CELESTE / THE CELESTE HOTEL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi thawed in Rop packaging

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked peppers and onions 102F Cooked sausage 120 F kept under heat lamp for 2 hrs . Ask manager to reheat up to 165F Repeat Violation

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. Raw mahi with labeling bearing remove from packaging before thawing.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on walk in cooler shelves

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabattappi pasta with date of 9-18-2025

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cavattappi with date of 9-18- 2025 Small amount no stop sale form given. Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butters with temperature of 70 F kept at room temperature for 3 hours. Operator will discard Repeat Violation** Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder 100F, tomato coconut soup 67F, chili 67 F all hot holding on hot box next to cook line for less than 4 hrs. Reheat to 165F Corrective Action Taken

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting while wearing a watch

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel under shell eggs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F kept at room temperature for 2 hrs . Chef placed butter in blast chiller. Liquid eggs 49F, egg whites 49F for less than 4 hrs . Placed in cooler Corrective Action Taken** Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu not identified as raw Corrective Action Taken

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 on breakfast menu. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from stove door Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in produce walk in cooler have dust

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 Repeat Violation - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. In back prep area of kitchen - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : 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. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Cook line - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area Repeat Violation - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-04-23: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of tuna at reach in cooler at cooks line was discolored and had a smell,operator discarded

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk in cooler Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pasteurized eggs, diced tomatoes on ice have been on line less than 2 hours

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

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops directly stored on ice bin Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pastry station

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at cooks line stored next to frying pans

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries,raspberries and blackberries stored directly over ready to eat at reach in cooler at desert prep station Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept on cook line for less than4 hrs with temperature of 72F.she'll eggs kept on ice at cook line for less than 4 hrs with temperature of 52F, melon kept on ice at cook line for less than 4 hrs with temperature of 58F, liquid eggs kept on cook line for less than 4 hrs with temperature of 57F, diced tomatoes kept on cook line for less than 4 hrs with temperature of 51F, goat cheese kept on cook line for less than 4 hrs with temperature of 54F, All previous mentioned items placed on blast chiller for rapid cooling. Temperatures raging from 36-40 Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Sausage kept on cook line for less than 4 hrs with temperature of 117F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Rice pudding kept on walk in cooler chef not able to determine date was made. Chocolate bread pudding kept on produce walk in cooler made two days ago no label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice machine located on server station have mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dry storage shelves and fan covers on produce cooler have dust.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Hot temp machine with temperature of 146F. Check temperature with both restaurant and inspector high temp strips and with inspector thermometer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept in front of expo with temperature of 66F. Chef decide to throw it away. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Strainers and cups stored in hand sinks.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in summited plans.

Intermediate - No soap provided at handwash sink No soap at hand sink close to front desk.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees serving customers while wearing multiple rings.

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sing at hand sinks showing in summited plans.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior doors have mold like substance. Produce walk in cooler fans have dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer in cook line have debris and gaskets dirty. Mold like substance at gaskets in cooling drawers under flat top. Food debris under cooling drawers. Breakfast reach in cooler have debris. Mold like substance at reach in cooler in bar. Walk in cooler shelves have debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw meat stored next to lettuce and tomatoes set up at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.The outside of doors of the ice machines have mold like substance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Multiple reach in coolers through the kitchen. Walk in coolers shelves have mold like substance.

Basic - Floor area(s) covered with standing water. Notable amount of standing water in walk in cooler.