MIMMO'S RISTORANTE ITALIANO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Line upright - vodka sauce 55/51F ( cook- cooling overnight ) , Beef sauce 47/48F cook - cooling overnight . See stop sale Warning

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. Line cook handled salad greens with bare hands. Manager removed salad greens and addressed issue with employee Corrective Action Taken Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Glass top upright 4 Tuna packs Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Line upright - vodka sauce 55/51F ( cook- cooling overnight ) , Beef sauce 47/48F cook - cooling overnight . Warning

Basic - Accumulation of debris and slime observed on ware washing racks .

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Glass top upright 4 Tuna packs Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 Warning - From follow-up inspection 2022-10-27: At time of the callback inspection License expired 6/1/22 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. Warning - From follow-up inspection 2022-10-27: At time of the callback inspection No Florida approved employee training in place. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher observed handling clean dishes after direct contact with soiled dishes. No hand wash . Dish washer hand wash sink inoperable- no water feed.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line Uprights - pork 49, sausage 48F less than 4 hrs Placed in freezer for rapid cooling Saute station- sausage 58/60, raw bacon 34, Picatta sauce 59/64F ( pre chef less than 4 hrs ) Advised operator to ice for rapid cooling Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Expo hand wash sink blocked by dish racks and garbage container Pizza bar hand wash sink blocked by pan and power cords

Intermediate - Handwash sink used for purposes other than handwashing. Front bar hand wash sink used for storage.

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Expo / waiter station hand wash sink No hot water feed ( restored to 119F ) / ware wash station hand wash sink no water feed Corrective Action Taken

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

Basic - Clams/mussels/oysters removed from original container for storage. Clams in cooler Operator able to provide corresponding tag.

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. Saute make bar ambient temperatures 50-60F ambient.

Basic - Waste line missing at soda gun holster. Front drink bar

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. Expo line Employee Garnished to go orders with bare hands . Cheese placed on pasta dish. Discussion conducted with manager and staff reference no barehand contact with ready to eat food. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 small flying insects observed in kitchen area. Advised operator to close rear kitchen door. No contact with food observed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar at grill - sausage 56°, fresh garlic in oil / butter 55°F / Counter top at cook line - cooked pasta 46/ 55/57°F Per kitchen manager all less than 4 hrs. TCS items Iced / moved into cold hold units for rapid cooling. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams and mussels

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and mussels

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Thick sauces in deep plastic containers cooling at room temperature. Advised kitchen manager to use Ice and refrigerators to facilitate rapid cooling. Also not to cool thick sauces in containers greater than 4 inches thick. Cooling handout provided to operator.

Intermediate - Food-contact surface soiled with mold-like substance or slime. Soda heads at wait / expo soda station.

Intermediate - Handwash sink not accessible for employee use at all times. Second expo line hand wash sink used for storage and blocked by rack. 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 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. Warning

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Clams and mussels

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. Make bar - sauces and dressings- adjacent to grill Ambient temperature 50°F +

Basic - Floor soiled/has accumulation of debris. Behind and Under preparation counters and equipment in kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple areas of main cook line. Knives removed and cleaned during the inspection. Corrected On-Site

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