HATTRICKS

High Priority - Dentedcans present. See stop sale. ripe olives 1 can artichokes Roland 1 can upstairs room 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 0 ppm tested two times discussed with employees to pour the dish washing machine chlorine into the three compartment sink to properly wash the dishes. Repeat Violation Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using the incorrect sanitizer to wash the equipment and utensils. Non food contact surfaces sanitizer. Establishment used the quaternary tablets Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler ambient temperatures 52 f food held less then 4 hours Cold holding: cook pasta 52 f cook chicken 53 f cheese 52 f cut lettuce 56 f discuss with chef to add ice to all products. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Stored lemons in cup in hand washing sink at bar employee removed Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar 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. Admin Complaint

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. Zero employees Warning

Intermediate - No soap provided at handwash sink.at bar Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For in house dressing cut lettuce cut tomatoes Warning

Basic - Food stored on floor. Child in buckets stored on floor Upstairs celery buckets and dressings stored on floor.arrezzio Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

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. Warning - From follow-up inspection 2025-01-06: Time Extended - From follow-up inspection 2025-03-17: No proof of employee training Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning - From follow-up inspection 2025-01-06: 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. Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-01-06: 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. 0 ppm chlorine. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish. Operator relocated at time of inspection. Corrected On-Site 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. Red plastic cup and ice in handwash sink at bar. 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

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

Basic - Food stored on floor. Bulk cut celery on floor in prep area upstairs. Operator relocated. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open milk in reach in cooler in prep area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator iced down items end of hot line double door chicken (47F - Cold Holding); cut Greens (49F - Cold Holding); cheddar (46F - Cold Holding); swiss (46F - Cold Holding). Warning

Intermediate - Handwash sink not accessible for employee use at all times. Upstairs items in sink knife and spatula. Warning

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

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 until repairs are made. 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. Floors under equipment soiled. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen Warning

Basic - Single-service articles improperly stored. In restroom and on floor in upstairs area. 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. More than 200 ppm, operator will remove the sanitizer, and sanitize in the 3 compartment sink until dispenser is repaired Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over pasta salad. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink, removed Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink no hot water, turned off at inlet, operator turned back on. Corrected On-Site Warning

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

Basic - Floor tiles missing and/or in disrepair. In kitchen 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. 0 ppm Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pickle buckets stacked in front of hand sink. Moved to other location. Corrected On-Site Repeat Violation Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep upstairs Repeat Violation Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket broken on reach in cooler by Service window Warning

Basic - Floor soiled/has accumulation of debris. Kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving in kitchen 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 25ppm. Manager replaced chlorine and still tested at 25ppm. Manager will call for service. And will set up three compartment sink Warning

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. Observed cook handle chicken sandwich with bare hand and gave it to another cook. Educated cook and spoke to manager Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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

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

Basic - Employee eating in a food preparation or other restricted area. Observed cook eat food on cook line out of metal bowl Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - Light not functioning. On hood system Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has buildup of debris Warning

Basic - Soiled dry wiping cloth in use. On cook line Warning