Escargot Bistro

1506 E Commercial Blvd, Oakland Park, FL 33334

French

Last inspected: Dec 3, 2025

Score

Low Risk

Escargot Bistro appears in inspection records seven times, starting in 2022. The latest inspection on file is from Dec 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Performance has remained roughly level over recent inspections, averaging near three violations each time.

Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged two times.

Restaurants in Oakland Park average 85, so Escargot Bistro trails the local norm. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 3, 2025

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

Proper Hot and Cold Holding Temperatures

FL-21

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Personal Cleanliness

FL-40

Feb 12, 2025

Routine - Food

2 critical violations. 1 major violation. 2 minor violations.

View 5 violations

No Bare Hand Contact with Ready-to-Eat Food

FL-09

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Approved Thawing Methods Used

FL-31

Proper Hot and Cold Holding Temperatures

FL-21

Sep 19, 2024

Routine - Food

3 major violations. 2 minor violations.

View 5 violations

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains blue liquid identified as degreaser Employee jabeled bottle **Corrected On-Site**

41-17-4

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.

11-27-4

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at front counter used to store ice bucket Employee removed bucket from hand sink. **Corrected On-Site**

31A-11-4

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Mar 25, 2024

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Hands Clean and Properly Washed

FL-08

Approved Thawing Methods Used

FL-31

Oct 5, 2023

Routine - Food

1 critical violation. 2 major violations.

View 3 violations

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked beef. Reach In Cooler. Chef switched items around **Corrected On-Site**

08A-02-6

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef wash hands in prep sink

12A-03-4

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit used for chlorine test strip at Dishwasher.

16-32-5

Jul 5, 2023

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed on cook line sanitizer solution chlorine excess 200Ppm . Operator discarded made new solution rechecked 50Ppm. **Corrected On-Site**

41-27-4

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge in hand washing sink in kitchen. Operator removed **Corrected On-Site**

31A-11-4

Dec 7, 2022

Routine - Food

3 critical violations. 2 minor violations.

View 5 violations

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Flip top cooler - cooked mushrooms (92F - Cooling) 2:30 cooling since 12:30 - see stop sale. **Warning**

03D-01-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Flip top cooler - cooked mushrooms (92F - Cooling) 2:30 cooling since 12:30 - see stop sale. **Warning**

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top - Brie (57F - Cold Holding) shredded mozzarella (58F - Cold Holding); cooked chicken breast (54F - Cold Holding), not portioned or prepared today held above top unit under 4 hours - operator moved to cooler. **Corrective Action Taken** **Warning**

03A-02-5

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. **Corrected On-Site** **Warning**

13-07-4

Basic - Clean utensils stored between equipment - operator removed knives. **Corrected On-Site** **Warning**

24-14-4

Show all 7 inspections Show less

Frequently Asked Questions

When was Escargot Bistro last inspected?

The most recent health inspection at Escargot Bistro on file is from Dec 3, 2025. The public record contains seven inspections in total.

What is the most common violation at Escargot Bistro?

Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Escargot Bistro.

How does Escargot Bistro compare to other restaurants in Oakland Park?

Escargot Bistro most recently scored 78 out of 100, which is lower than the Oakland Park average of 85.

Has Escargot Bistro's inspection record improved over time?

Results have been roughly steady. Inspections at Escargot Bistro have averaged around three violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Escargot Bistro 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 Escargot Bistro inspected?

Based on the inspection history on file, Escargot Bistro is inspected around two times per year on average.

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