MOTEK MIAMI BEACH

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours . Repeat Violation Admin Complaint - From follow-up inspection 2026-05-19: No TCS food inside the walk in cooler . Operator was advised about the issue.

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures. - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station. - From follow-up inspection 2026-05-19: 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 Carlos Enriquez and Victor Dovale ( butchery ) - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded. - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : 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 walk in cooler at ambient temperature of 51F Repeat Violation Admin Complaint - From follow-up inspection 2026-05-19: Technician was working to fix the issue. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink . - From follow-up inspection 2026-05-19: Time Extended

High Priority - Employee washed hands with no soap. Observed employee was washing her hands with no soap.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the walk in cooler all the time.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed lamb stock with date marked 5/8 and as per sous chef the food was inside the cooler all the time.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Malabi dessert (53F - Cold Holding); shakshuka (54F - Cold Holding); pastrami (54F - Cold Holding); milk (52F - Cold Holding); all inside walk in cooler with ambient temperature of 51F . All the food has been inside the walk in cooler for more than 24 hours . Repeat Violation Admin Complaint

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to answer questions about thermometer calibration.

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Missing electronic system to monitoring the temperatures.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Observed no training program for employees conducting sous vide at the butcher station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the robot cut in the prep area. Employee moved it immediately. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the prep area in the back. Manager restocked the station. Corrected On-Site Repeat Violation

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 Carlos Enriquez and Victor Dovale ( butchery )

Intermediate - No soap provided at handwash sink. Missing soap at the prep area in the back .Manager restocked the station. Corrected On-Site

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed temperature logs are empty and no temperature is recorded.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed glassware dishwasher machine with a wash cycle temperature of 115 F.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle use to scoop lentils and chick peas. Repeat Violation

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 walk in cooler at ambient temperature of 51F Repeat Violation Admin Complaint

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 commercially processed vacuumed sealed seabass and tuna thawing inside vacuumed sealed bags. Employee removed the products from the bags immediately. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in the prep area in the back.

Basic - Food stored on floor. Observed cardboard boxes of bread stored on walk in freezer floor.

Basic - In-use knife/knives stored in cracks between equipment and the wall at the pizza station. Knives were clean up immediately. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives inside water mixed with vinegar . Water was at room temperature of 75F. Observed at butcher area and at the cook line. Water was discarded. Corrected On-Site Repeat Violation

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

Basic - No container installed for catching grease from hood drip tray. Missing container for catching the grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with accumulation of dust above the 3 compartment sink .

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division . - From follow-up inspection 2025-10-08: Not observed at the time of the inspection.. As per Director of operations, No ROP for fresh fish will be conduct on site until 10 K bags be available. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding); pasteurized eggs (46F - Cold Holding), heavy cream (48F - Cold Holding). Operator discarded the food items. - From follow-up inspection 2025-10-08: Observed roasted eggplant at 47F ( since 11:00 am ) inside walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler. Corrective Action Taken - From follow-up inspection 2025-10-08: At the time of the Call back inspection on 10/8/2025: Observed feta cheese at 49 F, goat cheese at 46F, roasted eggplant at 47F ( since 11:00 am ) inside walk in cooler. Also observed caramelized onion at 49F inside pizza reach in cooler , Israeli salad at 50F , and shredded cabbage at 48 inside RIC fryer station. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July. - From follow-up inspection 2025-10-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada. - From follow-up inspection 2025-10-08: Time Extended

Basic - - From initial inspection : 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 located in front of grill station at 43 F , cooler located at pizza station at 44 F , reach in cooler in front of the fryer station at 43.5 F , and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired. - From follow-up inspection 2025-10-08: Observed walk-in cooler at 45 F ambient temperature, reach in cooler in front at the grill station at 43F ( non TCS in this RIC ) , pizza cooler 44F, fryer area cooler at 45F. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at the pizza station , was cleaning the hand sink , then continued working with food without washing his hands. Employee was coached and washed his hands correctly. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed ROP fresh fish ( salmon ) conducted on site using regular plastic bags instead of 10 K bags as approved by the Division .

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment is offering undercooked salmon from Patagonian Sea Products without correct supporting facts in the parasite letter.

High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide chicken being cooked inside Sous vide machine with thermometer indicating temperature of 150.4 F. As per chef, the chicken is cooked at that temperature for a period of time of 1 hr with 45 minutes. Then, Chicken is removed from the bag , kept inside reach in cooler and reheated for immediate service by order. . Establishment submitted HACCP and process waiver , but it is not approved. Chef adjusted the machine temperature to 170F. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station. Also observed ROP fish ( fresh salmon ) conducted on site using regular bags instead of 10K bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler at 44.6 F ambient temperature.All food stored inside for more than 4 hrs: butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding); pasteurized eggs (46F - Cold Holding), heavy cream (48F - Cold Holding). Operator discarded the food items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station : hummus (47 - Cold Holding); muhamara ( pepper sauce (49F - Cold Holding); tzatziki sauce (48F - Cold Holding); caramelized onion (53F - Cold Holding); feta cheese (54F - Cold Holding); chick peas (52F - Cold Holding). WIC : butter (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); clarified butter (49F - Cold Holding); raw chicken (48F - Cold Holding), Grill RIC : sea bass (54F - Cold Holding); salmon (48F - Cold Holding); Beef (52F - Cold Holding, Fryer RIC : tzatziki sauce (55F - Cold Holding); hummus (47F - Cold Holding); cooked potatoes (47F - Cold Holding); goat cheese (48F - Cold Holding); feta cheese (50F - Cold Holding). Only food stored inside WIC has been there for more than 4 hrs, the rest of the food was transferred to a different reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed caramelized onion at 104 F left by the cook line . Employee reheated the food at 167 F ambient temperature. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer correctly about manual ware washing procedure.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed ROP fresh salmon using regular plastic bags and Sous vide chicken with Sous vide machine at 150.4 F water temperature.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing manager certificate for Javier Mendez hired since April and Marcos Tovar working in the establishment since July.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener. Employee cleaned it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the warehouse washing area blocked by a trash container and a rack. Employee moved them. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a drain containers inside the hand sink located at the coffee station and the pizza area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing test kits ( quart and chlorine) to check sanitizing solution. Establishment got the test kits while conducting the inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the pizza area. stations were restocked. Corrected On-Site Repeat Violation

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. Establishment is conducting cooking Sous vide chicken and the machine temperature was 150.4 F. Procedure was submitted, but it is not approved. Chef adjusted the machine to 170 F. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for some employees : Elvira Azucena, Antonio Maffia, Christopher Mazorra, Blas Niello, Omar Moncada.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand sink located at the butcher station.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle use to scoop chicken stock and flour. Chef moved out all the plastic containers. Corrective Action Taken

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 located in front of grill station at 43 F , cooler located at pizza station at 44 F , reach in cooler in front of the fryer station at 43.5 F , and walk in cooler at 44.6 F ambient temperature. Operator was advised not to store TCS food until those units be replaced or repaired.

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 commercially ROP fish ( sea bass) already thawed inside the sealed bags at the RIC grill station.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding in disrepair inside employee restroom.

Basic - Current Hotel and Restaurant license not displayed. Observed Expired license displayed at the bar area.

Basic - Ice scoop handle in contact with ice. Observed scoop handle touching the ice. Employee corrected immediately. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water 97F.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath the cutting board at the fryer station .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the fryer station.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign at the coffee station area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside the bucket . Repeat Violation

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. - From follow-up inspection 2024-10-03: Time Extended - From follow-up inspection 2024-12-09: The establishment has the HACCP Plan and it is in the process to submit it. Time Extended

Intermediate - - From initial inspection : 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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR. - From follow-up inspection 2024-10-03: Operaror was advised to submit HACCP to obtain the approval from Tallahassee. Time Extended - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-10-03: Time Extended - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation - From follow-up inspection 2024-10-03: Time Extended - From follow-up inspection 2024-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. 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 expired manager certificate for Adriana Boza since beginning of this year. - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : 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 approximately 11 employees engaged in food preparation with No certified manager present . - From follow-up inspection 2024-10-03: No certified manager present . Time Extended

Intermediate - - From initial inspection : 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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR. - From follow-up inspection 2024-10-03: Operaror was advised to submit HACCP to obtain the approval from Tallahassee. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-10-03: Time was extended Time Extended

Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations . - From follow-up inspection 2024-10-03: Missing trash containers. Time Extended

Basic - - From initial inspection : Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation - From follow-up inspection 2024-10-03: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking shell eggs , drying his hands with a clean towel and then, touching the plastic wrap and utensils without washing his hands . Employee was coached and washed hands correctly. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags . ROP process conducted on site.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing big containers and pans at the 3CS without sanitizing them. Sanitizer concentration quat 0 ppm. Manager adjusted the sanitizer line , then quat 200 ppm .

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon as per customer request.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked cauliflower and egg plants inside walk in cooler. Manager inverted the storage order immediately. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed defrosted fish inside reach in cooler (branzinos) at 42 F inside vacuum sealed bags . ROP process conducted on site .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crumbled feta cheese at 54 f and yogurt 51 F inside reach in cooler overnight, as per Sous chef. All food items were discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (51 F - Cold Holding); crumble feta cheese ( 54 F- Cold Holding ) overnight inside reach in cooler with ambient temperature of 50 F. Items were discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed feta cheese at 54 f inside reach in cooler overnight. Cheese was prepared yesterday 10/1 as per Sous chef.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Kit not in used as evidence of incorrect sanitizer concentration at the ware washing area , quat 0 ppm. Manager adjusted the line and checked with the test kit to quat 200 ppm

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.

Intermediate - Equipment drain line draining into handwash sink. Observed portable air conditioning portable unit draining inside hand sink at the ware washing area.

Intermediate - Food manager certification expired. 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 expired manager certificate for Adriana Boza since beginning of this year.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at the ware washing area blocked by big plastic crates. Employee moved them. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils and a drainer inside the hand sink located at the coffee station. Employee moved all the items out from inside the hand sink. Corrected On-Site Repeat Violation

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 approximately 11 employees engaged in food preparation with No certified manager present .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand sinks located at the coffee station and the kitchen. Stations were restocked. Corrected On-Site

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. Establishment conducting vacuum sealing ROP process for raw lamb, raw fish and raw beef without HACCP approved by the DBPR.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Staff bathroom not self closing door.

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 in front of the cook line at 51 F

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps under back exterior door and in the middle of both sides.

Basic - Floor area(s) covered with standing water. Observed accumulation of water on the floor. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board at the back prep area. Sous chef moved it out. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at the pizza station , ware washing area, prep station.

Basic - Stored food not covered. Observed uncovered food in containers at the server expo station by the pizza station . Employee covered all the food. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at some hand sink stations .

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoke and vapor inside the kitchen immediately after cooking .. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop left inside mop bucket. Mop was inverted . Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of chlorine sanitizer 0 ppm. Glassware inside at the time of the inspection.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside chlorine dish machine with sanitizer concentration 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon at 47 F inside reach in cooler in front of the line. As per employee for less than 4 hrs. Employee added ice underneath. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash container blocking the hand sink . Sous chef moved it to grant access. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Missing hand sink at the Warewashing area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink located by the cook line with a container inside . Employee moved the container out. Corrected On-Site

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. Missing reporting agreement.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed crash solution reaching 118 after running the machine 5 times.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of old debris on the corners, underneath equipments.

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

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed excessive smoked in the kitchen .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler with rusted shelves . Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed front bar with ice machine without hand sink. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Bar area next to the restrooms.No hot running water in the entire establishment. Water temperature 86f. Person in charge turned on the water heater and the water reached 104f. Corrected On-Site - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed front counter with ice machine and no hand sink present or on the way,. As per person in charge, they will move out all the equipments from this area, but still there at the time of the inspection. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

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 hot running water in the restrooms . Water temperature 86f. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Accumulation of debrisblack/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of debris inside ice machine located in the bar area next to the restrooms. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the front bar area. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on the top of the reach in cooler located in front of the cooking equipments. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Drain cover(s) in the kitchen area is broken. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed oven door falling down, reach in cooler not at the right temperature 41f or below . Observed reach in cooler located in front of the cook line almost at 50f . Observed walking cooler gasket broken. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed underneath 3 compartment sink at the bar area located next to the restrooms. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed missing floor tile in the front. Observed floor in disrepair in the front area by the entrance of the storage near manager office. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed accumulation of holes in the front, kitchen area, storages. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed hot line with water at 85f. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler fan and hood filters with accumulation of dust. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed unsealed pipe above the 3 compartment sink. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-29: Restaurant is closed to the public and under remodeling

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed front bar with ice machine without hand sink.

Intermediate - No hot running water at three-compartment sink. Bar area next to the restrooms.No hot running water in the entire establishment. Water temperature 86°f. Person in charge turned on the water heater and the water reached 104°f. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed front counter with ice machine and no hand sink present or on the way,. As per person in charge, they will move out all the equipments from this area, but still there at the time of the inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the restrooms . Water temperature 86°f.

Basic - Accumulation of debrisblack/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of debris inside ice machine located in the bar area next to the restrooms.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the front bar area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on the top of the reach in cooler located in front of the cooking equipments.

Basic - Drain cover(s) in the kitchen area is broken.

Basic - Equipment in poor repair. Observed oven door falling down, reach in cooler not at the right temperature 41°f or below . Observed reach in cooler located in front of the cook line almost at 50°f . Observed walking cooler gasket broken.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed underneath 3 compartment sink at the bar area located next to the restrooms.

Basic - Floor area(s) covered with standing water. Observed standing water on the kitchen floor.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed missing floor tile in the front. Observed floor in disrepair in the front area by the entrance of the storage near manager office.

Basic - Hole in or other damage to wall. Observed accumulation of holes in the front, kitchen area, storages.

Basic - No hot running water at mop sink. Observed hot line with water at 85°f.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler fan and hood filters with accumulation of dust.

Basic - Plumbing system in disrepair. Observed unsealed pipe above the 3 compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.