CASSIS AMERICAN BRASSERIE Inspection – February 12, 2025

High Priority 5

#4High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#5High Priority41-24-4

High Priority – Pesticide-emitting strip present in food prep area. **Corrected On-Site**

Corrected On-Site

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Chef moved containers of raw fish to lowest part of cooker containing ready to eat foods **Corrected On-Site**

Corrected On-Site

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10# pork from previous day 1 gallon soup pork (49F – Cold Holding); soup (47F – Cold Holding);

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F – Cold Holding); soup (47F – Cold Holding); provolone (50F – Cold Holding); roasted garlic (50F – Cold Holding); sliced tomatoes (50F – Cold Holding); cooked chicken (50F – Cold Holding); cut lettuce (49F – Cold Holding)

Intermediate 1

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Mixing bowl in flour bin in dry storage **Corrected On-Site**

Corrected On-Site

#2Basic08B-38-4

Basic – Food stored on floor. Produce and cases of food stored on floor in dry storage closet area

#3Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

Florida Food Watch