 5, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish above cooked chicken wings inside walk cooler. Person in charge inverted them.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment operating with an expired license since 10/01. Operator paid the license immediately.
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed clarified butter 72°F thawing at room temperature. Person in charge placed it in bath Marie.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cardboard boxes with cookies on walk in freezer floor. Person in charge moved the boxes to shelves.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Employee moved it immediately.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee open cup with coffee on prep table ( salad station ). Employee discarded the cup.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.
Observed reach in cooler gaskets in disrepair at the salad cooler station by the back wall.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed Cheftop oven with accumulation of old grease inside. The equipment hasn't been used today ( as per person in charge)
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed accumulation of dust on ceiling tiles prep area.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee backpacks next to clean plates on the top of the reach in cooler, salad prep area. Employee moved the backpacks to the lockers .
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.