CITY MARKET BISTRO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef chili 45-46F in the center cooling from previous day in the walk in cooler Warning

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and other seafood in bus tub with raw oysters Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw seafood over green beans, reach in cooler - raw animal food over gelato, reach in chest freezer Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped ricotta 1/30 Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Open can of artichoke hearts 81F on the cookline from Tuesday. - cream 46F in the bar cooler Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately half marked with last service date. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine, visible black slimy/mold-like substance Warning

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

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. Warning

Basic - Clean utensils or equipment stored in dirty container. Knives on the cookline Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in the main prep area Fan over the dish machine Warning

Basic - Stored food not covered. NOLA butter in the walk in cooler with sprinkled with cheese from the shelf above Corrected On-Site Warning

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Beef over oysters Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Romesco sauce from 8/30 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries from 9/13 removed from refrigeration and put next to fryer 78F Cooked potatoes, rapini, corn, 50-65F on the counter next to stove. operator returned to cooler Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Several tcs sauces approximately 120F in the steam table. Heated boiling and putting the steam table about an hour and a half ago per operator. Operator stirred and increased temperature setting. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Next to walk in cooler used as dump sink 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. Chris Warning

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. Front of house employees on duty with no food handler training 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. Cook chill meatballs from Friday Vacuum sealed raw chicken from Saturday and Friday 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. Derek Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle Repeat Violation Warning

Basic - Floors not maintained smooth and durable. Water damaged and broken wood next to dish machine Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bar freezer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan above dish machine Warning

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Scallop shells. Operator removed to discard Corrective Action Taken Warning

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. 0-10 ppm cl

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 in ramekin in catering storage area. 2 on the floor under shelving in storage area Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Dish area, used to hold perforated pan and silverware

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. Employees with no food handler training/ present during inspection

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn

Basic - Floor soiled/has accumulation of debris. Under equipment/along wall

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. I ppm

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour on dry storage

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. ground beef over oysters. Walk in cooler Corrected On-Site Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 15-20 on the floor under the shelving, dry storage room separated from the kitchen by the dining room. . No evidence of rodent activity in any other area. Corrected On-Site Admin Complaint

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and mixed butter 44F in walk in cooler In the bar, heavy cream 54F in cooler overnight Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Interior oven Veg chopper Warning

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. New employees with no food handler training Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion from Saturday Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Cookline Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site Warning

Basic - Light not functioning. Dry storage Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw steaks Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster bisque room temp Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and raw fish over rice and carrots, cookline cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler, raw beef over raw oysters and mussels Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued to operator Corrected On-Site

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

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. New employees without food handler training

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. ROP raw meats over 48 hours Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Burn gel on cookline Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Operator replaced solution. Corrected to 200 ppm quat Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in 32 oz container Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Potatoes cooked and stored in covered containers in walk in cooler 74F in the middle, in the walk in cooler for approximately 3.75 hours per operator. Unable to determine when 135F was reached. Operator uncovered and unstacked to aid cooling Warning

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. Making salad Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over oysters, walk in cooler Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. French onion 5/18 Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 under handsink next to walk in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheesecake 44F, whipped cream 50F, cooked shrimp 47F. Bottom of Avantco cooler. Operator discarded shrimp. - butter 44f, butter 45F, cooked leeks 45F sausage 47F, top of cookline cooler - cooked potatoes 50F, stored on top of containers of cooling potatoes. Operator uncovered and moved away from cooling potatoes Both coolers frequently opened during a busy lunch rush per operator - cooked potatoes 84F sitting next to fryer. Advised to use time as a public health control Corrective Action Taken Repeat Violation Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. ROP of raw steak held for over 48 hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice machine - interior chest freezer gasket area 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. Server Repeat Violation Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Small bowls Warning

Basic - Dead roaches on premises. 1 on a baseboard under clean bowl storage Warning

Basic - Floor soiled/has accumulation of debris. Baseboard area; floor along walls Warning

Basic - In-use utensil stored in sanitizer between uses. Spoon and knives Corrected On-Site Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Coffee area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Seafood chowder made previous evening 52F in the middle, bottom right cookline cooler overnight. 50F in the middle, walk in cooler Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked upon request. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese, walk in cooler Warning

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

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Orange juice on drink menu - store bought brand that is fresh squeezed at another facility. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dish area Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. Outside walk in cooler Warning

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/22 Warning

Basic - Floor soiled/has accumulation of debris. Cookline Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Seared salmon available medium upon request Warning

High Priority - Raw animal food stored over or with ready-to-eat food. - frozen, Raw beef in ziplock over ice cream, chest freezer corrected on site - in walk in cooler, raw shell eggs over cooked chicken - in walk in cooler bag of raw shrimp in same container as ready to eat raw oysters (corrected on site) Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Eggplant jam 12/1 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Falafel 44F our for an order and returned to cooler, goat cheese 43-46F in 1/9 pan, pickled onions (heat treated) 43-44F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steaks vacuum sealed and cooked using the Sous vide method cooked and held at a water temperature of 125F for 3 hours. Advised operator regarding non continuous cooking methods vs using time as a public health control Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked, others not Warning

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Vacuum sealed steaks with first cooking temperature of 130F per chef Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by racks; storing silverware bucket, Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on potatoes Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site Warning

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover, walk in cooler Warning