AMERICAN TAPAS BAR

Violations (21)

• 22-12-5CriticalCorrected on site

  Metal stem-type thermometer soiled - Cookline. Operator cleaned during inspection.

  High Priority - Metal stem-type thermometer soiled - Cookline. Operator cleaned during inspection. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on. Reviewed proper hand washing and employee removed gloves, washed hands and put on new gloves.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on. Reviewed proper hand washing and employee removed gloves, washed hands and put on new gloves. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - broth - (118-120F - Hot Holding) per operator holding 1.5 hours. 20 minutes later 208F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - broth - (118-120F - Hot Holding) per operator holding 1.5 hours. 20 minutes later 208F. **Corrected On-Site**

  High Priority

• 01B-28-5Critical

  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. Cooked onions - 2 door Cookline reach in - date marked 1-12-2026. See stop sale.

  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. Cooked onions - 2 door Cookline reach in - date marked 1-12-2026. See stop sale.

  High Priority

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook put on gloves and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook put on gloves and began cooking items without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 36-34-5Repeat

  Kitchen AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Kitchen AC vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of convection oven. Top shelf of Cookline - with clean plates. Top of ice machine.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of convection oven. Top shelf of Cookline - with clean plates. Top of ice machine.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. Reach in freezer - meatballs stored uncovered. Operator voluntarily discarded.

  Basic - Stored food not covered. Reach in freezer - meatballs stored uncovered. Operator voluntarily discarded. **Corrected On-Site**

  Basic

• 29-17-4

  Waste line missing at soda gun holster. Bar soda gun.

  Basic - Waste line missing at soda gun holster. Bar soda gun.

  Basic

• 05-05-4

  Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline - left flip top.

  Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline - left flip top.

  Intermediate

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk in cooler - milk - per operator opened 2 days ago. Operator date marked.

  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. Walk in cooler - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site**

  Intermediate

• 11-26-1

  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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate

• 02C-04-5Corrected on site

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. 1. Crab cakes in 2 door Cookline reach in dated marked 1-14-2026. 2. Walk in cooler - cooked ribs date marked 1-13-2026. Reviewed proper date marking and operator properly date marked items.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. 1. Crab cakes in 2 door Cookline reach in dated marked 1-14-2026. 2. Walk in cooler - cooked ribs date marked 1-13-2026. Reviewed proper date marking and operator properly date marked items. **Corrected On-Site**

  Intermediate

• 05-06-4

  Operator's Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

  Intermediate - Operator's Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

  Intermediate

• 53B-13-5

  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 - 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

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

  Basic

• 02A-01-5Corrected on site

  Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign during inspection.

  Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign during inspection. **Corrected On-Site**

  Intermediate

• 16-21-4

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine.

  Basic

• 24-05-4Corrected on site

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo glasses and bowls in dining area not inverted. Operator stored items properly.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo glasses and bowls in dining area not inverted. Operator stored items properly. **Corrected On-Site**

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris. Around ice machine. Next to beer taps.

  Basic - Floor soiled/has accumulation of debris. Around ice machine. Next to beer taps.

  Basic