BAR ZIN BISTRO & WINE BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on license that expired June 1, 2025. Owner was made aware of expired license and he went online and renewed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini cooler on counter by drink station, butter (57F - Cold Holding); Heavy whipping cream (51F - Cold Holding). Ambient temperature of cooler at 50F. Chef discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Hanging on edge of dry storage rack heading to bar area from kitchen, two spray bottles of cleaner in front of food. Chef removed cleaners. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler on cook line, container of cut melon made yesterday not date marked. Chef added date mark to container. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket at bar area on floor. Chef removed from floor and hung up. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink mug on top shelf of cook line over reach in cooler. Chef moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone in kitchen pass thru window. Chef removed cellphone. Corrected On-Site Repeat Violation

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with grease and food debris. Also, floor under dish and 3 compartment sink has debris build up. Also, vent cover in ladies restroom soiled with dust build up. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of turbo oven soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease debris. Also, multiple gaskets in kitchen soiled with food debris/torn. Also, edge of reach in cooler under flip top cooler fluid on cook line soiled with food debris. Chef began cleaning areas that are soiled. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line and on top shelf in wait station, to go boxes not inverted. Chef flipped boxes. Corrected On-Site

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Cook on cook line washed hands and did not use hand sanitizer. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately three (3) seconds. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In outside reach in freezer, ziplock bag of raw fish stored on top of sealed bag of ready to eat vegetables. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, package of raw beef stored over container of ready to eat sauce (bang-bang). Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, cooked pork tenderloin prepared twelve (12) days prior. Pork discarded. In reach in cooler on cook line, crab stuffing prepared eight (8) days prior. Stuffing discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, pan of shrimp 48F. Shrimp stored on top of pan of raw chicken. Shrimp placed on line approximately 15 minutes. Shrimp moved to bottom of reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On small prep table near pass through window, container of bleach stored near clean equipment. On small prep table at end of cook line, cans of butane stored on ledge next to chopped red onions. In server area near wine area, spray bottle containing green chemical cleaner stored next to clean silverware. In kitchen on shelf with cutting boards, cans of chemicals stored next to cutting boards. All chemicals moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in large bar blocked by small reach in cooler. Cooler moved. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Missing for kitchen manager/chef in kitchen. Manager says has certificate (picture) but just switched phones.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sinks at both bars in dining area. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Blue ice bucket stored on floor in bar. Bucket moved and stored correctly. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cup on top of flip top cooler at end of cook line has no lid. Cup discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys stored on white cutting board near pass through window. Keys moved and stored correctly. Corrected On-Site

Basic - Employee with no hair/beard restraint while engaging in food preparation. Cook in kitchen missing both hair and beard restraints. Cook placed on both restraints. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside storage room where ice machine is located Floor in small storage closet near entrance to kitchen. Repeat Violation

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. All employees not using secondary measure of using hand sanitizer after washing and drying hands as evidenced by no sanitizer at any hand washing sink. Person in Charge placed sanitizer by hand washing sinks. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven. Tongs moved and stored correctly. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dish area. Inspector emailed sign. Corrective Action Taken

Basic - No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure. Current AOP has not been reviewed since 2019. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves below prep tables are rusted. White cutting boards on cook line are grooved and stained. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Side exit door in kitchen. Front door for wine area. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Yellow power drill stored on shelf with clean cutting boards. Drill moved and stored correctly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour mixture on shelf in pass through area. Container labeled. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender cutting and handling fruit for drink garnishes. Bartender stopped, washed hands and put on gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw grouper stored over ready to eat beef au jus. In flip top cooler at end of cook line, raw tuna stored over bread crumbs. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored over raw grouper. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler across from cook line, cream 48F. Cream voluntarily discarded. In walk in cooler, blanched asparagus 46F. Walk in cooler was opened constantly during dinner prep. Door kept closed to cool walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On storage rack in kitchen, cans of butane fuel stored with seasonings/spices. Butane moved and stored correctly. In server station near dining room, spray bottle containing chemical cleaner stored on prep table with clean silver ware and water pitchers. Bottle moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both outside faucets in patio area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Cook re-washed hands in hand washing sink. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in bar blocked by small reach in cooler. Cooler moved. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar. Towels provided. 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 for bartender working today. Manager gave form to bartender to review and sign. 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 for bartender working today.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.

Basic - Cutting board has cut marks and is no longer cleanable. Middle cutting board on cook line.

Basic - Dead roaches on premises. One (1) dead roach in bar on floor. Dead roach discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen where clean silverware is stored. Phone moved and stored correctly. Corrected On-Site

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Establishment has written copy from 2019. Plan has not been reviewed since it was written, and multiple current employees have not reviewed plan.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under outdoor ice machine. Floor under prep table in server area. Ceiling in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on handle of oven. Tongs moved and stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by dish machine. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves in kitchen are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Manager states that cleaners are coming tomorrow. Corrective Action Taken

Basic - Outer openings not protected with self-closing doors. Both exterior doors on either side of kitchen. One door re-attached door closer. Corrective Action Taken

Basic - Storage area not maintained clean and organized. Storage closet near bar.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers - From follow-up inspection 2024-04-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over boiled eggs. Moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stored over prep line cooler, moved

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored over line coolers , moved Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. 2 door stand up freezer

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust covers on fans in walk in cooler - From follow-up inspection 2023-08-09: Still the same Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw beef over bread and ice cream, moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noddles made Saturday in reach in cooler, manager dated Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Energy drink over prep cooler and coffee thermal on prep area, moved Corrected On-Site

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. 0 ppms

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelling eggs, over sauce Scallops over bread , moved Corrected On-Site

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels, placed with Pan Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on walk in cooler

Basic - Equipment in poor repair. Gaskets torn on flip top coolers

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer near back door,

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler