SALUMERIA 104

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler meat sauce (47F - Cooling) in deep covered plastic container. Per operator held in cooler over 24 hours. See stop sale

High Priority - Live, small flying insects found Observed 1 flying insect on wall at hand washing sink on cook line. Operator killed cleaned and sanitized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler bread raw chicken breast stored over cooked polenta. Operator stored correctly. Observed on speed rack raw short ribs over raw julienne vegetables. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler meat sauce (47F - Cooling) in deep covered plastic container. Per operator held in cooler over 24 hours

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler meat sauce (47F - Cooling) in deep covered plastic container. Per operator held in cooler over 24 hours

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic 6 pan stored in handwashing sink at bar. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt operator labeled Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee drop off soiled plates then proceeded to deliver a pizza. Employee washed hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink in cook line - jar stored in sink. Employee removed item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at handwashing sink at cook line (81F)

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in storage room.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board at pizza station.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung on oven handle. Employee removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw bacon stored over cooked pasta in true refrigerator. Operator transfer raw bacon to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish cold held in flip top cooler at 44F. Per operator, fish transfer to unit 2.5 hours prior to the inspection. Operator placed ice pack on fish for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed some oyster tags not marked with last date served. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board at pizza station.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink at cookline block with rolling food cart. Operator removed cart. Corrected On-Site

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/

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

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 cooked chicken, noodle and sauce stored in walk in cooler . Per operator, all mentioned items cooked on 03/11-03/12/2025.

Basic - Food stored on floor. -Observed cases with food items stored on walk in freezer floor. Repeat Violation Admin Complaint

Basic - Ice bucket stored on floor between uses.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored in flour container. Operator removed scoop from container. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave at cookline. Corrected On-Site

Basic - Stored food not covered. -Observed containers with cooked chicken and sauce stored in walk in cooler not covered. Operator covered containers. Corrected On-Site Repeat Violation Admin Complaint

Basic - Utensils in poor condition. -Observed a spatula with deep chipped.

Basic - Working containers of food removed from original container not identified by common name. -Observed bread crumbs and sugar removed from the original container not labeled. Repeat Violation Admin Complaint

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 at reach in cooler at pizza station - sea food salad (56F - Cold Holding) as per operator item not portioned or prepared today. As per operator item held out of temperature for approximately 12 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at pizza station - sea food salad (56F - Cold Holding) as per operator item not portioned or prepared today. As per operator item held out of temperature for approximately 12 hours. See stop sale.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not maintained in order.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used for storage. Operator removed equipment out of sink and stored properly. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed in area surrounding triple sink.

Basic - Food stored on floor. Observed at walk in cooler - container of soup stored directly on the floor. Operator stored correctly. Corrected On-Site

Basic - Stored food not covered. Observed at walk in freezer - container of scallops not covered.

Basic - Working containers of food removed from original container not identified by common name. Observed container of white powder without common name at triple sink area.

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, manager printed and posted. Corrected On-Site