Chez Gaston
Last inspected: Apr 22, 2026
64
Score
The health department has logged 16 inspections at Chez Gaston, the earliest from 2022. The most recent report on file is from Apr 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged three times.
Restaurants in Miami Beach average 69, so Chez Gaston trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
16
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
9 minor violations.
View 9 violations
Basic - Working containers of food removed from original container not identified by common name. Observed oregano seasoning inside plastic container with no label in the kitchen. Employee labeled the food item. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling vents with mold like substance above preparation areas.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen fish in the process of being thawing inside sealed vacuum bags. Person in charge coached the employees and removed the fish patties from the bag immediately. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on the top of the prep table . Employee moved it immediately. **Corrected On-Site**
12B-07-4
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 coke from open container .
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone inside empty food container in prep counter cooler. Employee moved it immediately and washed the container. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on the top of the ice machine, that surface was not sanitized. Employee moved it immediately and washed it . **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee washed the knives. **Corrected On-Site**
10-17-4
Basic - Stored food not covered. Observed uncovered food container with empanadas inside the reach in freezer . Employee covered it. **Corrected On-Site**
08B-12-5
64
Nov 20, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portion of cooked potatoes at 93F , left outside to fry for around 30 minutes , as per employee. Chef reheated the breakfast potatoes to 199F. **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towel at the hand sink located at the outdoor bar. Employee restocked the station. **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on the cook line ( water temperature was 92F) .
10-07-4
Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at the hand sink station.
33-06-4
70
Sep 4, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM working with chlorine sanitizer with 0 ppm. - From follow-up inspection 2025-08-27: Observed DM working with chlorine sanitizer with 0 ppm. Observed invoice from technician. Operator called technician to arrive at location. **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 ppm chlorine sanitizer. - From follow-up inspection 2025-08-27: As evidence of 0 ppm chlorine sanitizer. **Time Extended**
16-33-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed at the prep area by the walk in cooler. - From follow-up inspection 2025-08-27: As per chef, hand wash sink has been ordered and will new installed. Extension given 7 days. **Time Extended**
31A-04-4
70
Aug 26, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM working with chlorine sanitizer with 0 ppm.
22-49-4
High Priority - Employee handled dirty towel after being on the floor and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee took a dirty towel from the floor and placed it on the top of the prep table and another one picked a personal item from the floor and continued working with clean containers. Employees were coached.and washed their hands.
12A-13-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches behind the ice machine located next to the walk in cooler at the back of the kitchen area by the exit door. .
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed already thawed ROP fish inside the sealed bag (8 fish filets and 1 salmon fillet) Operator discarded them.
01B-13-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 ppm chlorine sanitizer.
16-33-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed at the prep area by the walk in cooler.
31A-04-4
Intermediate - No soap provided at handwash sink. Missing soap at the hand sink located by the dessert station. No employees were working there. Soap was restocked. **Corrected On-Site**
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed already thawed ROP fish inside the sealed bag (8 fish filets and 1 salmon fillet) Operator discarded them.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed underneath the hand sink at the ware washing.
36-03-4
Basic - Employee eating while preparing food.
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Manager moved them. **Corrected On-Site**
10-20-4
30
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee came from outside and started working without wash his hands. Employee was coached about the correct action and washed his hands, **Corrected On-Site**
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarded the ice in the hand sink. Employee was coached about the issue. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quart test kit to check sanitizer concentration.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Plumbing system in disrepair. Observed faucet used to open hot running water to the hand sink in the front line in disrepair.
29-08-4
64
Sep 13, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher not sanitizing properly with chlorine sanitizer concentration 0 ppm. The machine was adjusted to 50 ppm. **Corrected On-Site** **Repeat Violation**
22-49-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dish machine with chlorine sanitizer 0 ppm. The machine was adjusted to 50 ppm. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce at 118 F at the cook line ( for less than 4 hrs as per person in charge ). Marinara sauce was reheated to 170 F. **Corrected On-Site**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of chlorine sanitizer 0 ppm.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located at the front area used as a dump sink. Employee was explained about the use of the hand sink. **Corrective Action Taken**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet when prepping food.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water , water temperature was 83 F.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at the hand sink ( pool bar) .
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leak from hand sink faucet ( dessert station )
29-11-4
43
Jul 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling was conducted and no plans were submitted. Please, add all the bar locations where customers order food . - From follow-up inspection 2024-05-28: Observed application was submitted and it is in process . **Time Extended** - From follow-up inspection 2024-07-02: Observed operator received deficiency letter dated on 6/5 and then submitted the corrections on 6/26/2024 for approval. **Time Extended**
51-16-7
90
May 28, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodeling was conducted and no plans were submitted. Please, add all the bar locations where customers order food . - From follow-up inspection 2024-05-28: Observed application was submitted and it is in process . **Time Extended**
51-16-7
90
Mar 20, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
50
Jan 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons/ tongs and utensils at the buffet exposed to contamination without any sneeze guard. - From follow-up inspection 2023-12-06: Observed Sneeze guards were ordered , but establishment is waiting for delivery . **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
24-07-4
95
Dec 6, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed all displayed food at the buffet area without any protection to prevent contamination. - From follow-up inspection 2023-12-06: Observed displayed food exposed to cross contamination: observed blueberries , fruit salad with cut melons ( cantaloupe, honeydew melons, ham, smoked salmon, cheese) . Display order was placed ,but waiting for delivery. **Time Extended**
08B-02-4
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - From follow-up inspection 2023-12-06: Observed sneezed guards orders were placed , but still waiting for the delivery. **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at one of the sink located at the bar/ buffet front area . - From follow-up inspection 2023-12-06: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons/ tongs and utensils at the buffet exposed to contamination without any sneeze guard. - From follow-up inspection 2023-12-06: Observed Sneeze guards were ordered , but establishment is waiting for delivery . **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - From follow-up inspection 2023-12-06: **Time Extended**
24-11-4
61
Nov 6, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer concentration 0 ppm at the dishmachine.
22-49-4
High Priority - Displayed food not properly protected from contamination. Observed all displayed food at the buffet area without any protection to prevent contamination.
08B-02-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his hair and continue working with clean utensils without handwashing.
12A-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes inside dishmachine with chlorine sanitizer 0 ppm.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above Pomodoro sauce in the walk in cooler. Employee inverted the storage order. **Corrected On-Site**
08A-05-6
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. Missing proof for some employees.
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper dispenser unable to dispense paper ( hand sink located in between prep and salad station. Station was restocked. **Corrected On-Site** **Repeat Violation**
31B-05-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
16-43-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot running water at one of the sink located at the bar/ buffet front area .
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed 2 oz plastic cup without handle use to serve feta cheese. Plastic container was discarded. **Corrected On-Site**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates, trays, pots and pans stored next to the hand sinks without splash guards.
24-27-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons/ tongs and utensils at the buffet exposed to contamination without any sneeze guard.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water cup on prep table next to container with lemons. Beverage container was discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack on the top of the prep area. Employee moved it . **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed broken handle for reach in cooler used for desserts.
14-11-5
Basic - In-use wet/ dry wiping cloth/towel used under cutting board. Observed towels under cutting boards at the prep area. Employee removed all the towels. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gastes coffee station.
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
24-11-4
17
Apr 13, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conducting ROP process of cooked food items. **Warning** - From follow-up inspection 2023-03-29: **Time Extended** - From follow-up inspection 2023-04-13: Operator must submit documentation . **Time Extended**
03G-43-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP process conduct on site for cooked and raw TCS food items without approved HACCP. **Warning** - From follow-up inspection 2023-03-29: **Time Extended** - From follow-up inspection 2023-04-13: Operator must submit documentation. **Time Extended**
03G-54-1
86
Mar 28, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Food stored in ice used for drinks. See stop sale. Observed alcohol bottles stored inside the ice bin where there is the ice used to prepare drinks. Ice was discarded. **Corrective Action Taken** **Warning**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed alcohol bottles stored inside the ice bin where there is the ice used to prepare drinks. Ice was discarded. **Corrective Action Taken** **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hamburger Patties at 51 F, skirt steak at 57 F, lamb at 49 F, hot dogs at 49 F, raw chicken 45 F , ribeye 47 F, sliced tomatoes 48 F, cooked octopus 47 F, cheese at 51 F , salmon 47 F , cooked pasta 48 F , all the products for more than 4 hrs as per chef. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger Patties at 51 F, skirt steak at 57 F, lamb at 49 F, hot dogs at 49 F, raw chicken 45 F , ribeye 47 F, sliced tomatoes 48 F, cooked octopus 47 F, cheese at 51 F , salmon 47 F , cooked pasta 48 F , all the products for more than 4 hrs as per chef. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed and they haven't finish the installation of the new one at the front bar area where they are serving juices , tea and alcoholic beverages. **Repeat Violation** **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towel at the warewashing hand sink station. Employee restocked the station. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. As evidence of food items at incorrect temperatures . **Warning**
05-10-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is conducting ROP process of cooked food items. **Warning**
03G-43-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag next to plantains and food containers. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at the cook line without hair restrain. **Repeat Violation** **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles. **Repeat Violation** **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer in 2 reach in coolers . **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on reach in cooler. **Repeat Violation** **Warning**
29-49-6
Basic - Stored food not covered. Observed stored food inside uncovered containers in the reach in freezer. Chef placed lids on them. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed ROP process conduct on site for cooked and raw TCS food items without approved HACCP. **Warning**
03G-54-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 reach in coolers located in front of the cook line at 50 F and 45 F ambient temperature. **Repeat Violation** **Warning**
14-74-7
25
Oct 3, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Frequently Asked Questions
When was Chez Gaston last inspected?
The most recent health inspection at Chez Gaston on file is from Apr 22, 2026. The public record contains 16 inspections in total.
What is the most common violation at Chez Gaston?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Chez Gaston.
How does Chez Gaston compare to other restaurants in Miami Beach?
Chez Gaston most recently scored 64 out of 100, which is lower than the Miami Beach average of 69.
Has Chez Gaston's inspection record improved over time?
Yes. Recent inspections at Chez Gaston have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chez Gaston 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 Chez Gaston inspected?
Based on the inspection history on file, Chez Gaston is inspected around five times per year on average.
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