TAVERNA BERROCAL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25, observed condensation on plastic cover.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the back of the cook line, rice 56F and 58F, per manager rice cooked 09/16/25.

High Priority - Food with mold-like growth. See stop sale. At the server station, lemon with mold like substance

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For red snapper, Manager called and received the parasite destruction letter. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chest freezer at the end of the cook line, raw lobster above ice cream and French fries bag, manager moved all 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. At the cook line and walk-in cooler, multiple ready to eat food: pepper sauce date marked 8/11/25, quinoa date marked 9/08/25.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee working with raw fish and then with cooked rice and cleaned equipment, inspector stopped him, employee washed his hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back of the cook line, all overnight product: raw shrimp 48F, raw scallops 51F, mussels 53F, calamari 52F, cut tomatoes 48F, raw beef 49F. Also at the server area, cheese stored overnight above cooling line at 48F. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemical side of the splitter.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink room, multiple items stored inside sink, manager moved all. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment offering ceviche; tropical tuna crudo and ceviche clasico , no asterisk next to items. 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. For approximately nine employees Warning

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. For nine employees. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menu or posted on premises, Inspector provided a digital copy, Manager printed and posted during inspection. 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. At the cook line and walk-in cooler, lamb, quinoa, pasta, chicken, crab mix, desserts and milk, per manager most of the items prepared two days ago.

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. Ambient air temperature 60F. Manager adjusted temperature, cooler reached 40F. Corrective Action Taken Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the cook line and walk-in cooler, raw red snapper thawed (34-38F) still inside vacuum sealed bag, manager removed all from bags. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink room.

Basic - Old labels stuck to food containers after cleaning. In use containers with old labels, also with old labels residue.

Basic - Working containers of food removed from original container not identified by common name. At the server station, container with white substance not labeled, manager labeled sugar. Corrected On-Site