AIR CULINAIRE WORLDWIDE

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. Advised operator to get employees trained Warning - From follow-up inspection 2026-03-26: Time Extended - From follow-up inspection 2026-05-26: Discussed with operator to complete food handler training for all employees. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left side lift top cooler; tuna salad (49F - Cold Holding); cooked potato salad (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Left side lift top cooler; cut cantaloupe and honeydew (47F - Ambient Cooling 9:25/47F 9:50). Operator stated melon cut at 7:00am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

Basic - Water draining onto floor surface from hand wash sink across from triple sink drain pipe. Advised Operator to repair.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw beef stored over opened package of ready to eat plant based burgers. Operator moved raw below ready to eat. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store knife. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on cutting board at lift top cooler. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching mashed potatoes at lift top cooler. Operator removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken salad, tuna salad date marked/prepared onsite 8/6. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken, no date mark. Operator stated chicken was cooked two days prior, applied appropriate date mark. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At walk-in cooler; vent solid with mold like substance.

High Priority - Dented/rusted cans present. At dry storage area; 1 #10 size can olives dented on the seam. See Stop Sale. Operator segregated can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lift top cooler; pasteurized liquid eggs (45F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored in a location that is exposed to splash/dust. At left side walk-in cooler; food stored on shelves under buss tubs catching dripping water from ceiling. Operator moved food to different shelves. Corrected On-Site

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 Left Side walk-in cooler; house made bolognese (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left Side walk-in cooler; house made bolognese (46°F - Cold Holding). Operator stated not prepared or portioned today, being held in walk-in cooler overnight. See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink next to triple sink; hand wash sink blocked by storage shelf. Operator removed storage shelf. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male and female employees put on gloves to handle food prior to washing hands . Explained. Male employee used restroom then put on new gloves to handle food without washing hands . Explained. He said he washed hands in restroom . Explained again. He washed hands in hand sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to flip top cooler blocked by trash can . Trash can moved to other side. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All Safe staff Servsafe certificates are copied certificates. No original certificates available. Several blank copied certificates in the folder. Explained

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark color liquid in paper cup without lid on prep table. Employee discarded the cups Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 male employees handling food (1 making sandwiches and 1 slicing the turkey ) without any hair restraint for loose head hair. Explained

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table and on top of flat top cooler. Manager put towels in sanitizer solution. Corrected On-Site