VIVA ARGENTINIAN STEAKHOUSE Inspection – August 18, 2025

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50F – Cold Holding) at cook line. Advised operator on correct procedures.

Intermediate 3

#9Intermediate11-27-4

Intermediate – 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. Provided to operator via email.

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes not date marked inside WIC, as per owner for more than 24 hours prior.

Basic 7

#1Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. Provided to operator via email.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at HWS by dishwasher machine.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled by reach in cooler by cook line.

#4Basic08B-12-5

Basic – Stored food not covered. Observed cooked potatoes inside WIC not covered.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed by WIC.

#6Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Observed pipe leaking in HWS by dishwasher.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch