ITALIAN KITCHEN GRILL & CAFE

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Cutting board on prep cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink, replaced at time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in croutons.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket and plates not inverted.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained in kitchen at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or dispenser at hand wash sink next to cooks line at time of inspection.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Gatorade drink stored next to food for customers in 3 door reach in cooler at time of inspection.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in prep room at time of inspection.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with old food debris at time of inspection

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles in kitchen at time of inspection

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna 45 F, cut leafy greens 46 F in reach in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in seasonings.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Ceiling tile missing. Near dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter with seasonings.

Basic - Food stored on floor. Soda boxes on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Intensive in standing water temp 118 F. Repeat Violation

Basic - Single-service articles improperly stored. To go boxes on floor next to reach in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 64 F on counter, employee placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary ammonium. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to espresso machine.

Intermediate - No soap provided at handwash sink. At handwash sink next to espresso machine.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, employee emptied bottle at time of inspection. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to espresso machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of box of utensils in dry storage.

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 103 F, operator turned on heat at time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Container of medicine improperly stored. Employee medicine next to oil.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 59 F on counter, employee placed in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near bar area temped 73F ran approximately 2 minutes.

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in cheese in reach in cooler. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

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

Basic - Equipment in poor repair. Dish machine out of order at time of inspection.

Basic - Floors not maintained smooth and durable. Throughout kitchen. Repeat Violation

Basic - Food stored on floor. Pasta on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

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. Warning - From follow-up inspection 2023-10-23: No proof of food handler certification. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup in cheese in reach in cooler. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to tea machine. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Repeat Violation Warning - From follow-up inspection 2023-10-23: Admin Complaint

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. Warning - From follow-up inspection 2023-10-23: Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in croutons above reach in cooler. Warning - From follow-up inspection 2023-10-23: Admin Complaint

High Priority - Container of medicine improperly stored. Employee medicine stored on table next to wine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Cutting boards on cook line. Operator cleaned soda gun at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to clean soda gun nozzle.

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

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in containers of seasonings in dry storage. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to tea machine in back kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Food stored on floor. Soda box stored on floor near register. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2022 Admin Complaint

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Edson Sousa

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside soda gun and cutting board on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary ammonia Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only proof of one food handler certificate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler not date marked. Operator date marked at time of inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup stored in croutons. Operator replaced with a bowl with a handle. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles throughout establishment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates in back kitchen not inverted.

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

Basic - Food stored on floor. Soda stored on floor near front host stand. Box of chicken breast on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer and chest freezer.

Basic - Working containers of food removed from original container not identified by common name. Container of salt not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored in dry seasoning.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed ox of raw chicken stored on the floor inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing sugar.