CASSIS AMERICAN BRASSERIE

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

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chef moved containers of raw fish to lowest part of cooker containing ready to eat foods Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10# pork from previous day 1 gallon soup pork (49F - Cold Holding); soup (47F - Cold Holding);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding); soup (47F - Cold Holding); provolone (50F - Cold Holding); roasted garlic (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); cooked chicken (50F - Cold Holding); cut lettuce (49F - Cold Holding)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Mixing bowl in flour bin in dry storage Corrected On-Site

Basic - Food stored on floor. Produce and cases of food stored on floor in dry storage closet area

Basic - Old labels stuck to food containers after cleaning.

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. Dish machine is reading 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine. Warning

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. Dish washer goes from dirty dishes to clean dishes with no hand wash in between. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces. 1 live fly in office area not landing on food or food contact surfaces. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Temperatures taken again: cut tomatoes (40F - Cold Holding); cut leafy greens (43F - Cold Holding); mozzarella cheese (42F - Cold Holding) Corrected On-Site Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizzas in bakery area has no time stamp. Employee put time stamp of 11:30 am. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by speed rack. Manager removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on opposite side of cook line used to dump ice. Warning

Intermediate - Oyster tags not marked with last date served. Warning

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. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in kitchen not inverted for protection. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Dishmachine has no data plate/operating specifications. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in server station area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table on cook line. Employee removed. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment on cook line. Warning

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. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing at room temperature. Employee put under refrigeration. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer scraped dirty dishes with gloves on then washed hands with gloves on to put away clean dishes. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep station area: tuna (48F - Cold Holding); salmon (48F - Cold Holding) Manager put ice on items. Corrective Action Taken Repeat Violation Warning

Intermediate - Establishment not maintaining oyster tags for 90 days. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by trash can. Manager removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on other side of cook line used to dump beverage. Repeat Violation Warning

Intermediate - Oyster tags not marked with last date served. Repeat Violation Warning

Intermediate - Oysters tag removed from original container prior to container being emptied in upright reach in cooler near dry goods storage area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dry goods storage area has mold like substance. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bakery area not properly secured. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Manager removed. Corrected On-Site Repeat Violation Warning

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. Cooked chicken, held at 41 F, vacuum sealed on site with a date of 3/5/24 and not removed from packaging. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Employee labeled appropriately. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to work on cook line and put on gloves without first washing hands. Repeat Violation Admin Complaint

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 on cook line has a towel to wipe their face while wearing gloves. Gloves were changed and hands were not washed before working with food. Admin Complaint

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line: whipped butter (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); chicken salad (45F - Cold Holding); salmon (45F - Cold Holding); American cheese (55F - Cold Holding); cut leafy greens (55F - Cold Holding); cut tomatoes (55F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (57F - Cold Holding) Manager moved all items into walk in cooler and walk in freezer. All time/temperature controlled for safety food items will be held at 41 F or below in walk in cooler and walk in freezer. 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. French onion soup in walk in freezer stored cooling in 21 quart plastic containers. Employee separated into smaller metal pans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee put cloth used to wipe face on prep table. Can opener on prep table has built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server station in kitchen used to dump ice. Manager burned the rest of the ice. Corrective Action Taken Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bar drink called Lovely Flower contains egg whites from raw shelled eggs and item is not identified on menu as containing raw animal product.

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substance. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice behind bar. Employee removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating food at soda server station in kitchen.

Basic - Equipment in poor repair. Reach in cooler lids on cook line are not affixed to coolers.

Basic - Food stored on floor. French onion soup stored on floor of walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen area. Manager stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have built up food debris. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left kitchen, returned, and donned gloves before working with salads with no hand wash. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in salad prep area portion cucumbers in a salad with bare hands and salad is not being heated to 145 F. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooktop in dirty water at 163 F. Manager replaced with clean water. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in ware washing area not landing on food or food contact surfaces. 2 live flies in bar area not landing on food or food contact surfaces. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut fruit in reach in cooler at end of cook line. Manager stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach in coolers: cut tomatoes (50F - Cold Holding); cut leafy greens (50F - Cold Holding); provolone cheese (50F - Cold Holding); milk based dressing (50F - Cold Holding) Manager moved items to reach in freezer. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib in kitchen next to hand wash sink near cook top has no vacuum breaker. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200 ppm chlorine. Manager redid solution to 100 ppm chlorine. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters tags not in chronological order. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have built up food debris. Can opener on prep table across from hand wash sink on prep line has built up food debris. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bakery area was used to dump ice. 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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bakery area has mold like substance. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has food debris and hard water buildup. Warning

Basic - Food stored on floor. Onions stored on floor outside of walk in cooler. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour bin not stored above the food. Manager stored correctly. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of the cook line by flat top cooktop has built up food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors to restaurant are left open. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container not labeled. Manager labeled appropriately. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. 2 lbs cooked pork. 16 ounces of butter. 24 ounces of cut leafy greens. 1 lb of tzatziki sauce. 3 dozen oysters. 6 lb 10 ounce can of pumpkin 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 came out of employees only bathroom and went back to food prep with no hand wash. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Oysters have been shucked then vacuum sealed, but not frozen the entire time. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cook line in dirty water at 148 F. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area. Repeat Violation Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel being used to hold raw shrimp in reach in cooler. Manager removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw snow crab over ready-to-eat French fries in reach in freezer on cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers in cook line: hamburger patties (58F - Cold Holding); mascarpone (58F - Cold Holding); salmon (55F - Cold Holding) Manager put items on ice. Above items are not stored in cooler overnight. Temperatures take at 9:30 am. Temperatures taken again at 12:00 pm. Hamburger patties 48 F, mascarpone 47 F , salmon 44 F. In reach in cooler on cook line: cooked pork (52F - Cold Holding); butter (48F - Cold Holding); cut leafy greens (51F - Cold Holding); tzatziki (51F - Cold Holding) All items were left in cooler overnight. See stop sale. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date sold. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer in prep area across from cook line have built up food debris. French fry press in kitchen on cook line has built up food debris. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by soda station used to dump ice. 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. High temperature dish machine in ware washing area only reaches 152.6 F. Instructed to sanitize dishes in chlorine dish machine by soda machine. 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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets near ice machine not inverted for protection. Warning

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in bakery area. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table across from double door ovens has grooved cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep table on cook line. Employee removed. 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 phone charger stored in prep area near slicer and can opener. Manager removed. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep with no hair restraint. Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Pork stored in a bus tub is not 6 inches off the floor. Water bottles stored in the floor in bakery area. Manager corrected. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle across from ice machine. Manager stored correctly. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop in bakery area stored on cardboard box. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water of 83 F in bakery area. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line and pastry shop are have slime and built up food debris. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Tzatziki label on container of chick peas. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wash cloth on prep table just outside of dry goods storage area. Manager put wiping cloth in sanitizing solution. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies under bar in drain. 3 flies on air conditioning unit in silverware rolling room

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine ppm

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep shelf above thaw sink. Operator removed Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Cook removed

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled cooks line

Basic - Old labels stuck to food containers after cleaning. Dish area

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front doors open during service