Fiolina

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items **Warning** - From follow-up inspection 2026-02-24: Pantry flip top cooled Feta mix 47F cold holding. Overstocked Fry station ice bath , raw chicken 47F cold holding , ice only touching the bottom of the pan. Grill cooler Vacuum sealed raw steak under HACCP 51F cold holding Per operator all products stored for approximately 30 minutes and not prepared or portioned today. Operator removed overstocked feta, transfer raw chicken to time control and timed marked marked, and moved raw steak to walk in cooler **Admin Complaint**

High Priority - - From initial inspection : High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-24: Not observed **Time Extended**

High Priority - - From initial inspection : High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted. **Warning** - From follow-up inspection 2026-02-24: name of items vacuum sealed,and HACCP plan not provided **Time Extended**

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche **Warning** - From follow-up inspection 2026-02-24: Unable to provided parasite destruction information for fresh salmon received and sold raw for ceviche **Admin Complaint**

High Priority - - From initial inspection : High Priority - Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-24: Observed employees touching soiled towels and handling food preparation after without washing hands **Admin Complaint**

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale. **Warning** - From follow-up inspection 2026-02-24: Not observed **Time Extended**

Intermediate - - From initial inspection : Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. **Warning** - From follow-up inspection 2026-02-24: Same **Time Extended**

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb. **Warning** - From follow-up inspection 2026-02-24: Not observed **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area , Eggplant 66f cooling at 12:30pm, cooling since 11am, 61f cooling at 1pm At this cooling rate product will not cool to 41F within 6 hours , pantry cooler Cut watermelon 46f cooling at 11:30am, cooling since 11am, at 1 pm same temperature at this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-24: Pantry cooler Deep pan covered with Cut melon at 10:07am 63F cooling at 10:57am same temperature . At this current cooling rate product will not cool to 41F within 4 hours. Operator removed lid and transferred product to walk in cooler **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area , blocked by sanitation buckets inside Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-24: Same on cook line **Admin Complaint**

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale **Warning** - From follow-up inspection 2026-02-24: Not observed **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler pantry Raw tuna over cut vegetables. Walk in cooler Raw beef over cooked brisket Operator stored properly **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler. Roasted garlic date marked feb 9th **Warning**

High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Chicken cooked to 140F. Operator moved chicken to grill to finish cook. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding , Sliced tomatoes 100f hot holding , cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding Poached eggs with coating -128f hot holding per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out of any temperature control, Blanched cauliflower 57f cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to time control for the remaining time until 2 pm, rechecked at 2:03 pm 4 hour mark product was not discarded . See stop sale Cook line ice baths Raw chicken in batter 56f cold holding, Pooled eggs 46f cold holding Per operator stored for approximately 1 hour and not prepared or portioned today, operator added more ice Pantry cooler, Crushed tomatoes 56f cold holding Feta spread cheese 47f cold holding under grill cooler vacuum sealed bag with raw Beef 57f cold holding Per operator products not prepared or portioned today and stored for approximately 1 hour. Operator removed overstocked items **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control. Sauced onions 101f hot holding,Butter 104f hot holding, Eggplant 123f hot holding , Sliced tomatoes 100f hot holding , cooked peppers 120f hot holding, Cooked corn 107f hot holding cut cabbage 78f hot holding, Poached eggs with coating -128f per operator all products stored for approximately 1 hour, operator moved to time control and timed marked. At the 4 hour mark items still in use not discarded. See Stop Sale Steam table Yellow rice 101 F hot holding per operator stored for approximately 1 hour. Operator reheated to 171F **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm+. Chlorine at 3 compartment sink dishwasher area. Advised operator to set up sanitation procedures properly **Warning**

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.at 0 ppm Advised operator to moved sanitation procedures to 3 compartment sink **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes than handled clean dishes without washing hands first. Employee washed hands **Corrected On-Site** **Warning**

High Priority - Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site** **Warning**

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Pantry station , tuna sliced See stop sale. **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon received fresh and sold raw as ceviche **Warning**

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishment only approved for ROP raw meats and poultry, Sous vide of lamb and cook chill of sofrito. Several other special processes being conducted. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw beef over cooked beef Operator stored properly **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked brisket, cooked lamb. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area , Eggplant 66f cooling at 12:30pm, cooling since 11am, 61f cooling at 1pm At this cooling rate product will not cool to 41F within 6 hours , pantry cooler Cut watermelon 46f cooling at 11:30am, cooling since 11am, at 1 pm same temperature at this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in cooler **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Cook line, pizza station blocked by cooler, operator removed. Dishwasher area , blocked by sanitation buckets inside Operator removed **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by dry storage area with spices. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - No soap provided at handwash sink. At handwashing sink at dry storage and dishwasher area **Warning**

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. **Warning**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked brisket and cooked lamb , vacuum sealed cooked below 135F . See Stop Sale **Warning**

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Approved Thawing Methods Used

Proper Hot and Cold Holding Temperatures