TAMPA BAY PERFORMING ART CTR

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 13 rop tunas not removed from bag see stop sale

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 for 1 employees Florida restaurant and lodging missing for multiple employees

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. 13 rop tunas not removed from bag see stop sale

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.dish machine didn't test at 160F operator stated the dish machine was only turned no washing at time of testing.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Raspberry and tomatoes over washed lettuce walk in cooler Sous chef moved to proper storage 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 for 1 employees. - From follow-up inspection 2025-05-13: Still observe pd 1 employee training Time Extended

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. Operator printed during inspection and had employees sign them. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in service area and behind bar not secured.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using 3 compartment sink while waiting for repairs.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Oven door in kitchen broken.

Basic - Floor soiled/has accumulation of debris. Some parts of kitchen and behind bar under equipment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is properly utilizing time as a public health control for the buffets, but does not have paperwork. I sent this form to the operator.

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

Basic - Equipment in poor repair. Door to cabinet in bar area broken.

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled

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. Sent to employee Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Equipment in poor repair. Oven door broken

Basic - Floor soiled/has accumulation of debris. Under and behind equipment in kitchen

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. Emailed to operator Corrected On-Site

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. Emailed to operator. Corrective Action Taken

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.

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

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pan of pork over cooked pasta and tomatoes in walk in cooler.

Intermediate - Non-pitting surface rust on food-contact equipment. Repeat Violation

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans over in tact cans. Relocated. Corrected On-Site

Basic - Equipment in poor repair. Door to reach in cooler by ice machine holding rusty water inside of it.

Basic - Floor soiled/has accumulation of debris. Under/behind ovens.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching AP flour inside bulk container.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Veggie Patti dated 05/26.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee doing dishes. Employee was not washing hands in between dirty and clean dishes. Chef spoke to employee.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Heavy cream boxes on walk in cooler. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.