THE ELUSIVE GRAPE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler chili (47F - Cold Holding); sausages (47F - Cold Holding). Placed overnight . Operator instructed to discard. Prosciutto 44F , on top of containers , in kitchen make table unit . Overnight Operator placed in bottom . 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in kitchen Avantco make table unit, prepared 24 hours ago. Operator updated. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured Corrected On-Site

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. Salmon thawed within bag in ROP bag. Operator instructed to discard . Corrective Action Taken

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. Canning of roasted tomatoes for Bloody Mary, sous vide of pork, fish, and chicken . Provided information to operator. Corrective Action Taken Warning - From follow-up inspection 2025-09-09: Operator does not have applications submitted. - Stop Sale Ordered on Chicken and ribs ROP Operator states prepared on Saturday Time Extended - From follow-up inspection 2025-10-09: Operator plan received 19-07-2025. 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. chlorine 10 ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus in make table not date marked. Operator updated. Corrected On-Site

Basic - Stored food not covered, soup in walk in cooler not covered . Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Compound butter in kitchen reach in cooler not date marked from 5 days ago. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 10 ppm chlorine. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beer cheese in make table unit datemarked 9-25, more than 7 days. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pursestored in storage rack with sanitized food equipment. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair, washware area.

Basic - Food stored on floor. Stock pot of chicken stock, stored on walk in cooler floor. Repeat Violation

Basic - Washware wall , soiled with accumulated grease, food debris, and/or dust.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked shrimp prepared day before, Corrected On-Site

Basic - Food stored on floor. Container of bagged spinach stored on walk in cooler floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler gumbo (40F-50F - Cooling) Operator discarded. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Basic - Dining ceiling tile shows damage or is in disrepair.

Basic - Stored food not covered in kitchen makeline. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light fixture is provided.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table Brie 45F. Operator placed wrapped Briton top of wrapped prosciutto in top make table container. Operator place to bottom of unit. Corrective Action Taken