SOURBON

High Priority - Raw animal food stored over canned/bottled drinks. Observed at bar raw shelled eggs above bottle water and fruit juices.at 1st and second floor bar. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observe raw beef above cooked coconuts, and stand up freezing not all products commercial package. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled egg (49F - Cold Holding);overnight . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Dairy (49F - Cold Holding); ham (49F - Cold Holding); duck legs (49F - Cold Holding) not prepped a portion today. Food in refrigerator for over 48 hours. See stop sale Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled egg (49F - Cold Holding);overnight . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Dairy (49F - Cold Holding); shelled egg (49F - Cold Holding); duck legs (49F - Cold Holding) not prepped a portion today. Food in refrigerator for over 48 hours. See stop sale Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed unlabeled spray bottle of beach on food rack above rice. Operator removed. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at splitter missing one vacuuming breaker. Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with mussels Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observe menu with beef carpaccio, not indicating it raw on menu Repeat Violation Admin Complaint

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one employee less then 60 day without reporting agreement. I gave operator form and they sign and emailed it to them. Corrected On-Site Warning

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. Observed with cooked shrimp , and cooked vegetables not date marked after taking out of freezer Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of beach Operator labeled bleach. Corrected On-Site Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic container stored on floor in room with ice machine. Warning

Basic - Food stored on floor. Observed plastic container of oil stored on floor. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 71 degrees. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by ice machine,. Warning

Basic - Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Observed food defrosting at room temperature on table and standing water at 66 degrees. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet dirty mop stored on floor by 3 compartment sink. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish over ice cream opened from commercial packaging in reach in freezer on cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over tomato sauce at walk in cooler. Repeat Violation Admin Complaint

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. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler on cook line: cooked shrimp (57F - Cold Holding); Brie cheese (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink, missing 1 vacuum breaker.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw or undercooked.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line and by triple sink. Corrected On-Site Repeat Violation

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. Pasta sauce made 6/23, cooked chicken 6/23 - no date mark at walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled at bar.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line flip top cooler.

Basic - Plumbing system in disrepair. Hole in floor at mop sink. No curb or catch basin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above cooked shrimp. Operate placed raw tuna on lower shelf. 2)observe raw bacon above ready to eat sauces in walk-in refrigerator. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oysters missing dates. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink 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

Intermediate - No soap provided at handwash sink. Observe at cook line hand sink Warning

Basic - Food stored on floor. Observe plastic containers of food storage on floor in walk-in refrigerator. Warning

Basic - Hole in or other damage to wall.observe by walk-in refrigerator Warning

Basic - No handwashing sign provided at a hand sink used by food employees. 1)Observe at cook line hand sink 2) observe at waiters station by cake refrigerator. Warning

Basic - Stored food not covered. Observe open bag of rice by cook line Warning

Basic - Working containers of food removed from original container not identified by common name. Observe squeeze bottles with vinegar oil not label Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee who was doing food preparation told me when asked were he wash hands said that it was in the bathroom, I explained to employees that they mush wash hands in kitchen before starting food preparation, and employee washed hands. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Employee that was I doing food preparation told me that she washed hands in sink that had no soap or paper towels . Employee washed hands in hand wash sink. Corrected On-Site Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe octopus,, salmon , trout , calamari. Raw in ROP Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning

High Priority - Stop Sale issued due to adulteration of food product. Observe octopus,, salmon , trout , calamari. Raw in ROP Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at splitter at mop sink Repeat Violation Admin Complaint

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. Operator still didn't apply for various and there still Rop cooked cheese sauce and cooked vegetables in ROP. Admin Complaint

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature lessthen160). Operator set up 3 compartment sink. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Natalia stated that there is No measuring device available Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at cook line hand sink Operator placed paper towel at sink. 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

Intermediate - No soap provided at handwash sink. Observe at cook line hand sink Operator placed soap at sink. Corrected On-Site 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. Operator is still not applied for HACCP plan , and there is still cooked cheese sauce and cooked vegetables in Rop. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter. Repeat Violation 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 variance from the Division of Hotels and Restaurants. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no way person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermometer. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at 3 compartment sink hand washing sink Operator placed paper towels. Corrected On-Site Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator form. Warning

Intermediate - No soap provided at handwash sink. Observe at 3 compartment sink hand washing sink. Operator placed soap. Corrected On-Site Repeat Violation 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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe at men's bathrooms. Warning

Basic - Wood food-contact surface not properly sealed. Observe at dry storage. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe salmon,tuna , octopus,squid in ROP NOT FROZEN IN WALK-IN REFRIGERATOR Warning

High Priority - Stop Sale issued due to adulteration of food product. Observe salmon,tuna , octopus,squid in ROP NOT FROZEN IN WALK-IN REFRIGERATOR . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observe at At room temperature ; oil and garlic,chicken soup,pooled eggs (52-70F - Cold Holding). I talked to operator to use time as public health control in future. 2)observe at Flip top refrigerator ; sliced tomato,cheese,cooked vegetables,butter (48-58F - Cold Holding) due to double inserts. Operator iced down food 3) observe at dairy walk-in refrigerator ; milk,cream,butter cheese (44-45F - Cold Holding). Operator removed food to othe walk-in refrigerator. . Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less the 160). Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door by bathroom. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observe fish defrosting at room temperature. Operator turn on water. Corrected On-Site Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in hand sink on cook line. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. 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

Intermediate - No soap provided at handwash sink next to three compartment sink. Warning

Basic - Bowl or other container with no handle used to dispense food in sugar and salt bin. Warning

Basic - Food stored outside. Box of limes stored on floor outside walk in cooler. Employee moved. Corrected On-Site Warning

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Produce Walk in cooler vents unclean. Warning

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint - From follow-up inspection 2022-04-05: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-04-05: No proof of CFM. Time Extended

High Priority - Container of burn pain reliever improperly stored with food seasonings. Operator removed. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Educated operator on providing parasite destruction form for raw salmon. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

Intermediate - Identity of food or food product misrepresented. Observed smoke salmon on menu. Did not observe invoices or smoke pad salmon on site. As per operator, salmon bought and smoked paprika seasoning added.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - mussels/oysters tag removed from original container prior to container being emptied. Operator located tags and placed with container. Corrected On-Site Warning

Basic - Buckets of sauces Food stored on floor in walk in freezer. Operator moved. Corrected On-Site Warning