Chateau Bleau Restaurant
Last inspected: Feb 26, 2026
55
Score
Chateau Bleau Restaurant appears in inspection records nine times, starting in 2022. Chateau Bleau Restaurant was last inspected on Feb 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “employee failed to wash hands before putting on gloves” is the recurring theme, flagged five times.
Chateau Bleau Restaurant's latest score of 55 falls below the Coral Gables average of 68. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
55
Oct 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed at cook line. - From follow-up inspection 2025-10-21: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-10-21: **Time Extended**
14-17-4
90
Aug 18, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen changed task from dirty equipment to clean prep table without washing hands.
12A-07-5
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.
53B-01-5
Intermediate - No soap provided at handwash sink. At hand sink in the kitchen.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor tiles missing and/or in disrepair. Observed at cook line.
36-17-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Mar 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Aug 27, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from back exit door place new pair of gloves but no hand washing.
12A-07-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
78
Feb 14, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees working without gloves and no washing hands, not bare hand contact whatsoever.
12A-07-5
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.
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle soiled at reach in cooler by walk in cooler entrance.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food to carry on food stored on floor.
24-07-4
Basic - Floor tiles missing and/or in disrepair. By cook line.
36-17-5
Basic - Food stored on floor. Observed food stored in walk in cooler. A box with vegetables.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Sep 19, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee changing tasks, cleaning carpets from the floor but no hand washing or gloves changed.
12A-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to management while conducting the inspection. **Corrected On-Site**
11-27-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor tiles missing and/or in disrepair. Cook line.
36-17-5
Basic - Hole in or other damage to wall. By three compartment sink.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Stored food not covered. Observed at walk in cooler a container with sauce not covered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Containers with food from previous day and more than 24 hours not labeled. Eg. Pasta, chicken.
02D-01-5
47
Apr 12, 2023
Routine - Food
No violations found.
100
Aug 31, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.
36-27-5
74
Frequently Asked Questions
When was Chateau Bleau Restaurant last inspected?
The most recent health inspection at Chateau Bleau Restaurant on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Chateau Bleau Restaurant?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited five times, more than any other issue at Chateau Bleau Restaurant.
How does Chateau Bleau Restaurant compare to other restaurants in Coral Gables?
Chateau Bleau Restaurant most recently scored 55 out of 100, which is lower than the Coral Gables average of 68.
Has Chateau Bleau Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Chateau Bleau Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Chateau Bleau Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chateau Bleau Restaurant inspected?
Based on the inspection history on file, Chateau Bleau Restaurant is inspected around three times per year on average.
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