FALABELLA FAMILY BISTRO

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. 2 employees Anthony and Christine have expired training.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer behind bar not labeled. Manager labeled. Bottle of sanitizer on chemical shelf behind dessert cooler not labeled. Manager labeled. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife with orange handle stored in between pull top reach in coolers on cook line. Employee removed Corrected On-Site

Intermediate - - From initial inspection : 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. Certificates expired for 4 employees. Warning - From follow-up inspection 2026-02-09: To be reviewed at next routine. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area, being used as dump sink. Ice in bottom of sink

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed manager, manager posted on wall. 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. Lasagnas in the walk-in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between 2 cold bars on cookline.

Portable fire extinguisher is inaccessible. For reporting purposes only. Class K fire extinguisher under table and behind equipment Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70 - Cold Holding) on cookline Employee placed in cooler on cookline Corrective Action Taken

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cookline

Basic - Ceiling tile missing. Above walkway to walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline Employee removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives stored between cookline coolers Employee removed Corrected On-Site

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish mozzarella sticks with cheese and garnish with bare hands Inspector explained proper glove use and hand washing to employee Observed employee discard and wash hands

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of water stored in the hand sink on service line

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water at prep sink

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

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle stirred in the flour.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed nitrogen tanks not chained or secured.

Basic - Employee eating in a food preparation or other restricted area. Observed a bottle of water stored in the food cooler,

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

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. 0ppm. Manager fixed. To 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F on cook line. Manager states it was taken out of the cooler one hour ago and they keep it at room temperature. Discussed using Time as a Public Health Control. In cooler across from grill ground beef 46F, recheck 40F heavy cream 44F, recheck 41F risotto 45F, recheck 40F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior soiled. Can opener soiled.

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

Basic - Floor soiled/has accumulation of debris under triple sink and in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Exterior of flour bins soiled.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Oven interiors soiled. Warning - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2022-10-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind kitchen equipment. Hood filters soiled. Warning - From follow-up inspection 2022-10-26: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm. Manager fixed to 400ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 60F at room temperature. Discussed using Time as a Public Health Control. Employee moved to cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at reach in coolers. Single cutting boards soiled. Repeat Violation

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

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable at reach in coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of oil in storage room. Manager moved backpack. Corrected On-Site

Basic - Food stored on floor. Tomato sauce cans on floor by walk in cooler. Oil on floor in storage room. Manager moved oil off floor. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager segregated drink. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Warning - From follow-up inspection 2021-12-28: Time Extended