JIMMY'S BISTRO

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...Tuna thawing in reduce oxygen packaging in standing water . Label states to remove before thawing. Employee removed after discussion. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public...in reach in cooler by the dishwashing area.

Basic - Stored food not covered...ice cream in reach in freezer . Employee covered . Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner...tuna 55 F thawing in standing water being held less than 4 hours . Employee removed to reach in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container in chopped basil in reach in cooler . Employee removed paper towel Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling meatloaf 82F, cooling sauce 19F with covered staked container top of one another. Employee separated. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....meat sauce was cooked two days ago with today's date marked . Employee properly date marked. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...employee closed.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee eating in a food preparation or other restricted area...employee drink in kitchen with opened cup . Corrected On-Site

Basic - Stored food not covered....tomato sauce , white gravy , sauce at reach in cooler . Employee covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...bread crumbs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...ceviche above sauce in reach in cooler . Properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...house made Cesar dressing was prepped 4/25/25 at reach in cooler . See stop sale. Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...house made Cesar dressing was prepped 4/25/25 at reach in cooler .

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink .

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing....not aware what is sanitizer. Provided chlorine. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory not posted/provided in a conspicuous location. Manager provided it in a conspicuous location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...meat sauce date marked 10/27/24 at reach in cooler . See stop sale. Cook discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...meat sauce date marked 10/27/24 at reach in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...short ribs, short ribs sauce was cooked 2 days ago at reach in cooler . Employee date marked. 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. Repeat Violation Admin Complaint

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....tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from packaged after discussion. 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.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observe and stock pot storaged on floor.

Basic - Wood food-contact surface not properly sealed. Observe shelf with cup and saucers wood not sealed by reach in freezer.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2024-03-12: provided expired food handler training. Admin Complaint

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...tuna at reach in cooler , packaged required to remove fish from package when thawing under refrigeration. Employee removed package Corrected On-Site Warning - From follow-up inspection 2024-03-12: Salmon thawing in reduce oxygen packaging at walk it cooler. Label states to remove before thawing. Advised operator removed tuna from the package Admin Complaint

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...employee cutting tuna for sushi with bare hands . Employee stated she was washed hands prior to cutting tuna. Employee washed hands putting gloves after discussed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...reviewed preparation for sanitizer solution.

High Priority - Raw animal food stored over or with unwashed produce....raw shell eggs above , with vegetables at tall reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw veal directly stored top of the rib sauce and uncovered ribs next to raw chicken touching each other and raw veal above pasta at reach in cooler , . Employee properly stored. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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...short rib sauce was cooked yesterday 9 am and observed today at 4:30 pm at reach in cooler . Employee date marked . Corrected On-Site

Basic - Stored food not covered...pasta, ribs at reach in cooler .employee covered. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed mushrooms above chicken.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (46°F-47°F - Cooling) located in 1 door stainless reach in next to triple sink. Operator states item was prepared yesterday and has been cooling overnight. Unit has an ambient temperature of 43°F with other items temped at 42°F or below. Provided cooling hand out. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (46°F-47°F - Cooling) located in 1 door stainless reach in next to triple sink. Operator states item was prepared yesterday and has been cooling overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top: Mozzarella Cheese (48°F - Cold Holding). Item has on top of pans on cook line. Unknown amount of time out of temperature. All other items In unit temped 41°F or below. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door flip top: Mozzarella Cheese (48°F - Cold Holding). Item has on top of pans on cook line. Unknown amount of time out of temperature. All other items In unit temped 41°F or below. Operator discarded. See Stop Sale

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw steak, cooked duck In cook line flip top cooler, operator reorganized Corrected On-Site

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