GABRIEL'S CAFE & GRILLE
12793 FOREST HILL BLVD STE G, Wellington FL 33414 · 561.793.0675
Last inspected Aug 3, 2026 · 13 visits since September 2023
FEB 25
JUL 25
DEC 25
APR 26
AUG 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings under dry storage shelf near prep area. Approximately 3 rodent droppings on shelf where container of nuts are stored in dry storage area near prep area. 2 rodent droppings under table beside dishwasher in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $3,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030722 | Feb 24, 2025 | Jun 16, 2025 | — |
| 2--2025001468 | Sep 30, 2024 | Feb 19, 2025 | $800 |
| 2--2024043824 | Jul 30, 2024 | Sep 6, 2024 | $800 |
| 2--2024028482 | Apr 23, 2024 | Jun 17, 2024 | $600 |
| 2--2024011395 | Feb 22, 2024 | Apr 3, 2024 | $800 |
| 2--2023052926 | Sep 11, 2023 | Oct 12, 2023 | $200 |
| 2--2021037008 | Jul 7, 2021 | Sep 2, 2021 | $400 |
| 2--2021007222 | Jan 13, 2021 | Mar 30, 2021 | $200 |
| 2--2016037278 | Aug 3, 2016 | Aug 24, 2016 | $160 |
Inspection history
13 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef touch interior of container with pooled raw shelled eggs then handled clean spatula; no hand wash. Chef washed hands. Advised chef to change spatula to a clean one.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw bacon in open bag stored over individually plastic wrapped hot dogs and ham. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At cook line: Canned sausage gravy (87F at 8:50am; 123F at 9:23am- Reheating) As per operator reheating since 7am. Product did not reheat to 135F within 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: butter (89F - Cold Holding) As per operator, stored since 30mins. Not prepped or portioned today. Operator placed to quick chill.
Show the remaining 4 findings ▾
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At cook line: Canned sausage gravy (87F at 8:50am; 123F at 9:23am- Reheating) As per operator reheating since 7am. Product did not reheat to 135F within 2 hours. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) corrected to 100ppm
Nonfood-grade bags used in direct contact with food. At reach in cooler- non food grade shopping to/go bags used to store crepes- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw ground beef stored over pork- operator removed and stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At cook line 2 cracked raw shell eggs - see stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At front counter- Sanitizer Bucket (Quaternary 200ppm) corrected to 100ppm
Dead roaches on premises. At cook line area- by stove top- approximately 1 dead roach on floor- operator removed and sanitized the area.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocado with sticker still attached- operator removed sticker and washed properly.
Wiping cloth sanitizing solution stored on the floor.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher with gloves on, handle soiled dishes, touched clean plate tray that just came from dish washer then removed gloves and touched contaminated plate tray and clean dishes on tray from the dishwasher; no hand wash. Advised operator that dishwasher should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken stored over plastic wrapped hot dogs; not all products commercially packaged. At glass door reach in cooler at front counter: Raw salmon and stored above bottles of juices and bags of bagel; not all products commercially packaged. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter refrigerator: butter packets with milk (46F - Cold Holding) As per operator, stored on counter for 20 mins prior. Not prepped or portioned today. Operator placed to quick chill. On prep counter by cook line: corned beef hash (54F - Cold Holding) As per operator removed from cooler 45mins prior. Not prepped or portioned today. Operator placed inside cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (64F at 9:00am; 65F at 9:30am- Cooling) As per operator, cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered expo area from customer dinning room and without washing hands handled clean plates of customers food, discussed with operator, employees washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored directly on top of bag of tortillas, discussed with operator who corrected storage of products.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler soiled with food debris, mold-like substance or slime,discussed with operator to clean and sanitize areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen non smooth ceiling tiles above cook line heavily soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean or replace.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm) Operator primed Dishwasher (Chlorine 50ppm)
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef cracked raw shelled eggs then handled clean pot with pancake; no hand wash. Chef washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Four door reach in cooler: French toast with raw shelled eggs stored over various cooked items. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Along cook line; sitting on trays at fryer : sausage (86F - Cold Holding); cooked potatoes (78F - Cold Holding); corned beef hash (56F - Cold Holding) As per operator, item stored on counter since 1.5 hours. Not prepped or portioned today. Operator decided to use time control and discard at the end of the 4 hours. Sitting on prep counter: hash browns (57F - Cold Holding) As per operator, item stored on counter since 1.5 hours. Not prepped or portioned today. Operator decided to use time control and discard at the end of the 4 hours. At flip top cooler unit:pasteurized egg (49F - Cold Holding) As per operator, item stored on counter since 1.5 hours. Not prepped or portioned today. Placed inside reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: hollandaise mixture (110F - Hot Holding) As per operator,stored for approximately 3 hours. Operator decided to use time control and discard at the end of the 4 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cut watermelon (45F at 9:20am; 46F at 9:50am- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item stored double panned. Advised operator to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure provided for raw shelled eggs time marked at cook line. Emailed form to operator.
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter near cook line: rehydrated hashbrowns (77F at 9:35am- Cooling) As per operator, hot water was used to rehydrate potatoes, cooling since 7:30am. Item did not cool from 135F to 70F in 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack eggs then handled clean utensil at grill;no hand wash. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At stainless steel reach in freezer nearest to dry storage area: raw portioned burgers stored above pre-cooked chorizo. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler: raw egg yolks and French toast batter with raw shelled eggs stored above cut lettuce and clam soup. Operator stored properly.
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. On prep counter near cook line: rehydrated hashbrowns (77F at 9:35am- Cooling) As per operator, hot water was used to rehydrate potatoes, cooling since 7:30am. Item did not cool from 135F to 70F in 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door cooler: clam soup (44F - Cold Holding) As per operator, prepared on Saturday and held overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door cooler: clam soup (44F - Cold Holding) As per operator, prepared on Saturday and held overnight. Not prepped or portioned today. See stop sale. At Refrigerator: butter (72F - Cold Holding) As per operator, stored on counter since 8:00am. Not prepped or portioned today. Operator removed to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potatoes (147F at 9:53am- Reheating) on flat top grill. As per chef, item finished reheating and was placed in a storage container near flat top grill. Item did not reheat to 165F for 15 seconds within 2 hours. Operator placed on flat top grill to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator at front counter: sour cream in portion cup (47F at 9:38am; 49F at 10:18am- Cooling) As per operator, cooling since 8:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved item to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon Bagel Platter Various items listed under Eggs Benedict Guacamole Toast with 2 poached eggs
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam soup prepared on Saturday not date marked. Advised operator of correct date marking procedures.
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale. In pan on counter: whipped butter (83F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed in refrigerator to quick chill. At Refrigerator: chocolate milk (45F - Cold Holding); whole milk (45F - Cold Holding) As per operator, taken out 1 hour prior to make beverages. Not prepped or portioned today. Operator placed to quick chill. At flip top cooler on line: cheese (49F - Cold Holding) As per operator, transferred to flip top since 30 mins. Not prepped or portioned today. Stored over-stacked. Operator placed to quick chill.
Jul 29, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no glove change, no hand wash. Advised operator that dishwasher should change gloves and wash hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings under dry storage shelf near prep area. Approximately 3 rodent droppings on shelf where container of nuts are stored in dry storage area near prep area. 2 rodent droppings under table beside dishwasher in kitchen.
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. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale. In pan on counter: whipped butter (83F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed in refrigerator to quick chill. At Refrigerator: chocolate milk (45F - Cold Holding); whole milk (45F - Cold Holding) As per operator, taken out 1 hour prior to make beverages. Not prepped or portioned today. Operator placed to quick chill. At flip top cooler on line: cheese (49F - Cold Holding) As per operator, transferred to flip top since 30 mins. Not prepped or portioned today. Stored over-stacked. Operator placed to quick chill.
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes changed gloves and handled clean dishes without washing hands - educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler by dishmachine area- raw shell eggs stored over vegetables- operator removed raw shell eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam-table - hollandaise sauce 112-118F- hot holding- food left on top of steamtable- food out of temperature for 20 minutes- operator placed inside steam table to reheat to 165F.
Handwash sink used for purposes other than handwashing. At handwash sink by dishmachine- multiple items stored inside sink- operator removed.
Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers attached- educated operator- employee removed avocados and washed properly.
Feb 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale.
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 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw.
Feb 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer#1: Raw beef steak fritters over ready to eat sweet potato fries, neither items were commercially packaged. Operator stored properly.
Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings between shelves in dry storage area behind metal prep table where clean pots are stored in kitchen. 2 rodent droppings under storage rack for clean pans in kitchen. 2 rodent droppings next to Ragu sauce on dry storage shelf with seasonings near office area, to the backend of kitchen. 2 rodent droppings under dry storage shelf with big containers of sugar, flour near office, to the backend of kitchen.
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 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: oatmeal (115F - Hot Holding) As per cook made at 3.5 hours prior. Item was sitting on top of steam table and not in the steam table. Operator decided to place item on TPHC.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel reach in cooler: beef burger (50F at 9:20am; 48F at 9:56am - ambient Cooling) As per operator prepped today and cooling since 2 hours. At current rate of cooling, burgers will not cool to 41F within a total of 4 hours. Burgers stored tightly stacked. Advised operator to store in a way to enable quicker cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 10ppm. Operator replaced solution and provided one of 100ppm.
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator fixed to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs whites over salsa in make table at cook line Operator reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-57F - Cold Holding); in make table at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator made smaller portions;
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 - raw shell eggs at cook line - as per operator outside since 8:00; operator time marked;
Accumulation of debris on exterior of warewashing machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine sanitizer to 100 ppm.
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.