OLIVERS

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

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

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

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled.

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

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm) at cook line, manager replaced solution final reading Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed vegetables stored over ready to eat inside reach in cooler by cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) inside reach in cooler by cook line. Coached manager on correct procedures. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (83F - Hot Holding); soup (113F - Hot Holding) inside steam table, chef turn steam table to a higher temperature.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of minimum hot holding temperature.

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. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled. - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink. - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2025-03-12: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef placed new gloves on without washing hands, instructed chef on proper procedure. Repeat Violation

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 beef over raw fish at walk in freezer.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200ppm chlorine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored across from walk in cooler soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with celery inside handsink at entrance of kitchen. Employee removed it. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cooked potatoes and bolognese sauce held at walk in cooler for more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside cooked potatoes at walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door soiled at entrance of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line.

Basic - Employee eating while preparing food. Observed chef eating a boiled egg while preparing food at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored in walk in cooler next to bolognese sauce. Manager on duty removed it from walk in cooler. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets at reach in coolers, and on walk in cooler in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen, Observed floor soiled at walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed cardboard boxes with seafood, fish, and chicken not stored at least 6 inches off of the floor at walk in freezer. Observed bag of sugar not stored at least 6 inches off of the floor at dry storage area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at women's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment. Observed fan cover at walk in cooler soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled by cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up stored at entrance of the kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the establishment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the establishment.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed chef wipe cutting board with soiled wet wiping cloth.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth chlorine sanitizer at 200+ppm.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tuna over tortillas in the reach in cooler. The chef moved the fish to the bottom shelf.

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. Form provided. 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. Form provided. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided. Corrective Action Taken

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed several filets of fish still frozen in the vacuum. The manager cut the corners of each vacuum sealed bag. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed by the steam table. The cook removed it. Corrected On-Site

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a temperature of 78°F at the cook line. The manager poured out the water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on the soda gun at the bar. The manager cleaned it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cutting board and knife in the sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.

Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles in front of the fryer.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed it. Corrected On-Site Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler at kitchen entrance l

Basic - Stored food not covered. Observed several pans with different items inside the reach in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the bar entrance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cheese and sauces inside reach in cooler. Employee rearranged. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties stored over fish and seafood, inside reach in cooler drawer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-chicken stock (119F - Hot Holding); meat sauce (107F - Hot Holding)

Intermediate - Food-contact surface (cutting board) soiled/stained.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio and fish ceviche on menu not identified as raw items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta, lasagna and meat sauce not date marked, cooked on previous days.

Basic - Bowl or other container with no handle used to dispense food. Observed cup used as a scoop inside ice bin. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner, on storage rack next to dish machine.

Basic - Equipment in poor repair. Observed reach in cooler gasket torn.

Basic - Food not stored at least 6 inches off of the floor inside walk in freezer.

Basic - In-use tongs stored on oven equipment door handle between uses. Employee removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan with build up of debris/grease. Observed storage shelves soiled where sandwich presser is located and back kitchen area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris around dish machine area.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of spices/seasonings not labeled.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2021-11-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche on menu, not identified as a raw product. - From follow-up inspection 2021-11-05: Observed raw fish ceviche on menu, not identified as a raw product. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2021-11-05: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor inside walk in freezer. - From follow-up inspection 2021-11-05: Time Extended

Basic - - From initial inspection : Basic - Lights in food storage or area missing the proper shield, sleeve coatings or covers, in back kitchen near ice machine. - From follow-up inspection 2021-11-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of spices and seasonings not labeled. - From follow-up inspection 2021-11-05: Time Extended