TAMIAMI TAVERN

Basic - Floor soiled/has accumulation of debris. Observed grease buildup on the floor underneath equipment at cookline.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on soiled surface on side of ice machine. Operator cleaned and sanitized the ice scoop and placed in clean container. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at various locations at kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at ware washing area handwash sink. Operator placed the wet wiping cloth in sanitizer solution. Corrected On-Site

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at ware washing area. Warning - From follow-up inspection 2025-07-25: Observed progress being made of sealing the concrete at ware washing area. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Educated the operator. Operator placed in the correct location. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrective Action Taken Repeat Violation

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 handle touching Parmesan cheese at Reach in Drawers. Operator removed the handle from touching the food item. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers with old labels at dish shelf.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits 129F at steam table. Operator reheated to a minimum of 165F at Stove. Corrected On-Site Repeat Violation

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. Observed heavy cream not date marked at Make Table. Operater date marked the food item. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom door not self closing.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution on the floor next to make table. Operator placed in a new container off the floor. Corrected On-Site

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 0ppm on test strip. Corrected to 100ppm by priming the sanitizer. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage 122F at steam table. Operator placed on Flat Grill to bring temperature to a minimum of 165F. Corrected On-Site Repeat Violation

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. Observed milk at wait station Display Cooler Unit. Operator date marked the food item. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor underneath shelf at Walk in Freezer.

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.

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 0ppm at bar dish machine due to empty sanitizer container. Operator replaced the empty sanitizer container and corrected to 100ppm. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef over cheese at Make Table. Operator removed the cheese from underneath the raw beef. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops behind ready to eat lobster meat at Reach in Drawers. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn beef hash 108F at steam table. Operator placed on grill to reheat to a a minimum of 135F as it's commercially processed for the first time. Corrected On-Site

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.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs to a proper and safe location. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef and pork over sautéed mushrooms at Make Table. Operator removed the sautéed mushrooms from underneath. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed at can opener blade. Operator cleaned and sanitized the blade. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cookline handwash sink. Operator placed soap at cookline handwash sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cookline handwash sink. Operator repaired the unit. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at prep sink under cold running water thawed. Educated the operator.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Observation back exterior of the establishment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw pork at Make Table. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed in the wrong location. Educated the operator. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 tuna at Make Table. Educated the operator to compliance. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cookline.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.