LISBON PORTUGUESE CUISINE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer by back prep table

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Operator posted new license on wall 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 phone and earphones located on top of microwave on cooks line , operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dessert utensils in standing water on expo line , water was 70F operator discarded Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Underneath cutting board in prep area , operator removed wiping cloth from cutting board Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink in dish machine area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato diced interior soiled Interior of fryer soiled Repeat Violation

Intermediate - Spray bottle containing orange toxic substance not labeled. Operator labeled Corrected On-Site

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked white rice on cooks line , operator removed bowl Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line

Basic - In-use tongs stored on equipment door handle between uses. On mini oven on wait station , operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils throughout kitchen in standing water of 98F , operator removed water from all utensils and washed all utensils Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of tomato dicer operator moved Corrected On-Site

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 2025-10-03: Some employee training available and current Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine by dishwashing station. Warning - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - Light not functioning on exhaust hood. Warning - From follow-up inspection 2025-10-03: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-10-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind tomato paste on sandwich top reach in cooler across from fryer on cooks line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Several in dish room Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 6/23

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep kitchen 78F Turned on and then 105F Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish room by clean dishes Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container in beverage area Corrected On-Site

Basic - employee beverage container in a cold holding unit with food to be served to customers. Sandwich top reach in cooler across from fryers on cooks line Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef was stored over cooked shredded fish on the food line. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach was stored in prep area next to food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Robust oven soiled in dessert area

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled in dish room Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit as hot water shut off at employee handwash sink. 80F

Basic - Carbon dioxide/helium tanks not adequately secured on kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot and pans in the prepped area was stored upright Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry shelf in kitchen had aprons Repeat Violation

Basic - Equipment in poor repair. Deep freezer handle was broken. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cutting boards on cooks line. Corrected On-Site

Basic - Light not functioning,in the kitchen line and in dish room. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer present in the desert cooler

High Priority - Pesticide/insecticide labeled for household use only present in establishment by dish machine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food observed in sandwich cooler raw eggs behind ready to eat vegetables . Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated in cooler in bar.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle at dishwashing area found in three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at the bar. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items by microwave on cooks line and shelf in the bar.

Basic - Equipment in poor repair. 1)Freeze door handle missing in reach in cooler area area . 2) Microwave rusted on cooks line.

Basic - In-use ice scoop stored on soiled surface between uses on ledge of ice machine . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong hanging on oven handle in kitchen on cooks line. Corrected On-Site

Basic - Light build burn out in kitchen One above range stove and Two in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled on cooks line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from its original packaging not labeled in bar. Repeat Violation

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Next to food and microwave Warning - From follow-up inspection 2023-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board green heavily soiled. Interior ice machine soiled Interior microwave soiled Soiled plated at pass through window. Warning - From follow-up inspection 2023-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions over 1 yr 5/22 Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has egregious cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Light not functioning through out kitchen Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior hood system soiled. Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Prep sink faucet leaking Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Multiple plates chopped Warning - From follow-up inspection 2023-08-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic pitcher not labeled in kitchen Warning - From follow-up inspection 2023-08-10: 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. Dish machine 10ppm Operator will setup three compartment sink for final rinse cycle. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs directly next to open package Herbs. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Where exterior door meets machine has build up.

Basic - Cutting board has cut marks and is no longer cleanable. White and yellow board on sheet rack Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rice bucket, on prep table. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chopped pork on counter. Fish in standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line behind equipment.

High Priority - Container of medicine improperly stored on top of the dishwasher. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500++ Showed operator and dish person how to make proper until they call the vendor to check out. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red cutting boards soiled in the kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Quaternary Ammonium for 3 comp sink and sanitizer buckets.

Intermediate - No soap provided at handwash sink in the kitchen. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions at the ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager had employee clean and sanitize area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured by bag in box dispenser area and by the back door. Repeat Violation

Basic - Clean utensils or equipment stored in dirty pan on clean items shelf in kitchen. Took to the dish area to be re cleaned Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler in back area. Repeat Violation

Basic - Ice scoop handle in contact with ice at the server side station. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F for dishers by the microwave in the kitchen Repeat Violation

Basic - One Light not functioning on hood system on the cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the prep kitchen. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bread in the reach in freezer in back room in a non food grade bag. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned beef over ready to eat cut potatoes in the bottom part of the sandwich top cooler across from the grill on the cooks line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 122°F less than four hours sitting in a bowl by the service window. They had decided to start cooling process and will heat as needed. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Three chemical spray bottles by the clean dishes by hand sink in the kitchen.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink in the dish room. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) White and yellow cutting boards soiled in the prep kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and greens rub pads in the hand sink by dish washer

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in the reach in cooler in the back storage room and the sandwich top cooler on the cooks line. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions at the ice machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured by the bag in box dispenser and by the back door.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the under counter cooler in the prep kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of sauce buckets in the prep kitchen.

Basic - Ice buildup in reach-in freezer in the back room with the shrimp

Basic - Ice scoop handle in contact with ice at the server soda station Corrected On-Site Repeat Violation

Basic - In-use ice scoop and ice paddle stored on soiled surface between uses at the ice machine Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses in the kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper by the service window. Repeat Violation

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

Basic - Several buckets of Food stored on floor in the prep kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers by the bag in box dispenser

Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water in the prep kitchen. Repeat Violation

Basic - Wooden muddler not properly sealed at the server side station. Repeat Violation