PERL BY CHEF IP

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle then handle clean tongs and continue preparing food without changing gloves and washing hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining containers of red onion and chopped herbs inside reach in cooler at bar area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw lamb chops on speed rack inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at bread station and blanched broccolini (64F - Cold Holding) next to cook line. As per operator for less than 1 hour.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink missing vacuum breaker.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging of raw chicken, steak, lamb chops, and cheese without any approved HACCP plan. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside rice cooker. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles dusty in kitchen area above prep table.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted inside dry storage upstairs. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean ice bucket stored inside mop sink.

Basic - Food stored on floor. Observed box of raw shrimp stored on floor inside walk in freezer. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados not washed stored on prep table in kitchen. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw steak stored inside reduced oxygen packaging labeled 4/7 inside walk in cooler. Observed raw chicken and raw lamb chops stored inside reduced oxygen packaging labeled 4/7 inside reach in cooler across from cook line. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area. - From follow-up inspection 2026-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area. - From follow-up inspection 2026-04-20: Time Extended

Intermediate - - From initial inspection : 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. Discussed and emailed form to operator. - From follow-up inspection 2026-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located in bar area. - From follow-up inspection 2026-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs. - From follow-up inspection 2026-04-20: Observed establishment conducting reduced oxygen packaging for raw kosher steaks. As per operator vacuum seal machine is only used for that purpose. Observed one raw steak and Gouda cheese inside reduced oxygen packaging inside walk in cooler upstairs. All products labeled past 48 hours. Admin Complaint

Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Observed In-use tongs stored on stove door handle between uses. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Observed avocados not washed prior to preparation and plating. - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Observed plastic bowl with no handle used to dispense cooked rice. Repeat Violation - From follow-up inspection 2026-04-20: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs. - From follow-up inspection 2026-04-20: Observed establishment conducting reduced oxygen packaging for raw kosher steaks. As per operator vacuum seal machine is only used for that purpose. Observed one raw steak and Gouda cheese inside reduced oxygen packaging inside walk in cooler upstairs. All products labeled past 48 hours. Admin Complaint

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area. - From follow-up inspection 2026-04-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sea bream stored directly over cooked octopus in walk in cooler. Advised chef and he rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures greater than 41°F; garlic and oil (60F - Cold Holding); butter (65F - Cold Holding). All were located on prep table in kitchen area.

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 4+ employees present and engaging in food preparation with no certified manager on duty.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef only provided 3 certificates.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used to dispense flour and sugar. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored over food in dry storage area. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed cases oil on floor in kitchen and bucket of food on floor in walk in cooler. Repeat Violation

Basic - Observed non food grade Cloths used to line various pans of food in kitchen area.

Intermediate - No soap provided at handwash sink. Located in bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container on pine nuts.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed cases of sodas on floor under dry storage shelf.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels lining pan of cut lettuce. Repeat Violation

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. Manager printed form and instructed employees to sign at time of inspection. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of pine nuts, flour,and rice. Repeat Violation

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Food stored on floor. Observed cases of oil being stored on floor in upstairs prep area. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container panko and flour.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed cases of oil on floor in dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 78°F and located on side of stove.

High Priority - Container of medicine improperly stored. Observed bottle of omega 3 and ibuprofen being stored on prep counter in bar area. Chef removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of sweet potatoes. Chef removed.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils and cut board being stored in bar hand washing sink. Bartender removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender cleaning utensils in bar hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

Intermediate - No soap provided at handwash sink. Located in bar area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of flour. Chef removed bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed tongs. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of cut lettuce. Located in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using sink in bar area as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added.

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Food stored on floor. Observed cases of oil being stored on floor in dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Manager added. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.