VILLA AZUR / LA CAVE D’ AZUR Inspection – December 1, 2023

High Priority 2

#4High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F – Cooling);

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F – Cooling)

Stop Sale

Intermediate 4

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**

Repeat Violation

#8Intermediate16-62-1

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

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The chef brought paper towels. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed by the cook line. **Repeat Violation**

Repeat Violation

#3Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Repeat Violation

Florida Food Watch