DIVIETO RISTORANTE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155) not sanitizing properly. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed MARINARA (50F - Cooling); MUSHROOM GRAVY (49F - Cooling) at walk in cooler, as per chef made the day prior. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed HAMBURGER PATTY (62F - Cold Holding) in reach in cooler at cook line. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed CUT TUNA (46F - Cooling)) in reach coolers at cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink at cook line a soiled bowl. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment missing hot water measuring device for dishwasher. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled With mildew like substance. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food handling wearing bracelets and watches. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area shelf wet nesting. Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at cook line. Manager removed towel. Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sodagun drainage, holster soiled with slime like substance. Warning

Basic - Soiled dry wiping cloth in use. Observed multiple soiled dry wiping cloths in use at cook line. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155). Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (56F - Cold Holding);; sliced tomatoes (56F - Cold Holding), as per chef less than one hour. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for high temperature dish machine. 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. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging in food preparation while wearing a bracelet. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers on drying rack at ware washing area wet nesting. Warning

Basic - Equipment in poor repair. Observed torn gasket at warmer located at cook line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed Towel under cutting board at salad station. Manager removed towel. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at salad station. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with a temperature of 139F.. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sinks at cook line with metal container inside. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards located at front counter. Repeat Violation Warning

Basic - Dead roaches on premises. Observed one dead roach under three compartment sink. Informed manager to removed it from the floor. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee doing food preparation at preparation area while wearing watch. Repeat Violation Warning

Basic - Equipment in poor repair. Observed walk-in freezer and cooler door gaskets in disrepair. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach-in cooler next to hand washing sink at preparation area. Warning

Basic - Stored food not covered. Observed Formaggio not covered at walk-in cooler. Coached manager on correct procedure. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled at preparation area. Coached manager on correct procedure. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours. Warning

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. Observed cooked pasta noodles (50F - Cooling from 11am, previous day, stored inside walk in cooler, food not cooled within 6 hours. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (47F - Cold Holding); quinoa (58F - Cold Holding). RIC 2: raw tuna (51F - Cold Holding); meat balls (47F - Cold Holding); bolognese sauce (47F - Cold Holding); pasta (67F - Cold Holding); cooked carrots (48F - Cold Holding). RIC 3: Alfredo sauce (50F - Cold Holding); white rice (52F - Cold Holding); raw chicken (47F - Cold Holding). RIC 4: potatoes (49F - Cold Holding) all located at front line coolers, across from cookline. Ambient temperatures displayed on all coolers observed between 53F - 58F. Observed raw chicken (54F - Cold Holding) in reach in cooler at middle prep kitchen area, across from stove top. As per Chef, raw chicken has been stored in cooler unit since Sunday, 12/31/23. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed creme brulee (77F - Hot Holding) located on rolling rack at kitchen area, less than 4 hours. Chef placed food item into walk in freezer for rapid cooling. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use sink labeled "employee hand wash sink" to fill a plastic pitcher with water, then poured water into cooking pot. Observed sink drainer stored in hand wash sink at bar. Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a rolling cart used to store clean equipment, placed directly next to hand wash sink, near warewashing area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation 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. Observed raw tuna in walk in cooler not removed from reduced oxygen package, informed chef on proper storage. Warning

Basic - Cutting board has cut marks and is no longer cleanable located the kitchen. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a bottle of Gatorade stored next to the cutting board near the salad station. Repeat Violation Warning

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil inside of bread crumbs container located near the walk in cooler. Chef removed utensil from contact with the product. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water at 78F behind the steam table. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under green cutting board located across from kitchen stove top. Repeat Violation Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pan stored in shelves not inverted located in the dry storage area. Warning

Basic - Standing water in bottom of reach-in-cooler located at salad station, near dipper well. Repeat Violation Warning

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. Observed chlorine sanitizer at 0ppm, located behind bar. Warning - From follow-up inspection 2023-12-01: Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm, located behind bar. Establishment has a hot water sanitizing dish machine at main kitchen, advised to use until dish machine behind bar is repaired. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2023-12-01: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand sink located at the bar area. Repeat Violation Warning - From follow-up inspection 2023-12-01: Observed no paper towel in hand sink located at the bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap in hand sink located at the bar area. Repeat Violation Warning - From follow-up inspection 2023-12-01: Observed no soap in hand sink located at the bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature. Warning - From follow-up inspection 2023-12-01: Observed no water provided at hand sink by the coffee station, unable to take a temperature. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line. Warning - From follow-up inspection 2023-12-01: Observed plates not inverted stored above prep coolers across from cook line. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area. Warning - From follow-up inspection 2023-12-01: Observed cutting board with marks by the salad station area. Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area. Corrected On-Site Warning - From follow-up inspection 2023-12-01: At the time of the inspection observed employee personal drinks stored above preparation area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. Warning - From follow-up inspection 2023-12-01: Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area. Repeat Violation Warning - From follow-up inspection 2023-12-01: Observed no hand wash sing at hand sink in bar area. Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-12-01: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items. Warning - From follow-up inspection 2023-12-01: Observed no mesh screening covering holes of outside shed used to stored single service items. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area. Warning - From follow-up inspection 2023-12-01: Observed standing water by the dishwashing area. Time Extended

Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. Warning - From follow-up inspection 2023-12-01: Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. Warning - From follow-up inspection 2023-12-01: At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. 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. Observed chlorine sanitizer at 0ppm, located behind bar. Warning

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. At the time of the inspection observed pasta (50F - Cold Holding); poked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed pasta (50F - Cold Holding); cooked potatoes (51F - Cold Holding); lentils (48F - Cold Holding) all cold holding in walk in cooler, as per chef since Monday 11/27/23, more than 4 hours. Ambient temperature displayed at 45F at walk in cooler. Chef left door open of walk in freezer to lower temperatures of walk in cooler unit. Observed rice (60F - Cold Holding); crushed potatoes (59F - Cold Holding) all cold holding located at reach in cooler across from the cook line, less than 4 hours. Observed lobster ravioli (50F - Cold Holding); pasta (60F - Cold Holding); bolognese (63F - Cold Holding) all cold holding at reach in cooler across from the pasta station, less than 4 hours. Ambient temperature on both coolers observed between 55F -53F. 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. At the time of the inspection observed lasagna (87F - Hot Holding); Alfredo sauce (89F - Hot Holding) cooked pork (131F - Hot Holding); all located at steam table near the cook line, less than 4 hours. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in hand sink located at the bar area. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Observed no soap in hand sink located at the bar area. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water provided at hand sink by the coffee station, unable to take a temperature. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored above prep coolers across from cook line. 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. Observed grouper and raw tuna not removed from reduced oxygen packaging, no longer frozen, stored in cooler drawers under cookline. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the salad station area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employee personal drinks stored above preparation area. Chef removed personal drinks from prep area. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed gaskets torn in reach in cooler by the preparation area located across from the kitchen office. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment located near the steam table in front of cook line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging in equipment next to the pasta cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sing at hand sink in bar area. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Screening is not 16-mesh to the inch or missing. Observed no mesh screening covering holes of outside shed used to stored single service items. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in side reach in cooler by salad station. Observed standing water by the dishwashing area. Warning

Basic - Uncovered food stored near sink exposed to splash. Observed containers of dried limes, lemons and lychee stored next to sink, located in the bar area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in all preparations area throughout the kitchen. Warning

Basic - Wiping cloth used for food spills also used for other purposes. Observed chefs at cook line using soiled wiping clothes to wipe cutting boards and tongs that have been in contact with various food items, then using the same wiping cloth to wipe food spills from tableware as food is being served. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled located under the microwave near the salad station. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in coolers along the cook line at front counter observed cooked quinoa (49 - Cold Holding); cheese (46 - Cold Holding); pooled eggs (47 - Cold Holding); cooked risotto rice (49-54 - Cold Holding); raw fish (52 - Cold Holding); raw chicken (50 - Cold Holding); raw beef (51 - Cold Holding); raw chicken (57 - Cold Holding) ; pepperoni (48 - Cold Holding), lobster ravioli (61 - Cold Holding); peach ravioli (61 - Cold Holding); cooked pasta (61 - Cold Holding); cooked pasta (56 - Cold Holding) as per chef for more than 4 hours. Employees discarding food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers along the cook line at front counter observed cooked quinoa (49 - Cold Holding); cheese (46 - Cold Holding); pooled eggs (47 - Cold Holding); cooked risotto rice (49-54 - Cold Holding); raw fish (52 - Cold Holding); raw chicken (50 - Cold Holding); raw beef (51 - Cold Holding); raw chicken (57 - Cold Holding) ; pepperoni (48 - Cold Holding); lobster ravioli (61 - Cold Holding); peach ravioli (61 - Cold Holding); cooked pasta (61 - Cold Holding); cooked pasta (56 - Cold Holding) as per chef for more than 4 hours. Employees discarding food. In reach in cooler at the end of the line observed lamb chops (49 - Cold Holding), as per employee for less than 1 hour, employee placed food in walk in cooler for a rapid cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at warewashing area blocked by a black service cart. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Reach in coolers at front counter area not maintaining minimum cold holding temperature, manager and chef stated that they have not been able to find a technician to come fix the units. Explained to manager and chef that they can not store TCS food in these units until they're fixed.

Basic - Food storage container/container lid cracked or broken. Container lid broken.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at front line at 78 F. Employee discarded water Corrected On-Site

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.