TERRA & ACQUA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight cooked potatoes (44F - Cold Holding); sliced pork (47F - Cold Holding); bachemalle (45F - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight cooked potatoes (44F - Cold Holding); sliced pork (47F - Cold Holding); bachemalle (45F - Cold Holding) Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back kitchen has slime build up.

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. Employee Craig no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance not labeled. Operator labeled bleach. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline reach in cooler has dark marks no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with dark mold like substance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler far right side of cookline shelves soiled with food debris. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler far right side of cookline.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified manager certification. Warning - From follow-up inspection 2025-08-20: New employee taking course online. Time Extended

Intermediate - - From initial inspection : 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/ No certified manager available time of inspection more than four employees on staff. - From follow-up inspection 2025-08-20: Only certified manager off today. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled. Repeat Violation - From follow-up inspection 2025-08-20: Still soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled. - From follow-up inspection 2025-08-20: Still soiled. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-08-20: Still rusted. Time Extended

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. Dishwasher 0 ppm. Operator primed and ran again 50 ppm. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified manager certification. Warning

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/ No certified manager available time of inspection more than four employees on staff.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink near salad prep station. Operator refilled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. plastic bowl being used to dispense sugar. Operator removed. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher 0 ppm. Operator primed and ran again 50 ppm. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch engaging in food prep.

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.

Basic - Food not stored at least 6 inches off of the floor. Cases of cheese stored on walk in cooler floor. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.

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

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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. Time Extended - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. Time Extended - From follow-up inspection 2024-10-21: Operator has completed plan on site. It was submitted a few weeks ago and is awaiting response. Time Extended - From follow-up inspection 2025-02-10: Operator still has not heard anything back about the HACCp. 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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. Time Extended - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. Time Extended - From follow-up inspection 2024-10-21: Operator has completed plan on site. It was submitted a few weeks ago and is awaiting response. 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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. Time Extended - From follow-up inspection 2024-09-10: Operator needs more time to submit. Provided template to Chef during inspection. 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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended - From follow-up inspection 2024-06-17: Person in charge is sealing bags but not removing oxogen. Admittedly holding in freezer for 10 days. 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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended - From follow-up inspection 2024-06-17: Establishment has training for 2 staff. Admin Complaint

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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. 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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-17: 60 day callback from initial inspection. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked. Person in charge unable to provide parasite destruction. Called supplier and provided during inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping in corner by glue trap on ground in dry storage. Observed 1 rodent dropping in corner by soda bibbs. Observed 4 rodent droppings on wooden shelf in dry storage area by soda bibbs. Person in charge cleaned during inspection. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, multiple time/temperature control for safety items employee stated were left in cooler overnight; shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) One dessert with mold like substance observed. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, in reach in cooler, lobster (46F - Cold Holding); roasted potatoes (46F); salmon (51F - Cold Holding); retemped items, some items 43F Also, at pizza station, reach in cooler shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) stop sale issued Also, in dairy cooler, mozzarella (46F - Cold Holding); heavy cream 48F - Cold Holding)operator adjusted the thermostat. Retemped at 46-47F person in charge moved all time/temperature control for safety items to large walk in cooler. Also on cook line, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) employee iced down product with ice bags. Also in walk in cooler, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) Retemped at 43F. Person in charge opened freezer door to bring temperature down on unit.Repeat Violation Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not maintained in chronological order, also not maintained in pan until last shellstock item sold.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pan in hand wash sink.

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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp. Warning

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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with floor cleaner unlabeled. Also at front server line two spray bottles with cleaner unlabeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup. Soda nozzles in bar with debris buildup. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area, ceiling tiles are porous and not easily cleanable, Also in disrepair. Also, no cove molding at ware washing station. Also, exposed wall in back kitchen by ware washing station. Also, in back storage area, ceiling is not easily cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout on sandwich coolers have grooved and cut boards, some surface stains present.

Basic - Dead roaches on premises. Observed 11 dead roaches in glue trap and 4 on floor in dry storage area. Also, on makeline behind reach in cooler observed 4 dead roaches on the floor. Person in charge cleaned during inspection. Corrective Action Taken Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Minimum labeling missing from self service items in reach in freezer at door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line reach in freezer gaskets soiled with food debris. Heavy dust buildup on large walk in cooler fans. Also observed on dairy walk in cooler fans.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed one 20lb propane tank next pizza oven.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Reach in cooler; cream 53F, sweet potatoes 46F, marinaras 46F, mozzarella 45F, tomato sauces, butter 47F; ( - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Reach in cooler; cream 53F, sweet potatoes 46F, marinaras 46F, mozzarella 45F, tomato sauces, butter 47F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on back hose. Warning

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. Establishment is missing some training. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has black/mold like growth on it.

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop semolina. Person in charge removed. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding is missing/broken in dish room.

Basic - Equipment in poor repair. Cooler on make line reads 50F. Gaskets are torn.

Basic - Food stored on floor. In dry storage; oil on floor. Person in charge moved oil. Corrected On-Site

Basic - Stored food not covered. On cookline in reach in freezer; pasta not covered.

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at end of cook line near kitchen exit to bar. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler at end of cook line, observed noodles (45F - Cold Holding); noodles (46F - Cold Holding); creamer (46F - Cold Holding). In reach-in cooler at pizza station observed, ham (48F - Cold Holding); blue cheese (49F - Cold Holding); deli meats (46F - Cold Holding); mozzarella (47F - Cold Holding). Operator stated items had been left in coolers over night and removed items from coolers during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at end of cook line, observed noodles (45F - Cold Holding); noodles (46F - Cold Holding); creamer (46F - Cold Holding). In reach-in cooler at pizza station observed, ham (48F - Cold Holding); blue cheese (49F - Cold Holding); deli meats (46F - Cold Holding); mozzarella (47F - Cold Holding). Operator stated items had been left in coolers over night and removed items from coolers during inspection. Warning

High Priority - Toxic substance/chemical improperly stored. In hallway storage observed multiple chemicals stored over wine glasses and grill bricks. Operator moved glasses and bricks during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags out of order and missing last dates sold. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags missing date last sold. Repeat Violation

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. Observed milk on cook line not dated when opened. Employee dated with correct date of two days prior during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar observed paper towel dispenser considerable distance from handwash sink. Repeat Violation

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. Observed six employees hired over 60 days with no proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of chemical observed without labels throughout establishment. Operator began labeling bottles during inspection. Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. In hallway storage area observed multiple household chemicals not approved for food establishment. Operator segregated chemicals during inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In hallway leading from office to dry storage observed co2 tank not secured. Operator secured tank during inspection. Corrected On-Site 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 backpack hanging on clean dish rack over dishes. Employee moved bag during inspection. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In reach-in freezer near front door observed multiple containers of sauces and lasagna plates without packaging date and address of location.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach-in cooler at end of cook line and in cooler at pizza station. Operator placed thermometer in cooler on cook line during inspection. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar observed no handwash only sign present at handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of dessert reach-in cooler with food debris buildup on bottom of cooler and exterior walls. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. In storage area observed two stacks of to go lids not inverted. Operator turned stacks over during inspection. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach-in cooler at end of cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk container of sugar in storage area without label. Observed bulk container of flour not labeled on shelf of cook line. Operator placed correct labels during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed under hand washing sink in bar area in dining room.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in walk in cooler. Manager discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce 47F, sausage 46F, fish 48F, pasta 49F. Walk in cooler door open for deliveries 30 minutes prior for approximately 45 minutes. Ambient temperature of walk in cooler at 44F. Attached walk in freezer door opened to help cool unit, and items moved into walk in freezer to speed cooling. Corrective Action Taken Repeat Violation Admin Complaint

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 beverage walk in cooler not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan in hand washing sink near dishwasher area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at pizza station Manager provided towels. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Beverage walk in cooler has no push handle to allow personnel exit if locked inside. When asked of the safety protocol in case of an emergency, personnel stated you have to bang real hard on the door from inside until someone lets you out. Per manager, replacement parts are on order.

Basic - Carbon dioxide/helium tanks not adequately secured. Two large CO2 canisters in dry storage, and one in hallway by office. Manager began to secure. Corrective Action Taken

Basic - Ceiling tile missing. Above area of pizza dough machine by beverage walk in cooler. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knives stored in between wall and magnetic strip in ware washing area by back window.

Basic - Food stored on floor. Case of cheese stored on floor of beverage walk in cooler. Manager moved to shelves. Corrected On-Site

Basic - Hole in or other damage to wall. Wall covering has been removed above pizza dough machine in ware washing area of kitchen.

Basic - Single-service articles improperly stored. Pizza boxes, and case of to-go containers on floor of dry storage area in back hallway. Pizza boxes on floor of dry storage area near office.

Basic - Standing water in bottom of reach-in-cooler. Pizza station area reach in cooler has water standing in bottom.