CATALUNA LOUNGE & TAPAS
8206 PHILIPS HWY UNIT 38-39, Jacksonville FL 32256 · 904.999.9664
Last inspected Sep 18, 2025 · 23 visits since December 2023
APR 24
NOV 24
MAR 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Priority: High Priority Observed: Roach activity present as evidenced by live roaches found. Observed one live roach on the shelving to the left of hand wash sink by the walk in. Observed two live roaches in left sided oven on cookline which is currently used for pan storage. Person in charge began cleaning. **Corrective Action TakenWarning**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025064946 | Jul 9, 2025 | Nov 17, 2025 | $600 |
| 5--2019008314 | Oct 17, 2018 | Jul 16, 2019 | $400 |
Inspection history
23 visits, newest first
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomatoes.
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. Dishmachine in back kitchen and in right sided bar testing at 0ppm. Person in charge will utilize triple sink until units can be serviced.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw lobster stored over gelato not commercially packaged. Person in charge began rearranging.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garbanzo beans and aquafaba dated 8/30, 8/22.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure for Cacio de Pepe with Summer Truffles which contains raw trout roe.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temperature dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed hand wash sink from kitchen. Has submitted plans, awaiting approval from Tallahassee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of dishmachine with mold like substance buildup on deflector plate.
Outer openings not protected with self-closing doors. Back door self closer disconnected.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Priority: Intermediate Observed: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing contains raw egg per person in charge. Missing disclosure on menu.
Jul 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
Jul 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Priority: High Priority Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves fresh salmon undercooked. Person in charge unable to provide proof of parasite destruction during inspection. **Repeat ViolationAdmin Complaint**
Priority: High Priority Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler case of raw chicken stored over case of octopus. Person in charge began rearranging.
Priority: High Priority Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chick peas and aquafaba dated 6/29 in walk in cooler.
Priority: High Priority Observed: Roach activity present as evidenced by live roaches found. Observed one live roach on the shelving to the left of hand wash sink by the walk in. Observed two live roaches in left sided oven on cookline which is currently used for pan storage. Person in charge began cleaning. **Corrective Action TakenWarning**
Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on in use cap to orange juice in walk in cooler. Person in charge removed to clean. Also, mold like substance buildup on left sided ice machine deflector plate.
Priority: Intermediate Observed: Handwash sink used for purposes other than handwashing. Observed employee rinsing coffee press in hand wash sink by walk in cooler.
Priority: Intermediate Observed: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing contains raw egg per person in charge. Missing disclosure on menu.
Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from bar sinks.
Priority: Intermediate Observed: Spray bottle containing toxic substance not labeled. Observed two spray bottles with pink cleaner identified as desegregated per person in charge unlabeled. Person in charge labeled appropriately.
Priority: Basic Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on return vents in kitchen near storage to right of walk in cooler. Standing water on the floor in secondary service bar near hand wash sink.
Priority: Basic Observed: Dead roaches on premises. Observed one dead roach on the floor by the hand wash sink in left sided bar. Observed two dead roaches on interior edge of left sided oven used for pan storage on cookline. Observed one dead roach on the floor behind shelving to left of hand wash sink near walk in cooler. Observed three dead roaches on the floor in storage nook to right of walk in cooler. Observed one dead roach behind cookline to left of hand wash sink by back door. Person in charge began cleaning.
Priority: Basic Observed: Outer openings not protected with self-closing doors. Self closer disconnected at back door. Priority: Basic
Priority: Basic Observed: Working containers of food removed from original container not identified by common name. Bulk flours in kitchen unlabeled. Person in charge labeled appropriately.
Jul 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
May 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days.
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 is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing.
Mar 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days.
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 is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing.
Mar 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
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. Dishmachines in bar at 0ppm. Person in charge will utilize main dishmachine until units can be serviced. Person in charge called for service during inspection.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon raw, person in charge unable to provide proof of parasite destruction. Person in charge called supplier during inspection. Person in charge obtained from supplier by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plates of ice machine with slight mold like substance buildup. Also, cutting board at bar with staining.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap at far side bar hand wash sink. Person in charge provided.
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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days.
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 is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing.
Spray bottle containing toxic substance not labeled. One spray bottle with chemical per person in charge unlabeled. Person in charge labeled.
Cloth used as a food-contact surface. Observed cloth used in direct contact with scallops in walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs stored on door handle. Person in charge removed.
Single-service articles improperly stored. Single service cases stored on floor of external storage located to left when exiting back door.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws within customer reach at bar not wrapped. Person in charge pulled behind bar.
Jan 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature.
Nov 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate.
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 raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature.
Nov 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate.
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 raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority8 Intermediate4 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. 1 can of olives with dent along seam.
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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from dirty to clean dishware without hand wash. Hand wash sink has been removed according to plans. Access to other hand wash sink is blocked by table.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked, unable to provide parasite destruction. Person in charge reached out to supplier during inspection. Provided letter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cream sauce, pasta, butter at 47-49F. Delivery service on site during inspection. Person in charge states had door open. Ambient temperature came down to 42F during inspection.
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. Observed Rose petals used as garnish in drink labeled not edible, to be used in crafts, soap making etc. Person in charge states will put on side of drink instead of in drink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler 10F cooler than inspectors thermometer.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline.
Handwash sink used for purposes other than handwashing. Observed cook fill pot at hand wash sink in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dish pit. Unable to provide test strips. Person in charge ordered during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar. Person in charge provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate.
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 raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in ice machine with mold like substance buildup.
Food stored on floor. Case of oil stored on floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F on cookline. Person in charge removed.
Working containers of food removed from original container not identified by common name. Two bulk goods containers missing labels. Person in charge labeled.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night.
Apr 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night.
Apr 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink.
Apr 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Food stored in ice used for drinks. Observed cut fruit stored in containers in cooler that holds drink ice below containers of open fruit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from Salmon tartare, hamachi, and tuna dishes served raw.
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. No proof of employees informs of reporting responsibility. Provided DBPR form during inspection.
Apr 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 10 high priority.
10 High priority5 Intermediate4 Basic
Show 19 findings ▾
Container of medicine improperly stored. Liquid medicine stored on prep table in kitchen and on top of reach in freezer. Person in charge removed.
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. Observed employee handle cut lemons in back kitchen with no gloves. No approved AOP for establishment. Person in charge spoke to employee.
Employee washed hands with cold water. Observed employee wash hands at sink at cookline where hot water is not working. Water only reaching 77F during inspection.
Food stored in ice used for drinks. Observed cut fruit stored in containers in cooler that holds drink ice below containers of open fruit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in back kitchen.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon, hamachi undercooked unable to provide parasite destruction. Called and received during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door dessert cooler raw egg yolks stored over cooked créme brûlée. Also, in reach in freezer raw scallops on try no longer commercially packaged stored over uncovered tiramisu. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions on line made yesterday per person in charge at 63F. Brie in walk in cooler dated 4/16.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler second in from end on left side of line beef, meatball, pasta 48-53F. Ambient temperature of unit 36F during inspection. Person in charge states have been in and out for prep. In walk in cooler cheese, cheese, beef, milk 53-55F. Person in charge states has been out of temperature less than 4 hours. Called for service during inspection. Began icing items down. At counter in kitchen, fried onions at 63F, person in charge states made last night.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink.
Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink to fill bottle.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing from Salmon tartare, hamachi, and tuna dishes served raw.
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. No proof of employees informs of reporting responsibility. Provided DBPR form during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items undercooked and or raw. No consumer advisory. Person in charge posted during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at main cookline hand wash sink stripped, not working.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate on left side ice machine with mold like substance buildup.
Food stored on floor. Cases of drinks in plastic stored on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 100F. Person in charge removed from line.
Single-service articles not stored inverted or protected from contamination. Straws at bar within customer reach unwrapped. Person in charge moved behind bar.
Dec 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker on non chemical side of splitter at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels and soap at bar hand wash sinks. At hand wash sink by ovens in kitchen.
Spray bottle containing toxic substance not labeled. Observed several spray bottles with blue and yellow chemicals unlabeled.
Exterior door has a gap at the threshold that opens to the outside. Observed large gap beneath front door, light visible. Light visible at side door as well.
No conspicuously located ambient air temperature thermometer in holding unit. Missing a,Brent thermometer in reach in coolers at the bar.
Water leaking from pipe and/or faucet/handle. Leak observed under dishmachine when in use.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.