THE BISTRO

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer. Warning - From follow-up inspection 2026-03-03: Time Extended

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 2026-03-03: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employee touched soiled wiping cloth to wipe surfaces, then proceed to prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee wiped knife with soiled dry wiping cloth then proceeded to use without properly sanitizing equipment. Advised operator to properly wash rinse and sanitize all equipment prior to use. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched soiled wiping cloths then proceed to prepare plates without washing hands and changing gloves. Advised operator of proper hand washing. Operator educated employee. Warning

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. At cook line cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, Raw chicken (55F -Cold Holding);, raw salmon (55F -Cold Holding);, raw shrimp (55F -Cold Holding);, cheese (55F -Cold Holding);, hot dogs (55F -Cold Holding);, raw hamburgers (55F- Cold Holding); not prepared or portioned today. Operator stated items held in unit since 8:ooam, exceeding 4 hours. See stop sale. Repeat Violation Admin Complaint

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

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/ Personal in charge-Christian Villanueva Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine high temperature sanitizer. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen opened employee beverages on prep table. Operator removed. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. At cook line, cooks using soiled dry wiping cloths to wipe surfaces, utensils. Advised operator of proper use of wiping cloths. Warning

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F. Warning - From follow-up inspection 2025-10-14: No hot water for entire establishment- water at 79F. - as per operator entire water heating unit is down. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F. Warning - From follow-up inspection 2025-10-14: No hot water for entire establishment- water at 79F. - as per operator entire water heating unit is down. 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. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. 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. At walk in cooler -split pea soup 47F at 10:45 ( cooling overnight)- food covered and stored in large quantity- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler- cream cheese 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - cut melon 56F at 11:00 to 56F at 11:15 ( cooling since 10:30), coleslaw 54F at 11:00 to 54F at 11:15 ( cooling since 10:30)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill, Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No hot running water at three-compartment sink. No hot water for entire establishment- water at 79F. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment- water at 79F. Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu. Warning - From follow-up inspection 2024-02-01: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish washing area- employee handled soiled dishes then proceeded to handle clean dishes without washing hands- educated operator - employee washed hands. Corrective Action Taken Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw bacon stored over hot dogs - operator moved hot dogs. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler chimichurriwith cooked garlic with date mark of 01/06- see stop sale. Warning

Intermediate - Equipment drain line draining into handwash sink. At handwash sink by drink station- drain line - draining into handwash sink. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu - Floridian Poke, Smoked salmon and smoked salmon dip - all contain raw/ undercooked animal foods and are not identified on menu. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Sparky bottle of sanitizer not labeled- operator labeled. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline - in use avocados with stickers attached- operator removed and properly washed avocados. Corrective Action Taken Warning