TAVERNA COSTALE

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. Chlorine dish machine sanitizer testing at 0 PPM. The person in charge called someone to come service the dish machine during the time of the inspection. The chlorine sanitizer is now testing at 50 ppm. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary sanitizer testing at 500+ PPM. Quaternary sanitizer was diluted with water and chemical is now testing at 200 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards on cook line stained. Food slicer soiled with dried up food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can placed in front of hand sink at the entrance of cook line. Inspector. Oven trash to allow access to hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside handwashing sink at the entrance of cook line. Item removed. 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/ No CFM onsite with with four employees onsite engaging with food or in food preparation. Manager on duty couldn't find access to their certificate.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda dispenser ice bin interior soiled with mold like substance in server wait station. Ice machine interior heavily soiled with black and pink mold like substance. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and hat hung up on dry storage rack with bottles of sauces. Person in charge moved items to designated area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Single door Alto-Shaam oven and bottom interior of convectional oven soiled with burnt food debris.

Basic - Plumbing system in disrepair. Hot water faucet knob at hand sink at entrance of cook line not dispensing hot water.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from hand sink at the end of the cook line.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-21: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-04-21: Time Extended

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 sanitizing at 0 ppm chlorine. Employee changed out empty sanitizer bucket. Dish machine is now sanitizing at 100 ppm chlorine. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pork shanks, 6 bags, held longer than 48 hours. Chicken, 8 bags, held longer than 48 hours. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler and wall in rear of kitchen. Manager removed. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double door ovens in rear prep area has food debris buildup. Repeat Violation

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. Pork shanks, 6 bags, held longer than 48 hours. Chicken, 8 bags, held longer than 48 hours. Establishment will not use reduced oxygen packaging until approved HAACP can be implemented.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking from dish machine.

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled in rear prep area. Manager labeled. Corrected On-Site Repeat Violation

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 filets of swordfish thawed in reduced oxygen packaging.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in middle prep area has food debris buildup. Repeat Violation

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Pork shank vacuum sealed after cooking lacks labeling of item and date.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on sliding door tracks of ice machine in middle prep area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 filets of swordfish thawed in reduced oxygen packaging.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line have built up food debris. Repeat Violation

Basic - Mussels removed from original container for long-term storage without copy of original tag.

Basic - No handwashing sign provided at a hand sink used by food employees at beverage station hand sink.

Basic - Old labels stuck to food containers after cleaning in middle prep area.

Basic - Working containers of food removed from original container not identified by common name. Flour and panko removed from original container and not labeled in middle prep area. Repeat Violation

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. Dishwasher went from dirty plates to clean plates with no hand wash.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh and fresh mussels are put onto cook line with no tags. Inspector discussed making a copy and keeping that with fresh clams and fresh mussels on cook line with Manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink n kitchen is used to store lids. Manager removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door tracks for ice machine have mold like substances. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On rear prep table in dry storage area, wet wiping cloth not stored in solution.

Basic - Working containers of food removed from original container not identified by common name. Container of flour removed from original packaging and not labeled.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on mop sink does not have a vacuum breaker.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table behind main kitchen has built up food debris. Slicer in rear prep area also has built up food debris. Manager cleaned can opener. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink just inside kitchen. Manager replaced paper towels. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging meats lack bold type identifying date and time packaged.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear prep area has mold like substance. Manager removed and sanitized. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Fresh clams removed from original container and missing tag. Manager put a copy of the tag in clam container in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed. Corrected On-Site Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Manager sanitized bottom of bucket and stored properly. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employee put in gloves without washing hands first. Inspector discussed best practices for hand washing.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employee moved trash can with bare hands and then continued cutting fruit. Inspector discussed proper hand washing. Corrective Action Taken

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. During inspection, salmon was in the process of being vacuum sealed in non 10K OTR bags. Inspector advised of proper vacuum sealing requirements for fresh fish. Salmon was removed from vacuum bags and stored properly. Corrective Action Taken

High Priority - Food stored in ice used for drinks. See stop sale. Ice bin in bar area is being used to cold down cocktail mixes and serve out of at the same time. Bar employee burned approximately 300 ice cubes.

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. 1 live fly in food prep area not landing on food or food contact surfaces. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice bin in bar area is being used to cold down cocktail mixes and serve out of at the same time. Bar employee burned approximately 300 ice cubes.

Intermediate - Clams/mussels/oysters tag missing required information. Tag missing from mussels held on cook line. Also missing date of last sold.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in food prep area has built up food debris. Can opener in food prep area has built up food debris.

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

Basic - Ceiling tiles missing in dry goods storage area and ware washing area.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom next to walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables in kitchen. Chef removed and stored away from food prep area. 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 phone stored with clean dishes in ware washing area. Manager removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic containers in dry goods storage area.

Basic - Ice scoop handle in contact with ice in bar area. Employee stored correctly. Corrected On-Site

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

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open bar with ineffective air curtains and open kitchen with no complete closing doors. 2 live flies found in the kitchen area. Repeat Violation

Basic - Single-service articles improperly stored. Plastic containers stored on the floor in dry goods storage area. Manager stored properly. Corrected On-Site