CORK & OLIVE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - eggplant cream (47F - Cold Holding); - butter (50F - Cold Holding); - chicken broth (48F - Cold Holding); - whipping cream (47F - Cold Holding) Operator states all held overnight Warning - From follow-up inspection 2026-05-20: No tcs foods in unit. Operator waiting for service person to arrive. Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2026-05-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - over bar area Warning - From follow-up inspection 2026-05-20: Time Extended

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.

Basic - Clean linens stored on floor. - below chemical rack. Operator moved. Corrected On-Site

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

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - garlic butter date marked 3/14

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - garlic butter date marled 3/14

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over onions in the Orlando Lake Mary cooler

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. Provided via email DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events Please print and retain this chart for your recorde

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. Provided DBPR HR 5030-103 Food Employee Reporting Agreement This form should be used with all new hires

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with the machine at the back door has a black moldlike substance present

Basic - Bowl or other container with no handle used to dispense food. In the 5 lb seasoning container, small plastic cup with no handle present in each bin

Basic - Clean linens stored on floor.

Basic - In-use wet wiping cloth/towel used under cutting board. At the front counter

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted beets dated 12/17

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes, Mac and cheese not dated, meat balls cakes not dated

Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware stored business end up at the make cooler

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over pasta in the GRISTA cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler line ; cheese (46F - Cold Holding); heavy cream (45F - Cold Holding)

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

Basic - Equipment in poor repair. Saba cooler is down and empty

Basic - Food stored on floor. Plastic containers of Cooking oil on the floor in the stock room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters dusty

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. 0 PPM sanitizer empty.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soup and butter

High Priority - Toxic substance/chemical improperly stored. WD 40 stored above clean dishes

Basic - Carbon dioxide/helium tanks not adequately secured. At the back door

Basic - Equipment in poor repair. Saba 1 door freezer is down unit is empty

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

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in a sink without running water

Basic - Waste line missing at soda gun holster. At the bar the waste line is disconnected

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 with no hair restraint while engaging in food preparation. Line cook

Basic - Single-service articles improperly stored. Paper towel case stored on the floor

Basic - Wiping cloth sanitizing solution stored on the counter , employeee moved to a lower shelf Corrected On-Site