BULLA GASTROBAR

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on floor under the grill at cook line. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher inside hand wash sink at cook line. Operator removed

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom

Intermediate - No soap provided at handwash sink. Both Hand wash sink at cook line Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Oil garlic container. Operator removed Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in electric box 1 dead roach on wall at cook line 2 dead roaches under slicer in back prep area Total: 4 dead roaches Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at prep table. Operator discarded Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked lid at panko container. Operator discarded Corrected On-Site

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. Utensils in standing water 70F at back prep station. Operator removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board at prep station. Operator removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect flying insects dish area 2 small flying insects in bar area Total= 3 small flying nscets Warning - From follow-up inspection 2024-03-06: 1 small flying insect at bar area Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall behind hand sink located in prep area. Warning - From follow-up inspection 2024-03-06: 1 live roach on wall behind hand sink located at prep are Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired test strips for chlorine dish machine. Warning - From follow-up inspection 2024-03-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brisket cooling overnight in walk in cooler with temperature of 46F. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect flying insects dish area 2 small flying insects in bar area Total= 3 small flying nscets Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Swai fish and salmon served in in ceviche and carpaccio. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster stored over peas in reach in freezer. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef in walk in cooler. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall behind hand sink located in prep area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket cooling overnight in walk in cooler with temperature of 46F. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Hand sink located in cook line shut off due to leak. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired test strips for chlorine dish machine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located on prep area. Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing orders while wearing a watch. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing figs with no beard guard. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind three compartment sink. Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Braised Pork hash comes with poached egg and has no identifier Salmon Carpaccio has no identifier Warning - From follow-up inspection 2023-10-06: 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. Warning - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer at back of kitchen by employee bathroom - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting boards throughout kitchen - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food prep with no beard guard - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler across stove on cooks line has torn gaskets - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean containers with old labels at dish wash area - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at dessert and cheese station - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line - From follow-up inspection 2023-10-06: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat reach in cooler at cooks line Raw chicken stored over lamb in reach in cooler at prep kitchen Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Braised Pork hash comes with poached egg and has no identifier Salmon Carpaccio has no identifier Warning

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

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer at back of kitchen by employee bathroom

Basic - Cleaned and sanitized equipment or utensils not properly stored. Rolled utensils at bar stored next to hand wash sink with no splash guard Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting boards throughout kitchen

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

Basic - Equipment in poor repair. Reach in cooler across stove on cooks line has torn gaskets

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

Basic - Old labels stuck to food containers after cleaning. Clean containers with old labels at dish wash area

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at dessert and cheese station

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line

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. Glass ware dish machine sanitizer 0 ppm, operator changed sanitizer - operator changed sanitizer - primed machine tested 100 ppm Bar dish washer sanitizer 0 ppm - operator primed retested 100 ppm Corrected On-Site Repeat Violation Warning

High Priority - Employee washed hands with cold water. All hand sink are temping below 89°; operator checked water heaters and one unit is not working Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator in cooler less than 4 hours Cooked chicken 48° Skirt steak 48° Moved to freezer for immediate temperature recovery Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink at prep area Corrected On-Site Warning

Intermediate - No hot running water at three-compartment sink. Entire facility no hot water Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink prep area 88° Cooks line hand sink 89° Ware washing sink 89° Prep area sink 88° Warning

Basic - Cutting board has cut marks and is no longer cleanable. To colored cutting boards Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Equipment in poor repair. Door handle to reach in freezer back storage area broken Warning

Basic - Food storage container/container lid cracked or broken. Container end of cooks line with seasoned flour cracked - operator discarded Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Warning

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

Basic - Time/temperature control for safety food thawed in an improper manner. Beef Thawing at room temperature Corrected On-Site Warning

Basic - Water draining onto floor surface. Hand sink entrance to kitchen, drain backing up onto floor when hand sink is in use Warning

Basic - Working containers of food removed from original container not identified by common name. Seasoned flour not labeled Corrected On-Site Warning