ORIENTE AT COSTA D'ESTE

Intermediate - Clams tag removed from original container prior to container being emptied. Clams In walk in cooler. Chef placed tag in container Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was cleaned Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowls and whisk Corrected On-Site

Intermediate - No soap provided at handwash sink. Cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk bins Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Door next to pos system that leads to pool

Basic - In-use tongs stored on equipment door handle between uses. On oven Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms used by employees. Provided sign to operator, employee posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Plumbing system in disrepair. Faucet at main bar next to dishwasher is loose

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados. Chef removed stickers Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Chef remade and now reading 400ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Nozzle at outside bar Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sara

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler #7

Basic - Standing water in bottom of reach-in-cooler. Back reach in cooler Corrected On-Site

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. Bar machine reading 0ppm. primed and rechecked 0ppm. Machine is not in use at time. Operator will use main dish machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink At front counter on cutting board Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on high temperature dish machine is not working. Ran test strip through machine, reading 160°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cooks line

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line has containers and fridge is blocking back prep area hand sink. Manager moved items Corrected On-Site Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2024-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David and hector - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and salamander oven are soiled in grease - From follow-up inspection 2024-09-04: Time Extended

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. Milk, cream. Half and half Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. By movable refrigerator Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 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 Corrected On-Site

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

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

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans found cooling at 44-54 overnight, 1/2 and 1/2 and milk found at bar at 51 Repeat Violation Warning - From follow-up inspection 2023-09-18: 1/2 and 1/2 found at 55° Milk drink mix found at 56° Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 54/56f in 22 quart container and black beans at 64/65 covered and cooling in walk in cooler overnight. Provided cooling information sheet. Stop sale issued.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish bagged in same container with cooked shrimp and crab. All separated to properly store. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 54/56f in 22 quart container and black beans at 64/65 covered and cooling in walk in cooler overnight. Provided cooling information sheet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork at 54/56f in tall 22 quart container and black beans at 64/65 tightly covered and cooling in walk in cooler overnight.

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Whip in hand sink at kitchen. Strainer in hand sink at bar. Both removed. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon egg Benedict, eggs Benedict with poached eggs not identified. Manager added asterisk to consumer advisory and items. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Removed and air dried. Corrected On-Site

Basic - Reach-in cooler/freezer have accumulation of soil residues. Cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Liquid eggs, pooled eggs and cooked potatoes with no time mark and identified on written plan. Reviewed requirements and employee marked times. Corrected On-Site Repeat Violation

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/. Yum Chang Servesafe, issued 8/22/2016, expired 8/21/2021.

Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at coffee station. Cleaned and sanitized. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees have expired training certificates.

Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer. Removed to air dry. Corrective Action Taken Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no details for time removed or when discarded for breakfast or lunch items. Breakfast potatoes and hollandaise sauce being held under time control. Manager updated written form. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink at dish area hand sink. Removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Enrique has no certified food manager certificate. No other certified food managers on site.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Approximately 8 food service employees working and no certified food manager. Certified food manager Alfredo arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at 2 hand wash stations. Paper towels provided. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Removed and air dried. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger patties stored over raw shrimp Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded beef found at 87°, creole sauce 86° in warmer overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter found at 96° on cooks line. Only in service for 30 minutes. Recommended rapid reheat Creole sauce found at 86°, shredded beef found at 87° in warmer overnight. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in salad area Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In sugar containers Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Outside bar. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Outside of walk-in cooler Repeat Violation

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 Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets torn in chef's lowboy Cracked container Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Coffee station cooler

Basic - Working containers of food removed from original container not identified by common name. Spices on line not labeled Corrected On-Site Repeat Violation