LITTLE VENICE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat sausage in silver stand up cooler. Employee seperated foods Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Under unit ; butter (51F - Cold Holding); packaged cheese (50F - Cold Holding); (50F); heavy cream (53F - Cold Holding). Per operator food cold holding in unit less than four hours. Food not prepared or portioned today. Operator placed food in freezer to quick chill Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to store cooking containers Repeat Violation 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/ Manager arrived during inspection Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at pizza station hand sink. Operator provided Corrected On-Site Warning

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 open container in kitchen. Employee threw out drink Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees working in kitchen without hair restraint Warning

Basic - Hole in or other damage to wall. Hole in wall at dry storage area Warning

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: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. Corrective Action Taken Warning - From follow-up inspection 2025-12-05: Observed at callback same. After several attempts dish washer chlorine reads 0ppm. Operator using single service utensils. Time extended until 12/13/2025 Time Extended - From follow-up inspection 2025-12-15: Observed same at callback inspection, dish machine reading 0 ppm after 3 attempts. Establishment using dish machine to wash and single compartment sink to sanitize dishes, and also using single service utensils until dish machine is repaired. Dish machine is set to be repaired today. Time extended per Ponce. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-12-05: Observed at callback same Time Extended - From follow-up inspection 2025-12-15: Observed same at callback inspection. Time Extended

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: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. Corrective Action Taken Warning - From follow-up inspection 2025-12-05: Observed at callback same. After several attempts dish washer chlorine reads 0ppm. Operator using single service utensils. Time extended until 12/13/2025 Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-12-05: Observed at callback same. Time extended until 2/2/2026 Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer. Repeat Violation Warning - From follow-up inspection 2025-12-05: Observed at callback same Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-12-05: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2025-12-05: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-12-05: Observed at callback same 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. Observed: Dish machine chlorine sanitizer not at proper minimum strength reading 0ppm chlorine . Advised operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. Operator will be serving customers in single service containers/ utensils until dish machine is repaired. Corrective Action Taken Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touched raw chicken then picks up cooked pasta and continued engaging in food preparation. Educated operator on proper hand washing procedures. Operator discarded gloves , washed hands properly and puts on new pair of gloves. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door low boy cooler opposite fryer, raw chicken stored over cooked chicken wings. Educated operator on proper storage. Operator reorganized storing raw chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. At cook line , Left flip top - provolone cheese (51F - Cold Holding); house made Alfredo sauce (54F - Cold Holding); beef bolognese (54F - Cold Holding). Per operator item was held in unit less than 4 hours ago. Operator placed items in freezer to quick chill. 2. At cook line , Lower flip top - cooked pasta (63F - Cold Holding). Per operator item was not prepared or portioned today . Item was held in unit over night exceeding 6 hours. See stop sale. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by baking pan in sink . Operator removed during inspection. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No chemical test kit when using chlorine as the main sanitizer. Repeat Violation Warning

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

Intermediate - No soap provided at handwash sink. At hand wash sink next to dish machine. Operator provided during the 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

Basic - Bowl or other container with no handle used to dispense food. At pizza station , cup with no handle stored in flour. Operator discarded during inspection. Corrected On-Site Warning

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line , flip top cutting board has cut marks and is no longer cleanable. has cut marks and is no longer cleanable. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects by cook line, no landing in food. Observed back entrance door open because there is not AC or fan available in kitchen area. Employee closed door, killed, clean and sanitized area. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors freezer- loafs of ground beef over bags of snapper fish. Employee placed ground beef under sea food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. bar area- Sliding glass door lower cooler ; raw shells eggs (61F - Cold Holding), per employee eggs held for two hours, employee placed eggs on next working cooling unit for a quick chill. Corrective Action Taken 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. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) -pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale Employee discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today Cook line-Flip top-; butter (51F - Cold Holding); sliced yellow cheese (53F - Cold Holding); bolognese sauce (64F - Cold Holding); raw pool eggs (60F - Cold Holding); heavy cream (55F - Cold Holding); marinara sauce (52F - Cold Holding), per employee food held overnight. -2) pizza station- flip top-; cut tomatillos (52F - Cold Holding); cut lettuces (50F - Cold Holding); meat balls (53F - Cold Holding). Per employee food held overnight. See stop sale 1) Pizza station-; riccota (52F - Cold Holding); lasagna (61F - Cold Holding), per employee food held less than two hours, food moved to chest freezer for a quick chill. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am . Current time 1:00 pm. Employee discarded. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza station-1) flip top-ham; (50F - Cooling from ambient); meat balls (55F - Cooling); sliced cheese (50F - Cooling);feta cheese(62F -Cooling from ambient) since 8:00 am . Current time 1:00 pm. 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. Pizza oven-liquified butter (68F - Hot Holding)-per employee food held less than 2 hours, employee reheated on stove to (167F). Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine 50 ppm. Corrected On-Site Repeat Violation Admin Complaint

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 provided. Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar area- observed plastic pitcher, cleaner spray bottle inside, employee removed. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers. 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/ manager on duty, with five employees working in food preparation. Alejandra Hurtado Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Bar area, employee provided. Corrected On-Site Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area- broken soap dispenser Warning

Basic - Current Hotel and Restaurant license not displayed. No available on site. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of ricotta cheese. Employee removed. Corrected On-Site Warning

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed not ventilation fans on kitchen area, back entrance door is open at all times. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station- observed inside cover of flip top, build up of black like substance. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left ; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Dish machine is the only means to sanitize dishes. No three compartment sink available inside establishment. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and /or bar. 3 live flying insects around mop sink in kitchen. 4 live flying insects flying around dish machine area and cook line. No live flying insects landing on food contact surfaces. Operator killed flies during inspection , no flies observed at the end of inspection. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Retail shopping bag used to store raw meat in kitchen Operator removed and prepped food item. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw fish stored over unwashed produce in reach in cooler in kitchen. Operator moved raw foods and stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza station flip top left ; meat sauce (46F cooling overnight per manager). Observed meat sauce cooling in deep covered container. See stop sale Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1.DISPLAY FRIDGE; at 10:40 am milk received at 10 am , ambient cooling at ( 54F since 10 am to 55 at 11:45am). At this rate cooling will not be met. Observed display case does not close. Operator placed milk on ice to facilitate for proper ambient cooling. 2. FLIP TOP; all foods prepared and portioned at 8: 30am (diced tomatoes 60F - ambient Cooling to 62F at 11:40 am ); cheese (69F - ambient Cooling to 69F at 11:40 am ); ham (64F - ambient Cooling to 62 at 11:30 ); garlic in oil (64F ambient cooling to 62F at 11:40 am ) (portioned chicken soup (62F - ambient Cooling to 60 at 11:40 am) At this rate ambient cooling will not be met. Operator placed foods on ice to facilitate proper cooling. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bowls stacked in sink, operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Rags and flower petals inside sink at bar area. Operator removed. Corrected On-Site Repeat Violation Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on flip top cooler at pizza station. Operator moved bag Corrected On-Site Repeat Violation Warning

Basic - Hand washing sign broken, part of the sign displayed in employee's restroom. Warning

Basic - Hole in or other damage to wall. Next to hallway exit. Warning

Basic - Wall soiled with accumulated dust behind ice machine. Warning

Basic - Water draining onto bucket from ac unit at entrance to kitchen. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live ,small flying inspects flying above hand wash sink in ware washing area. Operator killed, cleaned and sanitized area during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces and produce in low boy reach in cooler in front of flat top grill In cook line. Reviewed with operator proper storage method. Operator properly stored food items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, in low boy cooler behind flat top grill, over raw beef. Operator stored food items to proper order. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand Sink blocked by storage shelf near dish machine. Operator made accessible Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand Sink in bar area used for bar utensil storage Operator removed utensils. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels near the following areas 1) Pizza station 2) Bar area 3) Kitchen area Operators stored paper towels in their respective areas. Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Observed no soap near the following areas 1) Pizza station area 2) Bar area 3) Kitchen area Operators stored soap in their respective areas. Corrected On-Site Repeat Violation 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. Operator opened can of soda stored next time clean dishes in kitchen. Operator moved drink Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Operator washed, rinsed , sanitized and stored ice scoop in proper manner. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food residue and grease in microwave in pizza bar. Operator cleaned. Corrected On-Site Warning

Basic - Uncovered food stored near sink exposed to splash. Cut limes in bar area left uncovered. Operator covered Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on top of cutting board in bar. Operator moved to be washed. Corrected On-Site Warning

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. Dish machine at 0ppm ,establishment does not have any three compartment sink in kitchen to sanitized dishes. Three compartment sink located in the bar only. At end of inspection dish machine sanitizing at 50 ppm chlorine Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects flying under hand wash sink in cook line next to dish machine. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked ground beef inside Frigidaire reach in cooler in kitchen. Operator moved raw chicken to bottom shelf and stored correctly Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of raw shelled eggs 80F ambient temperature stored under prep table in cook line under no temperature control for food safety . Raw shelled eggs held less than 4 hours ago. Operator moved to reach in cooler to quick chill. **Corrective Action Taken Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; American cheese (59F - Cold Holding); pooled eggs (55F - Cold Holding) foods pulled from another reach in cooler less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lower flip top cooler in cook line, at 11:45 am; Cooked rice (50F - heated Cooling) , cooked pasta( 55F heated cooling,)cooked noodles (49F heat cooling ) foods cooling since 8am to 50F , 55F and 50F respectively at 12:35pm. At this rate cooling will not be met. Operator moved foods to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Soda nozzles in bar soiled, operator cleaned and sanitized during inspection. 2. Ice machine wall soiled in pizza station. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. 1.Pots and pans inside hand washing sink in cook line. Operator removed * corrected on site * 2. Storage Shelf blocking hand wash sink in cook line. Operator made accessible. Corrected On-Site Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment/ware washing machine or wiping cloths. 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/. Phillip Robertson Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Operator provided Corrected On-Site Repeat Violation Warning

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

Intermediate - No soap provided at handwash sink in pizza station. Operator provided Corrected On-Site Repeat Violation 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 - 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. Lower flip top cooler in cook line. Warning

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

Basic - Cutting board has cut marks and is no longer cleanable 1. Red cutting board in pizza station 2.Blue cutting board in cook line. Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing at room temperature in kitchen. Operator placed under cold running water. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees not washing hands before putting on gloves between tasks. No hot or cold water at hand sink in kitchen. Warning

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. Dishwasher handled raw smoked salmon to put on plate without washing hands and putting on gloves. Stopped employee and discarded smoked salmon. Employee put on gloves (no hand wash due to sink inoperable) and remade plate. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in kitchen area, one observed landing in trash can. Back door to kitchen open with no prevention device to keep insects out. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer in kitchen, packages of raw bacon above bags of pepperoni and commercially packaged spinach dip. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor in right unisex bathroom. Employee, killed roach, cleaned and sanitized floor. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In pizza station at front prep area, pizza sauce (83F - Cold Holding); raw bacon (76-79F - Cold Holding). Per employee, bacon pulled from cooler at 8:30-9:00am. Employee moved bacon back to freezer. 2) in kitchen FLIPTOP LOWER - cooked linguine (58F - Cold Holding); cooked penne (57F - Cold Holding); cooked spaghetti (57F - Cold Holding); cooked rice (61F - Cold Holding). Per employee all items prepared day before and in unit overnight. See stop sale. 3) In FLIPTOP UPPER - sliced cheddar cheese (64F - Cold Holding); pancake batter (68F - Cold Holding); butter (54F - Cold Holding); pooled raw shell eggs (64F - Cold Holding); diced tomatoes (56F - Cold Holding). Observed top to unit open at start of inspection. Per employee all items prepped at 7:30-8:00am. Items moved out of unit to different cooler to rechill. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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. In prep area 3 door lowboy cooler, opened containers of spinach artichoke dip, fresh mozzarella, and sour cream not date marked from when opened. Per employee some items opened more than 24 hrs. Reminded to date mark all items if not used within 24 hrs. 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. Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water (hot or cold) at hand sink in kitchen. Warning

Intermediate - Handwash sink not accessible for employee use at all times. 1) Hand sink by ice machine blocked by brooms and bar pour spout and knife in sink. Brooms moved to allow access. 2) Kitchen hand sink blocked by container of potatoes on top of bucket and bowls in sink. Bucket and potatoes moved to allow access. Corrected On-Site 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/ PIC Louisa Joseph Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine, kitchen, and bar hand sinks. Employee replaced at bar. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. At kitchen, bar, and ice machine hand sinks. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at ice machine hand sinks. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

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. Employees in kitchen both drinking from open containers with straws while behind cook line. Advised employees to leave cook line area and place tops on drinks. Employees did so. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Employees in kitchen eating while behind cook line between orders. Advise employees to move out of kitchen area to eat and they did so. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bluetooth speaker on top of fliptop back shelf. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen cook line not wearing hair restraints. Warning

Basic - Faucet/handle missing/ damaged at plumbing fixture. Hand sink beside ice machine hot water faucet damaged. Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of limes and lemons at the bar sitting directly on the ground. Warning

Basic - Food stored on floor. Containers of fryer oil, boxed soda syrups, bags of flour, open bag of sugar, bags of raw onions, and case of plastic chocolate syrup bottles in storage area by pizza station. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Under three cutting boards on cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets and interior of black three door cooler in pizza station prep area have build up of food debris. 2) Kitchen stovetops have food debris buildup. 3) Soda gun distributor hub at front bar has mold like build up. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Stacks of plates and bowls on top of 3 door lowboy cooler in pizza station area not inverted or covered for protection. Warning

Basic - Soiled dry wiping cloth in use. Four Soiled dry wiping clothes around kitchen. Warning

Basic - Stored food not covered. Bulk container flour in pizza prep area missing top and opened bag of sugar sitting on floor. 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. Per manager first staff tests for Food Handlers Certification scheduled for 10-28. Will notify when completed for early callback. Warning - From follow-up inspection 2022-10-31: Observed at callback inspection same. Training books are on site now that Managers have Certification. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employee put on gloves without washing hands before preparing calamari. Reviewed proper procedures and employee washed hands and put on gloves. Corrected On-Site Repeat Violation Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher not washing hands and putting on clean gloves before handling clean items from dish machine. Reviewed proper hand wash procedures and dishwasher washed hands and put on new gloves. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In black 3 door cooler by pizza oven, container of raw chicken above bottles of sauces. Manager moved chicken to bottom shelf to properly separate. 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. In right Frigidaire in kitchen package of bacon and bag of sausage links above bags of shrimp. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen FLIPTOP LOWER - cooked linguini (56F - Cold Holding); cooked penne pasta (58F - Cold Holding); house tomato sauce (56F - Cold Holding); house cream sauce (55F - Cold Holding). Per employee, pastas and sauces in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen FLIPTOP UPPER - diced tomatoes (47F - Cold Holding); pooled eggs (54F - Cold Holding); pooled egg whites (55F - Cold Holding) LOWER - cooked linguini (56F - Cold Holding); cooked penne pasta (58F - Cold Holding); house tomato sauce (56F - Cold Holding); house cream sauce (55F - Cold Holding). Per employee eggs, egg whites, and tomatoes prepared approximately 3 hrs. Items were placed in ice bath to rapid chill until end of brunch service in less than 1 hr and to be discarded. Per employee, pastas and sauces in unit overnight. See stop sale. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Per manager Certified Food Manager test scheduled for 10-28. Will notify at completion for early callback. Repeat Violation 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/ PIC louisa joseph Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by ice machine. Employee replaced. Corrected On-Site Repeat Violation 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. Per manager first staff tests for Food Handlers Certification scheduled for 10-28. Will notify when completed for early callback. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in two bottles at front pizza area and bar without labels. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. One kitchen employee not wearing hair restraint. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw fish p, still frozen, on prep table beside cook line. Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Warning - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Warning - From follow-up inspection 2022-08-24: Observed at callback inspection same. Employee provided proof strips on order to arrive 8-25. Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time Time Extended

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. Repeat Violation Warning - From follow-up inspection 2022-08-24: Observed at callback inspection same. Callback for same violation already scheduled from inspection on 8-1. Authorized from District office to conduct callback for this inspection at same time Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by ice machine. Handle loose again. Maintenance person on sight corrected handle. Hot water present. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-08-24: Observed at callback inspection same. Handle loose again. Time Extended

Basic - - From initial inspection : Basic - Faucet/handle in disrepair/missing at plumbing fixture. Hot water handle loose on hand sink by ice machine. Maintenance person on sight fixed handle. Corrected On-Site Warning - From follow-up inspection 2022-08-24: Observed at callback inspection same. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher started to work without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took off gloves and wiped face with paper towel and put on new gloves without washing hands. reviewed correct procedures and employee washed hands.Warning Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In FLIPTOP UPPER - cream cheese (58F - Cold Holding); cooked linguine (57F - Cold Holding); cooked spaghetti (58F - Cold Holding); heavy cream (59F - Cold Holding); cooked sausage (46F - Cold Holding); sliced American cheese (56F - Cold Holding); pancake batter (58F - Cold Holding); pooled eggs (56F - Cold Holding) LOWER - cooked penne (54F - COLD HOLDING); cooked spaghetti (56F - Cold Holding); raw chicken (55F - Cold Holding); raw breaded chicken (56F - Cold Holding); milk (55F - Cold Holding); house tomato sauce (54F - Cold Holding); house cream sauce (56F - Cold Holding). Per employee all items in unit overnight and breakfast items since 8:00am (more than 4 hrs.) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In FLIPTOP UPPER - cream cheese (58F - Cold Holding); cooked linguine (57F - Cold Holding); cooked spaghetti (58F - Cold Holding); heavy cream (59F - Cold Holding); cooked sausage (46F - Cold Holding); sliced American cheese (56F - Cold Holding); pancake batter (58F - Cold Holding); pooled eggs (56F - Cold Holding) LOWER - cooked penne (54F - COLD HOLDING); cooked spaghetti (56F - Cold Holding); raw chicken (55F - Cold Holding); raw breaded chicken (56F - Cold Holding); milk (55F - Cold Holding); house tomato sauce (54F - Cold Holding); house cream sauce (56F - Cold Holding). Per employee all items in unit overnight and breakfast items since 8:00am (more than 4 hrs.) See stop sale. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine. Employee replaced paper towels. Corrected On-Site Repeat Violation 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. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk containers of pizza sauce not marked as to when made. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in multiple bottles at bar and in kitchen. Employee began to remark bottles. Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by ice machine. Handle loose again. Maintenance person on sight corrected handle. Hot water present. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of flour. Employee removed cup. Corrected On-Site Warning

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. Employees with open beverage containers in kitchen and pizza prep area. Employees removed all beverages. Corrected On-Site Warning

Basic - Faucet/handle in disrepair/missing at plumbing fixture. Hot water handle loose on hand sink by ice machine. Maintenance person on sight fixed handle. Corrected On-Site Warning

Basic - Food stored on floor. Containers of fryer oil in kitchen and cases of bottled water behind bar. All items moved off of floor. Corrected On-Site Repeat Violation Warning

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. Per employee dish machine not working properly and not being used . All ware washing being done by hand. Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. Time Extended

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and then began to cut potatoes without washing hands and changing gloves. Reviewed proper procedures and employee went to wash hands and put on new gloves. Corrected On-Site Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. Same employee did not wash hands after cracking raw eggs. Reminded employee of previous day's conversation. Chef also explained to employee. Employee starting washing hands after cracking eggs. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Per owner chef has Food manager certificate. Chef not on property during inspection. PIC ADAM ALOUSH Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. Chef does not have current food manager certification. PIC Chef Juan Jimenez Time Extended

Intermediate - - From initial inspection : 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/ PIC ADAM ALOUSH Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. PIC Juan Jimenez Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. Per manager new thermometers on order. Time Extended

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. Employee unaware of where certificates are. Warning - From follow-up inspection 2022-08-02: Observed at callback inspection same. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Per employee dish machine not being used. All ware washing being done manually. No sanitizer rinse station set up. Employee set up sanitizer in buspan to correct 100ppm chlorine. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 2 dented creased cans of marinara sauce on shelf by dough mixer. Warning

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. Per employee dish machine not working properly and not being used . All ware washing being done by hand. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and then began to cut potatoes without washing hands and changing gloves. Reviewed proper procedures and employee went to wash hands and put on new gloves. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher manually washing and rinsing dishwater without sanitizing step and then handled clean dishes. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Dukers reach in cooler flats of eggs over packaged sauces and raw cucumbers. Employee inverted for proper separation. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At FLIPTOP UPPER - penne pasta (57F - Cold Holding); cooked linguine (56F - Cold Holding); cooked spaghetti (56F); shredded cheese (56F - Cold Holding) LOWER - heavy cream (56F - Cold Holding); butter (55F - Cold Holding); house salsa (55F - Cold Holding); raw chicken (55F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At FLIPTOP UPPER - penne pasta (57F - Cold Holding); cooked linguine (56F - Cold Holding); cooked spaghetti (56F); shredded cheese (56F - Cold Holding) LOWER - heavy cream (56F - Cold Holding); butter (55F - Cold Holding); house salsa (55F - Cold Holding); raw chicken (55F - Cold Holding). See stop sale. DO NOT USE UNIT until temperature can be maintained at 41F or lower. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. 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. Open pan of commercial lasagna in 3 door reach in cooler with no date as to when prepared. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Per owner chef has Food manager certificate. Chef not on property during inspection. PIC ADAM ALOUSH Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not indicated as raw food. 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/ PIC ADAM ALOUSH Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in both restrooms and by front bar. Employee replaced all paper towels. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Employee unaware of where certificates are. Warning

Intermediate - No soap provided at handwash sink. 1) At hand sink by cook line. Employee replaced soap. 2) in left restroom Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle on top of white freezer in front prep area. Employee labeled bottle. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar handsink. Warning

Basic - Food stored on floor. Wrapped bags of sugar and bags of flour on floor behind pizza oven. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf at mop sink- observed employee sweater being stored with dry storage seasoning.

Basic - Soiled dry wiping cloth in use. Main kitchen prep table at stove- observed soiled dry wiping cloth on prep table.