LETTUCE & TOMATO GOURMET GASTROBAR

High Priority - Observed raw lamb stored over/not properly separated from various ready-to-eat foods in reach in cooler.

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/

Intermediate - Required employee training expired for all employees as of 1/25/26. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use tongs stored on stove door handle between uses. Repeat Violation

Basic - Interior of refrigerator in disrepair/has exposed insulation. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for container of cut lettuce.

High Priority - Observed a bottle of equate stomach relief stored in reach in cooler with food for customer consumption.

Intermediate - Handwash sink behind front counter used as a dump sink for ice. Advised manager that can not be used for any purposes other than handwashing.

Basic - Employee beverage container on a food preparation table. Advised manager and she removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food storage container cracked or broken. Corrected On-Site

Basic - Ice buildup in reach-in freezer (sushi).

Basic - In-use knife/knives stored in cracks between reach in cooler and wall.

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

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

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

Basic - Interior of refrigerator has exposed insulation.

Basic - Observed cases of raw beef stored on floor in kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Handwash sink not accessible for employee use at all times due to plastic container stored inside.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food storage container cracked or broken.

Basic - Food stored on floor. Observed cases of sodas stored on floor behind front counter.

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

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

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various foods in reach in cooler.

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. Emailed form to operator so he can print.

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

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

Basic - Interior of refrigerator in disrepair and has exposed insulation. Repeat Violation

Basic - Observed in sushi are ceiling not completely closed with AC ducts exposed. Ceiling not smooth, nonabsorbent and easily cleanable with dust on wood beams.

Basic - Reach-in cooler interior and shelves has accumulation of soil residues.

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored in hand washing sink. Chef removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink located behind front counter as a dump sink and to rinse pitcher.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Interior of refrigerator in disrepair/has exposed insulation. Located in front of fryer.

Basic - No handwashing sign provided at a hand sink used by food employees. Located behind front counter.

Basic - Standing water in bottom of reach-in-cooler. Located in salad station.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.located between prep tables. Chef removed. Corrected On-Site Warning - From follow-up inspection 2024-05-20: Time Extended

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 emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink in kitchen area.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 72°F and located next to sushi cooler.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of cooked bacon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cooked quinoa. Located in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in kitchen hand washing sink. Chef removed. Corrected On-Site

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

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining bread in warmer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on prep shelf above food.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between wall and prep table.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of sliced cheese.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10/1/21.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of cooked rotini and quinoa.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink.

Basic - Employee eating while preparing food.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop being stored standing water. Water was 81°F.

Basic - Standing water in bottom of reach-in-cooler.