SAUVIGNON

Intermediate - Equipment drain line draining into handwash sink. Hand handsink next to ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boar on reach in deli cooler. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in bar area. Employee brought out a roll of paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with brown colored substance. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board on cook line stained. Warning - From follow-up inspection 2025-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance. Warning - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Licensed displayed expired on 2/1/2025. Repeat Violation Warning - From follow-up inspection 2025-09-30: Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Chris Malone has an expired CFM.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line

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 - Current Hotel and Restaurant license not displayed.

Basic - Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at service window, relocated Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic tasting spoons on cook line on inverted

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef vacuum sealed on site with no HACCP not labeled with time mark Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with cheese donned gloves without washing hands first.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the left of stove: cooked mushrooms (48F - Cold Holding); cooked rice (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked mushrooms (43F - Cold Holding); cooked rice (42F - Cold Holding) In reach in cooler across from stove: butter (49F - Cold Holding); cooked onions (49F - Cold Holding) Manager put items on ice. Temperatures taken again: butter (42F - Cold Holding); cooked onions (43F - Cold Holding) Corrected On-Site

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. Bleu cheese crumbles, cut melons, cream sauce and meat sauce held on time with no time stamp. Manager put time stamp on items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has built up food debris. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by mop sink unable to dispense paper towels.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by pass through window.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler across from three compartment sink.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is vacuum sealing raw beef and removing from vacuum sealing within 48 hours, but not date marking or time stamping.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: meatballs (107F - Hot Holding) Employee reheated to 172 F. Corrected On-Site 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 - 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. HAACP and process waiver submitted.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. 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. HAACP plan submitted.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine had mold like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris, Warning

Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-02-26: Clam tags not maintained in chronological order according to the last date they were served in the establishment. Time Extended - From follow-up inspection 2024-03-29: Clam tags not maintained in chronological order according to the last date they were served in the establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2024-02-26: Clam tags not marked with last date served. Time Extended - From follow-up inspection 2024-03-29: Clam tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : 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. Establishment vacuum seals cooked meats with no haacp plan or variance. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. Time Extended - From follow-up inspection 2024-03-29: Establishment vacuum seals cooked meats with no haacp plan sub to the Division. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address.Admin Complaint Time Extended - From follow-up inspection 2024-03-29: Establishment vacuum seals chicken, duck and beef with no labeling. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. Warning - From follow-up inspection 2024-02-26: Time Extended - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : 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 beef vacuumed sealed with a date of 11/29/23. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. Time Extended - From follow-up inspection 2024-03-29: Cooked beef vacuumed sealed with a date of 03/25/2024. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fresh salmon vacuum sealed with bag other than 10 K OTR.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2023. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh salmon vacuum sealed with bag other than 10 K OTR.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic and oil held in squeeze bottle overnight at 80 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook line: feta cheese (48F - Cold Holding); cooked potatoes (48F - Cold Holding); cooked corn (48F - Cold Holding) Manager put items on ice. Temperatures taken again. Feta cheese 43 F Cooked potatoes 42 F Cooked corn 40 F Fresh garlic and oil held in squeeze bottle overnight at 80 F. Corrected On-Site

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. See stop sale. Items on cook line held on time but no time mark. Kitchen Manager marked time as of 4:00 pm. Corrected On-Site

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/

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 - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has built up food debris.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the office area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on ice baths: charcuterie cheeses (68F - Cold Holding); garlic butter (65F - Cold Holding)

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in far restroom. Manager corrected. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef states that charcuterie cheeses and meats are held on time however no Time as a Public Health Control paperwork is filled out. Emailed paperwork and Chef filled out items to be held on time and time marked all items. Corrected On-Site

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 - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled near rear hand wash sink. Manager labeled correctly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table has grooved cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. No beard guard either.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in use. Warning - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of deli reach in cooler. Employee removed drink. Corrected On-Site Warning - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Charcuterie boards cracked and not sealed or hard wood. Warning - From follow-up inspection 2022-02-24: New cutting boards ordered. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in red freezer on cooks line buildup of ice interior. Warning - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. Warning - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Single use containers washed and reused. Warning - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in elevator has mold like debris. Warning - From follow-up inspection 2022-02-24: Cleaned elevator walls but more detailed cleaning needed. Time Extended

High Priority - Dented/rusted cans present. See stop sale. fancy ketchup

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw lamb in back reach in cooler. Raw chicken over raw veal bones Employee rearranged Corrected On-Site

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Far right closest to serving window blocked by a cutting board.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chicken stock, pamadoro employee added date Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. fancy ketchup

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bulk sugar bag. Employee removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Left hand wash sink by mop sink Behind bar

Basic - Wet mop not stored in a manner to allow the mop to dry.