JULIETTE'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sous chef had been in and out of walk in prepping, items out of temperature potato (46F - Cooling); fish (44F - Cold Holding); raw chicken (46F - Cold Holding) Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzles soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Red strainer in hand sinks in bar area. Manager removed, Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen end of prep line.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager states records are kept at office off site. Warning

Intermediate - No soap provided at handwash sink. Hand sink end of prep line on cook line

Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen.

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. Tested and primed 2X, 0 ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 or 4 small flying insects around triple sink floor drain

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar not date marked

Intermediate - 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. Emailed to manager on duty

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in blue cheese dressing. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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. In kitchen and in bar areaWarning Warning - From follow-up inspection 2023-11-07: Kitchen manager suggested washing and rinsing in the machine and then sanitizing in triple sink. Dish machine in the bar is going to be replaced. Bartenders will bring glasses back into kitchen to sanitize until new dish machine arrives Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface - From follow-up inspection 2023-11-07: Time Extended

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. In kitchen and in bar areaWarning Warning

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food- Raw ground beef over ahi tuna in white chest freezer

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk-in cooler- sautéed onions prepared 9-24, another prepared 10-25 found on days 39 and 9

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. *American cheese in walk-in cooler opened with visual debris contaminating cheese

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. *cooked elbow Mac (48-52F - Cold Holding); chicken wings (50-55F - Cold Holding); shredded cheddar (53-58F - Cold Holding); lamb Pattie's (48-51F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese and lamb burgers. *see stop sale Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked wings and elbow macaroni, see stop sale

Intermediate - Handwash sink used for purposes other than handwashing both sinks in the bar used for dump sinks

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Soda nozzles in bar area soiled

Intermediate - Spray bottle containing toxic substance not labeled 2 bottles hanging in the dish washing area

Basic - Bowls not stored inverted or in a protected manner in dish area on top shelf

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen, by the triple sink, in the bar or girl's bathroom. Repeat Violation

Basic - Sixth pans not properly air-dried - wet nesting

Basic - Stored food not covered, American cheese in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over top of ready to eat cheese and veggies in walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken rolls dated 2-16 for prep dated. Found on 3-2 Hard boiled eggs dated 2-15 for prep date. Found 3-2 Operator discarded products See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken rolls dated 2-16 for prep dated. Found on 3-2 Hard boiled eggs dated 2-15 for prep date. Found 3-2

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish pit

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle blue liquid in dish pit

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop tartar sauce in cookline cooler Soufflé cup used to scoop sauce next to fryers

Basic - Ceiling tile missing. Above dish pit Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in freezer Repeat Violation

Basic - Floor tiles missing and/or in disrepair. At bar Repeat Violation

Basic - Food stored on floor. Oil stored on floor dry storage

Basic - Interior of microwave has accumulation of food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At sink on cookline Girls bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on white chest freezer Gasket on sandwich cooler

Basic - Working containers of food removed from original container not identified by common name. Unlabeled seasoning under cookline in metal and plastic pans

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. 0ppm. Will call Eco lab

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sliced cheese Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream upright cooler Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling tile missing. By dishwasher Repeat Violation

Basic - 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. Single reach in freezer by triple sink not keeping foods frozen. All foods temperature 30f to 35f cold holding

Basic - Equipment in poor repair. Repeat Violation

Basic - Floor area(s) covered with standing water. Kitchen and walk in cooler

Basic - Floor tiles missing and/or in disrepair. Bar Repeat Violation

Basic - Ice bucket/shovel stored not inverted

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. Under hood fan Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Gaskets upright cooler Bottom of reach in freezer Hood filters Outside containers flour and bread crumbs Repeat Violation