SPAZIO

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. Observed 7 employees on duty without any proof of food handlers training - From follow-up inspection 2024-10-04: Same Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front bar. - From follow-up inspection 2024-10-04: Same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed in front of large C02 tank near office. - From follow-up inspection 2024-10-04: Same Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Observed at dishwasher machine Additionally observed double sink leaking onto floor. - From follow-up inspection 2024-10-04: Same Time Extended

High Priority - Dishmachine quaternary ammonium 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 machine at 00ppm after several attempts. Operator set up triple sink for proper sanitation.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on speed rack - bread rolls stored in trash bag.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw crab legs( not commercially packaged) stored on top of bag of fries. Repeat Violation Admin Complaint

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 at flip top cooler across from grill - wild rice (62F - Cold Holding); split tomatoes (56F - Cold Holding); cooked pasta (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 8 hours. See stop sale Observed at walk in cooler - fried wings (49F - Cold Holding); chicken Parmesan (53F) as per operator items not portioned or prepared today. Items held out of temperature approximately 8 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from grill - wild rice (62F - Cold Holding); split tomatoes (56F - Cold Holding); cooked pasta (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 8 hours. See stop sale Observed at walk in cooler - fried wings (49F - Cold Holding); chicken Parmesan (53F) as per operator items not portioned or prepared today. Items held out of temperature approximately 8 hours. See stop sale

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 7 employees on duty with no manager present.

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. Observed 7 employees on duty without any proof of food handlers training

Intermediate - No soap provided at handwash sink. Observed at handwashing station next to grill. Operator provided soap Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front bar.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at walk in cooler and 3 flip top cooler across from main grill.

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 at flip top cooler across from main grill - salmon in sealed packaged. Operator removed from packaged. Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Observed at entrance of walk in cooler and walk in freezer.

Basic - Floor tiles missing and/or in disrepair. Observed in front of large C02 tank near office.

Basic - Food stored on floor. Observed at front bar - cases of water stored directly on floor. Corrected On-Site

Basic - Water draining onto floor surface. Observed at dishwasher machine Additionally observed double sink leaking onto floor.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees washing dirty dishes, stop to shuck raw oysters, hand plate of oysters to server, and then continue washing dishes, no hand wash.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored above raw ground beef, commercially packaged, inside walk in freezer. Operator properly stored. Corrected On-Site

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from oyster container stored inside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed to go bags stored inside hand wash sink at bar. Per operator, sink is inoperable. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster consumer advisory to operator. Corrected On-Site

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 rop tuna stored inside original packaging at walk in cooler. Educated operator on proper thawing procedures. Operator opened packaging to allow oxygen flow. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on flip top cooler cutting board at cook line. Employee removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored in between flip top cooler and steam table at cook line, in kitchen. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing in bowl of standing water at triple sink in kitchen. Operator put raw fish under cold, running water at prep sink. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in the hallway away from food prep and contact surfaces in the back area of the kitchen. Operator killed the roach, cleaned and sanitized the area where it was. 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 on the cook line according to chef items had been stored overnight. See stop sale cold smoked salmon (48-50F - Cold Holding), skirt steak 50°(cold holding) hamburger 52° (cold holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line according to chef items had been stored overnight. See stop sale cold smoked salmon (48-50F - Cold Holding), skirt steak 50°(cold holding) hamburger 52° (cold holding). Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the hand wash sink by the ware-washing area of the kitchen. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the microwave by the salad station. Corrective Action Taken Warning