Feb 25, 2026
Routine - Food
Warning Issued
53A-03-7
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Rocco Mauriello with expire CFM on 01.05.2026. Warning
53A-07-6
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
03G-50-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP cooked chicken at WIC. As per manager they last 3-4 days. Coached manager on correct procedure. Warning
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice container under slicer table. Bowl was removed. Corrected On-Site Warning
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area. Warning
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing area. Warning
35B-02-4
Basic - Insect control device installed over food preparation area. Observed bug zapper over prep table at preparation area. Warning
51-13-4
Basic - No Heimlich maneuver/choking sign posted. Warning
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at RIC at prep area. Warning
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC and WIF gaskets soiled. Warning
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed quinoa and scallops ROP with no production time. Coached manager on correct procedure. Warning