AMELIAS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-23: Reach in cooler on cooks line ambient thermometer reads 57F, the only item in cooler was butter 45F that was just placed in cooler per manager, he stated that when foods are added to cooler he is utilizing ice baths. Admin Complaint

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 2024-07-23: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic oil mix (64F - Cold Holding); spinach (64F - Cold Holding); salmon (58F - Cold Holding); shrimp (58F - Cold Holding); butter (60-63F - Cold Holding); cream (71F - Cold Holding); cooked chicken stock (66F - Cold Holding) items in reach in cooler on cooks line overnight, establishment not open when food was temped, the cooler was kept shut. see stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind bar, quaternary ammonia tested over 500ppm, employee remade bucket retested at 400ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta cheese opened 2 days ago no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line. Interior ice machine deflector plate. Cutting board on cooks line stained. Repeat Violation

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/ 5 employees present not certified manager.

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 - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink at the end of cooks line. Repeat Violation

Basic - Equipment in poor repair. Interior table top oven brick piece cracked on cooks line and server prep station. Cutting board on cooks line with deep cut marks. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in carpeted dry storage area in kitchen when door is closed you can see the sun shining through indicating a gap.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer containing ice cream.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In most reach in coolers in kitchen and bar.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink by back door in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top. Hood filters on cooks line.

Basic - Single-service articles improperly stored. Aluminum Togo pans on floor in dry storage room.

Basic - Worn, torn and/or soiled floors/carpeting. In the back storage hallway area. Floor soiled under cooks line equipment and in dry storage area. Repeat Violation

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. 0ppm, operator will wash and rinse in dish machine but sanitize in Three compartment sink.

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. Employee cutting tomatoes with no gloves, he placed gloves on hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (47F - Cold Holding); butter (46F - Cold Holding); anchovies (45F - Cold Holding) retemped butter and anchovies 43F, chicken stock discarded. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands in the Three compartment sink behind the bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Inter oven on cooks line. Interior reach in cooler on cooks line. Interior ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped chicken stock in Handwash sink on cooks line.

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in reach in cooler cooked previous days, employee dated. Corrected On-Site Repeat Violation

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpet on floor in dry storage back room with canned foods and seasonings.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing 3 tiles in the office.

Basic - Dead roaches on premises. 4 dead roaches on the floor next to ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened canned drink over prep reach in cooler and cooks line, employees discarded all drinks. Corrected On-Site

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout all of the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the small reach in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small salad reach in cooler on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. The under side of grill. Interior large reach in freezer. Multiple gaskets soiled. Bottom shelf of prep area. The sides of the fryers. The sliding jam of the lid to the small reach in freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on cooks line not flipped over, coffee filters with no protection.

Basic - Storage area not maintained clean and organized. Near the back door in he carpeted hallway.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the back/side of cooks line.

Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink, the drain has a crack in it.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef over cooked pasta, in the reach in cooler near the back door entry.

High Priority - Roach activity present as evidenced by live roaches found. Four live roaches on the under side of the prep table across from grill. Five live roaches on single serve items over the prep table across from grill. Two live roaches on the floor under the reach in cooler across from grill. One live roach on the floor under the coffee table. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee working with raw chicken across grill did not wash hands before putting on new gloves.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On both the sinks one near prep table across from the grill has no paper towel and second near dishwasher sink had no soap or paper towels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in reach in cooler near the back door entry prepared 4/14 not date marked

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single serve on the rack over the prep table across grill

Basic - Cutting board has cut marks and is no longer cleanable. Across the grill in front of reach in cooler

Basic - Dead roaches on premises. Five dead roaches on the floor near the ice machine. Four dead roaches on the floor near hand washing sink across from grill. Six dead roaches on the floor under the grill. Two dead roaches on the floor under reach in cooler across from front door. Two dead roaches on the floor in front of reach in cooler on cookline. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the reach in cooler across from the grill and in the reach in cooler near the back door entrance

Basic - Food stored on floor. Jug of Oil stored on the floor in the storage area

Basic - Hole in or other damage to wall. Hole Over the ceiling over the reach in freezer across the reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Exterior of the grill, side of the grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Across from the grill has food spilled in it.

Basic - Single-service articles not stored inverted or protected from contamination. On the rack over the prep table across the grill

Basic - Soiled dry wiping cloth in use. On the prep table across the grill