PORT BARNA

High Priority - Observed Employee touch face and head and then engaged in food preparation and handled clean equipment without washing hands at back kitchen Observed employee wash hands correctly Corrected On-Site

High Priority - Observed cooked pork made on 2/1 inside cooler #1 Cooked beef empanadas made on 2/11 inside walk in cooler #2 marked with a date that 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. Observed cooked pork made on 2/1 inside cooler #1 Cooked beef empanadas made on 2/11 inside walk in cooler #2 marked with a date that exceeds 7 days after opening/preparation. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef at 60F cold holding sitting in standing water inside prep sink Per operator food not prepped or portioned today and left out of temperature for approximately 30 minutes Advised operator to place items in cooler to chill back to 41F within 3 1/2 hours for remainder of process Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Non-pitting surface rust on food-contact equipment and walk in cooler interior

Basic - Time/temperature control for safety food thawed in an improper manner. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef at 60F cold holding sitting in standing water inside prep sink Per operator food not prepped or portioned today and left out of temperature for approximately 30 minutes Advised operator to place items in cooler to chill back to 41F within 3 1/2 hours for remainder of process

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "raw bar" menu with Wagyu beef carpaccio and Spanish ceviche with no indication of raw products cover by the container advisory. Operator establishing plans to add asterisk/ raw food indicators to menu. Corrective Action Taken Warning - From follow-up inspection 2025-07-29: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw beef stored over cooked beef filled empanadas. Not all commercially packaged. Advised operator of proper storage.

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

Basic - Food stored on floor. At walk in freezer, food stored on floor and At bar, boxed wine stored on floor. Advised operator of proper storage. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, in use knife stored underneath equipment. Operator removed. Corrected On-Site

Basic - Plumbing system in disrepair. At kitchen hand sink, water drain clogged.

High Priority - Employee switched from working with raw food ( handling raw shrimp) then handling clean utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook washed and rinse sauted pan following by placing pan with clean pans with out sanitized pan. Operator removed pan Corrected On-Site

High Priority - Raw animal food ( raw lobster and raw salmon)stored over or with unwashed produce.( peppers) inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above sauces inside reach in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cut tomatoes 48F cold Holding, red peppers cooked 44F cold Holding Per operator products not prepared or portioned today. Per operator products stored for approximately 1 hour. Operator moved products to walk-in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap stored above prep sink and clean pots Operator removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter machine. Advised operator to clean and sanitized

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken wings, cooked pork inside walk-in cooler. Per operator products stored for approximately 26 hours Operator dated marked Corrected On-Site

Basic - A box with olives prep area ,plastic bottles bar, meat boxes walk in freezer stored on floor. Advised operator to stored properly at least 6" from the floor

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household Insect and roach killer at chemical shelf. Advised operator to remove from building.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over feta and Parmesan at reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen Peroxide stored over prep table at cook line. Operator stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date sold. Educated operator on proper shellfish tag maintenance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with excessive grease and or debris at cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw seafood over green peppers/walk in cooler.

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.

Basic - Stored food not covered. Empanada shells/speed rack/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over lemons/wic#2/corrective action taken/operator stored raw eggs on bottom shelf. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Empanada 45f in walk in, removed to freezer to quick chill. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Water spray bottle. Corrected On-Site

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Tag from clams taken off bag prior to bag being empty, only one bag in use, tag was in tag storage pile in office.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, pasta, sauces.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach, was labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeephone on cutting board, was removed. Corrected On-Site

Basic - Food stored on floor. Boxes of foods on Walk-in freezer floor.

Basic - Toilet/urinal not flushing/functioning properly. One toilet in ladies restroom in disrepair.