FRESH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. Items dated 6/14. See stop sale. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. 1 can Coconut milk dented at kitchen area. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cottage pie (46-47F - Cooling); Asian beef (45F - Cooling) in deeply filled containers in walk in cooler for more than 6 hours overnight. garlic sauce (55F - Cooling) in deeply filled container in produce walk in cooler for more than 6 hours overnight. Items dated 6/14. Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. All equipment that injects gases into packaged foods must be removed within 7 days. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink in warewashing area. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is still conducting modified atmospheric packaging. Informed employee to open all previous packaged foods. All equipment that injects gases into packaged foods must be removed within 7 days. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not working at warewashing station. Warning

Basic - Ceiling tile missing. Multiple throughout establishment. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust at front prep area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at back prep table by walk in cooler. Repeat Violation Admin Complaint

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

Basic - Floor soiled/has accumulation of debris in meat walk in cooler. Warning

Basic - Hole in or other damage to wall at front prep line. Warning

Basic - Multiple cutting boards have cut marks and is no longer cleanable throughout kitchen prep areas. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on white reach in freezer soiled with mold like substance. Mold like substance on wall of walk in cooler. Dust on fan covers in walk in cooler. Mold like substance in handwashing sink at front hot station prep area. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee take potatoes directly from original box and began slicing without first washing. Employee washed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Cannoli cream thawing in standing water at back prep table. Warning

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging for cooked and cooled foods that are packaged cold including fish. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Establishment began removing all sealed tops from packaged food items and re packaging food items using only heat sealing Corrective Action Taken Warning - From follow-up inspection 2026-04-02: No modified atmospheric packaging used on foods stored at time of callback inspection. Heat seal only. Tanks have been disconnected on modified atmospheric packaging system and must stay disconnected until approval. Time Extended - From follow-up inspection 2026-06-03: No approved plan. 8 tanks connected at time of callback. Pressure gauges show activity. Approximately 22 tanks on reserve. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting Modified Atmosphere Packaging. All foods currently stored using Modified Atmosphere Packaging have been held less than 48 hours. Warning - From follow-up inspection 2026-04-02: No modified atmospheric packaging used on foods stored at time of callback inspection. Heat seal only. Tanks have been disconnected on modified atmospheric packaging system and must stay disconnected until approval. Time Extended - From follow-up inspection 2026-06-03: No approved plans. 8 tanks connected at time of callback. Pressure gauges show activity. Approximately 22 tanks on reserve. Admin Complaint

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage containers stored on in use prep tables throughout establishment. Operator instructed employees to remove. Corrected On-Site Warning - From follow-up inspection 2026-04-02: Employee water bottles stored on in use prep table. Time Extended - From follow-up inspection 2026-06-03: Employee water bottles on in use prep tables at time of callback. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....cooked potatoes 50F, meatballs 51F, chicken breast 52F , corn and beans 48F, cooked ground beef 45F, cheese 47F , butter 48F in walk in cooler #1,2,3,4,5 . Per chef food being held less than 4 hours . Food brought up others all in cooler due to not capable to maintain proper temperature. Warning - From follow-up inspection 2025-08-19: Shraded Swiss cheese 51F, slice Swiss48F, Greek yogurt 49F , fresco cheese 48F, pepper jack cheese 46F, Gorgonzola cheese 46F , feta cheese 48F, sour cream 51F in walk in cooler #1 , food being held more than 4 hours . Stop sale issue. Employee removed food from walk in cooler to discarded.Admin Complaint...plated chicken 47F , plated beef 48F, plated eggs 48F , plated rice 47F , plated potatoes 48F, plated vegetables 47F in walk in cooler #2,3 . Food being held more than 4 hours . Stop sale issue . Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired....walk in coolers . Chef stated technician working on it during inspection. Warning - From follow-up inspection 2025-08-19: Ambient temperature 48F, 47F in cooler #2,3 Admin Complaint

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation...water leaking from cooler AC system at middle main walk in cooler. Warning - From follow-up inspection 2025-08-19: Not repaired. Admin Complaint

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in walk-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 Compartment sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooling pork sauce 56F in very dip container with covered in walk in cooler . Food was cooked yesterday. ... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....orange sauce 45F, chimichuri 45F, Raggo sauce 44-45F, Alfredo 44F in walk in cooler 4 . Food not prepped or portion today , food being held more than 4 hours .stop sale issue. Employee discarded food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... heavy solid build up in can opener blade and can opener holder . Employee cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...stored plastic wrap box in handwashing sink at walk in cooler 4 , employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...several wet towels stored on the prep table at several station. Employee removed . Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw fish above cooked beef not all commercial packaged. Operator placed raw fish on lower shelf. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Observe some employees without hair restraint. Employee put on hair restraint

Basic - Food stored on floor. Observe cases of sweet potatoes on floor.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using a modified oxygen packaging method for TCS foods that have been cooked and cooled on site.

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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is using a modified oxygen packaging system for TCS foods that have been cooked and cooled onsite.

Intermediate - Handwash sink not accessible for employee use at all times. At sauce room; hand wash sink blocked by large plastic wrap dispenser. Operator removed. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. At walk-in freezer; unsealed wooden pallet used to store bags of ice. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Operator renewed; confirmation #216039665 Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chimichuri containing fresh garlic in oil made in house date marked 1-4 see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chimichuri containing fresh garlic in oil made in house date marked 1-4 see stop sale

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling tiles above ware washing area

Basic - Old labels stuck to food containers after cleaning.

Basic - Employee eating in a food preparation or other restricted area.Observed employee drinks in the mapping cooler. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed stored on the floor in the cold vault walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at all walkin refrigerators dust buildup at fans.