APAMATE BISTRO
9471 S DIXIE HWY, Pinecrest FL 33156 · 786 328 6903
Last inspected May 14, 2026 · 14 visits since August 2023
MAR 24
SEP 24
JAN 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
No hot running water at three-compartment sink. Observed no hot water at 3CS. Water temperature 83F after 3 minutes running water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for all employee certificates.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Reach-in cooler shelves with rust that has pitted the surface. Observed in soda cooler.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
Mar 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed classic ceviche on menu with no indication it is served raw.
Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for all employee certificates.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Food not stored at least 6 inches off of the floor. Observed food cooling on rack not 6 inches off of floor in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in soda cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed advil and vitamins above sugar packs on rack in kitchen area. Operator removed during inspection.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no letter for raw fish used for ceviche that it is safe to consume.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken whole (74F - Hot Holding) at steam table. Operator removed during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed classic ceviche on menu with no indication it is served raw.
Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for all employee certificates.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
Food not stored at least 6 inches off of the floor. Observed food cooling on rack not 6 inches off of floor in walk in cooler.
Food stored on floor. Observed cases of water on floor in walk in cooler. Observed cases of oil on floor next to prep table.
Reach-in cooler shelves with rust that has pitted the surface. Observed in soda cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
Nov 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw shelled eggs stored over raw pork.
No soap provided at handwash sink. Observed at kitchen hand wash sinks.
No container installed for catching grease from hood drip tray. Observed at cook line.
Jan 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm). Employee added chlorine, retest Triple Sink (Chlorine 50ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brocolli (109F - Hot Holding); cooked mushrooms (120F - Hot Holding) as per employee for approximately 1 hr. Employee started to reheat products.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no manager in charge for the store.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees Lisandra and Daye both hired for more than 60 days.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach in freezer next to cook line. Also heavy ice buildup inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Wet mop not stored in a manner to allow the mop to dry.
Sep 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (57 F - Cold Holding); corn (53 F - Cold Holding); whole cooked eggs (62 F - Cold Holding); Tuna (65 F - Cold Holding); Salmon (67 F - Cold Holding); goat cheese (65 F - Cold Holding) at front counter. As per operator for one hour. Operator started to moved the products to the walk in cooler for rapid cooling.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Lisandra hired about one year ago no food employee training.
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. Observed a new employee hired 15 days ago no proof of food employee reporting agreement.
Current Hotel and Restaurant license not displayed.
Heavy Ice buildup at walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Sep 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (57 F - Cold Holding); corn (53 F - Cold Holding); whole cooked eggs (62 F - Cold Holding); Tuna (65 F - Cold Holding); Salmon (67 F - Cold Holding); goat cheese (65 F - Cold Holding) at front counter. As per operator for one hour. Operator started to moved the products to the walk in cooler for rapid cooling.
No hot running water at three-compartment sink. Observed no hot water at 3CS. Water temperature 83F after 3 minutes running water.
No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Lisandra hired about one year ago no food employee training.
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. Observed a new employee hired 15 days ago no proof of food employee reporting agreement.
No soap provided at handwash sink preparation area and one located next to 3CS.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sinks T 80F after more than 3 minutes running water.
Current Hotel and Restaurant license not displayed.
Heavy Ice buildup at walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority7 Intermediate5 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (57 F - Cold Holding); corn (53 F - Cold Holding); whole cooked eggs (62 F - Cold Holding); Tuna (65 F - Cold Holding); Salmon (67 F - Cold Holding); goat cheese (65 F - Cold Holding) at front counter. As per operator for one hour. Operator started to moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (126 F - Hot Holding); cooked chicken (100 F - Hot Holding) at steam table. As per operator for less the one hour. Operator started to reheat the products.
Handwash sink used for purposes other than handwashing. Observed a trays on the hand wash sink preparation area. The trays were removed.
No hot running water at three-compartment sink. Observed no hot water at 3CS. Water temperature 83°F after 3 minutes running water.
No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Lisandra hired about one year ago no food employee training.
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. Observed a new employee hired 15 days ago no proof of food employee reporting agreement.
No soap provided at handwash sink preparation area and one located next to 3CS.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand wash sinks T 80°F after more than 3 minutes running water.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water at walk in cooler.
Heavy Ice buildup at walk-in freezer.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink sanitizer side.
Wet mop not stored in a manner to allow the mop to dry.
May 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo (54 F - Cold Holding); cooked carrots (60 F - Cold Holding); cheese (58 F - Cold Holding); Tuna salad (60 F - Cold Holding); corn mix (57 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling.
No Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Crissia hired more than one year and Carlos hired three months ago no proof of employee training.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Ice buildup in walk-in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Mar 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo (54 F - Cold Holding); cooked carrots (60 F - Cold Holding); cheese (58 F - Cold Holding); Tuna salad (60 F - Cold Holding); corn mix (57 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling.
No Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Crissia hired more than one year and Carlos hired three months ago no proof of employee training.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans, ground turkey, corn mix, pico de Gallo not properly labeled at walk-in cooler. As per manager were made those two days ago.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Ice buildup in walk-in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and smoked salmon stored over peeled garlic and juices at walk-in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two gallons of milk with used by 03-05-2024 at reach in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed two gallons of milk with used by 03-05-2024 at reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo (54 F - Cold Holding); cooked carrots (60 F - Cold Holding); cheese (58 F - Cold Holding); Tuna salad (60 F - Cold Holding); corn mix (57 F - Cold Holding) at reach in cooler front counter. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chick peas (115 F - hot holding); lentils (128 F - hot holding); beans (130 F - hot holding) at grill. As per operator the products were reheated one and half hour ago. And brown rice (101 F - Hot Holding) at rice cooker. As per operator for less than one hour. Operator reheated the products. Brown rice (206 F - Reheating); lentils (198 F - Reheating); beans (176 F - Reheating); chick peas (206 F - Reheating)
Handwash sink not accessible for employee use at all times. Observed containers stored at hand wash sink. Operator removed the containers.
No Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at two handwash sinks.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Crissia hired more than one year and Carlos hired three months ago no proof of employee training.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans, ground turkey, corn mix, pico de Gallo not properly labeled at walk-in cooler. As per manager were made those two days ago.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed a case of plastic bottle of water stored on floor at walk in cooler.
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a utensil handle touching the rice. Operator removed the utensils.
Old labels stuck to food containers after cleaning. Observed old labels stuck on containers at walk-in cooler.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Observed containers with old labels in the reach in cooler.
Aug 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon not identified as raw on the menu.
Employee with no hair restraint while engaging in food preparation.
Old labels stuck to food containers after cleaning. Observed containers with old labels in the reach in cooler.
Silverware/utensils stored upright with the food-contact surface up. At three compartment sink.
Aug 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (58 F - Cold Holding) at preparation table. As per operator for less than three hours. Operator moved the raw beef to the walk-in cooler for rapid cooling.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed boiler eggs, pico de gallo, tuna salad, cooked corn, cheese under time control not time marked. Operator time marked the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (66 F - Hot Holding); yellow potatoes (64 F - Hot Holding); sweet plantains (64 F - Cold Holding); cooked chicken (95 F - Hot Holding) at preparation table located in front of three compartment sink. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 50 ppm.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a tray. Operator removed the tray.
Handwash sink used for purposes other than handwashing. Observed residual of food at hand wash sink located next to preparation sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon not identified as raw on the menu.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a employee tea beverage on preparation table located in front of three compartment sink. Operator discarded the beverage.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water under buffet reach in cooler and steam table front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensil touching the bananas. Operator removed the handle.
Old labels stuck to food containers after cleaning. Observed containers with old labels in the reach in cooler.
Silverware/utensils stored upright with the food-contact surface up. At three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed turkey thawed in the three compartment sink. Operator turned on the cold water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.