CARIERA'S FRESH ITALIAN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees. Per operator less than 4 hours operator reheated to 165F. Marinara Sauce (107F - Hot Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Long white cutting board on prep table. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken Wings and Cooked beef in reach in cooler.

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

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

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

Basic - Floor soiled/has accumulation of debris. Floor underneath racks in walk in cooler. Floor by cook line

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line. Reach in cooler gaskets at cook line. Exterior reach in freezer and gaskets Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled. Reach in cooler at cook line. Reach in freezer gaskets. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at fish machine Wall at prep table wall by handwashing sink. Wall at three compartment sink. Wall by cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and breadcrumbs containers. Operator labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at warm station. Can opener soiled Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quay test kit - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen soiled - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table. - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at cook line - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. 2 bulbs at cook line Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line soiled Hood filters soiled Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler by cook line soiled Interior reach in freezer soiled. Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at there compartment sink soiled Wall at cook line soiled Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-04-23: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board in the kitchen Can opener on prep table soiled

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile about hand washing sink at the end of cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Under rack storing can food in the kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 87F on cooks line. Corrected On-Site

Basic - Light not functioning. 2 light bulbs on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On reach in freezer at the end of cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at the end of cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut lettuce in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called and paid Corrected On-Site

Basic - Equipment in poor repair. -missing a hood filter -Avantco cooler hinge top left

Basic - Floor soiled/has accumulation of debris. Grease build up at the fryers floor

Basic - Floors not constructed to be easily cleanable. Low grout lines on the cooks line and dishwasher areac

Basic - Waste line missing at soda gun holster. At the barb

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from yesterday see stop sale. cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from yesterday see stop sale. cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday see stop sale cooked spaghetti (79F - Cooling); cooked pene pasta (47F - Cooling); Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours butter (78F - Hot Holding); butter (167F - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime an openervsoiled

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta per operator move than 24 hours Corrected On-Site 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. Mahi Corrected On-Site

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

Basic - Food stored on floor. Sauce bucket stored on floor in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors walls and ceiling soiled in kitchen

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. Checked dishmachine sanitizer 0 ppm of chlorine for sanitizing recommend to notify dishmachine company,recommend to use 3 compartment sink to wash, rinse sanitizer. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License has expired 4/1/2023 spoke to Owner will renewal license immediately on line. Application #1496469 trace #24641324 paid by e check on 6/26/3023 license printed expired 4/1/2024. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of mahi 49°f, penne pasta 59°f stored inside reach in cooler per owner less than 4 hours recommend to quick chill product. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no procedure for clean up of vomit, given to owner at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black stains left on the surface located on the Cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Checked pasta stored inside walk in cooler over 24 hours not date marked spoke to owner.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vents has dust accumulation and grease on the vents throughout the kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths underneath the cutting boards on the cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed red sauce on the bottom of the microwave oven on the cook line. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed romaine lettuce being cut prior to washing.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the reach in cooler has old food debris spilled on the bottom used for pasta, Employee cleaned at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked quat amm 0 ppm used on the cook line

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, salad unit and Kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.

Basic - Floor soiled/has accumulation of debris. Kitchen.

Basic - Food stored on floor. Walk in cooler, salami. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad unit and make line unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Single-service articles improperly stored. Togo containers stored on the floor. Storeroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.