Ola

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-03-27: Basic - Covered waste receptacle not provided in women's bathroom. **Time Extended**

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-03-27: Basic - Old labels stuck to food containers after cleaning. **Warning** **Time Extended**

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed the hand wash sink at the bar. **Warning** - From follow-up inspection 2025-03-27: Basic - Water leaking from pipe and/or faucet/handle. Observed the hand wash sink at the bar. **Warning** **Time Extended**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cut melon, butter chips, cream cheese, breakfast potatoes and scrambled eggs at the buffet line with no time. As per the supervisor those items were put there approximately 1 hour ago and she wrote the times for the items. **Corrective Action Taken** **Warning**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked shell eggs at the cook line. The supervisor discarded them. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese at the preparation drawer reach in cooler. **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. The dish washer fixed the dish machine during the inspection. **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the breakfast menu eggs Benedict, on the lunch menu Spicy Tuna Canto, Tuna or Salmon bowl, salmon poke tuna poke, and dinner menu spicy tuna canuto and Tambo ceviche as per the supervisor these items are served raw. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on the breakfast menu. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hand wash sink at the bar soiled. Observed the drawer preparation cooler gaskets soiled. **Warning**

Basic - Old labels stuck to food containers after cleaning. **Warning**

Basic - Single-service articles improperly stored. Observed a case of cup and to go containers on the floor by the kitchen entrance. The manager put it on a shelf. **Corrected On-Site** **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice bin at the bar. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Observed the hand wash sink at the bar. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spatula in water with a temperature of 115°F. **Warning**

Basic - Food stored on floor. Observed a card board box labeled Apple Jacks on the floor by the kitchen entrance. The manager put it on a shelf. **Corrected On-Site** **Warning**

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken wings (49F - Cooling)at the cook line. Observed chicken wings (49F - Cooling); at the cook line. As per the label and the chef those items were prepared on 08-06-24. **Warning**

High Priority - Employee handled soiled equipment and handled clean equipment or utensils, without washing hands. Observed the dish washer load soiled dishes into the dish machine and unload the clean dishes without washing her hands. **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. Observed butter (48F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding). As per the manager the items were in the cooler since yesterday. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken wings (49F - Cooling)at the cook line. Observed chicken wings (49F - Cooling); at the cook line. As per the label and the chef those items were prepared on 08-06-24. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding). As per the manager the items were in the cooler since yesterday. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (48F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding). As per the manager the items were in the cooler since yesterday. **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. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items under the Ceviche title; corvina, Mexican Mixto, Ahi tuna tartare,and ceviche trio. Also observed salmon and tuna poke under the poke bowls title. As per the manager those items are served raw. **Warning**

Intermediate - No soap provided at handwash sink. Observed by the mop sink. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed it and displayed it. **Corrected On-Site** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle labeled quaternary sanitizer with a blue liquid in it. **Warning**

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Observed several containers with different foods not labeled. **Warning**

Basic - Old labels stuck to food containers after cleaning. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in oiler coils soiled. Observed several reach in cooler gaskets soiled. **Warning**

Basic - Equipment in poor repair. Observed the walk-in cooler door missing the swept on the door. Observed several reach in cooler gaskets torn. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Wiping Cloths Properly Used and Stored

Approved Thawing Methods Used

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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. Observed 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F.

High Priority - Time/ temperature abuse, See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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. Observed 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 9 tuna filets in the vacuum pack over 36°F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the walk-in cooler. The manager moved the chicken.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The manager paid during the inspection.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature of 95°F.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handling cut romaine for a sandwich with his bare hands. The manager stopped him and told him to put on gloves, he began to without washing hands. The manager made him wash his hands and put in gloves. The manager made him throw the products. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. Observed the can opener blade soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ceviche Trio on the menu not identified as raw.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked hot holding temperature she didn't know.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed next to the ice machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of oil.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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. Observed 18 mahi-mahi filets in a cooler in the walk-in cooler still in the vacuum and 74°F. Observed 9 tuna filets in the vacuum pack over 36°F. **Warning**

Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the chest freezer gasket soiled. Observed the walk-in cooler fan guard soiled. Observed the reach in cooler gaskets soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the employees restroom. The manager inverted it. **Corrected On-Site**

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. Observed Dishwasher (Chlorine 0ppm) located at kitchen warewashing area, due to wrong chemical container placed under dish machine. Establishment has a three compartment sink setup using quaternary sanitizer solution at 400ppm. Observed glassware dish machine at 0ppm, chlorine due to sanitizer container being replaced. As per Manager the machine has to run a few cycles to properly dispense sanitizer. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding) located inside produce/vegetable/dairy walk in cooler unit, ambient temperature displayed at 52F. Advised to Manager to place diary food items into another cooler unit. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment provided tags for clams, last date served not written on tags.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed employee reporting agreement form to Manager.

Intermediate - No soap provided at handwash sink located at restaurant bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black-like substance on wall at warewashing area.

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Ripped/worn tin foil used as shelf cover plastic located on shelving inside walk in cooler.

Basic - Old labels stuck to food containers after cleaning located on plastic containers throughout kitchen area. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan covers inside walk in cooler units.

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. Observed "mahi mahi" bearing the label "remove fish from packaging before thawing" still thawed within reduced oxygen packaging, fish not removed prior.

Basic - Bowl or other container with no handle used to dispense food located inside a container of dry tempura mix, stored under kitchen counter. **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of kitchen ice machine. Manager removed ice scoop. **Corrected On-Site**

Basic - Equipment in poor repair. Observed fried chicken wings, stored in cracked plastic containers, located on top shelving inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked fish (50F - Cold Holding); mayo crab (51F - Cold Holding); pico de gallo (51F - Cold Holding); octopus (50F - Cold Holding); raw ground beef (50F - Cold Holding) located in walk in cooler, ambient temperature of cooler unit observed at 48F. Manager opened walk in freezer unit to lower temperatures of walk in cooler unit, observed temperatures reach 42F after leaving walk in freezer door open. Observed diced tomatoes (56F - Cold Holding); anchovies (58F - Cold Holding); sautéed onions (56F - Cold Holding); shredded cheese (48F - Cold Holding) located in containers submerged in melted ice at kitchen cookline, less than 4 hours. Advised Chef to add more ice to food containers to maintain temperatures at 41F and below. **Corrective Action Taken** **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. Observed and tested bar dishmachine at 0ppm, using chlorine sanitizer, located at inside customer dinning area. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink next to kitchen mop sink blocked by trash bins and cardboard boxes. **Repeat Violation** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed breakfast menu items containing poached eggs not identified with an asterisk regarding the consumer advisory for undercooked/raw food ingredients. Observed menu items on lunch menu, such as, "salmon poke bowl" and "tuna poke bowl" which contain raw fish, not identified with an asterisk regarding the consumer advisory for undercooked/raw food ingredients. **Warning**

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/ observed 5+ food employees engaged in food preparation with no certified food manager present at the time of inspection. **Repeat Violation** **Warning**

Basic - Floor soiled/has grease accumulation/ food debris located under kitchen cookline equipment. **Warning**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scooping utensil inside sugar container not stored above top of food, located in front of kitchen office. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board located throughout kitchen area. **Warning**

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on kitchen dish machine not indicating rinse temperature. **Warning**

Basic - Old labels stuck to food containers after cleaning located on clean plastic containers at kitchen warewashing area. **Repeat Violation** **Warning**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Wall/ ceiling tiles soiled with accumulated grease, food debris, and/or dust/black substance located at kitchen dish machine area. **Repeat Violation** **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Observed leak at faucet handle located at handwash sink, across from kitchen dish machine. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on mop bucket, not in use, at the time of inspection. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle, inside rice container, located in front of kitchen office. **Repeat Violation** **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured located at kitchen coffee station. **Warning**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first located in front of kitchen cookline. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large metal pots not kept inverted located under kitchen prep counters. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack on top of food storage containers of uncooked rice and sugar, located in front of kitchen office. **Warning**

Basic - Floor area(s) covered with standing water located inside walk in cooler. **Warning**