VERDI'S AMERICAN BISTRO

Intermediate - - From initial inspection : 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. Employee training for Teresa P, Anibel L. And Laila C. Are expired. Warning - From follow-up inspection 2026-02-18: Employee training for Teresa P, Anibel L. And Laila C. Are expired and have not been renewed at the time of the callback inspection. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler clam chowder date marked 12 days prior, tomato sauce marked 14 days prior, duck sauce marked 16 days prior. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler clam chowder date marked 12 days prior, tomato sauce marked 14 days prior, duck sauce marked 16 days prior.

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. Employee training for Anibel Lopez and Theresa Paes are expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of debris on top of the dishwasher.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Neither the men's or women's restroom doors are self closing.

Basic - Equipment in poor repair. The right hand door gasket on the reach in freezer by the dishwasher is damaged.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in standing 119F water. The pan is o the grill but off the heat.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table in front of the convention oven raw fish is stored over cooked duck and cooked meatloaf. Explained proper storage or raw and ready to eat foods. Operator moved items to proper storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the bottom of the make table cooler at the entrance to the cook line raw chicken is stored above raw fish. Educated employee on proper storage if raw animal proteins. Employee moved items to proper storage order. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute of the ice machine.

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. Dishwasher (Chlorine 0ppm), operator changed out container of sanitizer, chlorine sanitizer 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during the process of the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw chicken is stored on top of tomato sauce and over spinach. Operator moved the chicken to proper storage. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. There are multiple food containers with old labels. Operator removed the labels and re-washed the containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner.chicken is thawing in standing water in the triple sink.

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. Dishwasher (Chlorine 0ppm). Operator changed the sanitizer bucket, chlorine 50ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a bowl in a container of bread crumbs. Operator removed the bowl. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the entrance to the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage not segregated from un damaged cans there is two five pound cans of hoisin sauce with a dented rim.

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. Dishwasher (Chlorine 0ppm). Operator filled the triple sink, chlorine sanitizer

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage not segregated from un damaged cans there is two five pound cans of hoisin sauce with a dented rim. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler, raw shell eggs stored above raw spinach. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in front of the convection oven, raw shrimp (44°F - Cold Holding); raw grouper (46°F - Cold Holding). Operator iced out of temperature items, a technician has been called. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine.

Basic - Bowl or other container with no handle used to dispense food. There are bowls in the containers of bread crumbs and flour. Operator removed the bowls. Corrected On-Site

Basic - Equipment in poor repair. The left side door of the make table in the salad station falls off when opened.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at hand washing sink at entrance to the kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish is thawing on a speed rack at room temperature.