VILLA PALMA RISTORANTE Inspection – March 8, 2024

High Priority 2

#8High Priority08A-05-6

High Priority – Raw animal salmon stored over ready-to-eat bread **Repeat Violation**

Repeat Violation

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (47F – Cold Holding); burratta cheese (47F – Cold Holding); eggs ambient (46F – Cold Holding); tomato sauce (49F – Cold Holding) Operator stated they had the products out while cleaning the reach-in cooler 1.5 hours prior. suggested rapid chill, moved products into reach-in freezer **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 2

#10Intermediate05-05-4

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

#11Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served.

Basic 7

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed, expired

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic14-11-5

Basic – Equipment in poor repair, torn gaskets on multiple reach-in coolers

#4Basic23-03-4

Basic – Gaskets on reach-in coolers soiled with food debis

#5Basic29-27-4

Basic – No mop sink or curbed cleaning facility provided at establishment, mop sink outside not plumbed **Warning**

Warning

#6Basic24-08-4

Basic – Pans not properly air-dried – wet nesting.

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler.

Florida Food Watch