THE WINE IMPERIUM

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 salmon fillets and 1 tuna fillet fully thawed in intact reduced oxygen packaging in first reach in cooler under cookline Operator discarded

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. 7 salmon fillets and 1 tuna fillet in first reach in cooler under cookline - fully thawed, see stop sale

High Priority - Non-food grade paper/paper towel used as liner for food container. In container of sausage under make line Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025

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

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

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 container of compote on counter next to hot holding equipment Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-12-16: Time Extended - From follow-up inspection 2024-12-16: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chorizo (45F - Cold Holding); raw chicken breast (45F-47F - Cold Holding); raw steak (45F-47F - Cold Holding). Stored in cooler over night. Operator discarded product. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chorizo (45F - Cold Holding); raw chicken breast (45F-47F - Cold Holding); raw steak (45F-47F - Cold Holding). Operator discarded product. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar reach-in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink. Provided sign to operator, operator printed and posted. Corrected On-Site

High Priority - Container of medicine improperly stored. Antacid stored above hand wash sink Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm dishmachine in kitchen. Corrected wasn't hooked up to sanitizer Dishwasher at bar not sanitizing use dishwasher in kitchen

High Priority - Spray hose at dish sink lower than flood rim of sink. Hose not hung. Hose is too long should be shortened

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream reach in cooler Corrected On-Site

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

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. Repeat Violation

Basic - Ceiling tile missing. Above dishwasher

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. Tuna thawed package not opened during thawing Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair. Gaskets make table

Basic - Food stored on floor. Mustard dry storage outside closet Corrected On-Site

Basic - Light not functioning. Dry storage

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. S Hand wash sink at bar leaking from pipe at bottom

Basic - Standing water in bottom of reach-in-cooler. Reach in under counter cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in still water. Chicken still frozen Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryers not under ansul system

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cook pans on microwave not inverted. Observed various bowls and metal pans on turbo chef not inverted Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on cutting board at prep table. Employee removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two 1 gallons of milk in reach in cooler at bar opened for 2 days with no date mark.

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

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

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in house made chicken curry dated 9-26-21

Intermediate - Mop sink not accessible for employee use at all times. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in kitchen area Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing by hand wash sink

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use ice scoop stored on soiled surface between uses. Bar area

Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom

Basic - Reach-in cooler interior have accumulation of soil residues. Under hot holding

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind dishwasher and hand sink