ARMANDO'S

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500+ppm quaternary for 3 compartment sink. Operator added water. 400ppm quaternary Corrected On-Site

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

Intermediate - No soap provided at handwash sink. At cook line. Operator placed soap Corrected On-Site

Basic - Floor area(s) covered with standing water. At cook line and dish area

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

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at salad station

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature at cook line. Operator placed in cooler Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Salad station reach in cooler

Basic - Working containers of food removed from original container not identified by common name. Brown sugar and cocoa powder. Operator placed label 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 date marked in walk in cooler Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled with debris Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door Warning - From follow-up inspection 2025-02-13: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Basic - Employee with no hair restraint while engaging in food preparation. Line cook

Basic - Light not functioning. In the hood

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station interior soiled

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

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray cans stored next to clean dishes at frontline - From follow-up inspection 2023-12-15: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At both outside water sources - From follow-up inspection 2023-12-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand wash sink at cooks line No paper towel at hand wash sink at coffee station - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At coffee station and bar - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad station make table - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Black reach in cooler at prep station right side door - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. At dish wash/prep area - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky rape stored over bread station - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Sauce stored on floor at walk in cooler located outside - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At middle reach in cooler on cooks line - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Bug zapper stored next to bread basket on top of oven - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave next to hand wash sink at prep area - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cooks line - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Ravioli in reach in freezer at cooks line no lid - From follow-up inspection 2023-12-15: Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Operator caller service company and set up triple sink

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks at wait station,bar and outdoor storage area

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean knives stored under paper towel dispenser at wait station Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. At cooks line Corrected On-Site

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 in direct contact with flour

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to salt and vinegar on cooks line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in coolers at prep area have standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat arugula at reach in cooler at prep station

High Priority - Dented/rusted cans present. See stop sale. 2 cans of artichoke

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Liquid eggs stored over ready to eat Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored with flat pans at the pizza station Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink located outside

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

Intermediate - No soap provided at handwash sink. Hand washing sink located at the front line Corrected On-Site Repeat Violation

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

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

Basic - In-use tongs stored on equipment door handle between uses. Front line tongs on handle of ovens Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located across from salad station Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink located at salad prep area Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. First reach in cooler at front line had soiled gaskets Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Middle reach in cooler located at the front line

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located at the salad prep area

Basic - Wiping cloth sanitizing solution stored on the floor. At the front line Corrected On-Site

High Priority - Employee handled soiled dishes, walked by hand sink and proceeded to dining room, manager stopped him and had him come back and wash his hands Corrected On-Site

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. Cook on front line preparing meals and added shredded cheese to a cooked dish with bare hands Cook front line, preparing garnish of parsley and other herbs with bare hands, advised operator that if the ready to eat food is not being cooked, it must be prepared with gloves or tongs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cooks line, salmon 47° and scallops 48°, per operator items out of temp less than 4 hours, operator iced down for immediate temperature recovery Cooler in kitchen, meatballs 52° and bolognese sauce 57°. 3 pans of hot covered chicken in cooler next to items, operator removed chicken to bring temp down of meat balls and bolognese, all other items in cooler were in temp Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front cooks line, Blocked by dish rack, holding clean dishes, cooked foods cooling and utensils, manager had employees remove entire rack, opening up hand sink area Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink front counter Corrected On-Site Repeat Violation

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. Advised operator by next unannounced inspection, all expired certificates must be current

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating next to dishwasher Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled next to and under fryer and behind 2 reach in coolers on the cooks line

Basic - Food storage container/container lid cracked or broken. Lid to storage container holding onions cracked

Basic - Food stored on floor. Cooking oil on floor in cooks line and cooking oil outside by coolers on ground, case of veal on floor in cooler, 2 bags of salt used in water on floor outside, Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use Multiple utensils in 2 pans in standing water on cooks line in water 100° Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in restroom Corrected On-Site Repeat Violation

Basic - Numerous Carbon dioxide/helium tanks not adequately secured outback door

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in cooler with food being served to customers Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters not inverted Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises out back door

Basic - Working containers of food removed from original container not identified by common name. Flour in container not labeled Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken sitting on plate inside top make station 57°; per operator out less than 30 minutes, operator moved to refrigeration for immediate temperature recovery Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on front line stained

Intermediate - Handwash sink not accessible for employee use at all times. Only sink on front line is blocked by by cart with utensils Repeat Violation

Intermediate - No soap provided at handwash sink at front cooks line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled by dish washer in back kitchen Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board on front line

Basic - Food stored on floor, cases of cooking oil on floor outside back door

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

Basic - No handwashing sign provided at a hand sink used by food employees to outside restroom by seating area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White contains that holds flour soiled Gasket to deep freezer across from dish machine - gaskets moldy Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Flour in containers in back room not labeled