APIZZA BROOKLYN RESTO + VINO

High Priority - Toxic substance/chemical improperly stored. Observed bucket of quaternary sanitizer stored next to food prep cutting board located across/ reach in cooler located across the cook line. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf used to store food contact equipment with rust accumulation.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Dayneris Diaz, Maydi Morejon, Angelo Montoya and others expired 01/28/2026.

Basic - Food storage container/container lid cracked or broken. Observed cracked lids at the dry rack station. Operator discarded Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between two reach in coolers at pizza prep station. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 64F near ice cream mini fridge.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw shrimp being thawed at room temperature inside prep sink. Operator placed under running cold water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt, pepper, and clear squeeze bottles containing oil with no label at the cook line.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning - From follow-up inspection 2023-07-20: Observed raw chicken at 48F; marinara 70F; noodles 48F all cold holding at walk in cooler. As per employee, more than 4 hours. Observed marinara at 43F; cut tomatoes 41F; diced tomatoes 43F all cold holding at reach in cooler at pizza preparation area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2023-07-20: Clam/mussel tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-07-20: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-07-20: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. - From follow-up inspection 2023-07-20: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 53F at reach in cooler at pizza preparation area. - From follow-up inspection 2023-07-20: Observed ambient temperature at 55F at reach in cooler at pizza preparation area. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-07-20: Employee with no hair restraint while engaging in food preparation. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. Corrective Action Taken - From follow-up inspection 2023-07-20: Observed utensils stored in water at 95F at cook line. Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. - From follow-up inspection 2023-07-20: Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. - From follow-up inspection 2023-07-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. Corrective Action Taken - From follow-up inspection 2023-07-20: Observed no sanitizer solution set up at time of call back inspection. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over asparagus at walk in cooler. Employee rearranged items. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw clams at reach in cooler at cook line. Employee rearranged items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); sauce (54F - Cold Holding); raw beef (34F - Cold Holding); meatballs (46F - Cold Holding) at walk in cooler. As per manager, for approximately 2 hours. Observed cut tomatoes (45F - Cold Holding); cooked sausage (52F - Cold Holding) at reach in cooler at pizza area. As per employee, more than 4 hours. Observed pooled eggs (58F - Cold Holding) over ice at cook line. Employee unable to determine time product out of temperature. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed eggplant (77F - Hot Holding) at room temperature at cook line. As per chef, for approximately 2 hours. Warning

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of proper hot holding temperature. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Employee took blade to wash, rinse and sanitize. 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. Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed establishment conducts reduced oxygen packaging. Observed raw beef stored inside reduced oxygen packaging at walk in freezer. As per manager, less than 48 hours.

Basic - Clean wiping cloth supply not properly stored. Observed sanitizer bucket stored inside preparation sink with container of squid. Employee removed bucket.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 53F at reach in cooler at pizza preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food storage shelf. Manager removed item. Corrected On-Site

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

Basic - Food stored on floor. Observed bags of ice stored on floor at walk in freezer. Observed plastic container of cooking oil stored on floor at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 85F at cook line. Employee removed water. Corrective Action Taken

Basic - Old food stuck to clean dishware/utensils. Observed stored vegetable peeler soiled with old food debris at preparation area.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.Observed lighting in disrepair at ware washing area.

Basic - Uncovered food stored near sink exposed to splash. Observed flour stored near hand sink. Observed pooled eggs stored underneath paper towel dispenser.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and preparation areas.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee took solution to replenish. Corrective Action Taken

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water with a temperature of 81F at the cook line. The chef removed the water. Corrected On-Site Repeat Violation - From follow-up inspection 2023-01-12: In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water with a temperature of 81F at the cook line. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Repeat Violation - From follow-up inspection 2023-01-12: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for clams and mussels not dated. Repeat Violation - From follow-up inspection 2023-01-12: Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for clams and mussels not dated. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per the chef the beef carpaccio is sold raw. - From follow-up inspection 2023-01-12: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per the chef the beef carpaccio is sold raw. Time Extended

Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed at the kitchen entrance in garlic oil. - From follow-up inspection 2023-01-12: Nonfood-grade basting brush used in food. Observed at the kitchen entrance in garlic oil. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Fanny, Jorge, Ryan, Naylin, Andres as per the chef all of these employees are still employed. - From follow-up inspection 2023-01-12: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Fanny, Jorge, Ryan, Naylin, Andres as per the chef all of these employees are still employed. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the filters with a date of 12-20. - From follow-up inspection 2023-01-12: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the filters with a date of 12-20. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook area. - From follow-up inspection 2023-01-12: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook area. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in the unisex restroom.. Repeat Violation - From follow-up inspection 2023-01-12: Covered waste receptacle not provided in women's bathroom. Observed in the unisex restroom. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed the employee preparing pizzas. Repeat Violation - From follow-up inspection 2023-01-12: Employee with no hair restraint while engaging in food preparation. Observed the employee preparing pizzas. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed above the triple sink. - From follow-up inspection 2023-01-12: Equipment and utensils not properly air-dried - wet nesting. Observed above the triple sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn under the coffee machine. - From follow-up inspection 2023-01-12: Observed the reach in cooler gaskets torn under the coffee machine. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the preparation reach in cooler and reach in cooler. The chef removed the knives. Corrected On-Site - From follow-up inspection 2023-01-12: In-use knife/knives stored in cracks between pieces of equipment. Observed between the preparation reach in cooler and reach in cooler. The chef removed the knives. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven doors. The chef removed the tongs. - From follow-up inspection 2023-01-12: In-use tongs stored on equipment door handle between uses. Observed on the oven doors. Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel on top of the oven. - From follow-up inspection 2023-01-12: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel on top of the oven. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled under the coffee machine. Repeat Violation - From follow-up inspection 2023-01-12: Observed the reach in cooler gaskets soiled under the coffee machine. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice machine. - From follow-up inspection 2023-01-12: Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice machine. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several large plastic containers with different products not labeled. Repeat Violation - From follow-up inspection 2023-01-12: Working containers of food removed from original container not identified by common name. Observed several large plastic containers with different products not labeled. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water with a temperature of 81°F at the cook line. The chef removed the water. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed tags for clams and mussels not dated. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and blade soiled. The chef put it to wash.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per the chef the beef carpaccio is sold raw.

Intermediate - Nonfood-grade basting brush used in food. Observed at the kitchen entrance in garlic oil.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Fanny, Jorge, Ryan, Naylin, Andres as per the chef all of these employees are still employed.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the filters with a date of 12-20.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout the kitchen. The chef moved the items. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed in the unisex restroom.. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed the employee preparing pizzas. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed above the triple sink.

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn under the coffee machine.

Basic - Ice bucket/shovel stored on floor between uses. Observed on top of the lice machine. The chef inverted it. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between the preparation reach in cooler and reach in cooler. The chef removed the knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven doors. The chef removed the tongs.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of panko. The chef removed it. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the pizza peel on top of the oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled under the coffee machine. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice machine.

Basic - Working containers of food removed from original container not identified by common name. Observed several large plastic containers with different products not labeled. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink. Warning - From follow-up inspection 2022-02-10: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some clam and mussel tags not marked with last date served. Warning - From follow-up inspection 2022-02-10: Clam/mussel/oyster tags not marked with last date served. Observed some clam and mussel tags not marked with last date served. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled with accumulated food debris. Observed can opener blade soiled. Warning - From follow-up inspection 2022-02-10: Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled with accumulated food debris. Observed can opener blade soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-02-10: No probe thermometer provided to measure temperature of food products. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2022-02-10: Required employee training expired for all employees. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand sinks at cook line, bar and women's and men's bathroom at 77 F- 79 F. Warning - From follow-up inspection 2022-02-10: Observed hot water at hand sinks at cook line, bar and women's bathroom at 92 F-94 F. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Located at cook line. Repeat Violation Warning - From follow-up inspection 2022-02-10: Ceiling/ceiling tiles/vents soiled with accumulated dust. Located at cook line. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-02-10: Covered waste receptacle not provided in women's bathroom. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed license displayed from 2021. Warning - From follow-up inspection 2022-02-10: Current Hotel and Restaurant license not displayed. Observed license displayed from 2021. Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler at cook line and front pizza station. Warning - From follow-up inspection 2022-02-10: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler at cook line and front pizza station. Time Extended

Basic - - From initial inspection : Basic - Preparation table shelf with rust that has pitted the surface. Located near mixer. Warning - From follow-up inspection 2022-02-10: Preparation table shelf with rust that has pitted the surface. Located near mixer. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled at preparation area. Warning - From follow-up inspection 2022-02-10: Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled at preparation area. Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw shrimp at walk in freezer. Employee rearranged items. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad dressing with fresh garlic (54 F - Cold Holding) at room temperature at preparation area. As per manager, less than 4 hours. Manager submerged container in ice. Observed veal (45 F - Cold Holding) at flip top reach in cooler at cook line. As per manager, less than 4 hours. Advised manager to take item to reach in freezer to rapidly chill. Observed sliced sausage (50 F - Cold Holding); sliced beef (50 F - Cold Holding); mozzarella cheese (53 F - Cold Holding); sliced mozzarella (51 F - Cold Holding) at reach in cooler at pizza station. As per manager, less than 4 hours. Advised manager to take items to reach in freezer to rapidly chill. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some clam and mussel tags not marked with last date served. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer guard soiled with accumulated food debris. Observed can opener blade soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of calamari thawing inside hand sink at cook line. Manager removed item. Corrected On-Site Repeat Violation Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand sinks at cook line, bar and women's and men's bathroom at 77 F- 79 F. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Located at cook line. Repeat Violation Warning

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

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed from 2021. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee preparing pizzas with no hair net. Warning

Basic - Ice bucket not stored inverted between uses. Manager inverted item. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 94 F. Employee discarded water and took items to wash rinse and sanitize. Corrective Action Taken Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler at cook line and front pizza station. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Warning

Basic - Preparation table shelf with rust that has pitted the surface. Located near mixer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container of calamari thawing at room temperature. Manager placed item under cool running water. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled at preparation area. Warning