HAPPY WINE

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. Observed conducting reduced oxygen packaging, - From follow-up inspection 2025-10-16: 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 conducting reduced oxygen packaging, Time Extended - From follow-up inspection 2025-12-22: Application for ROP have been received by HACCP Plans and Process Waivers department. Time Extended - From follow-up inspection 2026-04-14: 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 conducting reduced oxygen packaging, - From follow-up inspection 2025-10-16: 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 conducting reduced oxygen packaging, - From follow-up inspection 2025-12-22: Application for ROP have been received by HACCP Plans and Process Waivers department. 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. Observed conducting reduced oxygen packaging, - From follow-up inspection 2025-10-16: 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 conducting reduced oxygen packaging, Time Extended - From follow-up inspection 2025-12-22: Application for ROP have been received by HACCP Plans and Process Waivers department. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, selling food, and beverages to customers with an expired license. - From follow-up inspection 2025-10-16: 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. Observed conducting reduced oxygen packaging, - From follow-up inspection 2025-10-16: 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 conducting reduced oxygen packaging, Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). During the inspection operator set up Triple Sink (Chlorine 100ppm).

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish and , raw salmon stored in reduced oxygen packaging, packaged onsite.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, selling food, and beverages to customers with an expired license.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over produce in 2 doors reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steaks in one door reach in cooler. During the inspection employee removed items and placed them correctly.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish , raw salmon stored in reduced oxygen packaging, packaged onsite. Discussed and coached operator and provided information. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 1 aluminum bowl stored in hand sink, located at cooking line. During the inspection employee removed item. 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. Observed conducting reduced oxygen packaging,

Basic - In-use knife/knives stored in cracks between pieces of equipment. During the inspection employee removed items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 87F .

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked pork belly, stored in reach in cooler located at cooking line.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink located outside of restaurant.

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. Observed no form or kit on site, inspector provided via email. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed daily special tuna tartare with no label indicating it is raw.

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. Observed no training or form filled out for Lucas, 2-3 years working.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry dish rack.

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. Observed no training for Lucas, 2-3 years.

Intermediate - Spray bottle containing toxic substance not labeled. Observed on rack no label at warewash area and bar. Employee labeled bottles during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard used as liner under prep table at kitchen entrance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pots not inverted at dish rack above three sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cutting board cup of coffee.

Basic - Food stored on floor. Observed case of produce on floor at time of inspection. Cook removed from floor during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Observed no form, inspector provided via email. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air vents of ice machine in lobby soiled with dust. Observed soiled gaskets of reach in cooler and ice machine in lobby.

Basic - Reuse of single-service or single-use articles.observed mayo jar used for rice.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed old label on food that is ROP, cook removed label and corrected date. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler in the kitchen: Raw beef stored above calamari. Discussed with the operator and provided the handout for proper storage of food. Corrected On-Site

Intermediate - Mussel tags not marked with last date served.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not provide a thermometer for cold foods.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FRLA expired for Giovanni Diaz, expired 11/13/22; Dolores LaFranv, expired 11/13/22; Greta Figueredo, 11/13/22.

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

Basic - Ice scoop handle in contact with ice. Front counter. Discussed with operator. Operator placed the ice scoop in the upright position with the handle up. Corrected On-Site Repeat Violation