TAVERNA BERROCAL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler lamb 49F, cooling overnight. Lamb in bottom of reach in cooler in deep pan with tight fitting lid. Stop sale issued.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Case of red snapper intended to be used raw in ceviche and served has a label that states fish is to be fully cooked prior to use. Chef stated fish will not be used in ceviche he will utilize cooked lobster and shrimp. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw scallops and raw pork on shelf over pasta and pan of raw beef stored over couscous. In reach in cooler in kitchen: flats of raw shell eggs stored on shelf over olives. All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler lamb 49F, cooling overnight.

High Priority - Toxic substance/chemical improperly stored. Chemicals in spray bottle (bleach)on rack over clean dishes. Chemical on shelf next to rice hot holding unit. All were moved during this inspection. Corrected On-Site

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 DBPR form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black substance on back wall of ice machine.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Ceviche offered on menu with catch of the day has no identifying information that fish is undercooked. Chef will not be utilizing raw fish today due to fish needing to be fully cooked. Repeat Violation Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

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.Warning Warning

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. Missing for all employees. Provided DBPR form. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in kitchen area. Chef placed towels near sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers multiple animal products undercooked with no advisory on menu. Printed advisory and posted during this inspection. 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. Pasta made two days ago with no date mark. Also, mozzarella cheese opened five days ago with no date mark. Cream opened two days ago with no date mark. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at front counter has no hot water running to it. Chef stated it is being worked on. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Tooth paste and tooth brush on top of microwave. Moved during this inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment throughout kitchen.

Basic - Food stored in a prohibited area. Personal food on shelf over food to be served to the public. Unwashed produce stored on shelf over ready to eat foods. Container of oil on floor under prep table in kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Two sets on oven doors. Repeat Violation

Basic - No copy of latest inspection report available. Chef made a call and inspection report was emailed to inspector. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in kitchen.

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw eggs and ceviche made with raw fish, catch of the day. Warning - From follow-up inspection 2022-08-26: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-08-26: No change Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched glasses and continued working with food without washing hands.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper being used in ceviche, unable to provide proof of parasite destruction. Manager will not make ceviche until available fish has proof of parasite destruction. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: Raw shell eggs stored over onions. In reach in freezer: opened case of raw lobster stored over potatoes.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside sink in kitchen.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw eggs and ceviche made with raw fish, catch of the day. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and boiled eggs made yesterday with no date mark. Also, milk opened Saturday with no date mark. Added date to all. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

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

Basic - Food stored in a prohibited area. Several dry storage items in cabinet located next to ladies room. Personal food on shelf over food to be served to the public. Manager moved personal food.

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

Basic - Water leaking from pipe and/or faucet/handle. Under hand sink in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Cups and scrub pad in hand sink in kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two sinks.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No mop sink or curbed cleaning facility provided at establishment. Sink was removed due to leak. Warning