ACQUA BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw calamari stored over heavy cream. Employee moved heavy cream to top shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.

Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. Dishwasher 0ppm. Operator stated there is no more chlorine sanitizer for dishwasher on site. Operator started to set up three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area, no paper towels provided at handwashing sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has no proof of training.

Basic - Bowl or other container with no handle used to dispense food. In dry storage, bowl used to dispense bread crumbs. Operator removed bowl.

Basic - Ceiling tile missing. In dish area, ceiling tiles removed or moved.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table, standing water 73°F with in use utensils.

Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen flip top cooler gasket torn Warning - From follow-up inspection 2026-02-18: Gasket in poor repair Time Extended

High Priority - Non-food grade towel used as liner for parsley in reach in cooler in kitchen. Operator placed parsley in container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of egg wash on top cooked vegetables inside reach in cooler in cook line. Operator moved egg wash and stored on bottom shelf. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce made 5 days ago not date marked inside walk in cooler. Operator date marked Corrected On-Site

Basic - Ceiling tile missing above dish machine in ware washing area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of fish and container of ice cream on floor inside walk in freezer.

Basic - Ice buildup in around door in walk-in freezer.

Basic - Stored food not covered. Meat sauce not covered inside walk in cooler. Operator covered Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tile missing in warehouse washing area. Repeat Violation Warning - From follow-up inspection 2025-01-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish cold held in reach in cooler at cookline at 44F. Per operator, fish transfer from walk in cooler 4.5 hours prior to the inspection. Operator placed ice pack on fish for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on tuna salad stored in refrigerator that was made on 06/23/2024. Operator correctly date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with glass cleaner at dishwashing area.

Basic - 2 Cutting board has cut marks and is no longer cleanable at cookline.

Basic - Ceiling tile missing in dishwashing area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open cup at cookline.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed Fogel reach in cooler at cookline gaskets in disrepairs.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator discarded fly sticky tape from prep station. Corrected On-Site

Basic - Food stored on floor. Observed various food items stored on walk in freezer floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance on can opener holster. Observed accumulation of black substance buildup on Fogel refrigerator gasket at cookline.

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. Poster emailed to operator , employee printed and posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line- cooking pot, spoon and sponge inside sink, employee removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser on drain board by dishwasher area, employee labeled. Corrected On-Site

Basic - Equipment in poor repair. Dishwasher machine out of service at the time of inspection

Basic - Food stored on floor. Several boxes inside walk in freezer Repeat Violation

Basic - Plumbing system in disrepair. Handwashing sink- next to coffee station- hot water faucet completely shut off.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry entrance of walk in cooler floor, Employee removed.. Corrective Action Taken

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. Raw chicken stored over raw beef inside Ge freezer in ware washing area in kitchen. Operator moved raw chicken and stored correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coffee Station, individual butter packets , 50F (cold holding)on prep table under no temperature control for food safety under 4 hours ago. Operator moved to reach in cooler to quick chill. Suggested using TPHC. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth @200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer not working/ broken.

Intermediate - Handwash sink not accessible for employee use at all times. Container inside handwash sink in cook line. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in coffee station. Operator secured Corrected On-Site

Basic - Dead roaches on premises. 4 dead roaches on floor under shelf in coffee station. 1 dead roach on floor next to 3 compartment sink in kitchen. Operator cleaned and sanitized area during inspection. Coffee station and ware washing area Is located in a separate room from cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of raw beef on floor inside walk in freezer, operator elevated. Corrected On-Site

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In lower fliptop cooler, containers of raw shrimp and calamari above bottled dressings and open heavy cream. Manager inverted items for proper separation. Corrected On-Site

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. In white fridge in back prep area, case of raw chicken fingers above open cases of portioned tuna and raw burgers. Manager switched all items for proper separation. Corrected On-Site

Basic - 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. Portioned thawed fish in lower fliptop cooler still in vacuum packages. Manager slit packages to allow oxygen access. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. High temperature machine at proper sanitizing temperature. Thermometer reading 164F for rinse.

Basic - Stored food not covered. Containers of tomato sauce,soup, and stock in walk in cooler without covers. Manager covered all items. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of oil and wine around cookline without identifying labels. Repeat Violation

Basic - Soiled dry wiping cloth in use. Main kitchen prep table with can opener- observed 2 soiled dry wiping cloths on prep table.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen expo line- observed squeeze bottles of oils and vinegars with no labeling.