Chantals Par Avion
Last inspected: Apr 8, 2026
95
Score
The health department has logged 12 inspections at Chantals Par Avion, the earliest from 2022. Inspectors last stopped by on Apr 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Old labels stuck to food containers after cleaning” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Stuart restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Old labels stuck to food containers after cleaning. At dish storage area- old labels on containers- operator removed. **Corrected On-Site**
16-46-4
95
Jan 15, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
61
Aug 6, 2025
Routine - Food
No violations found.
100
Jun 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. Observed chlorine dishwasher machine at 0 ppm. Advised operator to set up triple sink for sanitizing until dishwasher machine is working properly **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-30: Dishmachine 75ppm **Time Extended**
22-41-4
86
May 30, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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. Observed chlorine dishwasher machine at 0 ppm. Advised operator to set up triple sink for sanitizing until dishwasher machine is working properly **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed scanned un-original copies of national Restaurant and Lodging Association food handlers certificate for Laura A 12.13.2023 Juan A 12.13.2023 Aaron L 12.13.2023 **Warning**
53B-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling vent above dry storage shelf in back kitchen. **Warning**
36-34-5
74
Feb 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed "do not use" sign on hand wash sink at front kitchen. Per operator, sink is being repaired for plumbing. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed water draining on floor surface from dish washing machine pipe in dish pit. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
29-03-4
86
Feb 11, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler: Observed Whole milk (48F-cold holding); skim milk (48F-cold holding) ; cooked rice (49F); cooked vegetables (49F); cooked shrimp (52F - Cold Holding); cooked pasta (52F); grilled chicken (52F); butter (51F ( - Cold Holding) - per operator, items not prepared or portioned today. As Per operator, walk in cooler out of order, as per operator, items out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Observed Whole milk (48F-cold holding); skim milk (48F-cold holding) ; cooked rice (49F); cooked vegetables (49F); cooked shrimp (52F - Cold Holding); cooked pasta (52F); grilled chicken (52F); butter (51F ( - Cold Holding) - per operator, items not prepared or portioned today. As Per operator, walk in cooler out of order, as per operator, items out of temperature for more than 4 hours. See stop sale. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed "do not use" sign on hand wash sink at front kitchen. Per operator, sink is being repaired for plumbing. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen equipment stored inside hand wash sink at back kitchen. Operator removed. **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle inside container of flour underneath prep table **Warning**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Old labels stuck to food containers after cleaning at clean dry rack on kitchen. **Warning**
16-46-4
Basic - Water draining onto floor surface. Observed water draining on floor surface from dish washing machine pipe in dish pit. **Corrected On-Site** **Warning**
29-03-4
43
Jun 24, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat sauce. Operator moved raw salmon to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw chicken stored over portioned bags of raw steak. Operator moved chicken below steak. **Corrected On-Site**
08A-17-6
74
Mar 29, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
64
Dec 2, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen/corrective action taken/operator installed paper towels. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Breaded shrimp/walk in freezer/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Walk in cooler/corrective action taken/operator called for service. **Corrective Action Taken** **Repeat Violation**
36-62-4
Basic - Single-service articles improperly stored. Paper towels/on floor/storage area/corrective action taken/operator stored single serving items properly. **Corrected On-Site**
25-05-4
67
Oct 31, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. Dishmachine sanitizing at 0/ppm chlorine. - From follow-up inspection 2022-10-31: Operator using 3 compartment sink/100/ppm/chlorine. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning** - From follow-up inspection 2022-10-31: Operator to schedule certification test by next week. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-10-31: Operator to complete employee training by next week. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Light not functioning. Walk in cooler - From follow-up inspection 2022-10-31: Operator to order new light. **Time Extended**
36-62-4
67
Frequently Asked Questions
When was Chantals Par Avion last inspected?
The most recent health inspection at Chantals Par Avion on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chantals Par Avion?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited two times, more than any other issue at Chantals Par Avion.
How does Chantals Par Avion compare to other restaurants in Stuart?
Chantals Par Avion most recently scored 95 out of 100, which is higher than the Stuart average of 81.
Has Chantals Par Avion's inspection record improved over time?
Results have been roughly steady. Inspections at Chantals Par Avion have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chantals Par Avion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chantals Par Avion inspected?
Based on the inspection history on file, Chantals Par Avion is inspected around three times per year on average.
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