EMBARCADERO 41

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held in flip top cooler at 45F. Per operator, chicken transfer to unit 2 hours before the inspection. Operator placed ice packs on chicken for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added

Intermediate - Handwash sink used for purposes other than handwashing. -Observed container with frozen meat stored inside handwashing sink in kitchen. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

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. Observed fish thawing in vacuum packaging in walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraints. Corrected On-Site

Basic - Food stored on floor. -Observed case with food item stored on kitchen floor. -Observed various food items stored on walk in freezer floor. Repeat Violation Admin Complaint

Basic - In-use tongs stored on oven door handle between uses.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in standing water at hand sink. Operator removed and placed underneath running water. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cook line not stored in sanitizer solution between use. Operator placed in sanitizer solution. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added Warning - From follow-up inspection 2025-09-04: 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 operator touch cook meat with bare hand Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken not vertical separated from raw beef in flip top cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked rice and pasta cold held at 46F in flip top cooler. Items are overstocked in containers. Per operator, both items placed in unit 1.5 hours prior to the inspection. Operator placed overstocked portions to walk in cooler for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in sushi bar wash his hands in food prep sink and then engage in food preparation. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink in bar area used to stored food containers. O

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 cook rice and pasta stored in walk in cooler. Per operator, both items cook and stored in unit more than 24 hours. Operator correctly date marked both items. Corrected On-Site

Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area. -Observed a scooter stored in kitchen.

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

Basic - Single-service articles improperly stored. -Observed cases with napkins stored on floor in wait station.

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held at 44F in walk in cooler. Per operator, steak transfer to walk in cooler 3.5 hours prior to the inspection. Operator placed ice packs on item for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with garbage container. Operator relocate garbage container. Corrected On-Site Repeat Violation

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

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. Fish found thawing in walk in cooler. Operator removed fish from packaging. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on kitchen floor.

Basic - Ice scoop handle in contact with ice at frontline ice machine. Operator removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with cooked rice.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed onions in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta hot held at 45F in flip top cooler. Per operator, pasta transfer to unit 2 hours prior to the inspection. Operator placed item on ice pack for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 1:49 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 12:00 p.m. Operator correctly time marked rice. Corrected On-Site

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen block with garbage container.

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

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. Some employees.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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.