WESTLAKE EATERY & BV’S WINE BAR Inspection – January 28, 2025

High Priority 1

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cut melon (45F – Cold Holding); cut watermelon (45F – Cold Holding); cantaloupe (50F – Cold Holding) 10am 43 46F @ 10:40 overstated held less than 2 hours. Moved items to walk in cooler. Held less than 2 hours. By soda station, butter pads (65F – Cold Holding) held less than 2 hours

Intermediate 2

#4Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. On prep line hand sink blocked by trash can

#5Intermediate02B-02-5

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for smoked salmon. Emailed to operator to post.

Basic 2

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table table employee beverage stored on prep table.

#2Basic02D-03-4

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In grab and go cooler by cash register, wraps, fruit and salads do not have proper labels including address and prep date.

Florida Food Watch