- Basic - Case/container/bag of food stored on floor in walk-in freezer. Octopus **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near ware washing area **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Near the pastry area
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At Mercato station, wiping cloth bucket had no sanitizer, only soap and water
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter inside squeeze bottle72°f, butter on front counter reach in cooler45°f
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken49/50°f, meat sauce51°f
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture. In kitchen
- Basic - In-use tongs stored on oven door handle.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. In restroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- 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. Lettuce for salad
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. In kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot of utensils on front line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 58°f, caramelized onions 46°f, sauce51°
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
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8/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By stove **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By stove **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
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6/3/2013 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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