CAFE AMERICANO/MERCATO DI MARE

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

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

Intermediate - Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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

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 2026-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not marked with date last served. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed by coffee station at kitchen entrance. - From follow-up inspection 2026-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2026-02-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles inside WIC # 2 with no date marked, as per chef for more than 24 hours prior. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-02-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation - From follow-up inspection 2026-02-05: Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (49F - Cold Holding) inside RIC by prep area, as per chef for approximately 30 minutes prior.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 400ppm), chef diluted solution with water and final reading Triple Sink (Chlorine 100ppm). Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal tray on top of HWS at ware washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS by WIC.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to manager, printed and posted at dining area. 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 cooked rice and lobster bisque inside WIC no date marked, as per chef for more than 24 hours prior. Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Observed lettuce box on floor inside WIC.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at WIC. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on different task whole peppering food at kitchen without changing gloves. Instructed employee on proper way and he removed gloves watch hands and placed new gloves. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed container inside handsink located next to 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, octopus and ribs held more than 24 hours not properly date marked at walk in cooler. Employee placed label on it. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles shows damage by coffee station at entrance of kitchen. Observed ceiling tiles in disrepair near the walk in cooler.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted stored above reach in cooler by kitchen. Employee inverted plates. Corrected On-Site

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple tasks without changing her gloves, instructed employee to remover her gloves and wash her hands before putting on gloves and she did. Corrected On-Site

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

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

Intermediate - Packaged food not labeled as specified by law. Observed corn meal with no label at dry storage area.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by preparation area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwasher area.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout all reach in coolers at kitchen. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dishwasher area.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef cooked last night. Products were discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Shrimp (70F - Cold Holding); Cooked chicken (70F - Cold Holding) at reach-in cooler at kitchen area. As per chef last night.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at warewashing area. Container was removed. Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishmachine soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tank not secured near alcohol walk-in cooler. Manager had tank secured. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at warewashing area and near ice machines.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door near coffee area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back wall of walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in coolers at entrance to kitchen.

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

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Stored food not covered. Observed cut melon not covered at reach-in cooler by entrance to kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen tilapia thawing at room temperature. Chef moved product to walk-in cooler. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine sanitizer at 0.00 ppms. The manager set up the triple sink at 200 ppms quaternary sanitizer. Corrective Action Taken

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 - 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 can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a steak pan in the sink at the ware washing area. The manager removed the pan. 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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided and posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the ware washing area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack. The manager secured it.Repeat Violation Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn at the kitchen entrance. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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.

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

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

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the ware wash area. The manager placed trays on the top shelf to protect the dishes. Corrected On-Site

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards soiled in the beverage walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a water bottle in the walk-in cooler. The manager removed it. Corrected On-Site

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by hand wash sink next to walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned can opener blade. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a co2 thank not secured by coffee station. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Manager removed tongs from oven door handles, and stored them on utensils container. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cooking line. Manager installed a new sign during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers and exterior of big oven soiled.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour no labeled. Employee labeled flour containers. Corrected On-Site Repeat Violation