SALUMERIA 104

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in walk in cooler raw beef in vacuum sealed bags without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in walk in cooler seasoned pork fat vacuum packaged bags without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2026-03-09: Callback 5-2-2026. Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler Lamb Jus dated 2-24-2026, Garlic peppercorn sauce dated 2-22-2026 See stop sale. Repeat Violation Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Chemical bucket was empty, employee replaced. Took test after machine was ran multiple times at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed total of 7 flying insects. 5 flying insects in bar area. 2 flying insects under chemical dish machine. Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in walk in cooler raw beef in vacuum sealed bags without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in walk in cooler seasoned pork fat vacuum packaged bags without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

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. Observed some employee food training expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in women's restroom waste receptacle without a lid.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cutting board. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles in kitchen in disrepair on cook line.

Basic - Food stored on floor. Observed in walk in freezer box of shrimp on floor. Employee removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on handle of oven door. Employee removed and stored properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen octopus in sink with water to thaw. Employee turned water on bucket of octopus. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 2 propane tanks in prep room.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Cooked meatballs and sauce (56F - Cold Holding); House made pasta sauce (48F - Cold Holding) made yesterday. See stop sale. Both items were in large pan covered with wrap and condensation on the top. Cooler has an ambient temperature of 42F. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment was able to correct. Took second test 100ppm. Corrected On-Site Warning

High Priority - Live, small flying insects found. Observed total of 15 flying insects in bar area. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed total of 2 live roaches on wall above chemical dish machine. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Cooked meatballs and sauce (56F - Cold Holding); House made pasta sauce (48F - Cold Holding) made yesterday. See stop sale. Both items were in large pan covered with wrap and condensation on the top. Cooler has an ambient temperature of 42F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Cooked meatballs and sauce (56F - Cold Holding); House made pasta sauce (48F - Cold Holding) made yesterday. See stop sale. Both items were in large pan covered with wrap and condensation on the top. Cooler has an ambient temperature of 42F. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled located on cook line. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach near entrance of kitchen. Manager killed and discarded from premises. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Drain cover(s) missing. Observed drain cover missing in mop sink. Manager placed drain cover on drain at mop sink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door kitchen.

Basic - Food stored on floor. Observed Cases of frozen shrimp stored on floor of walk in freezer. Manager removed and stored properly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing employee hand washing signs in kitchen. Inspector will provide copy of Hand Washing Signs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lamb in bucket of water located in prep sink. Manager turned water on frozen lamb to thaw. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning - From follow-up inspection 2024-04-19: Still the same at callback. Time Extended - From follow-up inspection 2024-06-18: Still the same at callback Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale. Manager stated the items were left in cooler overnight. Cooler has glasses and bottles of wine stored in cooler, ambient temperature of bar cooler is 43F. Warning - From follow-up inspection 2024-04-19: Observed establishment not using unit at time of callback. Manager stated they will not leave TCS foods in cooler overnight. Cooler has an ambient temperature of 47F. Manager will not use cooler until unit lid has been repaired and is cooling properly. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning - From follow-up inspection 2024-04-19: Still the same at callback. Time Extended

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 chemical dish machine at 0 ppm. The chemical sanitizer bucket was empty. Manager was able to replace chemical sanitizer . Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell egg in cooler over bottled drinks in bar area. Manager removed and stored raw shell egg properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale. Manager stated the items were left in cooler overnight. Cooler has glasses and bottles of wine stored in cooler, ambient temperature of bar cooler is 43F. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at employee hand sink near entrance of cook line. Manager provided small amount of soap for hand washing station. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink on cook line without employee hand washing sign. Inspector provided hand washing sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air vent dusty near ware washing area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork at prep sink without running water. Manager placed pork in walk in cooler. Corrected On-Site