Gabose Rest
Last inspected: Feb 9, 2026
37
Score
The health department has logged 10 inspections at Gabose Rest, the earliest from 2022. Inspectors last stopped by on Feb 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “chlorine sanitizer not at proper minimum strength” is the recurring theme, flagged two times.
Restaurants in Lauderhill average 75, so Gabose Rest trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
37
Oct 14, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
70
Mar 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator placed more sanitizing tabs in bucket **Corrective Action Taken**
21-08-4
95
Nov 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
86
Apr 29, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler, flats of raw shell eggs over ready to eat veggies. Operator inverted. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Non Food Grade bags used to cover containers of raw beef in walk in freezer.
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (0ppm - chlorine). Operator remade to a proper 100ppm. **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided **Corrected On-Site**
11-07-5
Basic - Food stored on floor. Bag of carrots stored directly on floor inside walk in cooler. Operator placed on shelving. **Corrected On-Site**
08B-38-4
55
Jan 22, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by M3 reach in - under no time or temperature control, rice (58F - Cold Holding). Per employee out of cooler approximately 1 hr. Rice returned to cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Manager added bleach to correct to proper 100ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked.
01C-03-4
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
55
Oct 31, 2022
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quaternary ammonium solution at 0ppm.
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container in walk in freezer. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed kimchi dated 10/20 in reach in cooler. See Stop Sale.
02C-01-5
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 marked with a date that exceeds 7 days after opening/preparation. Observed kimchi dated 10/20 in reach in cooler. See Stop Sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen grooved with mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to store quaternary ammonium bucket inside sink. Operator removed and stored correctly.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for quaternary ammonium solution.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed kimchi in walk in cooler from Saturday 29th not labeled. Operator labeled kimchi **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cap, aprons stored on shelf with clean sanitized plates. Operator removed and stored correctly. **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go foil containers and Togo containers at the reach in cooler at server aisle not inverted. Operator inverted containers.. **Corrected On-Site**
25-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets on reach in coolers with mold like substance.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile with dust debris buildup over clean sanitized plates.
36-34-5
Basic - Observed Working containers of flour and water removed from original container not identified by common name.
02D-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezers and walk in freezer floor.
14-69-4
Basic - Bathroom facility in disrepair. Observed female stall in women's bathroom unable to close with broken latch.
32-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Equipment in poor repair. Observed reach in gasket on reach in cooler located at cook line torn.
14-11-5
23
Sep 22, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
50
Jul 20, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (47F - Cold Holding); mussels (47F - Cold Holding); squid (47F - Cold Holding); cow fish (47F - Cold Holding) held from overnight in reach in cooler per operator. Foods not maintaining 41F for more than 4 hours Observed TCS foods dated from July 13th, July 14th held in reach in cooler located at server line greater than 41F. Foods not maintaining 41F for more than 4 hours 47F - Cold Holding); egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) **Warning** - From follow-up inspection 2022-07-20: Still observed egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) potato salad, 47°F, cooked zucchini 47°F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (47F - Cold Holding); mussels (47F - Cold Holding); squid (47F - Cold Holding); cow fish (47F - Cold Holding) held from overnight in reach in cooler per operator more than 41F. Observed TCS foods dated from July 13th, July 14th held in reach in cooler located at server line greater than 41F. 47F - Cold Holding); egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) **Warning** - From follow-up inspection 2022-07-20: Still observed egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) potato salad, 47°F, cooked zucchini 47°F **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-07-20: 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. **Warning** **Time Extended**
53B-01-5
67
Frequently Asked Questions
When was Gabose Rest last inspected?
The most recent health inspection at Gabose Rest on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gabose Rest?
Across the inspection record, “chlorine sanitizer not at proper minimum strength” has been cited two times, more than any other issue at Gabose Rest.
How does Gabose Rest compare to other restaurants in Lauderhill?
Gabose Rest most recently scored 37 out of 100, which is lower than the Lauderhill average of 75.
Has Gabose Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Gabose Rest have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gabose Rest means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gabose Rest inspected?
Based on the inspection history on file, Gabose Rest is inspected around three times per year on average.
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