ZOI CAFE

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by bar area. Observed no paper towel at hand sink by cook line.

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

Intermediate - No soap provided at handwash sink. Observed at hand sink bar area. Observed no soap at hand sink by cook line.

Basic - Ceiling tile missing. Observed ceiling vents missing above cook line hand sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line and ware washing area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed reach in coolers door handles broken.

Basic - Floor area(s) covered with standing water. Observed standing water on floor by cook line.

Basic - Ice buildup in reach-in freezer by cook line.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Across cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across cook line soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink by cook line water slow draining.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at hand sink by cook line.

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. Emailed to operator. Repeat Violation

Basic - Food stored on floor. Observed cut ribeye stored in the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers with accumulated dust. Observed reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed middle reach in cooler with standing water inside.

Basic - Storage area not maintained clean and organized. Observed back storage area disorganized.

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor and pipes under 3 compartment sink soiled.

Intermediate - - From initial inspection : 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. Discussed and provided to person in charge via email. Repeat Violation - From follow-up inspection 2025-01-06: 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. Time Extended

Intermediate - - From initial inspection : 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. Observed for all employees. - From follow-up inspection 2025-01-06: 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. Observed for all employees. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent heavily soiled over washing area. - From follow-up inspection 2025-01-06: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent heavily soiled over washing 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. Observed employee belongings on prep table next to cook line. Employee removed the items. Corrected On-Site - From follow-up inspection 2025-01-06: Observed employee belongings on prep table next to cook line. Employee removed the items. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation - From follow-up inspection 2025-01-06: Hood filter missing from automatic fire suppression/exhaust system. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed 7 pair of tongs hanging from oven door handle at cook line. - From follow-up inspection 2025-01-06: Observed 7 pair of tongs hanging from oven door handle at cook line. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leak from pipe u dear triple sink. - From follow-up inspection 2025-01-06: Water leaking from pipe and/or faucet/handle. Observed leak from pipe u dear triple sink. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A few raw shell eggs stored over cheese and heavy cream in walk-in cooler. Employee moved egg to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked potato 47 F stored in reach-in cooler.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can on cook line. 2 cases of seafood stored on handwash sink at dish machine area. Employee moved items away from handwash sinks at time of inspection. 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 6 employees working at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by ice machine.

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. Only 1 employee training certificate available while there're 6 employees working at time of inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken in ziplock bags over beef in plastic wrap In walk-in freezer. Operator removed chicken from speed rack. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By pre table. Operator removed prep table. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bowl and utensils in hand sink in ware washing area. Operator removed bowl and utensils. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour no label. Operator put label on it. Corrected On-Site

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 form during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink in kitchen area.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area,employee rearranged properly during inspection. Corrected On-Site

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.