L'OLIVE

High Priority - Employee dried hands on apron after washing. The employee was educated on proper handwashing procedures. Corrected On-Site

High Priority - Employee washed hands with no soap. Educated the employee on proper handwashing procedures. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine sanitizer. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored with the food contact surface up on the server expo line. The operator properly stored the forks. Corrected On-Site

Basic - Single-service coffee filters not stored inverted or protected from contamination. The operator properly stored the filters. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over French fries in the reach in cooler on the cook line. The operator properly stored the raw shrimp. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground lamb stored over raw fish in the walk in cooler. Observed raw chicken stored over raw fish in the reach in cooler on the cook line. The operator properly stored the raw animal foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (50F - Cold Holding) in the reach in cooler on the cook line. The operator stated the gyro meat had been held for approximately 1 hour. The operator placed the gyro meat in the walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray bottles of glass cleaner stored with bottles of wine behind the bar. The operator properly stored the spray bottles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal container being filled with water in the hand sink at the entrances to the kitchen. The operator removed the container. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb prepared on site and held for more than 24 hours with no date marking. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a plastic container with personal belongings stored on top of bagged chocolate chips on a storage rack. The operator proctored the personal belongings. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over fish and lamb in walk-in-cooler. Observed operator correct issue to meet standards for inspection.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 12-19-24 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lamb, chicken fish and pasta in walk-in-cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

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. Repeat 12-19-24 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat 12-19-24 Repeat Violation

Basic - Open dumpster lid on shared dumpster. Repeat 12-19-24

Basic - Whisk utensils stored upright with the food-contact surface up at clean dish rack at 3 compartment sink.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry hands with a soiled table linen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over tzatziki sauce in the reach in cooler on the cook line. The operator properly stored the raw beef. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation table near the service window. The employee properly stored the cell phone. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water. The operator placed the utensils in the steam well. Corrective Action Taken

Basic - Open shared dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (49F - Cold Holding) at the reach in cooler near the service window. The operator stated the lettuce has been held for approximately 2 hours. The operator moved the lettuce to the walk in cooler. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed plastic hinged to go boxes stored on the floor in the dry storage area. The operator properly stored the to go boxes. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the solution and refilled with chlorine sanitizer. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter.

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 dishmachine not dispensing chlorine sanitizer. The operator set up the three compartment sink for warewashing. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee use a cell phone then put on gloves without washing hands then handle a clean ice cream scoop. Educated the employee on proper handwashing procedures.

High Priority - Open food re-served to customers. Observed water bottles placed on tables for consumption being refilled without cleaning and sanitation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked potatoes in the walk in cooler. Observed raw chicken stored over french fries in the reach in cooler on the cook line. The operator properly stored the raw foods. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handle dirty dishes then handle a clean water bottle without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tzatziki sauce (46F - Cold Holding); grape leaves stuffed with rice (46F - Cold Holding) in the reach in cooler near the service window. The operator stated the above food items have been held for approximately 3 hours. The operator moved the foods to another cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 3/2023.

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/

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee shirt stored hanging near packaging foods in the dry storage area. The operator properly stored the employee personal belonging. Corrected On-Site

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

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cooked rice in the walk in cooler not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use ice cream scoop stored in 77F standing water. The operator removed the scoops from the standing water. Corrected On-Site

Basic - Open dumpster lid.

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. Observed chlorine sanitizer for the dishmachine at 0ppm. The sanitizer was empty. The operator filled the three compartment sink for proper sanitizing until the dishmachine sanitizer could be refilled. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over ready to eat potatoes in the walk in cooler. The operator properly stored the raw beef. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shrimp in the walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottle of cough syrup stored on the same shelf as spices in the kitchen. The operator properly stored the cough syrup. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels near the three compartment sink due to dead batteries. The operator provided the handwashing sink with paper towels. Corrected On-Site Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap due to dead batteries. The operator provided soap to the handwashing sink. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic jugs of oil stored on the floor in the back of the kitchen. The operator properly stored the oil. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door. The operator properly stored the tongs. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board at the front line. The operator removed the wet cloth. Corrected On-Site Warning

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet wiping cloths. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. Observed bottle of advil stored on a shelf next to food at the front counter. Operator properly stored the medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat cooked gyro meat in the reach in cooler on the cook line. Operator properly stored the raw salmon. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed digital thermometer with low battery not able to take accurate temperatures.

Intermediate - No soap provided at handwash sink. Observed no soap at the handwashing sink in the dish area. Operator provided the hand sink with soap. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging on the oven door in the cook line. Operator stored the tongs in hot water on the stove. Corrected On-Site

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 spoon handle not stored above cherry relish in the reach in cooler at the front counter. Operator removed the spoon from the relish. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in standing water at 81F. Operator removed the utensils from the water and properly sanitized. Corrected On-Site