OSTERIA TULIA & BAR TULIA

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 dish machine testing at 0ppm. Operator set up manual sanitizer testing at Quaternary sanatizer 200ppm. Operator called technician. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); butter (52F - Cold Holding); fresh fish (45F - Cold Holding) on hot cook line tops. Operator stated less than 4 hours and placed ice on products for quick cooling. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealing of raw meats being conducted with no HACCP plan. Warning

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. Observed some expired food handler training. All expired trainings expired 4/13/2026 or 4/25/2026. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on handle of grill. Educated operator on proper storage and operator removed. Corrected On-Site Warning

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 dish machine testing at 0ppm. Operator called technician and set up manual sanitizer in triple sink. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed oysters from box with no tag. Operator unable to provide tag. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed meatballs (108F - Reheating-2 hours) in hot holding unit on cook line. Per operator had been reheating for two hours. Operator placed on stove to reheat to 165F. Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters removed from box with no tag. Operator unable to provide tag. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line lamb ragu (58 F - Cold Holding). Per operator, food has been in cooler for less than 2 hours. Food was iced down to rapidly chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzles behind both bars. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operatpr is doing cook chill without an approved HACCP plan Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep kitchen, operator discarded all drinks. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front line coolers. Warning

Basic - Soiled dry wiping cloth in use. On cooks line - pantry station Warning

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 dishwasher machine testing at 0ppm. Operator called technician for service. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (47F - Cold Holding); raw chicken (46F - Cold Holding); cheese (47F - Cold Holding); cooked rice (46F - Cold Holding) flip top cook line cooler. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle in multiple spices, sugars and flours. Operator removed containers. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sink in bar areas. Warning

High Priority - Raw beef animal food stored over not properly separated from cheese in container in walk in cooler in pastries kitchen.

High Priority - Reduced oxygen packaged soup food label lacking use by date.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (56F - Cold Holding); sauté onions (55F - Cold Holding); bacon (55F - Cold Holding); sauté mushrooms (56F - Cold Holding) for 2 hours per operator in front of grill in kitchen front line.Educated operator on time as a public health control. And emailed forms. Operator placed more ice in unit. Corrective Action Taken

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 - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in bar area.

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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for oysters. Emailed form and operator printed form. Corrected On-Site

Intermediate - Utensils in Hand wash sink in patries kitchen used for purposes other than handwashing. Employee removed utensils. Corrected On-Site

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach in cooler in front of grill line.

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

Basic - Cold holding equipment reach in cooler in front of grill in kitchen line.not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Employee with no hair restraint while engaging in food preparation in front line kitchen.

Basic - Equipment and utensils stacked not properly air-dried - wet nesting. Operator removed and rearranged to dry. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses in stove by back prep area. Operator removed tongs Corrected On-Site

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed a bartender handle cut mint for a drink with bare hands. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lamb stock 63°F cooling in the walk in cooler, had been cooling from the day before per the operator. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 small flying insects in smaller bar area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger over hamburger buns, also raw shrimp over cheese. Operator moved the raw products to the correct shelf. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato sauce dated 08/23/21 and today is 09/03/21. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tomato sauce dated 08/23/21 and today is 09/03/21. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lamb stock 63°F cooling in the walk in cooler had been cooling from the day before per the operator. Observed cooked chicken 46°F in the salad reach in cooler stored overnight per the operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken 46°F in the salad reach in cooler stored overnight per the operator. Warning

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the shell tags are not date marked with last date served. This is a repeat violation from 8/25/2021 and 9/22/2020 and 7/1/2020. Discussed with operator about keeping shell tags date marked. Repeat Violation Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed shell tags are not being kept for 90 days. Warning

Basic - Dead roaches on premises. Observed 1 dead roach in smaller bar area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at several hand wash sinks. This is a repeat violation from 08/25/21. Discussed with operator about keeping hand wash signs at all hand wash sinks. Provided operator with handwash signs, operator hung the signs at all sinks. Corrected On-Site Warning

Basic - Stored food not covered. Observed uncovered meatballs in the walk in cooler. Operator covered the meatballs. Corrected On-Site Warning