THE BLACK PEARL RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Boxes Raw duck and beef on top of bottles of wine. Operator moved boxes. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line not wearing beard guard. Operator had employees wear beard guard. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler at prep station. Operator moved drink to proper area. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted to surface of reach in cooler. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted on shelves of reach in cooler. Warning - From follow-up inspection 2026-05-29: Time Extended

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. A plan review referral was provided on 12-19-23 and was provided again at 2/19/24. Application was submitted for plan review 4/26/24 Repeat Violation Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Food in an unprotected holding unit in a customer/nonsecure area. 3 freezers holding food stored outside in an area that is not fully enclosed 2 freezers no locked. Freezers not shown on origin plans. Repeat Violation Admin Complaint

Basic - Unnecessary items/unused equipment on the premises. Toaster oven tables chairs and prep table top. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held on the counter 67F. Discussed time as a public health control and provided form HR 5022090 and HR 5022100 via email. Warning - From follow-up inspection 2024-02-19: Time Extended

Intermediate - - From initial inspection : Intermediate - 2 reach in freezers and a chest freezer stored behind building locked no plan reviewNo plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2024-02-19: 1 Chest freezer and 2 chest freezers, 1 wire rack containing pans and single service stored outside in a room that is not fully enclosed Admin Complaint

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 corrected to 50ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided handout

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.Discussed and provided employee agreement

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - food in an unprotected holding unit in a customer/nonsecure area.

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. No reading of chlorine on dish machine. Operator will use 3 compartment sink for sanitizing until dishwasher is repaired.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Riling of walk in cooler soiled with mold like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food stored on clean sheet pans Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods removed from its original container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 44F cold hold

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice no date, operator was able to determine the prep date and dated accordingly

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at 1 hand wash sink. Chef aware repairman came in part on order

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. Operator set up 3 compartment sink for sanitizer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rizzotto 44F cold hold