DirtyFLRestaurant Inspection Data

THE WINE IMPERIUM

606 MARKET ST UNIT 140

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10742961

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On interior sides
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of compote on counter next to hot holding equipment Operator removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In container of sausage under make line Operator removed Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10743905

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-16: **Time Extended**

Inspection Date: 12/16/2024

Inspection #: Visit ID: 10742802

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the small handwash sink at the kitchen. Repeat Violation - From follow-up inspection 2024-12-16: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-12-16: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-12-16: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-16: **Time Extended**

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8721622

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the small handwash sink at the kitchen. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored at the make table top . Operator removed it . Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed a container full of chorizo full of mold stored at the reach-in cooler . Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); cut lettuce (52f - Cold Holding); ham (50F - Cold Holding); ham sandwich (45f- Cold Holding). Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cut lettuce (52f - Cold Holding); ham (50F - Cold Holding); ham sandwich (45f- Cold Holding). Repeat Violation Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday morning no label. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1: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. Warning

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8504885

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink. Provided sign to operator, operator printed and posted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chorizo (45F - Cold Holding); raw chicken breast (45F-47F - Cold Holding); raw steak (45F-47F - Cold Holding). Stored in cooler over night. Operator discarded product. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chorizo (45F - Cold Holding); raw chicken breast (45F-47F - Cold Holding); raw steak (45F-47F - Cold Holding). Operator discarded product. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar reach-in cooler.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8343744

  • 36-36-4:Basic - Ceiling tile missing. Above dishwasher
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed package not opened during thawing Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above make table Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets make table
  • 08B-38-4:Basic - Food stored on floor. Mustard dry storage outside closet Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Dry storage
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-08-4:Basic - Plumbing system in disrepair. S Hand wash sink at bar leaking from pipe at bottom
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in under counter cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in still water. Chicken still frozen Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Antacid stored above hand wash sink Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm dishmachine in kitchen. Corrected wasn't hooked up to sanitizer Dishwasher at bar not sanitizing use dishwasher in kitchen
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose not hung. Hose is too long should be shortened
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream reach in cooler Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
  • 11-26-1: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. Repeat Violation
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryers not under ansul system