AURA ON LINCOLN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 10-01-2025. The owner paid during the inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over pickles and sauces in the walk in cooler. The cook moved the eggs to another shelf. Corrected On-Site

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

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

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

Basic - Ice bucket stored on floor between uses. Observed at the bar.

Basic - Unprotected ice machine in a customer/nonsecure area. Observed the ice machine is outside and doesn't have a lock.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance on the wall next to the hand sink at the bar.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled at the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a brown liquid in the hand washing sink at the bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a shelf above a cutting board. The cook discarded the water bottle. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 81°F. The cook poured out the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. The cook removed it. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Observed at the bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in a metal bowl with standing water. The cook poured out the water and put the shrimp in a reach in cooler. Corrected On-Site

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 a dish washer touched dirty dishes and then touched clean dishes without washing his hands.

High Priority - Employee washed hands with no soap. Observed the dish washer rinse his hands in the triple sink.

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

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

Intermediate - Spray bottle containing toxic substance not labeled. The chef labeled it.Repeat Violation Corrected On-Site Repeat Violation

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

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

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the walk-in cooler light bulb is not protected with a cover. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hand washing sink soiled at the bar.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook cracked open 3 eggs with gloves on and then seasoned the eggs plated the eggs and added cooked potatoes to the plate with his gloved hands.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed several plastic trays used in dish machines stacked up in front of the hand washing sink at the bar. The bartender moved the trays to the kitchen. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a white spray bottle by the triple sink not labeled.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the tea machine. Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the men's restroom.

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

Basic - Food stored on floor. Observed a case of plastic water bottles on the floor at the bar. The bar tender put the bottles on top of aluminum cans. Corrected On-Site

Basic - Ice scoop handle in contact with ice. The bar tender inverted the scoop. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed a regular light bulb not protected in the walk-in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hand washing sink at the bar soiled.

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Observed the dis washer handle soiled dishes and remove the clean dishes without washing his hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the triple sink at the bar soiled. Observed the can opener blade soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishwasher rack stacked up in front of the sink at the bar.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on the shelves in the warehouse wash area.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed and open cup on top of a shelf with clean dishes underneath it. The chef removed it. Corrected On-Site

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

Basic - Food stored on floor. Observed a pan with potatoes on the walk-in cooler floor. The cook put it on a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar and ice machine. The bartender inverted the scoops. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a knife and drink stirrers in a water temperature of 85°F. at the bar.

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp under raw shell eggs in the walk-in cooler. The chef moved the shrimp. Corrected On-Site Repeat Violation

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

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the kitchen entrance.

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

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed in the ice machine at the bar. The bar tender moved the scoop. Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over black olives in the walk-in cooler. The cook moved the olives. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 4 packages of tuna at 43°F. Still in the vacuum.

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter not dated next to the tea machine.

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 4 packages of tuna at 43°F. Still in the vacuum.

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

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

Basic - Food stored on floor. Observed a case of plastic water bottles and a plastic container with potatoes on the walk-in cooler floor. The cook moved the items. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. The manager moved the bucket. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar and ice machine.a Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a water temperature of100° F at the cook line. The cook poured out the water. Corrected On-Site

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

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

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers, not kept inverted/wrapped or protected. - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters located above kitchen cookline. - From follow-up inspection 2023-01-26: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed at the hand sink by the dish machine, water host connected with the hand wash sink faucet.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche in the menu not identified as raw item. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents soiled with dust.

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 inside the cooler by the cook line, raw tuna (frozenF - Cold Holding) commercially reduced oxygen packaged thawing inside the reach in cooler. Advised, the operator removed the tuna to the freezer. Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed by the cook line. Repeat Violation

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

Basic - Floor area(s) covered with standing water. Observed standing water in the kitchen area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scooper on top of the ice machine without protection. Corrected On-Site

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

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in the walk in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen used to disposed of fruit, and hand washing sink in dish room with a clear pan inside. Person in charge clean all fruit particles and removed container. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the Ceviche on the menu containing raw ingredients and not properly identified as such on menu, covered by the consumer advisory.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at bar sink. Person in charge replenished paper. 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. Observed lasagna prepared 2 days ago without date of production located in reach in cooler next to chest freezer.

Basic - Bowl or other container with no handle used to dispense food. Observed 2 bowls with no handles inside white rice in prep station by grill. Person in charge removed them. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at salad bar in kitchen not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Observed through out kitchen area on prep tables, cutting boards needing resurfacing.

Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen personnel not wearing hair net while cooking scrambled eggs at kitchen cookline.

Basic - Ice scoop handle in contact with ice. Observed ice scoop at bar laying on top of ice. Person in charge removed scoop to wash and replaced it standing with handle outside of ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from grill door. Person in charge removed all tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs, spatulas, and other grill utensils inside a pan with water at 76°F located at cookline. Person in charge placed water container under fire to bring it to 135°F. Corrective Action Taken Repeat Violation

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