Mademoiselle Paris
2937 Beach Blvd, Gulfport, FL 33707 · Permanent Food Service · License 6215437
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection4 high priority (2 fixed by the Aug 18 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate, 10 basic-36
- Administrative complaint on Aug 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Proof of required state approved employee training not available for some employees.
More time given
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in several reach-in freezers throughout kitchen
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
- First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw bacon over sliced onions in reach in cooler near ice machine -Raw scallops removed from commercial packaging stored over ice cream in reach in freezer on cookline -Raw fish and beef over ready to eat sauces in reach in cooler near cookline
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-cook handled his cellphone with gloved hands, then proceeded to engage in food preparation. He then washed hands and changed gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Sanitize line was on the floor not hooked up to any chemical. Operator will manual wash in 3 compartment sink until sanitizer has been provided to dish machine.
Repeat violationAdministrative complaint
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator remade sink with manually added in sanitizer and retested at 200PPM
Fixed on the spot
Intermediate4
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.
Operator keeps eggs out on cookline, but does not have time as a public health control paperwork. I emailed paperwork to operator and discussed proper use of 4 hour time hold.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards on cookline stained
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cook called manager who came in for the inspection, she provided me her food handler certificate but does not have food manager training. Only one bartender has food manager certificate which she provided a picture of from her phone.
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. Cook has no proof of food handler training and has been employed more than 60 days.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
-Cases of food on floor in walk in cooler and freezer
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-tongs on oven handle
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Cutting boards on cookline grooved
Equipment in poor repair.
-3 compartment sink sanitize equipment not properly dispensing product, testing at 0PPM
Ice buildup in several reach-in freezers throughout kitchen
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. -server put dirty cups in sanitize compartment of 3 compartment sink. Operator put cups in wash compartment and remade sanitize compartment.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Gaskets soiled on reach in coolers on cookline
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-Plates on dish rack in kitchen not inverted
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.
-cellphone on cutting board on cookline Operator removed, cleaned and sanitized cutting board.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.