PILARS/MARKET TO TABLE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over vegetables/walk in cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line small white cutting board soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving raw oysters/reprinted all menus immediately/ Corrected On-Site

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

Intermediate - Some mussel and oysters tags not marked with last date served.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair./reach in cooler gasket torn, cook line.

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

Basic - Stored food not covered./cut fruits at the bar not covered.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over ready to eat cheese and charcuterie board/walk in cooler/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./kitchen prep area/ Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./licensed expired 4/1/2025. Operator renewed immediately. License now current active, expires 4/1/2026. License printed and posted. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./Pilar's bar hand sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine filter soiled.

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

Basic - Working containers of food removed from original container not identified by common name./salt containers not labeled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Veal stock (52F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Veal stock (52F - Cooling)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In a bucket covered Onion Cream: container too tall to allow enough circulation of air.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table in the kitchen.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator marked items on the menu. Corrected On-Site

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. Operator printed and posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid at the bar. Operator labeled. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over dry storage area in the back of the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in the dish area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and hand washing sink Wall by dishwasher soiled

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided seating change form to operator

Basic - Ice buildup in reach-in freezer and/or walk-in freezer In reach in freezer in the kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 46F@4:50pm in pull out drawer. In drawer 30 minutes. Removed by chef to walk in cooler. Tested 5:15 pm 42F. Corrected On-Site Repeat Violation

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

Basic - Light not functioning. -dish room

Basic - Light shield damaged/in disrepair. -dish room

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket in reach in bar cooler soiled and torn -gasket on walk in beer cooler soiled

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -bucket first tested 0 ppm; corrected to 200 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to quick chill cooked shrimp (46F - Cold Holding)41; sliced tomatoes (46F - Cold Holding)37; house made blue cheese (46F - Cold Holding36 2nd temp) Corrected On-Site - From follow-up inspection 2024-01-05: Diced tomatoes 42° Blue cheese house 40° Shrimp cooked 45-47° Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster in Pilar's Bar - From follow-up inspection 2024-01-05: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./mushroom stock 80F, hot holding for less than 4 hours per chef/reheated to 208F/ Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 reduced oxygen packaging food/steak, lobster in reach in cooler and freezer.

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

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants./cured fish on site.

Intermediate - Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants./smoked fish on site.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./several white cutting boards soiled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./Pilar's bar hand sink/ Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./butter at cook line with time marked but no plan available.

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./ Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./bar hand wash sink 80F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair./reach in cooler gasket torn/oyster bar cooler.

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

Basic - Kitchen Employee with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees./pilar's bar hand sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prep butter in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink faucet leaking.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, under hot holding unit at cook line/rechecked 200ppm/ Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Windex not labeled Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Limescale build up on exterior of dishwasher.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor. Corrected On-Site

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained

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. Couldn't locate employee training for some employees will check next unannounced inspection Michael mason

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled windex in dish pit Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 83F on cookline Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at bath and wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish machine. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Corrected On-Site