CASA D'ANGELO AVENTURA

High Priority - Observed raw branzino stored over/not properly separated from ready-to-eat foods in reach in cooler under stove.

Basic - Cardboard used to line food-contact shelves in dry storage area.

Basic - Ceiling tile missing in ware wash area. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for pan of parsley.

Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

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

Intermediate - Handwash sink in warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed. Corrected On-Site

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

Basic - Ceiling tile missing in warewash area.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cold holding equipment not maintained in good repair and has an ambient temperature of 57°F. Per Chef establishment is currently awaiting maintenance to repair. At time of inspection all food was stored in ice bath to ensure proper cold holding. Repeat Violation

Basic - Food storage container cracked or broken.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site

Basic - Observed Cloth used as a liner for a pan of vegetables. Advised chef and he removed.

High Priority - Observed Non-food grade paper used as liner for container of cut greens. Chef removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; raw salmon (48F - Cold Holding); octopus (48F - Cold Holding); raw lamb (47F - Cold Holding); raw steak (49F - Cold Holding) All were located in reach in cooler under stove. As per chef food had only been in cooler for about 1 hour. Reach in cooler had an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. Corrective Action Taken

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.

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

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Located in kitchen area.

Intermediate - Observed handwash sink not accessible for employee use at all times due to kitchen equipment stored inside. Advised chef and he removed. Corrected On-Site

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 under stove with an ambient temperature of 56°F. Chef moved all food to near by cooler and called maintenance to repair. Corrective Action Taken

Basic - Food stored on floor. Observed container of cooked broccolini stored on floor in kitchen area during preparation and case of bread on floor in walk in cooler. Chef instructed employee to move to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils being stored in hand washing sink. Manager removed. Corrected On-Site

Intermediate - Observed tag removed from container of raw mussels. Advised Chef and added tag. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located on prep table between stoves.

Basic - No handwashing sign provided at a hand sink used by food employees. Located in warewash area. Manager added. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct reach of customer. Manager moved behind bar. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored above ready to eat chicken. Located in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning supplies being stored in hand washing sink in warewash area. Employee removed. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Located in kitchen area.

Intermediate - No tag on/for original container of raw, in-shell mussels. Chef added. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in cooler and hand washing sink.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef removed. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching and cutting ready to bread for customers with bare heads. Advised manager and he instructed employee to discard bread wash hands and put on gloves. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw branzino and snappper being stored on top of cooked chicken in reach in cooler. Chef rearranged. Corrected On-Site

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Chef instructed employee to clean.Repeat Violation Corrective Action Taken Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed cases of food being stored on floor in walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Repeat Violation

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons for customer consumption without gloves. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed cooked vegetables being stored in kitchen hand washing sink. Chef removed. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked swordfish, tuna tartar, salmon tartar and seared salmon but menu does not identify that these items are raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 7 employees engaging in food preparation with no certified food manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Warning

Intermediate - No soap provided at handwash sink. Located in kitchen area. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone being stored on prep table. Warning

Basic - Floor area(s) covered with standing water. Located in prep area and bar area. Warning

Basic - Food stored on floor. Observed a bag of onions being stored on floor in prep area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 74°F and located next to stove. Warning

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Located on top of fryer. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting and bagging limes with no gloves. Lime used for customer beverages.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of raw salmon. Located in storage reach in cooler.

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being and plastic containers being stored in hand washing sink located in prep area.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 11 employees engaging in food preparation with no certified manager onsite.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Throughout kitchen area.

Basic - Food stored on floor. Observed plastic container of onions being stored on floor in prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87°F and located on stove.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish being stored on top of cooked chicken in reach in cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed about 6 employees engaging in food preparation and no certified manager on site.

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

Intermediate - No soap provided at handwash sink. Located in kitchen area.

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

Basic - Food stored on floor. Observed containers of lettuce being stored on floor in kitchen area and various foods being stored on floor in walk in cooler/ freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed utensils being stored on stove door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 80°F and located on stove.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter.

Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Chef removed. Corrected On-Site