COMMELFO

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have any quaternary test strips. Provided establishment with quaternary test strips during inspection. Corrected On-Site Repeat Violation

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/. Manager arrived on site during inspection. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- salmon 35F (10:00-10:40).

Basic - Ice buildup in walk-in freezer at bottom of door to walk in cooler side.

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- cooling- marinara sauce 52F (9-1-25 - 9-2-25) over night. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- reduced oxygen packaged tuna 37F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- Marinara sauce 52F (9-1-25-9-2-25) held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- Marinara sauce 52F (9-1-25-9-2-25) held overnight. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Dolly stored in front of sink next to dish machine. Employee removed dolly from sink. 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. Walk in cooler- reduced oxygen packaged tuna 37F thawed inside sealed bag. See stop sale.

Basic - Stored food not covered. Marinara sauce stored in walk in cooler not covered. Employee discarded sauce. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink next to dish machine blocked with cart. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink on cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make line are heavily stained. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink on food contact surface next to microwave.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips unavailable.

Intermediate - Handwash sink used for purposes other than handwashing. 2 spatulas stored in sink on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee unable to locate test strips.

Basic - Cloth used as a food-contact surface under bucket of ice. Repeat Violation

Basic - Equipment in poor repair. Walk in freezer door broken and off hinges.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with a crate.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- lobster meat 28F, tomato paste 30F. Thawing on prep table at room temperature.

High Priority - Toxic substance/chemical improperly stored. Bottle of windex stored on food contact table near coffee maker. Employee removed windex from table. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with cart near 3 compartment sink. Employee removed cart from sink area. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over prep table with meat slicer.

High Priority - Toxic substance/chemical improperly stored. Bottle of winded stored next to white chocolate sauce on food prep table.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs 69F (9:40-1:40). Printed written form for establishment to be filled out and hung. Corrective Action Taken

Basic - Cloth used as a food-contact surface. Cloth stored over pan of lettuce in upright reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of keys and cell phone stored on a food contact surface at deep freezer and spice shelf in kitchen. Repeat Violation

Basic - Food stored on floor. Case of raw chicken breast stored on floor in walk in cooler.

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

Basic - Ripped/worn tin foil used as shelf cover und food contact table with meat slicer.

Basic - Soiled dry wiping cloth in use and stored on cutting board at make bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left make bar- guacamole 48F, sliced tomatoes 47F, halved tomatoes 47F ( prepped 2.5 hours ). Chef added ice under food items. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- cooked potatoes wedges 74F ( 1.5 hours ). Cooling at room temperature. Chef placed in freezer for rapid cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Co2 tank stored in front of hand wash sink at bar. Manager removed tank to the side of the sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rust On shelves under food prep tables.

Basic - Ceiling tile missing. 2 ceiling tiles missing in kitchen over food prep line.

Basic - Drain cover(s) missing. Under 3 compartment sink drain cover missing.

Basic - Employee beverage container in ice machine/ice bin. Consumer glass water bottles stored in ice bin. Chef removed bottles from ice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on drain mat near glasses at bar.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl used as a scoop in sugar and flour. Chef removed bowls from food. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Unpasteurized shell eggs over vegetables and fruit in walk in cooler.

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

Basic - Ceiling tiles missing. Two kitchen ceiling tiles at cook line