TERRAZAS AT HYDE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, Rae ground beef stored over cooked potatoes. Operator starred,over beef to bottom shelf. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Seafood ceviche not identified as raw on menu.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have messing devices for high temp dishwasher.

Intermediate - Required employee training expired 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 expired training 1/2026.

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. On cook line, tuna and Bronzino thawed in reduced oxygen package. Operator stated held in package less than two hours. Employee stated to removed fish from package. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth in container of Raw salmon in two door reach in cooler opposite dessert station. See stop sale. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compatriot sink for sanitizing of dishes using quaternary sanitizer reading 200ppm. Corrective Action Taken Warning

High Priority - Live, small flying insects found Approximately 3 live flying insects seen under dishwashing machine. No live flying insects were seen landing on any food or food contact surfaces during inspection. Operator killed flies, cleaned and sanitized area. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bread pudding in walk in cooler. Operator removed and separated correctly. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line waffle maker soiled with a huge build up of food debris .Operator moves waffle to be washed , rinsed and sanitized. Operator removed to be cleaned. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine testing strips for dish machine at bar area. Operator indicated that he is ordering strips. No quaternary test strips for 3 compartment sink in kitchen. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no type of measuring device for high temperature dish machine. Operator could not provide heat thermometer or thermal heat test strips .Operator indicted that he is ordering one. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ice machine. Operator replenished during inspection. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At hand wash sink next machine in kitchen. Operator replenished during inspection. Corrected On-Site Warning

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. Warning

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine reading 0F. Temperature thermo labels not turning black. Advised operator to set up 3 compartment sink to sanitize dishes. Sink was set up during inspection to sanitize dishes using quaternary sanitizer reading 200pm Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to hand wash sink interior sides has accumulation of mold like substance. Operator cleaned ice machine. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar to dispense . Operator removed and stored in container above food. Corrected On-Site Warning

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. Tuna was still in rop packaging thawing. Tuna was held in rop packaging for less than one hour. Advised operator to removed from packaging immediately. Operator removed from packaging and individually wrapped in plastic during inspection. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cook line .Operator informed me that he ones. Corrective Action Taken Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee bag pack stored over dish machine . 2.Employee food and umbrella stored on utensils drying rack. 3. Employee phone store in dish washing tray in ware washing area. Operator removed all items and stored in designated area. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of flour and sugar not stored 6 inches off the floor. Advised operator to make room to store containers 6 inches off the floor. Warning

Basic - Food stored on floor. In walk in freezer 2 boxes of pizza stored on floor. Operator removed and stored on shelf in freezer. Corrected On-Site Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Handle on stove at cook line soiled with food debris. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator inverted Corrected On-Site Warning

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 over raw fish in freezer. Operator inverted Corrected On-Site 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. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Left flip top cooler salsa (46-49F - Cold Holding) 2. Right flip top cooler; butter (47F - Cold Holding). Per operator items out of temperature from wall in cooler less than four hours. Operator placed items on ice to quick chill 3. Two door stainless; coleslaw (53F - Cold Holding); mash potatoes (52F - Cold Holding); bolognese sauce (52F - Cold Holding). Per operator items in unit overnight. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At 3:30 bolognese sauce 113F reheating to 113F at 4:00pm operator placed item on stove to Reheat to 165 Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator removed cutting board Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks Repeat Violation Warning

Basic - Food stored on floor. Container of food stored on floor during preparation. Operator elevated Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in kitchen stored between coolers operator removed Corrected On-Site Warning

Basic - Stored food not covered. Raw beef in lip top,cooler not covered. Operator covered Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing under standing water. Operator placed item to be thawed in walk in cooler Corrective Action Taken Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator changed solution to Chlorine Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat block cheese inside 2 door cooler in kitchen. Operator moved raw salmon to another cooler and stored correctly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Flip top / reach in cooler opposite flat grill ; raw beef burgers (45F - Cold Holding); pico de gallo (46F - Cold Holding); American cheese (47F - Cold Holding). Foods held in unit less than 4 hours ago. Operator placed foods on ice to quick chill. * corrected action taken * Cooked fish (50F - Cold Holding) held in unit overnight per chef. Chef discarded . See stop sale Foods not prepared or portioned today. 2. Butter packets (58F ), cream cheese (60F ) held on wait station under no temperature control for food safety , foods held less than 4 hours ago . Operator placed inside reach in cooler to quick chill. * corrected action taken*. Warning

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200ppm in kitchen. Operator remade to 100ppm chlorine. Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No soap provided at handwash sink,in kitchen. Operator provided Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable on sandwich line behind front counter. Warning

Basic - Equipment in poor repair. Chest freezer door falling off when opened behind front counter . Warning

Basic - Floor soiled/has accumulation of debris in ware washing area. Warning

Basic - Storage area room not maintained clean and organized. Warning

Basic - Stored food not covered. Ice cream not covered behind front counter. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 8-10 live flies in dry storage closet in kitchen, landing on closed containers/boxes. Operator instructed to immediately remove live flies and sanitize area. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef Patties stored over raw mahi in lowboy cooler at cook line in kitchen. Operator moved raw Pattie's to lower shelf according to minimum cooking temperature. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Sliced tomatoes, cabbage slaw (48-50F - Cold Holding) in flip top make table at cook line in kitchen. -Observed sliced tomatoes, precooked shrimp, raw octopus (48F - Cold Holding) in front counter make table in kitchen. Operator states holding less than four hours, instructed to place all TCS foods in freezer to quickly chill, additionally, Time As A Public Health Control documentation provided. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Observed bucket holding up in use utensils stored in hand wash sink across from cook line in kitchen. Operator removed from sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no soap/paper towels provided at hand wash sink in food preparation area in kitchen. Warning

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. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed multiple employees wearing wrist watches while preparing food in kitchen. Warning

Basic - Employee with no hair restraint while engaging in food preparation. -Observed cook preparing food in kitchen without hat. Warning

Basic - Floor tiles missing and/or in disrepair. -Observed stainless steel floor tile in disrepair, walk in cooler. Operator states will replace with new tile later in the evening. Corrective Action Taken Warning

Basic - Food stored on floor. -Observed container holding black beans stored on floor in dry storage closet in kitchen. -Observed box of precooked turkey sausages stored on floor underneath speed rack in walk cooler. Operator removed from floor. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed multiple utensils stored in plastic bucket holding standing water 83 F, operator removed utensils from standing water. -Observed knives stored in between flip top make table and food preparation table at cook line in kitchen. Inspector removed knives and educated operator. -Observed multiple pairs of tongs stored on oven door handles in kitchen. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed reach in beverage cooler shelving soiled behind front counter in kitchen. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed multiple sanitizer buckets stored on floor throughout cook line in kitchen. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed approximately 40 live flying insects landing on various food items in dry storage area. -Observed 6 live flying insects landing on clean cups at dishwashing area. -Observed 2 live flying insects landing on cooked bacon on cookline. See stop sale. -Observed 3 live flying insects landing on in-use food preparation table. -Observed 4 live flying insects landing on food preparation table at front line. Warning - From follow-up inspection 2022-03-15: At the time of callback inspection, violation not complied. Observed approximately 30 live flying insects in dry storage. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed chef used bare hands to touch cut tomatoes and onions. Educate employee Warning

High Priority - Food stored in ice used for drinks, Observed wine and container with cut pineapples stored in ice used for drinks in outside bar. . See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed approximately 40 live flying insects landing on various food items in dry storage area. -Observed 6 live flying insects landing on clean cups at dishwashing area. -Observed 2 live flying insects landing on cooked bacon on cookline. See stop sale. -Observed 3 live flying insects landing on in-use food preparation table. -Observed 4 live flying insects landing on food preparation table at front line. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over pasta in walk in cooler. Warning

High Priority - Ready-to-eat food contaminated by flying insects. Food contaminated by flying insects. -Observed 2 live flying insects landing on cooked bacon on cookline. See stop sale. -Observed wine and container with cut pineapples stored in ice used for drinks in outside bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp cold held at 44°F, cooked octopus 44°F and peas 45°F. Per operator, all items place in unit 2 hours prior to the inspection. Operator place ice pack on items for quick chill. Corrective Action Taken Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Observed manager on duty unable to answer basic questions as it relates to sanitizer at dishwashing machine. Educate employee Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with food containers at dishwashing area. Warning

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 mark on various sauces stored in true refrigerator. Per operator, sauces was made on 03/08/2022 Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed heavy buildup of black mold like substance inside ice machine. -Observed heavy buildup of old food residue on can opener blade. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Can opener blade not readily removable for cleaning or replacement. Warning

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container on cookline. Manager discarded at will. Corrected On-Site Warning

Basic - Food contaminated by flying insects. -Observed 2 live flying insects landing on cooked bacon on cookline. See stop sale. Warning

Basic - Food stored on floor. -Observed various food items stored on dry storage floor. -Observed containers with cooking oil stored on kitchen floor. -Observed containers with food items stored on walk-in freezer and cooler floor. -Observed unwashed cantaloupes stored over pasta in walk-in cooler. -Observed Employee personal food not properly identified and segregated from food to be served to the public. Employee drinking water stored in refrigerator. Warning

Basic - Ice bucket/shovel stored on floor between uses. -Observed ice bucket stored on kitchen floor. Operator removed and stored properly. Corrected On-Site Warning

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in prep sink. Operator place under running water. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed black mold like substance buildup on wall at dishwashing area. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

High Priority - 1.) 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. After 3 attempts, observed bar dish machine at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set up to 200ppm and high temp machine in kitchen. Operator stated calling technician for service. Corrective action taken. 2.) Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink quaternary solution at 50ppm. Operator discarded and replenished, retest at 200ppm. Corrected on site. Warning

High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese, shredded cheddar, shredded mozzarella, pancake batter, salsa, garlic butter, bean soup, whipped cream, empanadas, sausage links, sliced ham items all Cold Holding at 47-55°F 1:40pm. Per operator, held in unit overnight and not moved. See Stop Sale. 2.) Observed chicken, raw beef and raw pork items all Cold Holding at 52°F at 1:40pm. Per operator, held in unit overnight and not moved. Advised operator to cook off raw animal proteins. 3.) Observed quinoa salad (51°F - Cold Holding) at 1:09pm. Per operator, less than 10 min. Operator added ice to quick chill at sauté station. Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed grilled mahi (127-154°F - Cooking). Cook placed back on flat top to allow further cooking. Retest at 172°F. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw calamari stored over container of cooked octopus and cooked short ribs at grill station cooler. Operator removed and stored properly. Corrected On-Site 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. Observed Sliced cheese, shredded cheddar, shredded mozzarella, pancake batter, salsa, garlic butter, bean soup, whipped cream, empanadas, sausage links, sliced ham items all Cold Holding at 47-55°F 1:40pm. Per operator, held in unit overnight and not moved. Warning

Intermediate - 1.) No paper towels or mechanical hand drying device provided at handwash sink. Observed at both hand sinks at bar area. 2.) Observed no soap at bar hand sink near prep table. Warning