TULIA ITALIAN STEAK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fresh eggs over cream in walk in cooler and over ready to eat salad topping on cook line. Operator moved for proper storage. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna and stake tartar not identified as raw on menu. Warning

Basic - Food stored on floor. Observed bread box stored on floor in freezer. Operator moved for proper storage. Corrected On-Site 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. Dishwasher (Chlorine 00ppm) This is a repeat violation from previous inspection dated 03-11-2025 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station: roasted garlic in oil (57 F - Cold Holding) that per operator was prepared yesterday. It cannot be determined how ling food was above 41 F Warning

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. Per operator ham and cheese Croque not time stamped, per operator prepared two hours ago. Operatpr time stamped food This is a repeat violation from previous inspection dated 03-11-2025 Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in whole wheat flour; operator removed Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, operator removed and sent to be washed and sanitized Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in reach in cooler at pantry station Warning

Basic - Plumbing system in disrepair. Cold water faucet at hand sink next to soda dispenser is broken Warning

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed numerous grooved cutting boards in the establishment. Warning - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints working with food on the cook line. Warning - From follow-up inspection 2025-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster and mussel tags are not marked with the last date served. - From follow-up inspection 2024-07-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish pit. Corrective Action Taken - From follow-up inspection 2024-07-24: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink. Chef remote pan from inside the hand washing sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near the coffee station. Repeat Violation

Basic - Clean utensils stored between equipment and wall behind the hand washing sink next to the chef's office. Chef removed the two knives. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on shelves near and above the ware washing station.

Basic - Equipment in poor repair on the reach in cooler next to the ice machine.

Basic - Old labels stuck to food containers after cleaning on the shelf near the ware washing station.

Basic - Utensils in poor condition above the three compartment sink near the chefs office.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the reach in cooler across from the cook line. Chef placed the wet wiping cloth in the sanitizer container. Corrected On-Site

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 on the herb butter on the cook line. Operator stated the herb butter was placed on the line at 1030. Had operator the place time mark on the herb butter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener in front of the mixer.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed team members bag on the bottom shelf stored next to the oil in front of the office. Had team member to remove bag and place inside office. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name nuts on the shelf in front of the office. Operator labeled the container of nuts. Corrected On-Site

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 handling eclair pastry with bare hands.

High Priority - Reduced oxygen packaged food label lacking use by date. Braised duck had no use by label. Per operator duck is not held under vacuum for more than 48 hours.

High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Braised duck sous vide not fully cooked.

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

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. Provided operator with DBPR HR 5030-104. Corrective Action Taken

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. Provided operator with DBPR Form HR 5030-103. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival employee preparing food without a hair restraint. Employee put on hat during inspection. Corrected On-Site

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. An employee was handling bread for tables with their bare hands. Operator educated the employee on bare hand contact with ready to eat foods. Employee discarded the bread they touched and used deli paper to handle the replacement. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink by the dishwasher is blocked by a garbage can in front and a hotel pan on top. This is a repeat violation from 5/20/2022. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There is an employee with bracelets preparing food.

Basic - Working containers of food removed from original container not identified by common name. There are containers of sugar and flour in front of the cooks line removed from their original container not identified.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Buckets used for food is not food grade. Discussed with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); cream sauce (45F - Cold Holding); fish (45F - Cold Holding); cut tomato (45F - Cold Holding) In walk in cooler. Cooler door was open and staff organizing and putting away food at the time. Door closed, Walk-in-freezer door opened to rapidly chill. beef (42 F - Cold Holding); cream sauce (43F - Cold Holding); fish (42F- Cold Holding); cut tomato (42F - Cold Holding) before the end of the inspection. Corrected on site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink no additional Vacuum breaker/back flow prevention device installed.

Intermediate - Handwash sink used for purposes other than handwashing. Whisk, i one hand washing sink, scrub pad in other i kitchen. Both corrected on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Corrected on site No soap at hand washing sink near Dish Machine, corrected on site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marked items on cook line including cheese and butter, no time plan. Emailed time plan to operator to fill out. Corrective action taken.

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

Basic - Bowl or other container with no handle used to dispense food. Square pan no handle used as a scoop in flour. Corrected on site

Basic - Food not stored at least 6 inches off of the floor. Food on the floor in Walk-in-cooler and Walk-in-cooler or on sheet pans on the floor. Discussed with operator and items were relocated.

Basic - No suitable facilities provided to store employee clothing and other possessions. Personal items hanging on hooks above Food Contact Surface in kitchen. Corrected on site