AB KITCHEN

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in middle prep area on cook line Butter (45F-70F - Cold Holding) in pan over filled. Employee removed the excess butter from pan. Observed in pan on top of prep table Blue cheese crumbles (54F - Cold Holding). Employee removed and placed in reach in cooler. Observed in reach in cooler to the left as you enter kitchen Cut tomatoes (46F - Cold Holding); Goat cheese (46F - Cold Holding); Mozzarella cheese (46F-48F - Cold Holding); Cooked shrimp (46F - Cold Holding). Cooler has an ambient temperature of 43F. Employee stated lid to cooler has been up for period of time. Employee placed some TCS items in walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2026-02-11: Observed GOAT cheese at 48F-51F,Cut tomatoes 53F, Mozzarella cheese 51F-53F. Cooler has ambient temperature of 43F. Employee will ice items down. Admin Complaint - From follow-up inspection 2026-02-17: Observed in reach in cooler cooked vegetables at 55F, Mozzarella cheese at 46F. Manager removed items and placed in freezer to reduce temperature quickly and placed ice bath in cooler. Cooler has an ambient temperature of 43F. Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch face and proceed to handle equipment. Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Live, small flying insects found Observed 1 flying insect in dining area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line tuna, and bags of krab. Manager will remove until they are able to get a food grade towel. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked rice being held on TIME As A Public Health Control on prep table without time mark. Manager placed time mark on board. Manager stated the rice was brought out at 10am. Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - Proof of required state approved employee training not available 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 required food training expired.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing unknown substances without label located in. Manager discarded spray bottle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food vacuum sealed Elk in walk in freezer stored with food served to the public.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters soiled at the end of cook line.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Mascarpone packaged and dated 1-12-2025. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked rice being held on time control without time mark. Employee stated was placed on line at 10:30am. Employee added time mark to cooked rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep table at entrance of kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wear rubber bracelet. Repeat Violation

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed spray bottle labeled for cleaners , pesticides used to store oil used on cook line. See stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed spray bottle labeled for cleaners , pesticides used to store oil used on cook line. Manager removed and discarded.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg with raw shell eggs in walk in cooler. See stop sale.

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 Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Manager sliced bags in walk in cooler containing ROP fish. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with rubber bracelets on.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door of kitchen with light shining from outside at bottom of door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta cheese (49F - Cold Holding); Fresh garlic (50F - Cold Holding) in cold holding station. Employee placed ice bath under both feta and fresh garlic. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermal cup stored on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Employee personal food not properly identified and segregated from food in walk-in cooler. Chef placed personal food in pan separated from food served to public. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Manager stored mops properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw frozen salmon in plastic container stored on top shelf over plastic containers of cooked frozen demi glaze. Operator rearranged storage levels in the walk in freezer. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection multiple scanned copies of employee food handler training certificates and some certifications that appear to be completed in pencil. Operator states will go over the pencil certifications in pen and will track down the original hard copy certifications. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink and adjacent to the warewashing area, clean plastic containers stacked while wet.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in the beverage walk in cooler. Operator voluntarily discarded the open employee beverage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar on the bottom of the center prep station stored with no product labeling. Operator labeled the bulk container. Corrected On-Site