CIRCLES BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked oxtails in walk in cooler. Operator relocated. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: asparagus cooked 80 F, pork belly 100 F, per operator items have been in out for 1 hour. Operator put in oven to bring back to temperature. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Blue plastic scoop in handwash sink near ice machine. Warning

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. 2 employees. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails in walk in cooler. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drunk on prep table Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of all reach in coolers. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. Warning - From follow-up inspection 2023-10-19: 1 live roach on floor on cooks line. Operator killed removed and sanitized area. 1 live roach under wheel of reach in cooler. Operator killed removed and sanitized area. Time Extended - From follow-up inspection 2023-10-19: 3 live roaches under kitchen equipment. Time Extended - From follow-up inspection 2023-10-20: 2 live roaches under cooking equipment stoves . Operator killed and removed and sanitized area. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-20: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. Warning - From follow-up inspection 2023-10-19: 1 live roach on floor on cooks line. Operator killed removed and sanitized area. 1 live roach under wheel of reach in cooler. Operator killed removed and sanitized area. Time Extended - From follow-up inspection 2023-10-19: 3 live roaches under kitchen equipment. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-19: Time Extended - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler. Warning - From follow-up inspection 2023-10-19: 1 dead roach under three compartment sink operator removed and sanitized area. Time Extended - From follow-up inspection 2023-10-19: 2 dead roaches under three compartment sink. Operator removed and sanitized. 1 dead under kitchen fryer. Operator removed and sanitized. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. Warning - From follow-up inspection 2023-10-19: 1 live roach on floor on cooks line. Operator killed removed and sanitized area. 1 live roach under wheel of reach in cooler. Operator killed removed and sanitized area. Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked. Repeat Violation Warning - From follow-up inspection 2023-10-19: Not dated Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler. Warning - From follow-up inspection 2023-10-19: 1 dead roach under three compartment sink operator removed and sanitized area. Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee spraying chemical toxic and than began working with ready to eat food. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw calamari over ready to eat rice and fresh produce. Reach in cooler on cooks line employee removed to proper storage. Raw shrimp over bread pudding. Raw bacon over celery raw chicken over tomatoes all in walk in cooler employee removed items to proper storage Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches inside wheel of hot warmer table on cooks line. 1 live roach on floor cooks line. 6 live roaches in wheel of stove 1 live roach in wheel of stove 5 live roaches in wheel of stove 3 live roaches in wheel of stove. 3 live roaches in wheel of stove. Warning

High Priority - Roach excrement and/or droppings present. 2 egg casings under stove on cooks line. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dumplings cooked not dated reach in cooler on cooks line walk in cooler cooked fish sauce and cooked noodles not date marked. Repeat Violation Warning

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. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator restocked Corrected On-Site Warning

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. Printed for manager and employees to sign. Warning

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

Basic - Dead roaches on premises. 2 dead roaches in hand washing sink operator removed and cleaned and sanitized area. 2 dead roaches inside wheel of reach in cooler. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment on cooks line Warning

Basic - Food stored on floor. Produce tomatoes on floor walk in cooler Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease around outsides of stove kitchen equipment Warning

Intermediate - - From initial inspection : 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. Provided by email - From follow-up inspection 2023-05-10: Time Extended - From follow-up inspection 2023-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit - From follow-up inspection 2023-05-10: Cited routine inspection yuwadee Chulikavit issued 4/16/2018 Time Extended - From follow-up inspection 2023-05-11: Expired. 4/16/18 cb due July 8 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line. - From follow-up inspection 2023-05-10: Time Extended - From follow-up inspection 2023-05-11: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-10: Time Extended - From follow-up inspection 2023-05-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2023-05-10: Time Extended - From follow-up inspection 2023-05-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair. - From follow-up inspection 2023-05-10: Time Extended - From follow-up inspection 2023-05-11: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f - From follow-up inspection 2023-05-10: Walk in cooler had different areas That were between 43 f-49 f. Food stored in cooler overnight no temperatures taken Ambient air temperature 49 f Walk in cooler heavy creamer 47 f 20 quarts see stop sale Raw chicken 47 f 20 lbs see stop sale Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 47 f 2nd temp reach in cooler make table on cooks line. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f Repeat Violation - From follow-up inspection 2023-05-10: Walk in cooler : cook beef 43 f cook duck 43 f raw shelled eggs 44 f Walk in cooler had different areas That were between 43 f-49 f. Food stored in cooler overnight no temperatures taken Ambient air temperature 49 f Walk in cooler heavy creamer 47 f 20 quarts see stop sale Butter 44 f operator placed in freezer operator moved to reach in freezer Cooked duck 45 f operator placed in reach in freezer Raw chicken 47 f 20 lbs see stop sale Admin Complaint

Intermediate - - From initial inspection : 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. Provided by email - From follow-up inspection 2023-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit - From follow-up inspection 2023-05-10: Cited routine inspection yuwadee Chulikavit issued 4/16/2018 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line. - From follow-up inspection 2023-05-10: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2023-05-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair. - From follow-up inspection 2023-05-10: 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. Tested at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize. Observed food contact surfaces sanitizer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Walk in cooler 2 live fly touching box of milk 2 live fly touching package cheese 1 live fly touching raw package meat 3 live fly touching box of bread 1 live fly on blue cheese lid top 1 live fly on lid top of mushrooms 1 live fly on bag of lettuce packaged. 1 live fly on container of crab sauce packaged 1 live fly on packaging meat 2 live flies on paper back packaging bread. 2 live flies on box of cheese. 9 live flies on side walls of walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat food stored over make table reach in items. Reach in cooler by meat slice cooks line raw chicken and raw fish raw calamari over ready to eat toppings. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 47 f 2nd temp reach in cooler make table on cooks line. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 56 f no temperatures taken. Food held in walk in cooler overnight. Cold holding: gruyere cheese 53 f 2lbs. American cheese 53 f 2 lbs provolone cheese 52 f 2lbs mozzarella cheese 52 f 5 lbs ricotta cheese 60 f 6 lbs butter 56 f 8 lbs raw beef 52 f 8 lbs cooked bacon 53 f 2 lbs raw shelled eggs 56 f 4 36 sleeves in case. Roast beef 60 f 10 lbs cooked shrimp 51 f 5 lbs feta cheese 51 f 1 lbs blue cheese 51f 4 lbs crab cake sauce 51 f 2 lbs duck raw 51 f 10 lbs butter 3 lbs 51 f Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked dumplings not dated

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. Provided by email

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ for Yuwadee Chulikavit

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout cooks line.

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.

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

Basic - Equipment in poor repair. Reach in cooler cooks line by meat slicer inside of lid in disrepair.

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. Tested at 10 ppm operator set up three compartment sink to wash dishes with chlorine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food in walk in cooler. Operator moved to bottom Raw shelled eggs over ready to eat butter in reach in cooler on cooks line. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut roast beef not dated. Reach in cooler by cooks line. Warning

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. Dining room area is decreasing in seating. And dining room private room tables are removed for a future storage cooling room. Yuwadee Chulikaeit 813-969-0001 Warning

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink by reach in freezers at 82 f other hand washing sinks has 100 f Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bins by office with flour and sugar not labeled. Operator labeled. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and began working with food. Observed employee wash hands during time of inspection. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing cooking pots with soap and water only. Inspector went over the importance of using wash rinse sanitize method. Observed employee take dishes to dish machine to properly sanitize. Corrected On-Site Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw salmon over ready to eat AlFredo sauce and cut tomatoes. In top reach in cooler grab section. Raw calamari over cut onions in top reach in cooler grab station. Observed employee move items in correct storage set up. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat sauce. In reach in cooler on cooks line. Observed raw shelled eggs over ready to eat cooked noodles in reach in cooler on cooks line. Observed employee remove items to proper set up. Raw wings over ready to eat fruit in walk in cooler. Corrective Action Taken Warning

High Priority - Stop Sale issued due to adulteration of food product. Observed parsley and cooked noodles .50 with dead fly touching food. Observed . 50 of mash potatoes with dead fly touching side of container not covered. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 54 °F inspector advised operator to place in reach in cooler.2nd temp at Cold holding: blue cheese dressing in house 45 °F, 2nd temp Cold holding walk-in cooler butter 44 °F, shredded mozzarella 44 °F, raw chicken wings 44 °F, cooked chicken tomato sauce 46 °F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: butter 70 °F, cooked asparagus 80 °F, cooked onions 77 °F Inspector advised operator to re heat all items to 165 °F2nd temp at 12:25 pm cooked asparagus 165 °F, cooked onions 165 °F, butter 165 °F. Corrected On-Site Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Inspector went over the importance of using hand washing sink to wash hands only. Observed employee wash hands in hand washing sink. Corrected On-Site Repeat Violation Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled and rusted. Warning

Intermediate - Hot water at hand washing sink does not reach 100 degrees Fahrenheit. Inspector ran water for over 2 mins at 78 °F, rested at 100 °F. Located by ice machine. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by back door. Observed employee restock paper towels. Corrected On-Site Warning

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. Inspector printed out consumer advisory observed employee hang up sign Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked dumplings in reach in cooler on cooks line not date marked. Walk in cooler cooked chicken not date marked cooked dumplings not date marked and multiple items not date marked. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Employee drink on prep table by hand washing sink. Observed employee remove. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed reach in cooler lid in disrepair interior by fryers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour bin not above food. Observed employee move above food. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled. On cooks line.

Basic - Standing water in bottom of reach-in-cooler. Observed at cooks line by stove. Warning