THE OTHER SIDE BISTRO

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout back of restaurant. Warning - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on counter in server side station next to butter. Operator removed employee purses to proper storage. Corrected On-Site Warning - From follow-up inspection 2026-04-20: 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. Dishwasher (Chlorine 00ppm); Operator replaced empty sanitizer container to achieve: Dishwasher (Chlorine 100ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over quiche. Operator moved foods to proper storage. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Artichoke stuffing dated 8-26-25 in walk in cooler exceeds 7 day mark.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Artichoke stuffing dated 8-26-25 in walk in cooler exceeds 7 day mark.

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. Employees that are expired are Vita, Jennifer, and Maria.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food prep counter in server side station.

Basic - No handwashing sign provided at a hand sink used by food employees at bar

Basic - Standing water in bottom of reach-in-cooler in kitchen area.

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/. One utility/dishwasher, 2 cooks and 3 servers handling food with no Certified Food Manager present. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Dish of pineapple and fork as well as an open drink observed on the maketable on the grill end of the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Two fish filets observed thawing in standing water by the three-compartment sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added an additional tablet to the solution and it measured proper ppm. Triple Sink (Quaternary 50ppm); Triple Sink (Quaternary 200ppm) Corrected 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/ Observed 2 servers and 2 cooks in the kitchen with no Certified Food Manager present.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in use at the dishwashing machine observed to have heavy build-up and should be cleaned so as not to contaminate clean dish wares.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line not cold holding. The chef had all items in reach-in cooler on ice. Corrective Action Taken

Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over cooked meatloaf. Operator placed container of shrimp on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Basic - Ice buildup in reach-in freezer at kitchen entrance.

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

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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104 and discussed importance of being prepared with a written plan. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs quiche per operator made three days ago no date label in tall silver reach-in cooler. Blue cheese crumbles and cooked Canadian bacon per operator opened 3 days ago no date label in small white reach-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over dishwasher soiled with accumulation of dust.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach-in cooler in service station, employee food with food for public.

Basic - Outdoor ice machine with no overhead protection. This is a repeat violation from 8/15/2022. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg quiche per operator made three days ago no date label.

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Operator put handwash label on sink.

Basic - Outdoor ice machine with inadequate overhead protection. This is a repeat violation from 4/25/2022. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Large 3-door reach in cooler and small reach in cooler near 3bay sink both have heavily rusted and pitted shelves. Some shelving has been replaced. This is a repeat violation from 4/25/2022. Corrective Action Taken Repeat Violation

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Large 3-door reach in cooler and small reach in cooler near 3bay sink both have heavily rusted and pitted shelves. This is a repeat violation from 8/26/2021 Repeat Violation Warning - From follow-up inspection 2022-06-24: Time Extended

Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine for establishment not secured from public access. Also covering over ice machine located outside not adequate for proper food protection. Warning - From follow-up inspection 2022-06-24: Lock has been added to ice machine, covering still not adequate. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags observed without last date served. Warning - From follow-up inspection 2021-08-30: 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 at bar. Warning - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Large 3-door reach in cooler and small reach in cooler near 3-bay sink both have heavily rusted and pitted shelves. Warning - From follow-up inspection 2021-08-30: Time Extended