SOLAVINO RESTAURANTE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with expired license 12.1.2025 Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken made on 2-26 inside walk in cooler Food exceeds 7 days after opening/ preparation See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken made on 2-26 inside walk in cooler Food exceeds 7 days after opening/ preparation See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked chicken (47F - Cold Holding); cooked pork (46F - Cold Holding); cooked carne (59F - Cold Holding) inside zip lock plastic bags Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Observed at flip top reach in cooler at cook line : cooked meat sauce (145-47F - Cold Holding); cooked beef (44-46F - Cold Holding); per operator food not prepared or y and left over night out of temperature for more than 4 hours See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked chicken (47F - Cold Holding); cooked pork (46F - Cold Holding); cooked beef (59F - Cold Holding) inside zip lock plastic bags Per operator food not prepared or portioned today and left out of temperature for more than 4 hours See stop sale Observed at flip top reach in cooler at cook line : cooked meat sauce (145-47F - Cold Holding); cooked beef (44-46F - Cold Holding); per operator food not prepared or y and left over night out of temperature for more than 4 hours See stop sale Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food.

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

High Priority - Container of medicine improperly stored. Observed medicine container stored over food prep table with juices. Operator removed. 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 chicken stored over raw pork inside walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of stainless flip top cooler in kitchen: cooked pork (50F-cold holding); cooked beef (49F- cold holding); cooked onions (48F-cold holding) per operator, food not prepped or portioned today and left out overnight, of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of stainless flip top cooler in kitchen: cooked pork (50F-cold holding); cooked beef (49F- cold holding); cooked onions (48F-cold holding) per operator, food not prepped or portioned today and left out overnight, of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table chicken (116F - Hot Holding); beef (122F - Hot Holding); cooked onions (119F - Hot Holding Per operator items heated on stove and placed on low element, and left out of temperature for approximately 1 hour. Advised operator to bring food items to 135F within 3 hours. Operator replaced water in steam table, chicken (116F - Hot Holding); beef (122F - Hot Holding); cooked onions (119F - Hot Holding 2nd temp chicken 110F Beef 112F

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork date marked 10/17, per operator food cooked and frozen on 10/17 and thawed on 11/12. Advised operator on proper date tracking for ready to eat foods. Corrective Action Taken

High Priority - Live, small flying insects found Observed approximately 5 small flying insects flying over and landing on blender on top of prep table in kitchen. observed approximately 2 small flying insects landing on plastic bags containing dried peppers underneath prep table in kitchen. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in low boy stainless reach in cooler at cook line. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Operator provided paper towels

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishes stored directly next to hand wash sink exposed to splash. Operator stored items properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table and cook line soiled with grease.

High Priority - Employee washed hands with no soap. Cook in kitchen. Coached on proper hand washing Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beans in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded lettuce (47F - Cold Holding); sour cream (47F - Cold Holding) in top of make table. Operator states product in unit less then four hours, will place on ice. Table thermometer reading 61°F Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding) in steam table, operator will reheat to minimum of 165°F Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Containers in sink in kitchen Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

Basic - Floor tiles missing and/or in disrepair. On cookline

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bean soup at 126 degrees/cooked within 2 hours)/ corrective action taken/operator inserted soup container back on steam table. Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area/kitchen /corrective action taken/operator turned on hot water to over 100 degrees. Warning

Basic - Bowl or other container with no handle used to dispense food. Tomato sauce/walk in cooler/corrective action taken/operator discarded foam cups. Corrected On-Site Warning

Basic - Single-service articles improperly stored. Plastic lids on floor/frontline/corrective action taken/operator stored single serving items properly. Corrected On-Site Warning

Basic - Stored food not covered. Tomato sauce/walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold table, ; diced tomato (51°F - Cold Holding); cheese (51°F - Cold Holding). Operator stated thar the items had been on the line for less than 4 hours. Operator added ice to unit and closed lid for chill. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator filled towels. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork from the previous day not date marked. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning