IL BOLOGNESE

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. As per the person in charge Dayron is the general manager and has been for more than 60 days. Warning - From follow-up inspection 2026-04-27: Admin Complaint

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2026-04-27: 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 2026-04-27: 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 Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers have worked for more than 60 days Sylvia, and Oscar. Warning - From follow-up inspection 2026-04-27: Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2026-04-27: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed the bar tender wash her hands for approximately 6 seconds.

High Priority - Employee washed hands with no soap. Observed the bar tender washed her hands with only water.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over cut melon in the reach in cooler by the cook top. The chef moved it to the bottom shelf. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the bar tender wash her hands in the triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with utensils in the hand washing sink at the bar. The bartender removed it. Corrected On-Site Repeat Violation

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed several packages of chicken with seasons in a vacuum without date or time. As per the chef he prepared it yesterday. The Chef labeled the bags with date and time. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a clear liquid labeled in Spanish only for windows. The waitress labeled it. Corrected On-Site

Basic - Ice bucket stored not inverted between uses. Observed at the bar. The bartender inverted it. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.

High Priority - Displayed food not properly protected from contamination. Observed orange, lemon, lime and pineapple slices in a container on the bar top next to seating. The bartender moved it behind the bar. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the bartender put on gloves without washing her hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the bartender touch her earrings with gloves on and continued to prepare drink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the green cutting boards soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed several bottles in the hand washing sink at the bar. The bartender removed the bottles. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoke salmon bagel and egg Benedict toast on the breakfast menu not identified as raw. The manager put asterisks next to the items on each breakfast menu.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the bar.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter by the ice machine dated with the installation date of 07-17-2023.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the bartender wash and rinse utensils triple sink not set up with sanitizer. The manager had those items taken to the back and washed in the dish machine. Corrected On-Site

Basic - Equipment in poor repair. Observed the reach in cooler at the wait station gaskets torn.

Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The cook removed it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed the reach in cooler at the wait station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler at the wait station gaskets soiled. Observed the walk-in cooler gasket soiled. Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender moved the straws behind the bar. Corrected On-Site Repeat Violation

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed several wine bottles in the sink at the bar. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed salmon tartar a;d beef carpaccio on the menu. As per the manager those items are served raw. The manager put an asterisk next to each item on the menus. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the warehouse washing area. The manager brought towels. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The cook removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the light Lenses in the kitchen soiled.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at the wait station.

Basic - Food stored on floor. Observed a plastic container of rice on the kitchen floor next to the walk-in cooler. The cook put an empty container under the container of rice. Corrected On-Site

Basic - Ice bucket not stored inverted between uses. The bar tender inverted it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on the oven door handle. The cook removed them. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a metal pan with a water temperature of 82°F. The cook put the pan on the cook top to heat up the water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reaching freezer and walk-in cooler gaskets soiled in the ware washing area.

Basic - Outdoor ice machine with no overhead protection.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then removed clean dishes with out washing his hands.

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. Observed the can opener blade soiled.

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

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. The manager brought towels. Corrected On-Site Repeat Violation

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 3 sea bass filets.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces in the reach in cooler by the cook top. The manager moved the eggs to the bottom shelf. 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. Form provided via email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink at the bar full of glassware. The bar tender removed the glassware. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The manager brought paper towels. Corrected On-Site

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 soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. The chef found the tag. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. Repeat Violation

Basic - Ceiling tile missing. Observed two tiles missing in the ware washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the preparation reach in cooler. The manager threw it away. Corrected On-Site

Basic - Equipment in poor repair. Observed a reach in cooler gaskets torn.

Basic - Food stored on floor. Observed a case of water bottles on the floor. The chef moved the water bottles to a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoops. 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 by the pass through window.

Basic - Working containers of food removed from original container not identified by common name. Observed three plastic squeeze bottles containing oil. The chef labeled the bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white plastic barrier inside ice machine, located at alleyway of restaurant establishment.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "Eggs Benedict" and "Smoked Salmon on Poppy Seed Bagel" on breakfast menu, not identified with an asterisk/symbol regarding the consumer advisory. Observed "WildcTuna Tartare" offered on dinner menu not identified with an asterisk/symbol regarding the consumer advisory.

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/. Observed 2 employees located at main kitchen area, engaged in food preparation and 2 employees engaged in the preparation of beverages, totaling 4 employees, with no certified food manager present at the time of inspection. Repeat Violation

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Establishment offers oysters, served raw on dinner menu. Oysters advisory provided does not contain the required verbiage. Printed oyster advisory and provided to operator. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured located behind bar counter. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed or provided at time of inspection.

Basic - Ice scoop handle in contact with ice located behind bar. Ice scoop handle was placed in a upright position. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board located on kitchen prep counter, across from three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the prep area, butter (64F - Cold Holding). Per operator, held less than 30 minutes, the operator removed the butter to the cooler. Corrective Action Taken

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed cleaned glasses stored in an outside area next to the building. Advised, the operator removed all glasses. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to prep table by steam table blocked with a trash can. Employee removed trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed prep cook washing strawberries in hand washing sink by dish washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sinks by prep table in wash ware area missing paper and between prep tables in the kitchen missing paper. Employee directed a team member to refill dispensers. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed prep and kitchen employee not wearing hair restraints while handling strawberries and preparing food at cookline.

Basic - Open dumpster lid. Repeat Violation