THE FIERY CHEF

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 is cooking and canning temperature controlled foods without an approved HACCP plan. Inspector consulted the HACCP Plans and Process Waivers Status Report and verified their plan was withdrawn. Warning - From follow-up inspection 2025-10-29: No change. Time Extended - From follow-up inspection 2025-12-23: Operator showed proof of new submission (12/21/2025) Inspector explained that information submitted must be very specific (recipes). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: clarified butter (86F - Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. Stop sale issued. 2. On shelf inside walk-in cooler: white sauce (44F - Cold Holding); marinara (45F - Cold Holding); green beans (45F - Cold Holding). Employee stated the items were in-use appropriately two hours prior and placed back into the cooler to cool. ginger sauce (44F - Cold Holding); marinara (46F - Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. Stop sale issued. Warning - From follow-up inspection 2025-10-29: 1.) On prep table at cookline: clarified butter 83F. Chef stated butter removed from refrigeration one hour ago. Chef discarded voluntarily. Admin Complaint

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 is cooking and canning temperature controlled foods without an approved HACCP plan. Inspector consulted the HACCP Plans and Process Waivers Status Report and verified their plan was withdrawn. Warning - From follow-up inspection 2025-10-29: No change. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf inside walk-in cooler: spinach (101F - Cooling 3 hours). Employee stated the spinach was cooked today at 12pm and placed into the walk-in cooler to cool. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: spinach (101F - Cooling 3 hours). Employee stated the spinach was cooked today at 12pm and placed into the walk-in cooler to cool. Stop sale issued.

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. 1. Zucchini enchilada stuffing with date mark of 10/13 inside reach-in cooler at cookline. 2. Fresh garlic and oil mixture with date mark of 9/10 on shelf inside walk-in cooler. 3. Fresh garlic and oil mixture with date mark of 9/29on shelf inside walk-in cooler. Warning

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 at cookline touched fully-cooked chicken tenders with bare hands. Chicken is 192F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Container of quiche batter with raw eggs stored on shelf above diced tomatoes inside reach-in cooler at cookline. Employee moved the quiche batter to the bottom shelf during this inspection. 2. Pan containing raw bacon stored on rack directly above pan containing fully-cooked pork at cookline. Employee moved the bacon to shelf below cooked pork during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table at cookline: clarified butter (86F - Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. ginger sauce (44F - Cold Holding); marinara (46F - Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: clarified butter (86F - Cold Holding). Chef stated the butter was clarified in-house and has been held at room temperature since the previous day. Stop sale issued. 2. On shelf inside walk-in cooler: white sauce (44F - Cold Holding); marinara (45F - Cold Holding); green beans (45F - Cold Holding). Employee stated the items were in-use appropriately two hours prior and placed back into the cooler to cool. ginger sauce (44F - Cold Holding); marinara (46F - Cold Holding). Employee stated the ginger and marinara have been held inside the cooler overnight without being removed from the cooler today. Stop sale issued. Warning

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 is cooking and canning temperature controlled foods without an approved HACCP plan. Inspector consulted the HACCP Plans and Process Waivers Status Report and verified their plan was withdrawn. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh garlic and oil mixture missing date mark on shelf inside reach-in cooler at cookline. Employee stated it was made two days prior and added the proper date mark during this inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles used throughout kitchen.

Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Canning jars stored on shelf inside men's restroom in back of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep cut marks and is no longer smooth and cleanable in center of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cup sitting directly on cutting board on refrigerated make-table. Employee removed the drink cup from the area during this inspection. 2. Employee drink stored inside refrigerator door directly above condiments. Manager removed the drinks from the cooler during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and vape stored on cutting board at refrigerated make-table. Employee removed both items from the area during this inspection. Corrective Action Taken

Basic - Employee with no beard and/or hair guard/restraint while engaging in food preparation. Employee working at cookline with beard without bear guard or covering over hair.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tile inside walk-in cooler.

Basic - Food stored on floor. In walk-in cooler , bag of ice on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging on oven door handle at cookline.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Visibly soiled sink drain cover stored in contact with ice scoop on side of ice machine. Employee moved both items to the three-compartment sink. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth used below cutting board at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving inside walk-in cooler soiled with dust and/or food debris.

Basic - Single-service articles improperly stored. Boxes containing single-use containers stored directly on floor near dry storage room.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Peppercorn steak no consumer advisory. Per operator steak cooked (medium-rare), around 140F Online website and onsite item. Warning - From follow-up inspection 2024-02-28: 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, observed food cooked 02/22/24: chili 55F, cheese sauce no cheese 54F, meatballs 47F, alfredo sauce 49F, piccata 48F, pork gravy 49F, food stored in deep plastic containers Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, observed food cooked 02/22/24: chili 55F, cheese sauce no cheese 54F, meatballs 47F, alfredo sauce 49F, piccata 48F, pork gravy 49F, food stored in deep plastic containers Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee sneeze and cover his mouth with hands, went to sink and washed hands less than 10 seconds and dry hands with white towel that was hanging from his apron, after that employee grab cleaned container and move it to cook line and returned back to hand sink and washed his hands properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line: spinach mixed date marked 2/16/24: roasted garlic date marked 2/15/24, black beans 2/12/24.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the prep area, lettuce stored overnight above filling line 48-51F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area, lettuce stored overnight above filling line 48-51F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed multiple food containers (5 gallon plastic buckets used to performed cooling process and stored food, also plastic bins covered when cooling process was performed.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Peppercorn steak no consumer advisory. Per operator steak cooked (medium-rare), around 140F Online website and onsite item. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep area, cut tomatoes no date marked, per employee tomatoes cut 2/20/24. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on top of reach-in cooler/prep table, also on shelves next to drinks.

Basic - Food stored on floor. In walk-in freezer waffle case on floor. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old label residues on cleaned stacked containers.

Basic - Single-service articles improperly stored. At the hallway, single services boxes on floor.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee wiped apron and continued working with food without first washing hands.

High Priority - Toxic substance/chemical improperly stored. Easy off next to bowl with peas and carrots.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Male employee filled cup with water at hand sink.

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. Missing for two employees. Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf of clean dish shelf. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board in prep area. Opened drink inside reach in cooler. Moved all. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Moved during this inspection

Basic - Food not stored at least 6 inches off of the floor. Bag of sugar in back room. Case of rice on floor in dry storage room. Several pans with meat on floor in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. One pair on oven handle. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at two sinks

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels. Placed in bucket. Corrected On-Site Repeat Violation