CENO GRILLE

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with silverware tray. Operator moved to make sink accessible Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On sides of exhaust hood

Basic - Floor soiled/has accumulation of debris. Build up of debris under soda fountain at front bar.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with last date served. Warning - From follow-up inspection 2026-03-26: Time Extended - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy grease build up underneath cooks line. Warning - From follow-up inspection 2026-03-26: Time Extended - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning - From follow-up inspection 2026-03-26: Time Extended - From follow-up inspection 2026-03-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-03-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2025-03-18: Time Extended

High Priority - - From initial inspection : 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. Warning - From follow-up inspection 2024-10-30: Observed dishwashing machine not sanitizing. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw scallops (48F - Cold Holding); raw salmon (46F - Cold Holding); raw steaks (50F - Cold Holding) in reach-in cooler across from cook line. The chef is placing ice on all raw products. Observed cut chicken (48F - Cold Holding) in reach-in cooler. See Stop Sale. Corrective Action Taken Warning - From follow-up inspection 2024-10-30: Observed raw chicken 49F, raw calamari 48F, raw salmon 50F and raw steaks 50F in reach-in cooler across from cook line. The manager is placing ice on all raw products. Admin Complaint

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2024-10-30: 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. The operator changed out sanitizer bucket. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator placed paper towels at handwashing sink in kitchen. 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. Observed lasagna and chicken wings in walk-in cooler not date marked.

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice in bar. The ice scooper was removed from ice bin. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in cooler gasket torn covered with grey duct tape. Warning - From follow-up inspection 2024-01-23: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning - From follow-up inspection 2024-01-23: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw ground beef in walk-in cooler. The operator moved raw ground beef beside raw chicken. Corrected On-Site

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/

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.

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

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used on walk-in cooler door.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and bread crumbs not labeled.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook return to cook line after utilizing restroom did not wash hands. Educated cook to wash hands upon leaving restroom and on cook line prior to engaging in food preparation. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw calamari (45F - Cold Holding); raw shrimp (46F - Cold Holding) in reach-in cooler across from cook line. The chef placed ice on all raw products. Corrective Action Taken

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

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 ambient temperature 46F.

Basic - Equipment in poor repair. Observed reach-in coolers gaskets torn.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw fish in walk-in cooler. The operator moved raw steak to bottom of shelf. 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. Observed mash potatoes and asparagus not date marked in walk-in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Observed containers of chicken on floor in walk-in cooler.

Basic - Ice scoop handle in contact with ice.

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

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour and bread crumbs not labeled. Repeat Violation

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw veal over raw pork in walk-in cooler. 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. Observed lasagna in walk-in cooler not date marked.

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.

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

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and bread crumbs not labeled.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator on not to touch face or cloths than engaging in food preparation. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw scallops on walk-in cooler. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing to store containers tops. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Repeat Violation

Basic - Food stored on floor. Observed bag of potatoes on floor in walk-in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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/

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

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Equipment in poor repair. Observed walk-in cooler gasket tore.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in kitchen Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.