KANOLI RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 packages of tuna no longer frozen and not removed from reduced oxygen package. Stop sale was issued. Warning

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

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is serving ocean drive ceviche but menu does not identify that contain raw fish. Manager replaced the menus. Corrected On-Site Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at the walk in cooler. Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed operator provided copies of the original certificate and also some of the certificates were altered. Operator needs to provided original certificates. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with dust at the bar area. Warning

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 10 packages of tuna no longer frozen and not removed from reduced oxygen package. Stop sale was issued. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. I an opened employee beverage stored above clean plates. Employee discarded it. Corrected On-Site Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door by the bar area. Warning

Basic - Floor area(s) covered with standing water. Observed by the walk in cooler. Warning

Basic - Food stored on floor. Observed bags if flour stored on floor if the dry storage. Manager removed the. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler next to the stove. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed under the 3 compartment sink. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above shrimp inside walk in cooler.

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 to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled at bar area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked chicken inside walk in cooler no properly label with the date made. Repeat Violation

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

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets at cook line in disrepair.

Basic - Floor area(s) covered with standing water. Observed by ware washing area. Repeat Violation

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

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

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at dishwasher area.

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

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer soiled at table located across walk in cooler. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen. Observed ceiling tiles soiled throughout kitchen. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in reach in coolers across kitchen in poor repair. Observed reach in cooler handle located next to walk in cooler in disrepair. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen reach in coolers. Repeat Violation - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen. Repeat Violation - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2025-05-28: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dish machine uses chlorine at 0.00 pms. The technician came during the inspection and fixed the machine chlorine level at 100 pms. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook go in the walk-in cooler removed parsley then put on gloves .

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a stainless steel bucket in the sink by the chest freezer. The chef removed it. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The manager put a chain on the tanks. Corrected On-Site

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 8 packs of Mahi-Mahi (36F - Cold Holding). Still in the vacuum.The chef opened the packages. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed has an expiration date of 10-01-2024.

Basic - Ice bucket not stored inverted between uses. The chef inverted the buckets. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed under the preparation sink next to the walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut onions and tomatoes in cook line reach-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in kitchen hand washing sink. Manager removed container from hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar area. Manager had employee put label on bottle. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard on walk-in cooler shelves. Manager had employee removed cardboard. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Containers stored on rack in dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee removed tongs from handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored at end of cook line, 85F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling rack at end of cook line. Hood vents over both grills.

Basic - Old labels stuck to food containers after cleaning. Containers and pans stored on rack in dish area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Employee added bleach to bucket,50 ppm. 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 beef over raw salmon in the walk-in cooler. The chef moved the items to the correct shelves. Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the bar. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The bartender brought a sign. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over soup. The manager moved the items. Corrected On-Site Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed behind the bar.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the bar.

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water in bottom of reach-in-cooler. Observed in the preparation reach in cooler in front of the oven.

Basic - Working containers of food removed from original container not identified by common name. Observed a large container of sugar not labeled in the dry storage area. The manager labeled it. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Manager provided soap. Corrected On-Site

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

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover, in ware wash area. - From follow-up inspection 2021-11-29: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2021-11-29: Time Extended