VIVA BRAZIL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn (89F - Hot Holding); cooked yukka (85F - Hot Holding); ham croquette (105F - Hot Holding) being held on buffet line for 2.5 hours. Operator states section of steam table not of buffet line not functioning. Operator removed and discarded Corrected On-Site 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. Milk opened 3 days ago located in reach in cooler not date marked. Operator date marked Corrected On-Site Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Total lack of water at skewer cooking area hand wash sink under Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use cook line hand wash sink to fill bowl with water for cooking Warning

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. Not provided for new employees Warning

Intermediate - No running water at three-compartment sink. Observed at bar three compartment sink Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line hand wash sink Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris under cook line equipment Repeat Violation Warning

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at hot holding unit in front of skewer cooking area. Warning

Basic - Ice buildup in reach-in cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 1 door glass reach in coolers, cook line flip top cooler Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door low top next to kitchen entrance. No tcs foods stored in unit Warning

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in entire establishment resulting in employees using only cold water to wash their hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy Reach in- ; White Cheese (60F - Cold Holding) Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager moved to reach in cooler to quick chill. Corrective Action Taken Warning

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water in entire establishment. Warning

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - No soap provided at handwash sink. Bar area. Employee provided during inspection. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Cases of onions and potatoes stored on floor by dry storage area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Floor soiled/has accumulation of grease next to fryer in cook line. Warning

Basic - No hot running water at mop sink. Warning

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-04-17: Observed at callback inspection same. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Faucet assembly at hand wash sink by cook line loose and drain dripping into bucket. Warning - From follow-up inspection 2024-04-17: Observed at callback inspection same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Maximum reach in cooler, containers of raw fish above containers of house made sauces. Employee rearranged cooler for proper separation. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) at cook line, STOVETOP - beans (111F - Hot Holding); spinach cream sauce (98F - Hot Holding) 2) at cook line, HOT BOX - white rice (112F - Hot Holding); corn (115F - Hot Holding) Per employee all items prepared after opening 3 hrs ago. All items returned to stove to reheat for proper hot holding and temperature of hot box increased. Corrective Action Taken Warning

Intermediate - 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. Bulletin printed and provided. Corrected On-Site Warning

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/ Luciano Silva 5-24-2018 ServSafe Warning

Intermediate - 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/ Certified Food Manager Luciano Silva 5-24-2018 Person in Charge Giovanni da Silva Warning

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 - No soap provided at handwash sink. At hand sink by cook line. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on hand sink near back door. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by cook line due to leak. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area wearing watch. Employee removed. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Faucet assembly at hand wash sink by cook line loose and drain dripping into bucket. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above diced vegetables and dumplings. Operator inverted products. Corrected On-Site Repeat Violation Warning

High Priority - 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. 2 door cooler next to drink cooler: raw fish 47°, cheese 54° // Edesa: tomato sauce 53° , milk 49°. Per owner, food in unit more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler next to drink cooler: raw fish 47°, cheese 54° // Edesa: tomato sauce 53° , milk 49°. Per owner, food in unit more than 4 hours. See stop sale. Buffet bar: cooked eggplant 50°, blue cheese 47°. Food in unit less than 4 hours. Operator iced down products. Observed ice level low. Walk in cooler: Raw beef 49°, cooked pork 47°, cheese 47°. Foods in unit less than 4 hours. Operator moved all foods to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - 1 Spray bottle containing toxic substance not labeled in kitchen. Operator labeled as Degreaser. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Review and provided poster. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and can slicer dirty. Warning

Intermediate - 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/ Repeat Violation Warning

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. Walk in cooler - Edesa and 2 door reach in by kitchen door. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen next to onions and packed ribs. Operator moved drink to employees station. Corrected On-Site Warning

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

Basic - Oil canister stored on kitchen floor. Warning

Basic - Working containers of food removed from original container not identified by common name. Container of sugar in kitchen . Operator labeled . Corrected On-Site Warning