C LEVEL WINE BAR AND BISTRO

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have dust build up. Warning - From follow-up inspection 2026-04-01: Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in the back of the house had dust build-up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of two-compartment sink had build-up of debris in the corners.

Basic - Utensils in poor condition. Two fryers skimmers had broken wires and a lemon juicer had peeling finish. Chef discarded all worn utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal backpack was stored hanging on a shelf next to clean dishes.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar three-compartment sink was set up with wash solution in the middle and sanitizer on the right. No middle rinse compartment set up.

High Priority - In-use utensil stored in standing water at room temperature. Educated foodhandler on proper storage of in-use utensils. Employee placed utensils in hot water in a pan on the grill, which exceeds 135F Corrected On-Site

Intermediate - - From initial inspection : 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. Feta, port derby and blue cheese crumbles per operator between 1 to 2 days per operator no date mark. Operator labeled the cheese. Corrected On-Site Warning - From follow-up inspection 2023-07-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from 2/7/2023. Repeat Violation Warning - From follow-up inspection 2023-07-10: Time Extended

Intermediate - - From initial inspection : 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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Thus is a repeat violation from 2/7/2023 Repeat Violation Warning - From follow-up inspection 2023-07-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2023-07-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cook line. Warning - From follow-up inspection 2023-07-10: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice in bar area. Operator replaced scoops so it is not in contact with ice. Warning - From follow-up inspection 2023-07-10: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. In side dry storage room boxes of single service containers stored on floor. Warning - From follow-up inspection 2023-07-10: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. In reach-in freezer at entrance to front line, two containers ice cream uncovered. Warning - From follow-up inspection 2023-07-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line steam table butter sauce (117F - Hot Holding); cooked beef sauce (103F - Hot Holding) for thirty minutes per operator. Operator states they discard items on steam well after 4 hours. Provided operator with time as a public health control form and discussed proper use.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats and fish.

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. Corrected On-Site

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 15 food handlers hired more than 60 days, no proof of training.

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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Grouper ceviche on menu served raw per operator, no proof of parasite destruction. Operator will discontinue serving grouper ceviche.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready-to-eat asparagus on cook line in reach-in cooler. Operator moved scallops to bottom shelf for proper food storage. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers/bartenders and one cook employed more than 60 days handling food no food handlers training.

Basic - Bowl or other container with no handle used to dispense food. Dry storage container of sugar with scoop with no handle. Operator removed the scoop. This is a repeat violation from 12/20/2021 and 4/27/2021 Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles damaged, missing, or with accumulation of dust and grease residue above ware washing machine and above cook line. This is a repeat violation from 12/20/2021. Repeat Violation

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 0ppm)I bar area. Operator will discontinue using bar area dishwasher for glasses and send all glassware to main kitchen dishwasher for sanitation. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, butter (51 - Cold Holding) per operator for one hour. Operator returned butter to reach-in cooler for quick cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed goat cheese cream sauce (111°F - hot holding) in warmer, per operator for one hour. Operator put a time mark on the container, discussed with operator using time as a public health control.

Basic - Bowl or other container with no handle used to dispense food items dry storage containers of sugar, operator removed the containers. This is a repeat violation from 4/27/2021 Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Expired license displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In side dry storage area, employee bag stored with cans of food to be served to the public. Operator moved the bag to a segregated location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in storage area above cook line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair an coated with an accumulation of dust above dishwashing machine and hood vent in main kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit in back of restaurant near guest restroom blocked with boxes, unused chairs, and cleaning equipment.