MADEMOISELLE PARIS

Name: MADEMOISELLE PARIS
Address: 2937 BEACH BLVD, GULFPORT, FL, 33707, US
Rating: 77

2937 BEACH BLVD, GULFPORT, FL 33707

License #6215437

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

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Latest inspection

August 7, 2026 · 18 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MADEMOISELLE PARIS in GULFPORT currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 7, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 15 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 7, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator keeps eggs out on cookline, but does not have time as a public health control paperwork. I emailed paperwork to operator and discussed proper use of 4 hour time hold.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled on reach in coolers on cookline
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates on dish rack in kitchen not inverted
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on cutting board on cookline Operator removed, cleaned and sanitized cutting board.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over sliced onions in reach in cooler near ice machine -Raw scallops removed from commercial packaging stored over ice cream in reach in freezer on cookline -Raw fish and beef over ready to eat sauces in reach in cooler near cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cookline stained
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook handled his cellphone with gloved hands, then proceeded to engage in food preparation. He then washed hands and changed gloves.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator remade sink with manually added in sanitizer and retested at 200PPM
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven handle
[22-41-4] 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) Sanitize line was on the floor not hooked up to any chemical. Operator will manual wash in 3 compartment sink until sanitizer has been provided to dish machine.
[08B-38-4] Food stored on floor. -Cases of food on floor in walk in cooler and freezer
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -server put dirty cups in sanitize compartment of 3 compartment sink. Operator put cups in wash compartment and remade sanitize compartment.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cook called manager who came in for the inspection, she provided me her food handler certificate but does not have food manager training. Only one bartender has food manager certificate which she provided a picture of from her phone.

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Community reaction

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Community pulse