DOMA

Name: DOMA
Address: 35 NE 26 ST, MIAMI, FL, 33137, US
Rating: 0

35 NE 26 ST, MIAMI, FL 33137

License #2336016

0 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 30 findings · 5 critical

Routine - Food

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Quick take

DOMA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 202 total violations — 24 critical, 71 major, 107 minor.

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The latest inspection on October 2, 2026 shows 30 observation rows: 5 critical, 12 major, and 13 minor.

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Inspection coverage

100%

Inspector notes

202

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting boards across cook line at kitchen and prep area across walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in coolers and freezers gaskets soiled.
[08B-38-4] Food stored on floor. Observed boxes of veal stored on floor by walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at employees bathroom.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line prep reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container stored inside reach in cooler by dessert station not dated. As per employee a day prior.
[03G-50-1] 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. Observed raw veal stored inside ROP bags at walk in cooler.
[51-16-7] 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/. Observed container outside used as a storage. Observed ice machine disconnected and refrigerator in the container. Establishment is under review for plans as per Plan reviewer Ivers Robert.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 fresh raw salmon bags and raw tuna 6 bags stored inside ROP bags at walk in cooler. Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed ricotta cheese stored inside ROP Bags at reach in cooler by ice machine across walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep area across cook line soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink inside bar area. Observed no paper towel at hand sink by oven cook area. Observed no paper towels at hand sink employee bathroom.
[03G-31-5] Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed ricotta cheese stored inside ROP Bags at reach in cooler by ice machine across walk in freezer.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 10 fresh raw salmon bags and raw tuna 6 bags stored inside ROP bags at walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw veal stored above cooked octopus at walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand sink by oven cook line.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by oven cook area. Observed no soap at hand sink employee bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags above ware washing area. Employee removed.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By three compartment sink. Employee stored properly.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Luca Lomonaco 05-24-26 expired.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed sport cloth towels stored inside cut tomatoes container at cook line prep area. Observed sport cloth towel in contact with raw salmon stored inside ROP bags inside walk in cooler.
[03G-56-2] Approved Process Waiver not maintained at the food establishment.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Not observed copy of approved HACCP and records.

Disposition: Warning Issued
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishwasher machine with chlorine sanitizer 0 ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on blast chiller.
[16-53-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.
[32-12-6] On 12/30: missing covered trash container.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[03G-43-2] Application was submitted and it is received. Time extension for HACCP OPQ trainer received,waiting for plans to be reviewed and approved.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of dishwasher machine chlorine sanitizer 0 ppm.
[03G-50-1] Application was submitted and it is received. Time extension for HACCP OPQ trainer received,waiting for plans to be reviewed and approved.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) for glass wine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch and bracelet.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by hallway across ice machine.
[08B-38-4] Food stored on floor. Observed cooked beef tomatoes stuck stored on floor by ware washing area floor. Employee stored properly.
[14-69-4] Ice buildup in reach-in freezer at storage.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink across cook line.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-27-4] 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.
[31A-12-4] Observed outside bar area added no hand sink. Still observed ice machine and reach in cooler not in plans.
[51-14-7] Still observed ice machine and reach in cooler not in plans. Observed an outside bar area been added in the establishment no plans submitted.
[51-16-7] 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/. Observed a storage been added at back of dining area not in the plans.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[32-12-6] On 12/30: missing covered trash container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on blast chiller.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the front bar.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of dishwasher machine chlorine sanitizer 0 ppm.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishwasher machine with chlorine sanitizer 0 ppm.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[03G-43-2] Application was submitted and it is received. Time extension for HACCP OPQ trainer received,waiting for plans to be reviewed and approved.
[51-16-7] 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/. Observed a storage container with ice machine and a refrigerator has been added at back of dining area not in the plans.
[03G-50-1] Application was submitted and it is received. Time extension for HACCP OPQ trainer received,waiting for plans to be reviewed and approved.
[16-53-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.

Disposition: Warning Issued
[31A-11-4] Observed handwashing sign in the incorrect sink ( service ) instead of the hand sink in the middle of the bar counter.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[32-12-6] On 12/30: missing covered trash container.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign in the employee restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on blast chiller.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the front bar.
[22-49-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.
[22-45-4] No glassware inside the dishwasher machine. As per chef, they will use the high temperature dishwasher for glassware.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[22-02-4] Observed can opener in the dishwasher area at the time of the CB inspection.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
[51-16-7] 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/. Observed a storage container with ice machine and a refrigerator has been added at back of dining area not in the plans.
[03G-50-1] 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. Observed establishment conducting ROP for raw beef, raw lamb, and cured meat without approved HACCP. Application was submitted and it is received.
[16-53-4] Observed dishwasher machine is completely disconnected. As per new executive chef, a technician will come to fix it. Note: Do not use the dishwasher machine until be fixed and adjusted.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside the dishwasher machine.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed missing trash container with lid inside unisex employee restroom .
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. Observed lamb in cardboard boxes stored on WIF floor and plastic containers with beef and salmon on walk in cooler floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensils stored in standing water. Water temperature is 73F.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing handwashing sign in the employee restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on blast chiller.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the front bar.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at the front bar counter where customers can reach them.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. As evidence of dishwasher machine chlorine sanitizer 0 ppm.
[12A-19-4] Employee washed hands with cold water. Observed one employee washing her hands with cold water.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed approximately 15 fresh salmon portions stored inside the regular vacuum sealed bags in the walk in cooler. ROP was conducted on site.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside dishwasher machine with chlorine sanitizer 0 ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 15 fresh salmon portions stored inside the regular vacuum sealed bags in the walk in cooler. ROP was conducted on site.
[11-27-4] 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. Information was provided.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment is not keeping the clam tags.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink located at the front counter bar used to hold dirty utensils.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing inside employee restroom. Owner restocked the station immediately.
[51-16-7] 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/. Observed a storage container with ice machine and a refrigerator has been added at back of dining area not in the plans.
[31B-03-4] No soap provided at handwash sink. Observed missing soap at the hand sink located near the ice cream machine. Owner restocked the station immediately.
[03G-50-1] 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. Observed establishment conducting ROP for raw beef, raw lamb, and cured meat without approved HACCP. Application was submitted and it is received.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed chlorine DM just reached 109 F in the wash cycle.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign across cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across employee bathrooms.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cut boards at prep table across walk in cooler gaskets soiled.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) for glass wine.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch and bracelet.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by hallway across ice machine.
[08B-38-4] Food stored on floor. Observed cooked beef tomatoes stuck stored on floor by ware washing area floor. Employee stored properly.
[14-69-4] Ice buildup in reach-in freezer at storage.
[51-13-4] No Heimlich maneuver/choking sign posted.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink across cook line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed blue paper towel stored inside reach in cooler non food grade in touching alyssum flowers.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen raw pork stored over cooked mash pumpkin at walk in freezer. Employee stored properly.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-27-4] 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.
[31A-12-4] No handwash sink for employees. Observed outside bar area added no hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at employee bathroom. Employee provided.
[51-14-7] No plan review submitted and approved - bar area added. 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/. Observed an outside bar area been added in the establishment no plans submitted.
[51-16-7] 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/. Observed a storage been added at back of dining area not in the plans.
[31B-03-4] No soap provided at handwash sink. Observed no soap at employee bathroom. Employee provided.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed under three compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at ware washing area and preparation area.
[24-05-4] Observed clean pots not inverted stored above three compartment sink and clean plates at storage area across walk in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at employee bathroom.
[14-09-4] Observed two white cutting boards at prep area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed one of two dish machine at warewashing area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-13-4] Observed prep table near three compartment sink rusted and broken.
[05-09-4] Observed no ambient thermometer at reach in cooler across cook line.
[31B-04-4] Observed hand sink with no sign at preparation area across cook line and hand sink near oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled across walk in freezer.
[14-33-4] Observed reach in cooler shelves rusted across walk in freezer.
[03A-02-5] Observed butter (51F - Cold Holding); raw ribeye (47F - Cold Holding); cut tomatoes (47F - Cooling)from ambient; tomatoes sause (47F - Cold Holding). As per chef more than 4 hours. Chef discarded.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef no knowledge of minimum cooking temperature of fish.
[22-02-4] Observed 2 big white cutting boards with mold-like substance at preparation area across stove.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink. Observed no soap at employee bathroom. Employee provided.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed under three compartment sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at ware washing area and preparation area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not inverted stored above three compartment sink and clean plates at storage area across walk in cooler.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at employee bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards at prep area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed one of two dish machine at warewashing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags stored dishwasher area near clean utensils. Operator removed during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed mango gelato stored on floor at walk in freezer.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed prep table near three compartment sink rusted and broken.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at reach in cooler across cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed hand sink with no sign at preparation area across cook line and hand sink near oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled across walk in freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted across walk in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket by three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); raw ribeye (46F - Cold Holding); cut tomatoes (47F - Cold Holding); tomatoes sause (48F - Cold Holding). As per chef less than 4 hours. Chef put bags of ice on product for rapid chill.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef no knowledge of minimum cooking temperature of fish.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a big white cutting board with mold-like substance at preparation area across stove.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink. Observed no soap at employee bathroom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed gelato mix prepared 2 days prior not date marked. At reach in cooler across walk in freezer.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near walk in freezer.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed one of two dish machine at warewashing area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed bottle of water open for employees stored in preparation table near warehouse washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags stored dishwasher area near clean utensils. Operator removed during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed metal containers stored directly on floor inside walk in cooler.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed prep table rusted near dish machine.
[10-14-5] Ice bucket/shovel stored on floor between uses. Bar area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil stored inside the metal container in standing water located in appetizers area. Operator removed the water solution.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed located at cook line area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located cook line area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop bucket with mop inside with water at ware washing area.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed glass syrup bottles stored directly on consumer ice located at bar area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid the license during inspection.
[01B-03-5] Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed glass syrup bottles stored directly on consumer ice located at bar area.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic bottles stored inside hand wash sink bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink blocked with cutting boards inside. Operator removed it.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03G-50-1] 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. Observed ROP sauces and soups stored inside at walk in freezer. Chef open all bags.
[53B-14-5] 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. Observed food employees certificate Harvey, Darko, Cristian expired.