BARBATELLA

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device for measuring their high temp dish machine. Operator ordered a high temp puck. Corrective Action Taken Warning - From follow-up inspection 2026-05-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2025-10-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at prep area. Warning - From follow-up inspection 2025-10-06: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; homemade tomatoes marinara sauce (110F - Hot Holding) Per operator item stored at cook line for one hour. Operator started reheating the sauce to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle. Corrected On-Site

Basic - Single-service coffee filters improperly stored at ice cream area. Operator stored coffee filters properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Operator labeled the container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar have a build up of a mold like substance. Bartender began cleaning during inspection. This is a repeat violation from previous inspection dated 05-29-2024 Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 05-29-2024 Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at kitchen hand washing sink. Operator restocked soap Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Three unsecured 50# CO2 cylinders in dish room. This is a repeat violation from previous inspection dated 05-29-2024 Repeat Violation

Basic - Ceiling tile missing. Above pizza oven

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling vents in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the soda gun nozzle in the service station at the bar. Operator washed and sanitized all soda gun nozzles. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing in the pizza area.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Intermediate - Food-contact surface soiled with food debris on the can opener near the hot holding station and the soda nozzle at the bar.

Intermediate - Handwash sink not accessible for employee use at all times due to cooking utensils stored inside near the pizza oven. Operator removed the cooking utensils. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink.

Intermediate - No soap provided at handwash sink near the three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler in front of the hot holding station. Operator placed the wet wiping cloth inside sanitizer container. 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. Dishwasher (Chlorine 0ppm). Technician is on site, operator will sanitize in the triple sink until dish machine is repaired. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, octopus (45F - Cold Holding); salmon (46F - Cold Holding). Operator iced the items for rapid cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun inside the entrance to the bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the hand washing sink by the pizza oven the water temperature did not exceed 85F after running the water for five minutes.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink by the pizza oven. Operator supplied a hand washing sign. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a employee wash hands in the dish sink. Educated on the importance of washing hands in a correct hand wash sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can in the front of the hand wash sink by the pizza oven. Operator removed the garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a spray head in the hand wash sink by the pizza oven. This is a repeat violation from 09/27/21, discussed with operator about keeping the hand wash sink clear. Operator removed the spray head. Corrected On-Site Repeat Violation

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/ no certified food manager on site and there are four cooks and one bartender on duty. Josh Zeiman arrived before the end of the inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut tomatoes made the day before per the operator not date marked. Operator labeled the cut tomatoes. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed a employee eating a prep area by the slicer.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed a employee failed to wash hands before scooping gelato. Educated on the importance of washing hands before handling clean equipment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand wash sink ,sink was being used as a dump sink. Operator removed the strainer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink at the deli bar. Operator supplied the paper towels. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the hand wash sunk at the kitchen hand wash sink. Operator supplied the hand wash sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on the fan cover in the walk in cooler.