ATHENA ESTIATORIO

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

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

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/ Warning

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

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 establishment doing ROP for octopus, raw beef, raw chicken with no HACCP plan submitted or approved. Warning

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

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

Basic - Floor soiled/has accumulation of debris. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised chef to renew license at myfloridalice.com. Admin Complaint

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles showing water damage throughout kitchen. Repeat Violation

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

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

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the ware washing area. Repeat Violation

Basic - Food stored on floor. Observed two large plastic containers with cooking oil on the floor in the dry storage room out back. The cook put the containers on a shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at the cook line.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-12-18: Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2024-12-18: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2024-12-18: Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. 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 manager with cleanup procedures via email.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed staff cell phone over preparation table at preparation area.

Basic - Equipment in poor repair. Observed walk-in cooler gaskets in disrepair. Repeat Violation

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 scoop handle touching uncooked rice at preparation area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over sauces at reach in cooler at preparation area. Observed raw chicken kebabs stored over washed vegetables at reach in cooler at cook line.

Intermediate - Mussel and oyster tags not marked with last date served.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 80F at hand sink at preparation area. Ran water for approximately 3 minutes. Repeat Violation

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at cook line.

Basic - Ice buildup in reach-in freezer. Located at dry storage area.

Basic - Ice scoop handle in contact with ice. Observed at bar. Manager removed scoop. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over preparation table at bar. Manager removed item. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink at bar soiled.

Basic - Outer openings not protected with self-closing doors. Observed self closing mechanism disabled at back exit door.

Intermediate - Food-contact surface soiled with food debris. Observed can opener soiled. Can opener was placed inside dish washer. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Maintenance onsite, Hot water was fixed. Corrected On-Site

Basic - Clean bowls and plates not stored inverted or in a protected manner. Plates and bowls was inverted at time of inspection.

Basic - Hole in wall/attached equipment behind cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was removed from container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease,debris/dust. Observed hood filters soiled.

Basic - Wall soiled with accumulated black debris near dish machine.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings/spices not labeled. Labels was added to containers. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container of onions. Operator removed. Corrected On-Site

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

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

Intermediate - No soap provided at handwash sink, at bar.

Basic - Ceiling tile missing, going towards kitchen entrance.

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

Basic - Floor area(s) covered with standing water. Observed standing water in floor tiles at bar, located in front of three compartment sink.

Basic - Hole in or other damage to wall, around hand sink closest to ware wash area and wall where dish machine is.

Basic - In-use tongs stored on oven equipment door handle between uses. Operator removed. Corrected On-Site

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 scoop with handles submerged inside containers of flour, rice, and lentils. Also ice scoop at bar with handle submerged inside ice.

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

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

Basic - Nonfood-contact surface soiled with grease,debris/dust. Fan cover soiled inside walk in cooler. Hood soiled with build up of grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef defrosting at room temperature.

Basic - Uncleanable knife block in use to store knives, attached to wall.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of different spices/seasonings not labeled.