ESPOSITOS ITALIAN RESTAURANT

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. Operator called for repairs. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area, operator tasked employees with removing them Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk in cooler discussed with operator proper temperatures Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom. Operator removed and sanitized area Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on hot line, middle section. ; Poultry (44F - Cold Holding); Dairy (45F - Cold Holding); blue cheese (44F - Cold Holding); mozzarella (44F - Cold Holding). Operator moved these items to other reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At end of hot line, operator replaced Warning

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at bar with no label. Warning

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in seating area server station, discussed with operator. Warning

Basic - Dead roaches on premises. 2 dead roaches in old Reach in cooler in kitchen at end of hot line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in reach in cooler with patrons food items, operator removed. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint while engaged in food preparation. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line Warning

High Priority - - From initial inspection : 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 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize Repeat Violation Warning - From follow-up inspection 2023-10-04: Tested at 10ppm discussed with operator to use three compartment sink to wash rinse and sanitize. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2023-10-04: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 pineapple can. Tomato sauce 1 can 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. Tested 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in back kitchen 1 live fly in dish room Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under stove cooks line. 3 live roaches inside wheel of reach in cooler cooks line. Employee killed all roaches and removed and cleaned and sanitized area Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 46 ff cooked noodles 46 f Alfredo sauce 46 f operator moved to reach in freezer 2nd temps all went to 43 f Corrected On-Site 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 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. Provided for management to sign and some employees signed Repeat Violation Warning

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

Basic - Dead roaches on premises. 1 dead roach under salad prep cooler. Employee removed dead roach and cleaned and sanitized area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm retested to 200 ppm Corrected On-Site Warning

Intermediate - - From initial inspection : 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 one employee training. Next routine inspection Warning - From follow-up inspection 2022-07-22: Time Extended - From follow-up inspection 2022-07-27: 60 days from routine inspection 7/19/22 Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by coffee station. At 82 f and hand washing sinks on main cooks line at 88 f ran over 2 min. Warning - From follow-up inspection 2022-07-22: Hot water at hand washing sink at 94 f Time Extended - From follow-up inspection 2022-07-27: Observed at 84 f ran over two mins. 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 cold holding unit by fryers lobster sauce 48 f goransaw milk soup 47 f operator moved to reach in cooler 2nd temp 47 f at 5:30 pm Cold holding sitting on counter - liquid egg batter 62 f operator voluntarily discarded. holding: walk in cooler cooked noodles 47 f cooked noodles 47 f raw chicken 45 f lasagna 47 f ham 47 f pork 47 f beef 47 f 2nd temp 47 f operator began putting ice on items in walk in cooler. Cold holding: cooked pasta 56 f cooked pasta 56 f 2nd temp 47 f at 5:40 pm Corrective Action Taken Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-07-22: Stop sale : pasta 5 lbs ravioli 48 f held over night made the day before no temps taken Gnocchi 1 lbs 48 f held over night made the day before no temps taken. Fettuccini 3 lbs at 48 f held over night made the day before no temps taken. Cold holding walk in cooler Gorgonzola sauce 48 f sauce Vaca sauce 48 f sauce chicken soup 48 f Alfredo marinara sauce 51 f operator moved items to walk in freezer to rapid cool during time of inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding warmer unit by walk in cooler Cook marinara sauce 115 f cooked marinara sauce 120 f cook meat balls 115 f operator moved to oven to re heated to 135 f Corrected On-Site Warning - From follow-up inspection 2022-07-22: Hot holding: cooked marinara 123 f cooked marinara 123 f pork sauce 112 f Operator reheated to 135 f all items. Time Extended Corrected On-Site

Intermediate - - From initial inspection : 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 one employee training. Next routine inspection Warning - From follow-up inspection 2022-07-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by coffee station. At 82 f and hand washing sinks on main cooks line at 88 f ran over 2 min. Warning - From follow-up inspection 2022-07-22: Hot water at hand washing sink at 94 f Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 employees grabbed bread with no gloves on. Discussed with operator to wear gloves when working with food. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in back kitchen not touching food prep. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding cold holding unit by fryers lobster sauce 48 f goransaw milk soup 47 f operator moved to reach in cooler 2nd temp 47 f at 5:30 pm Cold holding sitting on counter - liquid egg batter 62 f operator voluntarily discarded. holding: walk in cooler cooked noodles 47 f cooked noodles 47 f raw chicken 45 f lasagna 47 f ham 47 f pork 47 f beef 47 f 2nd temp 47 f operator began putting ice on items in walk in cooler. Cold holding: cooked pasta 56 f cooked pasta 56 f 2nd temp 47 f at 5:40 pm Corrective Action Taken Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding warmer unit by walk in cooler Cook marinara sauce 115 f cooked marinara sauce 120 f cook meat balls 115 f operator moved to oven to re heated to 135 f Corrected On-Site Warning

Intermediate - Equipment drain line draining into handwash sink. By coffee maker. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation Warning

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 one employee training. Next routine inspection Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by coffee station. At 82 f and hand washing sinks on main cooks line at 88 f ran over 2 min. Warning

Basic - Dead roaches on premises. 2 dead roaches operator removed and cleaned area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee Employee drink on prep table. Employee removed. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating In dish area. Employees drinking from soda dispenser machine on prep line. Repeat Violation Warning

Basic - Floor area(s) covered with standing water. In dish area. Repeat Violation 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. Tested at 25 ppm. Chlorine bucket empty. Observed employee replace chlorine bucket ran dish washer again tested 50ppm. Corrected On-Site Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in dish area. Observed 1 live fly around dry storage area. Contacted supervisor. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled egg over cooked asparagus in glass reach in cooler on cooks line Raw chicken over raw beef in reach in cooler on cooks line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler cheese 49 °F, raw chicken 45 raw beef 47 °F, Cold holding reach in cooler Butter 49 °F, cut sausage 51 °F, cooked mushroom 49 °F Cold holding reach in cooler crumble blue cheese 51 °F, cooked chick pea 48 °F, cut leafy lettuce 48 °F Cold holding walk in cooler: Cold holding: cooked eggplant 48 °F, cooked beef 49 °F, raw scallops 48 °F, raw shrimp 49 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot box next to walk in cooler. Hot holding: lasagna 108 °F, meat ball 118 °F, cooked beef 118 °F. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with quays tested 400 ppm. Observed employee remake solution at 200 ppm. Corrected On-Site Warning

Intermediate - Mussels tags not maintained in chronological order according to the last date they were served in the establishment. mussel tags not marked with last date served. Repeat Violation Warning

Intermediate - Equipment drain line draining into handwash sink. Observed drink line from expresso machine in hand washing sink by walk in freezer. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for egg batter time marked at 4:30 pm Inspector provided time as public health forum by email. Corrective Action Taken Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle in four container. Observed employee remove bowl with no handle. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Observed 3 cans of tomato purée not segregated. Operator put aside cans but did not label not for use. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid stored with clean food containers at dish area. Operator removed drink. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish dry storage rack. Warning

Basic - Floor area(s) covered with standing water. Observed standing water in dry storage area. Warning

Basic - Ice buildup in reach-in freezer chest on cooks line. Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean food containers on dish room dry storage rack. Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler. Observed on multiple reach in coolers on cooks line. Warning

High Priority - - From initial inspection : High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. EOS was issued at 4:45 pm on 7/1/2021 operator refused to close establishment after EOS issued. Observed employees working with food at the kitchen and serving customers in the dinning room after EOS issued. Admin Complaint - From follow-up inspection 2021-07-01: Establishment still currently operating under EOS Admin Complaint - From follow-up inspection 2021-07-02: Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-01: Admin Complaint - From follow-up inspection 2021-07-02: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by meat slicer at prepping area: Cold holding: cooked chickpea 51 °F, cut tomato 50 °F, cut lettuce 48 °F. Walk-in cooler: Cold holding: cooked pasta 44 °F, cooked chicken 45 °F, cooked tomato sauce 45 °F, raw chicken 45 °F. Operator stated that walk-in cooler was opened for big delivery early. Warning - From follow-up inspection 2021-07-01: Walk-in cooler cooked pasta 46°f, raw chicken 51°f, cooked tomato sauce 51°f, Time Extended - From follow-up inspection 2021-07-02: Reach-in cooler by meat slicer at prepping area: Cold holding: cooked chickpea 48°F, cut tomato 47 °F, cut lettuce 51 °F, cooked eggplant 50 °F. Walk-in cooler: Cold holding: cooked mushroom 40°F, cooked pasta 42 °F, cooked meatball 42 °F, cooked tomato sauce 42 °F, raw chicken 40 °F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended - From follow-up inspection 2021-07-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by mop sink. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended - From follow-up inspection 2021-07-02: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At dish washing area. Warning - From follow-up inspection 2021-07-01: Time Extended - From follow-up inspection 2021-07-02: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. EOS was issued at 4:45 pm on 7/1/2021 operator refused to close establishment after EOS issued. Observed employees working with food at the kitchen and serving customers in the dinning room after EOS issued. Admin Complaint - From follow-up inspection 2021-07-01: Establishment still currently operating under EOS Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in dish washing area, approximately 24 live flies at prepping area at kitchen. Repeat Violation Warning - From follow-up inspection 2021-07-01: 4 live flies in dish area , 5 live on electric outlet on cooks line , 2 live on ceiling tile near back exit, 2 live on clean plates , 1 live on gloves box on cooks line Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-01: Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by meat slicer at prepping area: Cold holding: cooked chickpea 51 °F, cut tomato 50 °F, cut lettuce 48 °F. Walk-in cooler: Cold holding: cooked pasta 44 °F, cooked chicken 45 °F, cooked tomato sauce 45 °F, raw chicken 45 °F. Operator stated that walk-in cooler was opened for big delivery early. Warning - From follow-up inspection 2021-07-01: Walk-in cooler cooked pasta 46°f, raw chicken 51°f, cooked tomato sauce 51°f, Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed drain hose in handwash sink from espresso machine at service station. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2021-07-01: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by mop sink. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above wait station at kitchen. Warning - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under three compartment sink at dish washing area. Under storage shelves at dry storage. Under ice machine by mop sink. Repeat Violation Warning - From follow-up inspection 2021-07-01: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At dish washing area. Warning - From follow-up inspection 2021-07-01: 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 0 ppm. Repeat Violation Warning

High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. EOS was issued at 4:45 pm on 7/1/2021 operator refused to close establishment after EOS issued. Observed employees working with food at the kitchen and serving customers in the dinning room after EOS issued. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in dish washing area, approximately 24 live flies at prepping area at kitchen. Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2021. Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bread dough contaminated with live flies. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by meat slicer at prepping area: Cold holding: cooked chickpea 51 °F, cut tomato 50 °F, cut lettuce 48 °F. Walk-in cooler: Cold holding: cooked pasta 44 °F, cooked chicken 45 °F, cooked tomato sauce 45 °F, raw chicken 45 °F. Operator stated that walk-in cooler was opened for big delivery early. Warning

Intermediate - Clam/mussel tags not marked with last date served. Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed drain hose in handwash sink from espresso machine at service station. Repeat Violation 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. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by mop sink. Repeat Violation Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 30 dead flies on sticky trap over sink by storage area. Warning

Basic - Ceiling tile missing. Above wait station at kitchen. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with no lid no straw on prep table at expose line. Warning

Basic - Floor area(s) covered with standing water. Under three compartment sink at dish washing area. Under storage shelves at dry storage. Under ice machine by mop sink. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. At dish washing area. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Warning