WOLFGANG PUCK KITCHEN + BAR

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dish machine drain pipe than 1 inch to flood rim in floor drain

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing dish machine 156F at dish level. Operator set up 3 compartment sink. Corrective Action Taken

High Priority - Live, small flying insects found 1 live fly on lid to fruit caddy in bar area. Operator had employee take lid back to be washed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in cook line area. Operator states items were placed in cooler at 11am and taken out from walk in cooler and all items temped below 41F. Operator placed items in freezer to rapidly chill Alfredo sauce (51F - Cold Holding); cooked mushrooms (50F - Cold Holding); butter (56F - Cold Holding); Gruyére (51F - Cold Holding); garlic in oil (52F - Cold Holding); cooked carrots (46F - Cold Holding) Recheck- butter 32F; Alfredo 32F; garlic in oil 33F; cooked carrots 40F; cooked mushrooms 30F; Gruyére 28F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated to 165F then placed in steam table at 11am. meatballs (108F - Cold Holding) Operator moved to stove to reheat to 165F. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area. Operator supplied soap. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cook line area Repeat Violation

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and grapes stored over French onion soup in produce cooler. Operator corrected shelves. Corrected On-Site

Basic - Wall soiled with black mold like substance in dish machine area under sprayer sink. Employee cleaned during inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) Warning - From follow-up inspection 2025-11-03: In reach in cooler across from pizza oven since 11am. Per manager there is no documented temperature monitoring. Butter 48F Roasted tomatoes 47F Blanched garlic 51F Goat cheese 46F Alfredo 54F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-11-03: In reach in cooler across from pizza oven since 11am. Per manager there is no documented temperature monitoring. Butter 48F Roasted tomatoes 47F Blanched garlic 51F Goat cheese 46F Alfredo 54F Admin Complaint

High Priority - Live, small flying insects found 1 live fly on sifter in flour container. Operator removed sifter to be washed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored above shredded mozzarella in pizza reach in cooler. Operator corrected shelves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by pizza oven in cook line area. Operator states items were moved from walk in cooler to reach in cooler at 11am. Per manager no temperatures have been taken toady. See stop sale. Alfredo sauce (48F - Cold Holding); goat cheese (53F - Cold Holding); blanched garlic (50F - Cold Holding); Gruyére cheese (51F - Cold Holding); roasted tomato (48F - Cold Holding); cooked carrots (50F - Cold Holding) Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Multiple grooved cutting boards throughout kitchen. Operator discarded. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Multiple cases of French fries stored on floor in walk in freezer. Operator placed rack under French fries. Corrected On-Site Warning

High Priority - Live, small flying insects found. 1 fly flying around prep area. 1 fly crawling on pork mixture on flat top of cooks line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken mixture contaminated by fly.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. olive butter (71F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. olive butter (71F - Cold Holding) item prepped 5/23 sitting at room temperature in prep area and portioned cups at room temperature on cooks line, we stop sale. boiled egg (51F - Cold Holding); chicken (50F - Cold Holding); ranch (51F - Cold Holding); cheese (52F - Cold Holding); tomatoes (53F - Cold Holding)items in reach in cooler on cooks line, operator they had just set up line from walk in cooler, ice was added to all time/temperature control for safety food to rapidly cool down to 41F. Retells were taken no change. kimchi sauce (real butter) (70F - Cold Holding) item sitting at room temperature on cooks line, employee placed item back in reach in cooler. Corrective Action Taken Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner spray can next to aluminum foil at prep area, operator moved chemical. Sanitizer bucket on top of reach in cooler at the end of cooks line, employee placed away from food. Corrected On-Site

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. Cream behind bar opened 3 days ago, employee labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn spout by server station soiled. Multiple cutting boards on cooks line stained. Can opener blade soiled. Interior oven on cooks line under gas stove range.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on Handwash sink in prep area with bleach water no label, operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle in flour bin located in banquet kitchen. (Manager stated flour bin belongs to Wolfgang puck.)

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on storage rack and cooks line with deep cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at the beginning of cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in Wolfgang puck walk in cooler in banquet kitchen. Plate reach in cooler on cooks line gasket and door jam is soiled. Fan guard in walk in cooler soiled. Interior reach in freezer on cooks line soiled.

Basic - Old food stuck to clean dishware/utensils. One pot on clean dish rack with old food still in pot, operator moved to dish area. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Container of white substance on shelf in prep area, operator labeled as salt. Corrected On-Site

Observed scorch marks around electrical outlet. For reporting purposes only. Outlet with black scorch marks in prep area.

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, half and half, cream, cooked rice. Operator dated 3/3. Corrected On-Site Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Reduced oxygen packaged fish, Sous Vide fish Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzles in bar area Warning

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area Warning

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. Reduced oxygen packaged fish and pork. Sous Vide fish and pork. Warning

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. Claudia B. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle above 3 compartment sink. Operator discarded. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over raw pork in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); garlic in oil (52F - Cold Holding); Alfredo sauce (54F - Cold Holding); sliced cooked beef (60F - Cold Holding); salmon (52F - Cold Holding) Operator states the items were stocked into reach in cooler in front of stove a5 cook line approximately 2 hours ago. Operator moved items to walk in freezer to rapidly chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area. Employee cleaned during inspection Corrected On-Site

Intermediate - No running water at hand wash sink in dish machine area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table storing clean silverware. Operator had employee remove drinks. Corrected On-Site

Basic - Ice buckets not stored inverted or in a protected manner.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on walls and beer lines in keg cooler. Floors soiled in keg cooler