SISTERS BISTRO

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook line.

High Priority - Employee washed hands with no soap.

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

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. Left a copy. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line wearing Watch while engaging in food prep.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment add a new walk in cooler inside the location stockroom area. Warning - From follow-up inspection 2025-10-08: Observed the plan has been submitted to plan review but not yet approved. Violation will be addressed at the next unannounced inspection. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 44 F .placed in cooler sense yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 44 F .placed in cooler sense yesterday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Stored food not covered. Tea containers not protected from possible contamination on the front line.

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.

Basic - Floor area(s) covered with standing water. Front door area. Due to see storm. Establishment has wet floor signs out.

Basic - Food stored on floor. Cooking oil on the kitchen floor. Admin Complaint

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on the floor next to the oven.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice scoop handle in contact with ice,inside the ice machine.

Basic - Working containers of food removed from original container not identified by common name. Flour.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked diced chicken 44F inside the reach in cooler from last night.

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.

Basic - Food stored on floor. Cooking oil on the kitchen floor underneath the oven. Manager removed items and stored items correctly. Corrected On-Site

Basic - Ice scoop handle in contact with ice in the waitress station,

Basic - In-use tongs stored on equipment door handle between uses on the oven door.

Basic - Light shield damaged/in disrepair, over the three compartment sink.

Basic - Plumbing system in disrepair. Observed water in employee hand sink draining slow in the kitchen.

Basic - Self-closing device on both bathroom door disconnected/broken.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed on the dish machine sanitizer line broken,employee is setting up three completely sink sanitizer water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area and bar area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Without a lid.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, cook.

Basic - Food stored on floor.cooking oil on the kitchen floor.

Basic - In-use tongs stored on equipment door handle between uses. Oven.

Basic - No handwashing sign provided at a hand sink used by food employees.kitchen area and bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked bacon on the cook line reach in cooler. Employee removed items and stored items correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Ice scoop handle in contact with ice, inside the ice machine, Employee removed ice scoop and stored ice scoop correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Working containers of food removed from original container not identified by common name. Observed milk without label past 24 hours in reach in cooler in front counter area. Employee put date on milk. Corrected On-Site