OLD LISBON RESTAURANT & BAR Inspection – February 5, 2026

High Priority 2

#4High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food workers.

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57 f fish 50 f clams 52 f Garlic 49 f inside kitchen RIC . management transferred all food off temperature to inside walk-in cooler at a temperature of 40 and below. **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#6Intermediate11-27-4

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.

#7Intermediate22-02-4

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

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#9Intermediate11-26-1

Intermediate – 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.

Basic 3

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#3Basic21-12-4

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

Florida Food Watch