AVANTI POOL BAR AND GRILLE Inspection – October 26, 2023

High Priority 3

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food./raw steak stored over croissants, walk in cooler/ **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 48F, liquid eggs 49F/less than 4 hours, insufficient ice, adding ice. **Corrective Action Taken**

Corrective Action Taken

#7High Priority41-15-5

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./all three sanitizing buckets at front line over 500ppm.

Intermediate 4

#8Intermediate11-26-1

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./form emailed to new manager.

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee's training, front staff Ms. Victoria.

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cut melon not date marked, walk in cooler.

#11Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap./front line hand sink.

Basic 4

#1Basic22-20-5

Basic – Accumulation of mold-like substance in the interior of the ice machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable./green cutting board on cleaned dish rack.

#4Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, front line hand sink.

Florida Food Watch