CAMILLE'S

High Priority - Food placed in soiled container/equipment. Oats stored in bin with dirty lid in dry storage area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on a lid covering a bin of oats in dry storage room. Employee removed lid from oats and wiped droppings in trash can then sent lid to 3 compartment sink where he washed rinsed and sanitized lid. He replaced the lid to the oats with a clean lid during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bottle of dish soap stored in hand wash sink in kitchen. Employee removed soap from inside sink. Corrected On-Site Repeat Violation

Basic - Bag of Clean linens stored on floor in storage room.

Basic - Cutting board at make table has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor area(s) covered with standing water in dry storage room. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bag of oats stored on shelf in dry storage is also hanging off shelf and partially stored on floor.

Basic - Food stored on floor. Case of tomatoes and potatoes stored on ground in outside hallway.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- salmon 56F in triple sink no water ( 9:45-9:55 ). Employee placed salmon in upright glass reach in cooler. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units. No thermometer in upright glass reach in cooler and both make tables/ reach in coolers.

Basic - Soiled dry wiping cloth in use at make bar on cutting board. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Employee served food to guest outside on patio and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands or changing gloves upon returning to employee area.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings. Observed 3 in a food bin on bottom shelf in dry storage location. Observed 2 on floor under pallet and rice bin. Owner removed food bin and discarded in outside trash can. Owner swept and mopped floor under pallet and rice bin at time of inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gasket on deep freezer heavily soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in drain of hand sink in kitchen, Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in oats in bin"

Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tak used to prop open kitchen door. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cloth used as a food-contact surface over cooked turkey and breaded seasoning in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in kitchen between turkey and bacon. Repeat Violation

Basic - Equipment and utensils not rinsed between washing and sanitizing. Only wash set up in 3 compartment sink with dishes drying on drain board.

Basic - In-use knife/knives stored between cutting board and soiled dry cloth at make bar.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle stored in rice bin.

Basic - No conspicuously located ambient air temperature thermometer in upright cooler in kitchen. Repeat Violation

Basic - Soiled dry wiping cloth in use at make bar. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Pesticide-emitting strip present on food storage bin on shelf in dry storage/ mop sink area. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent droppings under food storage shelves in dry storage / Mop sink area. Observed multiple rodent droppings on 4 separate pesticide emitting strips one which was stored on top of a food bin on dry storage shelf. Warning

Intermediate - Torn packages/bags of food exposing the contents to contamination. Observed bag of corn meal with holes possibly from Vermin on dry storage food shelf in mop sink area.See stop sale.

Basic - Cloth used as a food-contact surface over pan of corn meal mix sitting on make bar cutting board.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Soiled dry wiping cloth in use and stored on top of lip of 3 compartment sink and hand sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Worn, torn and/or soiled floors/carpeting. Floors in dry storage area soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make bar- ambient 66F- grouper 49F, mango salsa 61F, raw chicken 54F, cut lettuce 56F, held overnight, (breaded raw shrimp 54F (10:00-11:00). See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scrambled eggs 113F (10:40-11:00). Employee discarded eggs instead of reheating.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table heavily soiled in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Drink and dish soap stored in hand wash sink in kitchen. Wet soiled cloth stored in hand wash sink at bar. 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/.

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

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.

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 - 2 Soiled dry wiping cloths in use on cutting board at bar. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Card board used to line bottom of upright freezer.

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. Ambient 66F, ambient 55F.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Deep freezer heavily rusted on lid and exterior.

Basic - Food stored on floor. Case of grapefruit stored on floor next to upright freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice bin at bar soiled.

Basic - Stored food not covered. Raw shrimp stored in deep freezer not covered, bag left open. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 28F, ground beef 29F. Chicken thawing in standing water and ground beef thawing with no cold running water in 3 compartment sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored in hand washing sink at bar. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth stored at barista machine at bar.

Basic - Working containers of food removed from original container not identified by common name. Portioned fish stored in deep freezer has a date without a label.

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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hand sink installed in front of 3rd sink in 3 compartment sink. Provided establishment with plan review information. Repeat Violation Warning - From follow-up inspection 2023-04-05: Operator claims he submitted plan review and has had no response. Inspector phoned plan review and confirmed no plan review has been submitted/ approved since august when plan was denied on previous warning. Time Extended

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements. Corrective Action Taken

High Priority - Establishment operating after an emergency without notifying the division. Repeat Violation

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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Hand sink installed in front of 3rd sink in 3 compartment sink. Provided establishment with plan review information. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO 2 tank used to prop open kitchen door to outside not secure.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door propped open.

Basic - Floor area(s) covered with standing water in front of make bar near fryer.

Basic - Stored food not covered. Cinnamon rolls stored in glass upright cooler not covered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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 establishment is installing a new Hood system downstairs kitchen,no plans has Been submitted. Observed no hand sink in the kitchen area. Warning - From follow-up inspection 2022-07-12: Observed hood system full installed and hand wash sink installed in downstairs kitchen. No plan review submitted or provided by establishment. Provided establishment with information to submit plan review. Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook leaving the food area delivering food out to customers return back to cook line not washing his hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink on the front line use for storing dish ware. Employee removed items from the hand sink. Corrected On-Site

Intermediate - No handwash sink for employees,on the cook line. Warning

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 establishment is installing a new Hood system downstairs kitchen,no plans has Been submitted. Observed no hand sink in the kitchen area. Warning

Intermediate - No soap provided at handwash sink. Cook line hand sink.

Basic - Food stored on floor. Observed a box of bananas on the floor.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork butts inside the prep sink thawing with running water. Manager turned water on. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon lox on menu board. Operator placed an asterisk beside it to denote product is undercooked. CORRECTED Upstairs sushi menu tuna poke, salmon nigiri, smoked salmon nigiri, yellow tail nigiri, Alaskan roll, Hey baby roll,philly roll, panhandle roll, rock n roll, , salmon avocado roll, zoo roll Warning - From follow-up inspection 2021-12-06: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, smoked salmon, yellow tail. Establishments invoices are at a sister restaurant Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. *Warning Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar cooler - sushi rice 54°, 54°, 54°, salmon, 47°, 53°, shrimp 46°, 47°, 47°, scallops 45°, 49°, smoked salmon 49°, jrab salad 49°, tuna 54°, krab stick 49°, buri filet 50°, 50°, eel 50°, eel 46°, 50°, 50°, cream cheese 46°, swordfish 46°, yellowtail 50° left in sushi cooler over night. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar cooler - sushi rice 54°, 54°, 54°, salmon, 47°, 53°, shrimp 46°, 47°, 47°, scallops 45°, 49°, smoked salmon 49°, jrab salad 49°, tuna 54°, krab stick 49°, buri filet 50°, 50°, eel 50°, eel 46°, 50°, 50°, cream cheese 46°, swordfish 46°, yellowtail 50° left in sushi cooler over night. SEE STOP SALE Operator called protech to come service. They arrived during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scrambled eggs 126°, ground sausage 100° less than 1 hr 45 minutes. Operator placed sausage in microwave and turned up heat on steam well. 2nd reading sausage 171°, eggs 173° Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon lox on menu board. Operator placed an asterisk beside it to denote product is undercooked. CORRECTED Upstairs sushi menu tuna poke, salmon nigiri, smoked salmon nigiri, yellow tail nigiri, Alaskan roll, Hey baby roll,philly roll, panhandle roll, rock n roll, , salmon avocado roll, zoo roll Warning

Intermediate - No soap provided at handwash sink. No soap at handwash sinking front in cafe.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for smoked salmon lox on menu. Inspector provided signage. Operator hung signage during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups in marinara and white sauce. Operator removed during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upstairs kitchen

Basic - Food stored on floor. Case of liquid eggs stored on walk in cooler floor. Operator moved to shelf during inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In upstairs restaurant.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors soiled on reach in cooler at end of the line in upstairs kitchen.