The American Gourmet INC

257 S US Hwy 1, Tequesta, FL 33469 · Permanent Food Service · License 6021110

B
Grade B
Safety score 89 of 100
Latest visit: Aug 18, 2026

What drove the grade

Wiping cloth sanitizer solution exceeds the maximum concentration allowed.High priority, repeat · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 18 routine inspection
    1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic
    -11
  • Safety score89

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitAug 18, 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.

    5 violations found:

    • 1 High priority
    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

      Observed Sanitizer Bucket (Chlorine 200+ppm); oper corrected to Sanitizer Bucket (Chlorine 100ppm)

      Fixed on the spotRepeat violation

    Intermediate1

    • Code 22, Food-contact surfaces clean and sanitized: Can surface soiled with food debris.

    Basic3

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed flour in plastic containers Stored on floor in kitchen.

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Observed bowl in flour. Operator removed.

      Fixed on the spot

    • Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.

      Observed plastic container stored on floor near 3 compartment sink.

    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.

Most cited

Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Food-contact surfaces clean and sanitized1
Clean equipment storage and air drying1
Chemicals and toxic substances1