BICE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in: Chicken (41F - Cold Holding); Pork (41F - Cold Holding); Crab (50F - Cold Holding); Shrimp (50F - Cold Holding); Fish (49F - Cold Holding) Ambient (48F - Cold Holding) Operator stated that they left the door open when prepping, but did call their refrigeration guy. Did observe the ambient temperature going down during the inspection. Observed at the bar: Cheese olives (60F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-05-14: Observed in the walk in cooler: 22lbs butter 53F Soup 20lbs 51 20 dozen Shell Eggs 52F 16 qt of heavy whipping cream 54F 30lbs beef 52F 24lbs veil 52F 60lbs chicken 52F 24lbs of mozzarella 52F 9lbs of Macarpone 52F 16 premade lasagnas 51F 5lbs Eggplant lasagnas 51F 4 gallons of milk 56F Operator stated they had a bad compressor and the food has been in the malfunctioning walk in cooler for over 3days. Operator started the process of disposing of the product. Admin Complaint

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed many clean dishes stored on a rusted rack. Reviewed proper procedures with the operator. Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils on the cook line in standing 70F water. Operator removed the water. Corrected On-Site Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed their coffee filters not properly protected between uses. Operator placed them in a drawer. Corrected On-Site Warning - From follow-up inspection 2026-05-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area and cook line. Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-05-12: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day inspection. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over mix green salad. Operator removed raw tuna to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day inspection. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Reach-in cooler at cook line has no door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed and sanitized utensils. Corrected On-Site

Basic - Sanitizer bucket stored with oil containers. Operator removed sanitizer bucket to proper storage. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale. Warning - From follow-up inspection 2024-04-11: Soup 45F cold holding, bolognaise sauce 45F cold holding, ossobucco sauce 46f cold holding Admin Complaint

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 on fresh parsley. Had cook to wash hands and place gloves on when handling the parsley. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.

Intermediate - Handwash sink not accessible for employee use at all times due to speed rack in front and items stored on the inside of hand washing sink. Operator removed the items from in front of the hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and cooked lasagna in the walk in cooler not date marked. Cook stated the items was cooked 07/23/23.

Basic - Bowl or other container with no handle used to dispense food on the shelf near the serves station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on the shelf above the reach in cooler. 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. Observed dishwashing machine chlorine at 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat foods. Operator removed and rearranged. 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.

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 DBPR HR 5030-104 Written clean up procedures. 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 employee reporting agreement DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Vacuum packed beef placed under vacuum 24 hours prior not labeled.

Basic - Ceiling tile missing. In employee bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on shelf above pre table in kitchen. Operator removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table. Operator moved phone. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Through out kitchen floor tiles are missing.

Basic - Ice scoop handle in contact with ice. Behind bar, operator moved scoop to proper storage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda fountain equipment behind bar next to / above ice well has a mold like substance.

Basic - Old labels stuck to food containers after cleaning. On multiple containers in the dish machine area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart in front of the hand wash sink by the back door. Operator moved the cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a steel scrubber in the hand wash sink by the back door. Operator moved the steel scrubber. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash can in the uni sex bathroom in the back of the kitchen.

Basic - Food stored on floor. Observed cooked spinach on the floor in the walk in cooler.