THE PEARL RESTAURANT Inspection – December 19, 2024

High Priority 2

#2High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Operator removed raw chicken from above raw beef. **Corrected On-Site**

Corrected On-Site

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From table in kitchen a. cooked potatoes (64F – Cold Holding); b. cooked pasta (75F – Cold Holding)

Intermediate 4

#4Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cooks line are stained with black substance.

#5Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towels. **Corrected On-Site**

Corrected On-Site

#6Intermediate53B-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.

#7Intermediate41-17-4

Intermediate – Spray bottle located in bar area containing bleach containing not labeled.

Basic 1

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf with clean plates on cooks line.

Florida Food Watch