- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Ledges added to three compartment sink. Food debris/buildup.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler: Eggplant rolls 44-50F, overfilled. Butter 44F, overfilled. Bottom right of cooler: veal 46F, crab mix 45F. In pizza cooler: cut tomatoes 44F, pizza sauce 44F, ricotta 44F, sliced cheese 46F, shredded cheese 45F, sausage 43F. In small glass cooler on cookline, Angel hair 44F. Other cooler temps 40-41F. In glass cooler of storage room, milk 48F, pasta 49F, overnight per operator. Moved to another cooler. In salad cooler, seafood salad 48F, salmon carpaccio 49F, cheese 45F, crab 45F, all stored underneath.
- High Priority - Raw animal food stored over cooked food. Clams over pasta, glass cookline cooler. On 10/27, raw clams over prosciutto.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Glass dressing cooler.
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Ledges added to three compartment sink. Food debris/buildup.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in coffee area. Salt on cookline
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prior to making salad.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting bread into a basket.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler: Eggplant rolls 44-50F, overfilled. Butter 44F, overfilled. Bottom right of cooler: veal 46F, crab mix 45F. In pizza cooler: cut tomatoes 44F, pizza sauce 44F, ricotta 44F, sliced cheese 46F, shredded cheese 45F, sausage 43F. In small glass cooler on cookline, Angel hair 44F. Other cooler temps 40-41F. In glass cooler of storage room, milk 48F, pasta 49F, overnight per operator. Moved to another cooler. In salad cooler, seafood salad 48F, salmon carpaccio 49F, cheese 45F, crab 45F, all stored underneath.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 91F to 130F, reheating for over three hours in steam table. Marinara 135-145F - see stop sale for meatballs. Advised to reheat prior to storing in steam table
- High Priority - Raw animal food stored over cooked food. Clams over pasta, glass cookline cooler
- High Priority - Server handled soiled dishes or utensils and then picked up clean plates, served food, or prepared a beverage without washing hands. Removed extra plates from table and moved them to where clean plates area stored.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Several items in walk in cooler.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Several coolers
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10/24/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink. Along lip
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler, salad cooler main cookline cooler, glass cooler
- Basic - No mop sink or curbed cleaning facility provided.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. Along lip
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler, salad cooler main cookline cooler, glass cooler
- Basic - No mop sink or curbed cleaning facility provided.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In small glass cooler on cookline: red sauce, mussels, raw shrimp 49-50F. In salad cooler outside walk in cooler: sliced ham, cheese cut tomatoes, lobster 49F.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. In salad are
- High Priority - Food with mold-like growth. Stuffed mozzarella. Operator discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler: raw chicken 40-59f, mussels 64F, clams 67F, lasagna 39-58F, shrimp 45F, clam sauce 58F, cut tomatoes 60F, deli meat 52F, butter 42F. Underneath, fish 38-40F pasta 42F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp ambient cooling, Alfredo in walk in cooler.
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6/16/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline, 2 coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon for salmon carpaccio. Served raw. Box shows farm raised and proof is required that It is also net penned and pellet fed.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Books And List of employees and date trained, no certificates available.
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2/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline, 2 coolers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon for salmon carpaccio. Served raw. Box shows farm raised and proof is required that It is also net penned and pellet fed.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Stuffed Eggplant dated 12/2/13
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Salmon carpaccio. Item also not specifically labeled as being raw.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Books And List of employees and date trained, no certificates available.
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In croutons **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Under steam table in salad area
- Basic - Food stored on floor. Bag in the box soda, storage closet
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cookline **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over ice machine and espresso maker
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small glass cooler on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
- High Priority - First aid supplies improperly stored. Pain relief spray over cookline cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Meatballs 109 after 2.25 hours in steam table. Moved to stove to reach 165F. Within 10 minutes, 170 **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Meat sauce dated 7/31, 8th day. Operator discarded
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Records/documents for SafeStaff employee training insufficient. List of employees and dates trained, no certificates available
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust. Cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Food preparation sink has soil/old food residue. **Warning**
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1/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag in the box soda **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Under cookline handsink, 5 gallon container of red sauce **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust. Cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting bread that will not be heated **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon carpaccio **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari 54F, fish 53F chicken 50F, ravioli 50F, shrimp 51F, mussels 51F, veal 53F, beef 53F, pasta 52F. Cookline cooler overnight per operator. Items in drop n portion of cooler brought out within the hour 50-55F, operator adding ice. See stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not capable of reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 76F after 1.25 hrs heating in steam table. Advised to heat on stove **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline cooler **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dish area **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food preparation sink has soil/old food residue. **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Warning**
- Intermediate - No soap provided at handwash sink. Storage room **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired employee training certificate available. No others available. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna, soup, deli meats **Warning**
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1/29/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.glass cooler holding PHFs at 57-62F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Hot water not provided/shut off at employee hand wash sink. Womans restroom Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage
- Critical - No handwashing sign provided at a handsink used by food employees. mens restroom
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. bag in box soda
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Veal at 57F, butter at 62F, for 2.25 hrs per operator in glass cookline cooler. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. clams at 46F, lasagna at 54F, artichokes at 53F, eggplant at 53F, above drop in cooler. Advised to stop double panning
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over bread, walk in cooler Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. 1 under espresso machine
- Observed single-service items stored on floor. case of lids Corrected On Site.
- Observed wall soiled with accumulated food debris. cookline
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. PH marinara at 117-170F after 2.25 hrs in steam table reheating. Advised to heat on stove
- Critical - Working containers of food removed from original container not identified by common name. Flour Corrected On Site.
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. Shrimp, fish. Corrected On Site. On 5/2/12, ROP fish thawed in packaging.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-11-1 Clean plates/prep table exposed to splash from handsink in dish area.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. next to ice machine
- Critical - Violation: 53B-08-1 Observed 2 employees currently employed with expired certificates.
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5/2/2012 | Routine - Food | Call Back - Complied |
- Clean plates/prep table exposed to splash from handsink in dish area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler holding phfs at 48-52F. unit may not be used for PHFs until capable of maintaining 41F or below
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Sauce stored under handsink on cookline
- Critical - Fruits/vegetables not washed prior to preparation. Mushrooms for pizza
- Critical - Hot water not provided/shut off at employee hand wash sink. next to ice machine
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - Observed 2 employees currently employed with expired certificates.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. above cookline cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed clean plates dried with a towel/not air dried
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed employee improperly washing hands. Washed gloves with no soap.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled while covered.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. fresh basil. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. plating brushetta, cutting bread
- Critical - Observed handwash sink used for purposes other than handwashing. used to wash knife, store bucket of water.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 54-73F, mussels at 55F clams at 70F in cooler overnight per operator. See stop sale. pasta, 55F, beef, 52F, deli meat, 51F, peppers, 47F in cooler for 3.5 hrs, moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Peppers at 76F, alfredo at 74F, broth at 76F on cookline with no time or temperature control. Advised to use time.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta at 48F, mozz at 51, deli meat at 52F, corn at 50F in salad cooler for less than 4 hrs per operator. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta for soup garnish at 76F with no time or temperature control. advised
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp, fish. Corrected On Site.
- Critical - Observed scrape dirty plates without handwashing afterwards.
- Critical - Stem type thermometer not within the intended measuring range of use. Range is 50-550F.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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4/30/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta at 48F, deli meat 49F, proscuitto at 60 F in salad cooler for 2.5 hrs per operator. moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meat at 48F, soup at 49F in small cheese cooler. moved to another cooler
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small cheese cooler holding PHFs at 48-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 05-03-1 Stem type thermometer not within the intended measuring range of use. Lowest temperature 50F
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. all
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. small cooler
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 27-16-1 Hot and cold water not provided/shut off at employee hand wash sink. next to espresso maker
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. next to 3 compartment sink
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. dry storage
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - Violation: 53B-08-1 No employee training certificates on site, list of trained employees
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12/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salad cooler holding PHFs at 48-60F unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small cheese cooler holding PHFs at 48-49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Handwashing cleanser lacking at handwashing lavatory. next to 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory.womens restroom
- Critical - Hot and cold water not provided/shut off at employee hand wash sink. next to espresso maker
- Lights missing the proper shield, sleeve coatings or covers. dry storage
- Lights missing the proper shield, sleeve coatings or covers. walk in cooler
- Critical - No conspicuously located thermometer in holding unit. all
- Critical - No employee training certificates on site, list of trained employees
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair. small cooler
- Critical - Observed heavily encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. jackets, shirts, purse stored on food in dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta at 48F, deli meat 49F, proscuitto at 60 F in salad cooler for 2.5 hrs per operator. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lasagna in an overfilled container at 58F. advised to use metal pans for PHFs and fill less full
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli meat at 48F, soup at 49F in small cheese cooler. moved to another cooler
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over creamer, walk in cooler
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagna, pasta, deli meat, soup, walk in cooler
- Critical - Stem type thermometer not within the intended measuring range of use. Lowest temperature 50F
- Wet mop not hung to dry.
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11/29/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen by dish machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in pizza cooler.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of mold-like substance on dish racks.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. Pizza cooler.
- Critical - Observed live flies in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on dish racks.
- Critical. Observed handwash sink used for purposes other than handwashing next to coffee machine.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed unlabeled spray bottle.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed live flies in kitchen.
- Observed food debris accumulated on kitchen floor. Walk in cooler.
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7/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed improper use of cup with no handle used to dispense salt. Corrected On Site.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Handwashing soap lacking at hand sink. Corrected On Site.
- Observed dusty air conditioning vent cover.
- Critical. No proof of Certified Food Manager for establishment. This violation must be corrected by : 4/24/2010.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/24/2010.
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2/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 32-16-1 Hand wash sink lacking paper towels.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Dishmachine has been moved, handsink moved, handsink added; storage room being used for food prep, walk-in cooler added. This violation must be corrected by : 10/23/2009.
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8/25/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in reach-in unit across from cookline temping 54F-60F. Operator states less than 1 hour, removed product. This violation must be corrected by : 8/25/2009.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Numerous items in walk-in cooler. See stop sale notice.
- Critical. Potentially hazardous food, meatballs, not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in unit across from cookline. This violation must be corrected by : 8/25/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler. This violation must be corrected by : 8/25/2009.
- Critical. Ambient air thermometer in walk-in cooler not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw egg stored over pasta, walk-in cooler. Corrected On Site.
- Critical. Observed food stored on floor. Chicken, walk-in cooler. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employee. Employee handling salami with barehands.
- Critical. Observed warewashing machine not clean.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking paper towels.
- Critical. Handwashing cleanser lacking at handwashing sink.
- No plan review submitted and renovations in progress. Dishmachine has been moved, handsink moved, handsink added; storage room being used for food prep, walk-in cooler added. This violation must be corrected by : 10/23/2009.
- Critical. No proof of required employee training provided. This violation must be corrected by : 10/23/2009.
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8/24/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about That's Amore, 103 S Pine Street, New Smyrna Beach, FL »