Bariloche Gourmet
Last inspected: Feb 5, 2026
100
Score
Inspectors have visited Bariloche Gourmet nine times, with records going back to 2022. Inspectors last stopped by on Feb 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly five violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited two times.
The city-wide average for Fort Lauderdale sits at 80, putting Bariloche Gourmet on the better side of that line. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
55
Sep 3, 2024
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee manipulating tables and chairs in lobby then walk in kitchen and preparing pizza dough with same gloves. Educated employee on handwashing techniques.
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at walk in cooler - -Boiled eggs dated 8/6 -Cooked mushroom 8/20 -Garlic sauce made in house 7/22
01B-24-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at reach in freezer - Raw chorizo (commercially packaged) stored in same container with cooked chicken(not commercially packaged)
08A-08-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling Ready to eat empanadas with bare hands. Educated employee on proper handling techniques.
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at display case - pepperoni pizza (110F - Hot Holding); cheese pizza (113F - Hot Holding). As per operator items out of temperature for approximately 1 hour. Operator turned temperature up in case **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed at walk in cooler - -Boiled eggs dated 8/6 -Cooked mushroom 8/20 -Garlic sauce made in house 7/22
01B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing sink next to triple sink. Operator fixed issue. **Corrected On-Site**
31B-05-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.observed 3 employees on duty with no training nor reporting agreement.
53B-01-5
Basic - Cloth used as a food-contact surface. Observed at display case - Miga sandwiches covered with soaked cloth to retain moisture.
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking coffee from mug at front counter.
12B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink, employee stored correctly.
42-01-4
23
Dec 18, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
67
Sep 15, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Emailed list of approved food handler training programs to operator. **Warning**
53B-01-5
Basic - Food stored on floor. Observed frying oil carton stored on floor. Operator properly stored. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops stored in flour bin and semolina bin with handles in contact with flour and semolina. Operator properly stored scoops. **Corrected On-Site** **Warning**
10-01-5
Basic - Hole in or other damage to wall. Observed hole in wall next to kitchen entrance. **Warning**
36-24-5
67
Mar 9, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed pinesol stored next to coffee bags at front counter cabinet. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter display case#1// ham and cheese empanada (116°F - Hot Holding); spinach empanada (110°F - Hot Holding). Per operator, foods out of temperature for approximately 30mins. Operator restarted reheating process to 165°F. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over soda cans at walk in cooler. Operator properly stored. **Corrected On-Site**
08A-11-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge and wiping cloth stored in hand wash sink next to prep table in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for three compartment sink or wiping cloths. Provided operator test strips. **Corrected On-Site**
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Employee reporting agreement to operator. **Corrective Action Taken**
11-26-1
Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer range starts at 50°F; not able check cold temperatures.
05-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory and provided to operator. **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle stored in flour bin. Operator removed. **Corrected On-Site**
14-01-5
Basic - Single-service articles improperly stored. 1) Observed case of single use cups stored on floor under prep table in kitchen. Operator properly stored. 2) Observed single use cups stored next to trash can in front counter cabinet. Operator properly stored. **Corrected On-Site**
25-05-4
Basic - Current Hotel and Restaurant license not displayed. Operator displayed license during inspection. **Corrected On-Site**
50-09-4
33
Dec 7, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathrooms unable to self close and latch without intervention.
32-04-4
90
Frequently Asked Questions
When was Bariloche Gourmet last inspected?
The most recent health inspection at Bariloche Gourmet on file is from Feb 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Bariloche Gourmet?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Bariloche Gourmet.
How does Bariloche Gourmet compare to other restaurants in Fort Lauderdale?
Bariloche Gourmet most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Bariloche Gourmet's inspection record improved over time?
Yes. Recent inspections at Bariloche Gourmet have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Bariloche Gourmet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bariloche Gourmet inspected?
Based on the inspection history on file, Bariloche Gourmet is inspected around three times per year on average.
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