PISCO Y NAZCA CEVICHE GASTROBAR Inspection – April 7, 2025

High Priority 1

#7High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 1

#8Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 6

#1Basic22-20-5

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

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna loins thawing in ROP bag, product still frozen, chef removed it from bag and placed inside walk-in cooler. **Repeat Violation**

Repeat Violation

#3Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. Manager Printed and posted license. **Corrected On-Site**

Corrected On-Site

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed small green cutting board at cook line with marks not longer cleanable.

#5Basic08B-38-4

Basic – Food stored on floor. Observed at dishwasher bag of corn stored on the floor at dry storage area. Kitchen staff placed on rack. **Repeat Violation**

Repeat Violation

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed tuna loin thawing in standing water, still frozen. Chef moved it to walk-in cooler for proper thawing. **Corrected On-Site**

Corrected On-Site

Florida Food Watch