GISELLE
15 NE 11 ST, Miami FL 33132
Last inspected Jun 10, 2026 · 6 visits since June 2024
JUN 24
JUL 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served.
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.
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.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
Show the remaining 4 findings ▾
Handwash sink not accessible for employee use at all times. Observed plate and un plastic utensils stored inside hand wash sink bar area. Operator removed during inspection.
No soap provided at handwash sink. Located sushi area. Operator provided during inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Fans inside walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Observed Quaternary 00ppm.recheck quaternary 200ppm, located cook line area.
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.
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.
Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed vegetables inside walk in cooler. Operator stored properly during inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary.
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.
Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. Operator provided during inspection.
No soap provided at handwash sink. Dishwasher area. Operator provided during inspection.
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.
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.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour.
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
No handwashing sign provided at a hand sink used by food employees. Dishwasher area.
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.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed wet towel inside hand wash sink located sushi area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area and near walk in cooler. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed boxes of potatoes stored directly on floor inside walk in cooler near ice machine.
No handwashing sign provided at a hand sink used by food employees. Located sushi area. Operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Sponge. Operator removed during inspection.
Ceiling tile missing. Dishwasher area.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign next to walk in freezer.
Wiping cloth sanitizing solution stored on the floor. Located at cook line area. Operator stored properly.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Exterior door has a gap at the threshold that opens to the outside.
Jun 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority7 Intermediate5 Basic
Show 12 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to two ice machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Temperature 170°f.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area and dishwasher area. Operator provided during inspection.
No soap provided at handwash sink. Located bar area and dishwasher area. Operator provided during inspection.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Plastic bottles of water stored directly on floor, located inside walk in cooler. Operator stored properly during during inspection.
Ice bucket/shovel stored on floor between uses. Bar area.
In-use wet wiping cloth/towel used under cutting board.
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.