STAGE KITCHEN & BAR

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture- cold water handle missing at handwash sink at cook line; Warning - From follow-up inspection 2026-04-22: Time Extended

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. Dishwasher (Chlorine 0ppm). Operator changed dispensing bucket, primed machine, retested at chlorine 100ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled clean equipment, clean utensils, plated food and prepared food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from unenclosed cup and then handled clean equipment, clean utensils and clean glasses to prepare drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw octopus. Operator moved raw octopus above raw chicken. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ribs, prepared/date marked 9/8/25. See stop sale.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At expo line ice bath; house made yogurt sauce (53F - Ambient Cooling 1:50/52F 2:30). Operator stated yogurt sauce prepared at 10:30, held on ice not surrounding product level, at this rate did not reach 41F within 4 hours. See stop sale.

Intermediate - Hand wash sink not accessible for employee use at all times. Expo line hand washing sink wrapped in plastic and tape with sign saying out of order. Advised Operator to make hand wash sink accessible. Operator removed tape and plastic, sink accessible/operational. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to Operator, posted. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 pounds of blanched swordfish.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty towel then touched fresh eggplant with out changing gloves. Operator instructed employee to change gloves. Employee washed hands and changed gloves. Corrected On-Site

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anthony M. Arrived during inspection. Corrected On-Site Repeat Violation

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Operator missing time stamp on packaged items all held under 48 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open Gatorade bottle from cryovac machine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched hair and then touched gloves - instructed employee to wash hands and then put on gloves.

High Priority - Non-food grade paper/paper towel used as liner for food container. Blue paper utilized to separate raw fish operator could not prove its food grade - operator removed and replaced with deli paper. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over fresh octopus- operator inverted. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 02/24.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cherry tomatoes (65F - Cooling) 10:45am ambient cooling since 10:15am recheck 11:15pm 62F. Held in top unit of make table - operator moved to reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ over 10 employee present at time of inspection. Chris GARVIN arrived during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - open Greek yogurt on floor - operator moved to shelf. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Bar top; cut watermelon (69°F - ((cut at 11am))Ambient Cooling 1:33pm/67°F - Ambient Cooling 2:09pm). Cut watermelon sitting on bar top at room temperature, at this rate of cooling product will not reach 41°F within 4 hours. Operator moved to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink outside walk-in cooler; hand wash sink used to store knife. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knives stored in cracks between coolers. Operator removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in use on cutting board. Operator removed. Corrected On-Site

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 0ppm. Container empty. Manager replaced container 75ppm. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Olives stuffed with blue cheese 68°F,at bar on top of counter for less than 2 hours. Bar tenders returned olives to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (127°F - Hot Holding) in a brand new rice warmer. Rice was cooked 45 minutes ago and placed in warmer. Warmer not keeping temperature. Cook reheated rice to 198°F. For further hot holding. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Menu offers raw snapper as ceviche; snapper has not undergone proper parasite destruction. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw fish stored above cut tomatoes. Operator moved fish to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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 is vacuum packaging; cooked ducked, cooked mushroom filling and raw steak, no HACCP.

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 vacuum packaging; cooked ducked, cooked mushroom filling and raw steak, no variance.

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store perforated pan and spoons. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters, ceviche (snapper), tuna served raw not identified as being raw. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink outside of walk-in; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk-in cooler; cooked duck date marked 1/12. Operator stated previously frozen, not date marked under refrigeration. Operator applied appropriate date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At At flour/starch/rice storage container(s); container with no handle used to dispense. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At walk-in cooler; vacuum packaged cooked duck and cooked mushroom filling not labeled with production time.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. At walk-in cooler; vacuum packaged cooked duck and cooked mushroom filling not removed from its package within 48 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - tomato based sauce (45°F - Cooling) overnight over 6 hours - see stop sale. Repeat Violation Admin Complaint

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. Walk in cooler - tomato based sauce (45°F - Cooling) overnight over 6 hours - see stop sale. Repeat Violation Admin Complaint

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Operator removed glasses and plates from outside tables. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 10 gallons chicken sauce (45°F - Cooling) and 15 pounds cooked rice (55°F - Cooling) operator states held in covered 5 gallons containers overnight in walk in cooler. See Stop Sale. Repeat Violation Admin Complaint

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. Walk in cooler - 10 gallons chicken sauce (45°F - Cooling) cooked rice (55°F - Cooling) operator states held in covered 5 gallons containers overnight in walk in cooler. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning

Basic - Cloth used as a food-contact surface. Paper towels removed from bun container. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed purse from speed rack. Corrected On-Site Warning