URBAN BRICK

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line make table unit soup (47F - Cooling)/overnight. Operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Storage area low boy unit. marinara sauce (84F - Cooling); /3 hours ; operator placed on ice. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station make table unit cooked chicken (46F - Cold Holding);less than 4 hours. Container not flushed at top level. Operator placed in lower level.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in front counter hand wash sink . Educated operator.

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.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched panes with gloved hand and other worker with gloved hands handled soiled plates and then cleaned plates without washing hands and changing gloves. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in storage area low boy unit. Operator relocated . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with pet bowls on slicer. - pizza station Cutting board soiled .

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at pizza station make table unit.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025.. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top butter (57F - Cold Holding)/20 minutes ; operator placed in cold holding unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables , soiled with food debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Storage area low boy unit, marinara sauce (44-47F - Cooling); placed overnight. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce in44-46F , storage area ,ATOSA reach in cooler

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. 10 PPM. 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. Risotto in refrigerated drawers past 7 days, Operator instructed to discard. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station meatballs (43-48F - Cold Holding) ; less than 3 hours triple stacked. Operator relocated . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled .

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.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boarded stained with food debris. Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Warning - From follow-up inspection 2024-09-10: 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. Repeat Violation Warning - From follow-up inspection 2024-02-21: Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Garlic Aoli .

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic aioli made in house date marked 7-28 , in front line maketable unitl operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler salmon (44F - Cold Holding);/ 1 hour, operator placed ice. -Kitchen make table Butter 48F/1 hour. Operator placed in another unit, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained by food debris,

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. 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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by wash ware area,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage reach in cooler Lasagna 45F, recently 30 minutes , door left ajar . Operator closed door, Corrective Action Taken

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.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza station 1 Mussel sauce prepared 3 days ago not datemarked. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No copy of latest inspection report available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Covered lasagna 49°-50°F containers, cooling overnight in storage area low boy unit. Operator instructed to discard.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Atosa reach in cooler eggs stored over bagged cheese . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered lasagna 49°-50°F containers, cooling overnight in storage area low boy unit.

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of juice in front counter lowboy unit. Corrected On-Site