NAPULE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked clams in the walk in cooler. The operator properly stored the raw calamari. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray sanitizer stored near wrapped single-service plastic utensils behind the front counter near the gelato cart. The operator properly stored the spray bottle. Corrected On-Site

Intermediate - Mussel tags not marked with last date served.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on microwave door handles. The operator cleaned the door handles. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair above the hands sink near the entrance to the kitchen.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean food containers stored on a rack that is rusted and pitted in the dish area. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Plastic food containers not properly air-dried - wet nesting in the dish area. - From follow-up inspection 2025-01-23: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed the seating license displayed expired 12/2023. - From follow-up inspection 2024-09-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a missing handle for the roll top door of the reach in cooler at the pizza station. - From follow-up inspection 2024-09-05: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic non-food grade bags used to stored bread in the walk on cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the reach in cooler at the entrance to the cook line. Observed raw cod fish stored over cooked shrimp in the walk in cooler. The operator properly stored the raw food products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk on cooler. The operator pro stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (47F - Cold Holding) in the reach in cooler on the cook line. The operator stated the raw calamari had been in the cooler for approximately 3 hours. The operator placed ice on the calamari. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in the dish area. The operator cleared access to the hand sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside the hand sink near the entrance to the cook line.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near the entrance to the cook line.

Basic - Clean linens stored on floor in the upstairs storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the beverages. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice in the outside ice machine. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple scoop handles not stored above foods throughout the kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for gelato at the front counter stored in 73F standing water. The operator removed the scoop from the water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in the dish area. Repeat Violation

Basic - Observed discarded equipment and wood scraps stored in garbage enclosure.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed a container of salt not covered on the expo line. The operator covered the salt. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with pastry shells in the dry storage area. The operator properly stored the pastry shells. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over ready to eat leafy greens in the reach in cooler on the cook line. The operator properly stored the raw lamb. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a can of WD-40 stored on a shelf above plastic freezer bags near the walk in cooler. The operator properly stored the WD-40. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed the probe thermometer read under 200F in boiling water.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink in the dish area. The operator removed the strainer from the sink. Corrected On-Site

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the solution in the three compartment sink.

Intermediate - No soap provided at handwash sink at the front counter. The operator provided the handwashing sink with soap. Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The operator lacked the knowledge to calibrate a probe thermometer. Educated the operator on proper calibration procedures. Corrective Action Taken

Basic - Buildup of food debris/soil residue on microwave door handles on the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food preparation area on the cook line. The operator discarded the beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the end of the bar. The operator properly stored the personal food. Corrected On-Site

Basic - Equipment in poor repair. Observed ceiling fan guard missing in the dish area.

Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for flour not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in the dish area.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all stuffed into zip lock bag. Warning - From follow-up inspection 2023-08-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 2-9-23 Repeat Violation Warning - From follow-up inspection 2023-08-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared onsite more then 24 hours prior as per employee statement not date marked. Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board at cooks line has cut marks and is no longer cleanable. Repeat 2-9-23 Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed bottom shelves of racks in dry storage area not 6 inch off floor. Warning - From follow-up inspection 2023-08-04: 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. Observed chlorine sanitizer level at 0ppm. Operator discontinued use of the dish machine and called for service. The three compartment sink will be used. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cooked pasta in the reach in cooler on the cook line. Operator properly stored the raw fish. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored on shelf next to clean knives at the front line. Operator properly stored the spray bottle. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed mussel tags not maintained for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife in the handwashing sink in the prep area. Operator removed the knife from the handwashing sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a metal wine bucket with no handle used as an ice scoop in the ice machine. Operator removed the wine bucket and replaced with a handled scoop. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed a blue cutting board in the cook line with cut marks and no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage stored on shelf above prep area on the cook line. Operator discarded the employee beverage. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items stored on the floor of the walk in and on the stairwell leading to the dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezers at front counter and behind the bar.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on the cook line. Operator properly stored the tongs. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Observed employee dry a storage bin with a wiping cloth. Educated operator that all clean items must be air dried. Employee re-washed the storage bin and stored to air dry. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 12/1/21. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Half and Half at bar double glass door near entrance to restaurant at 54F. Ambient temperature of cooler 46F, Employee had door propped open, then closed. Employee manually raised the temperature of the Reachin Cooler . Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed wine bucket used to dispense ice from ice machine at kitchen exit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board on cooks line with cut marks.

Basic - Food stored on floor. Observed 2 plastic containers of soup stored on floor in Walkin Cooler . Observed flour in plastic container on floor in kitchen, without dolly.

Basic - Hole in or other damage to wall. Observed hole in wall approximately 10"x10" in kitchen cook line near exit to preparation area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezers upstairs.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in glass door Reachin Cooler near entrance to restaurant at bar.

High Priority - Container of medicine improperly stored on top of microwave.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple deli meats in the reach in cooler bologna 50°F(Cold Holding), ham 50°F(Cold Holding) and pacchueto (51°F Cold Holding) in the deli case. Operator placed items in the walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due to boxes stored in the front of the hand washing station in front of the display case.

Basic - Accumulation of black/green mold-like substance in the interior of the ice crusher at the bar.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor.

Basic - Employee eating in a food preparation or other restricted area.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.

Basic - In-use wet wiping cloth/towel used under cutting board at the bar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on the cook line.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food on shelf near the stairs.

Basic - Working containers of food removed from original container not identified by common name inside container on shelf above the reach in coolers.

High Priority - Toxic substance/chemical improperly stored. Observed chemical with single serve behind counter at entry to kitchen. Operator removed chemical. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at bar area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food handler expired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged or in disrepair storage area. Repeat Violation

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Observed 5 lbs of fresh mussels shell opened. Operator voluntarily discarded mussels.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet. Repeat Violation

Basic - Equipment in poor repair. Observed torn reach in cooler gasket on cook line. observed missing handles on roll top cooler at pizza station. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed cracked floor tile in storage area.

Basic - Food stored on floor. Observed multiple food buckets on floor, olives on floor. Operator removed from floor and moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop in ice at ice machine. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line heavily soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no specific hand wash sign in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with slime like build up on cook line. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed inability to read thermometer without the use of flashlight. Repeat Violation