Gabriel's Cafe & Grille
12793 Forest Hill Blvd Ste G, Wellington, FL 33414 · Permanent Food Service · License 6005051
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 Aug 3 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate, 1 basic-22
- Safety score78
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 3, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F. At cook line: Canned sausage gravy (87°F at 8:50am; 123°F at 9:23am- Reheating) As per operator reheating since 7am. Product did not reheat to 135°F within 2 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter: butter (89°F - Cold Holding) As per operator, stored since 30mins. Not prepped or portioned today. Operator placed to quick chill.
Fixed on the spot
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F.
At cook line: Canned sausage gravy (87°F at 8:50am; 123°F at 9:23am- Reheating) As per operator reheating since 7am. Product did not reheat to 135°F within 2 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer: raw bacon in open bag stored over individually plastic wrapped hot dogs and ham. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed chef touch interior of container with pooled raw shelled eggs then handled clean spatula; no hand wash. Chef washed hands. Advised chef to change spatula to a clean one.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed to operator.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.