LA VIE RESTAURANT

High Priority - Live, small flying insects found Observed 4 flying insects on wall at rear kitchen exit door. Operator killed and cleaned and sanitized. Corrected On-Site

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

Intermediate - Spray bottle containing toxic sanitizer substance not labeled. At dishwasher area. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in garlic sauce. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving spoons not stored inverted or in a protected manner. Operator inverted correctly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed container of garlic sauce stored on walk-in floor. Operator elevated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water temperature 76F on cook line. Operator discarded water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some 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 2025-08-08: At time of callback still observed Time extended until next scheduled inspection Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken kabobs (115-130F - Hot Holding) on grill warm side. Per operator held out of temperature less than 1 hour. Operator placed on hot side to reheat. Observed grill onion (109- 115F - Hot Holding) on cook line underneath heat lamp. Per operator held out of temperature less than 4 hours. Employee voluntarily discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub brush stored in hand washing sink at the bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had quaternary Sanitizer bucket using chlorine. No chlorine test strips. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles located at dish washing area not labeled

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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 scoop in contact with sugar. Operator removed. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad and dish soap container stored in hand washing sink at bar.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for chlorine wiping cloth solution. Operator has quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on to go table with single serve items. Employee removed Corrected On-Site

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 in rice container the scoop handle in contact with rice.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Located by ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons at server area in kitchen not inverted. Operator turned over. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle in hummus at make table at front kitchen area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at front kitchen area. Operator placed on shelf under prep table. Corrected On-Site

Basic - Stored food not covered. Observed cooked chicken at 41F stored in walk-in cooler not covered. Operator covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use stored on prep table at front kitchen area. Operator placed cloth in sanitizing solution. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach-in; raw marinated chicken (57F - Cold Holding). As per operator it was placed in cooler for more than 25 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach-in; raw marinated chicken (57F - Cold Holding). As per operator it was placed in cooler for more than 25 hrs. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot of thawing shrimp defrosting in hand washing sink. Operator removedCorrected On-Site Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine a mold like substance. Operator wiped clean. Corrected On-Site

Basic - Food stored on floor. Observed in walk-in cooler a bin of parsley stored on floor. Operator picked up. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pot of standing water with shrimp (36F cold holding) defrosting, in hand washing sink. Operator removed. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator ran three wash cycles. Heat strip color changed to black. Rinse temperature gauge read 170°F. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) raw shrimp, not commercially packaged, stored over spinach turnovers, commercially packaged at reach in freezer next to walk in freezer. Operator removed and stored properly. 2) raw beef/lamb mix, not commercially packaged, stored next to raw breaded chicken, not commercially packaged, in reach in freezer next to walk in freezer. Operator removed and properly stored. 3) Raw beef skewers over cut lemons, black olives, and sliced bell peppers in low boy cooler at cook line. Operator removed and properly stored. 4) Raw shell eggs over soda cans and milk at lowboy cooler next to kitchen entrance. Operator removed and properly stored. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored at prep table next to walk in cooler. Employee removed and properly stored. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 1) Knife stored between wall and flip top cooler at cook line. Operator removed, washed, rinsed and sanitized knife. 2) Knife stored between wall and salad station flip top cooler. Operator removed, washed, rinsed and sanitized knife. Corrected On-Site Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ladle stored hanging on garbage can at cook line. Operator removed and place at dish pit to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Utensils in poor condition. Rubber spatula stored at cook line torn and unable to be washed and sanitized. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Tea pot in hand sink in kitchen. Removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine

Basic - Bowl or other container with no handle used to dispense food. Metal pan used as scoop in rice. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bucket of potatoes stored on floor walk in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit-80F. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in freezer unclean.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline, rice (102 - Hot Holding). Item stored stacked on counter top under heat lamp. Items reheated to 165°F to hot hold and items made to be single layer for future storage Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At bin of rice, 1/6th pan used to scoop rice. Item removed Corrected On-Site

Basic - Food stored on floor. At walk in freezer, case of white shrimp stored on floor. Item moved to shelving Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb chops over cooked wheat Kibbeh. Moved to properly separate. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stacked 5 gallon buckets in kitchen. Moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips.

Basic - Accumulation of dead insects in control devices. Glue board at one location needs changing. Manager will call for service.

Basic - Cloth used as a food-contact surface. At reach in make table. Removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating sandwich at cook line prep area. Employee went outside to eat. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. At dish area. Moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, hood and ansel pipes.

Basic - Stored food not covered. Dry storage bins of beans uncovered. Employee covered all. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site