POLONZA BISTRO

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operators unable to present proof of parasite destruction for undercooked salmon on menu. Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-09-19: Time left on this callback. Time Extended

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 chlorine sanitizer at 0 ppm. Operator set up three compartment sink during inspection. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired restaurant license. Operator updated license during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket in hand washing sink in dish washing location. Operator removed bucket during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

High Priority - Presence of insects, rodents, or other pests. Observed one dead bug on floor at back door of kitchen. Admin Complaint

Basic - Dead roaches on premises. Observed six dead roaches in the following locations: two by back door of kitchen on floor in chemical storage, one on floor in dry storage, and three on floor in back prep by water heater. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on make line prep table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed collard greens 48F (held 24 hrs) in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed collard greens 48F (held 24 hrs) in walk in cooler. See stop sale.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 130 dead fly in insects on traps in the following locations: approximately 100 on trap in dry storage, approximately 36 on trap near dish washing location, and approximately 24 on trap by back door in kitchen. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh salmon served uncooked without proof of aquaculture. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers, employee keys ,and vape on prep table in kitchen.

Basic - Open dumpster lid. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over packaged strawberries and fries in reach in cooler. Operator moved fish to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over tuna and shrimp in walk in freezer. Operator moved shrimp and tuna over beef on shelf. Corrected On-Site

Basic - Dead roaches on premises. Observed 10 dead roaches in the following areas: 7 in chemical storage area, 1 under meat smoker in back kitchen, 1 at back door by meat smoker area, and 1 at entrance of kitchen serving doors. Admin Complaint

Basic - Open dumpster lid.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. - barista using a terry cloth towel to dry her hands after washing.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee scratched his head and then grabbed a glove to put on without washing his hands. Inspector gave corrective feedback and employee removed the glove and washed his hands properly. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. - bar manager, Amahlia Hensel, does not have her Certifed Food Manager training.

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/ - bar manager, Amahlia Hansel, is the person in charge with 4 cooks in the kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand-wash sink behind bar. Bar manager got paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - bar manager unable to locate the employee training records. Warning

Intermediate - No soap provided at handwash sink. - hand-wash sink in dish room. Bar manager replenished the soap. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - two tanks in kitchen area not secured. Bar manager secured. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. - 2 employees preparing/handling food need to have beard guards.