Pate Chaud Miami
Last inspected: Feb 13, 2026
61
Score
Across the available record, Pate Chaud Miami has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up five times.
That's lower than the typical Miami restaurant, which scores around 74. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 80°f . Operator discarded the water during inspection. **Corrected On-Site**
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
61
Aug 18, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Basic - Equipment in poor repair. Buffet station in disrepair..
14-11-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Jan 22, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator trying to pay the license during inspection.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Employee clothes and metal parts. Manager removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed solid frozen shrimp inside metal container in standing water at 80°f. Operator stored under running water at three compartment sink. **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
50
Aug 13, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed with employee and operator about setting 3cs in order and sanitizing dishes. **Repeat Violation**
16-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 80°f located front counter area. Operated discarded the water solution during inspection.
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
74
Apr 8, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint** - From follow-up inspection 2024-04-08: Still observed business is open during a callback inspection Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-04-08: Provided during inspection. **Time Extended**
11-27-4
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. Operator unable to provide proof of training during this inspection. Operator stated she went over food safety with employees but needs to go online to complete or get some books for certification. **Warning** - From follow-up inspection 2024-04-08: Still observed no approved employee training provided for any employees. Caroline mills, Ariel, Marie.**Admin Complaint** **Admin Complaint**
53B-01-5
70
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint**
50-17-3
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation**
11-27-4
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. Operator unable to provide proof of training during this inspection. Operator stated she went over food safety with employees but needs to go online to complete or get some books for certification. **Warning**
53B-01-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Equipment and utensils washed and rinsed and then placed in clean storage drainboard. Employee stated he will sanitize the dishes later. Discussed with employee and operator about setting up the 3cs in order.
16-13-5
67
Sep 6, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
52
Mar 7, 2023
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
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.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Equipment in poor repair. Ice machine.
14-11-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 100+ppm) recheck 50ppm.
21-07-4
55
Oct 31, 2022
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed operator buy a bottle of chlorine during inspection. **Corrected On-Site** **Repeat Violation**
22-38-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Moreila Bianco.
53B-13-5
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.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers inside hand wash sink. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons inside standing water at 86°f near coffee machine. Operator discard the water during inspection. **Corrected On-Site**
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
50
Frequently Asked Questions
When was Pate Chaud Miami last inspected?
The most recent health inspection at Pate Chaud Miami on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Pate Chaud Miami?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at Pate Chaud Miami.
How does Pate Chaud Miami compare to other restaurants in Miami?
Pate Chaud Miami most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has Pate Chaud Miami's inspection record improved over time?
No. Recent inspections at Pate Chaud Miami have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pate Chaud Miami 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 Pate Chaud Miami inspected?
Based on the inspection history on file, Pate Chaud Miami is inspected around three times per year on average.
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