THAT'S AMORE

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef stored over bottles of water at cook line.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS at cook line.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at shelf by cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Provided to operator via email.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at shelf by cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to manager via email.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-05-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Jesus Barahona and Bernardo Ramirez with no food handler certificates. - From follow-up inspection 2025-05-30: Observed certificate for Bernardo Ramirez issued on 4/11/2025 by Chez Pierre. Observed Jesus Barahona with no certificate. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the kitchen. - From follow-up inspection 2025-05-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout the kitchen. - From follow-up inspection 2025-05-30: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw salmon (51F - Cold Holding); Raw beef (50F - Cold Holding) at reach-in cooling drawer. As per chef, 2 hours, Products were moved to reach-in cooler for rapid cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Chef moved item to be washed and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at at warewashing area blocked by food cart.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at bar with discarded ice inside.

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

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 Javier Oliva as CFM but not present with 4 or more employees present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at warewashing area. Paper towels were provided. Corrected On-Site Repeat Violation

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. Printed employee reporting agreements. Manager started getting it signed during inspection. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at bar hand washing sink. Repeat Violation

Basic - Accumulation of debris in three-compartment sink. Observed three compartment sink soiled with mold like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at tanks located at bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at salad preparation area grooved.

Basic - Equipment in poor repair. Observed reach-in cooling drawers at cookline under grill not maintaining a temperature under 41F. Products were removed from it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of reach-in freezer soiled. Reach-in unit located at room near bathrooms. Observed

Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler at salad preparation area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.

Intermediate - - From initial inspection : Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink near oven. Warning - From follow-up inspection 2024-04-11: Observed no paper towels or mechanical hand drying device provided at handwash sink near kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. Warning - From follow-up inspection 2024-04-11: Observed no Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at ware washing area and bar. Repeat Violation

Basic - Ceiling vents soiled with dust. Located near ware washing area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine at bar 0ppm); Dishwasher (Chlorine in kitchen 0ppm)

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio on menu, not identified as a raw product.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks not separated from food to serve to the public. Operator began to remove. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil stored on floor near cook line. Operator removed. Corrected On-Site

Basic - Ice bucket stored on floor between uses, at bar. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Nonfood-contact surface soiled. Observed top of dish machine soiled.