Giselle
Last inspected: Oct 31, 2025
22
Score
Giselle appears in inspection records five times, starting in 2022. Inspectors last stopped by on Oct 31, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 16 violations per visit.
The most common issue across all inspections has been “no paper towels”, showing up three times.
The city-wide average sits at 74, which Giselle's 22 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
4
Critical latest
6
Major latest
6
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Observed Quaternary 00ppm.recheck quaternary 200ppm, located cook line area. **Corrected On-Site**
22-39-4
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed vegetables inside walk in cooler. Operator stored properly during inspection.
08A-04-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-05-4
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.
12A-10-4
Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
03G-29-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary.
16-33-4
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-19-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal colander inside hand wash sink located at bar area. Manager removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Dishwasher area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 80°f . Located salad area. Operator removed during inspection **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher area.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen cooked ribs stored inside metal container in standing water. Operator stored inside under running water. **Corrected On-Site**
06-01-5
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.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed employee cup and employee bottles of water located at cook line area salad area and prep station.
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour.
10-01-5
22
Apr 4, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wet towel inside hand wash sink located sushi area. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and near walk in cooler. Operator provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans.
23-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed boxes of potatoes stored directly on floor inside walk in cooler near ice machine.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located sushi area. Operator provided. **Corrected On-Site**
31B-04-4
61
Jul 26, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Jun 27, 2024
Routine - Food
7 major violations. 5 minor violations.
View 12 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to two ice machine.
31A-04-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Temperature 170°f.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and dishwasher area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Located bar area and dishwasher area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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 not accessible for employee use at all times. Observed dirty plastic containers inside hand wash sink located at dishwasher area. Operator removed during inspection and provided. **Corrected On-Site**
31A-09-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ice bucket/shovel stored on floor between uses. Bar area.
10-14-5
Basic - Food stored on floor. Plastic bottles of water stored directly on floor, located inside walk in cooler. Operator stored properly during during inspection. **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
39
Dec 21, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Observed construction man remodeling, tile floor, walls.
51-16-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Unnecessary items stored in garbage enclosure. Observed reach in freezer and fryer machine located outside the restaurant.
33-30-4
82
Frequently Asked Questions
When was Giselle last inspected?
The most recent health inspection at Giselle on file is from Oct 31, 2025. The public record contains five inspections in total.
What is the most common violation at Giselle?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Giselle.
How does Giselle compare to other restaurants in Miami?
Giselle most recently scored 22 out of 100, which is lower than the Miami average of 74.
Has Giselle's inspection record improved over time?
No. Recent inspections at Giselle have averaged around 16 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Giselle 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 Giselle inspected?
Based on the inspection history on file, Giselle is inspected around two times per year on average.
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