Viva Brazil

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/

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. Not provided for new employees. Provided to operator

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed next to back door. Water leaking from ceiling

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top cooler

Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door glass, 2 door low top glass reach in coolers

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at mop sink in rear of building.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in 2 door cooler behind flip top. Operator rearranged TCS foods to proper placement. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at across 1 door white cooler with raw beef debris. Operator cleaned. **Corrected On-Site**

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-04-17: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2024-06-18: Observed same. FUTURE LEGAL ACTION: www.MyFloridaLicense.com/dbprhr The inspection report shows that your establishment is in violation of Florida's sanitation and safety laws. The local office will review your inspection record and may file legal action - an Administrative Complaint - against the business based on the documented violation(s). While we encourage correction of the violations before we take this action, the division bases penalties such as fines and / or license suspension or revocation on the violation(s) listed and the inspection history of the business. When you receive the Administrative Complaint packet, return the requested documents within 21 days.A The administrative action will be sent by certified mail or hand served by an inspector.A We encourage you to respond as required to preserve your rights. If you do not RETURN the requested documents within 21 days of receipt of the Administrative Complaint, the division will process a FINAL ORDER including FINES, LICENSE SUSPENSION or LICENSE REVOCATION without your input. The Administrative Complaint packet will provide the name and phone number of the assigned settlement officer to call if you have a question about the violations or about the process for requesting a hearing or accepting a settlement offer.A A guide to enforcement actions is available online at: A http://www.MyFloridaLicense.com/dbpr/hr/inspections/Enforcement-Actions.htm **Admin Complaint**

Equipment Adequate to Maintain Product Temperature

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) at cook line, STOVETOP - beans (111F - Hot Holding); spinach cream sauce (98F - Hot Holding) 2) at cook line, HOT BOX - white rice (112F - Hot Holding); corn (115F - Hot Holding) Per employee all items prepared after opening 3 hrs ago. All items returned to stove to reheat for proper hot holding and temperature of hot box increased. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Maximum reach in cooler, containers of raw fish above containers of house made sauces. Employee rearranged cooler for proper separation. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, commercial mashed potatoes (45F - Cold Holding); milk (46F - Cold Holding); cream cheese (46F - Cold Holding); commercial lobster bisque (45F - Cold Holding); cooked pork (51F - Cold Holding); cooked beans (52F - Cold Holding); blue cheese crumbles (47F - Cold Holding); raw pork (46F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee, and date marks, all items in unit more than 24 hrs. See stop sale. **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 - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging on hand sink near back door. **Warning**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by cook line due to leak. **Warning**

Intermediate - No soap provided at handwash sink. At hand sink by cook line. **Warning**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site** **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luciano Silva 5-24-2018 ServSafe **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/ Certified Food Manager Luciano Silva 5-24-2018 Person in Charge Giovanni da Silva **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in prep area wearing watch. Employee removed. **Corrected On-Site** **Warning**

Basic - Plumbing system in disrepair. Faucet assembly at hand wash sink by cook line loose and drain dripping into bucket. **Warning**

High Priority - Toxic substance/chemical improperly stored. Front counter bar- observed chemical cleaners hanging on trash can. Operator removed spray bottles of chemicals.

Basic - Food stored on floor. Main kitchen at rear exit door- observed containers of fry soybean oil being stored on the floor. Operator removed oil from the floor.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Main kitchen hand washing sink at broiler- observed hand washing sink draining water slowly.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at hand washing sink- observed mop wet nesting inside mop bucket. Operator stored mop inverted. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table cutting board- observed employee bottle of water on cutting board. Employee removed bottle of water. **Corrected On-Site**