TAVERNA OPA
410 N OCEAN DR
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-04-04: Observed Flip top cooler// Tzatziki dressing 56F cold holding; cooked eggplant 65F cold holding. Per operator, foods not prepped or portioned today; foods stored inside cooler approximately 4.5 hours. Stop sale. Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-04-04: Observed same. **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above flip top cooler at cook line. Operator removed. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed jug of oil stored on floor at cook line. Operator properly stored. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between prep table and flip top cooler at cook line. Operator removed. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked artichoke inside flip top cooler at cook line. Operator properly stored. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop Sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed flip top cooler// raw jumbo shrimp (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Operator put food back inside cooler to quick chill. 2) Observed garlic butter (70F - Cold Holding) at cook line, next to flip top cooler. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 1 hour. Operator put food inside cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat (89F - Hot Holding) above grill at cook line. Per operator, food held out of temperature for approximately 45 minutes. Operator put food inside cooler to quick chill. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with black mold like substance. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine strips for sanitizer. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand wash sink. Warning
Food safety inspection conducted on 4/2/2025 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris inside walk in freezer. Warning - From follow-up inspection 2024-12-12: Observed same **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in outside walk in freezer located near valet. Warning - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/11/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 08B-47-4:Basic - Cases of olive oil not stored at least 6 inches off of the floor in dry storage room. Warning
- 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation in cook line. Informed employees and manager. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler door in fry station falling off when opened in prep station in kitchen. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris inside walk in freezer. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in outside walk in freezer located near valet. Warning
- 29-49-6:Basic - Standing water in bottom of Asher reach-in-cooler in prep station next to hand washing sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Sauté station flip top cooler ; raw shrimp (50F - Cold Holding); diced tomatoes (48F - Cold Holding); mussels (47F - Cold Holding); cooked rice (48F - Cold Holding) 2. Fry station flip top cooler ; raw fish (50F - Cold Holding); raw calamari (48F - Cold Holding); meat balls (50F - Cold Holding). 3. Vegetables station flip top cooler behind front counter ; egg plant (50F - Cold Holding); tzatziki sauce 48F ( cold holding). Per operator all foods pulled from walk in cooler less than 4 hours ago. Operator placed foods on Ice to quick chill. Foods not prepared or portioned today **Corrective Action Taken** Warning
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for fish when fish came out of oven. Educate operator on proper cooking temperatures. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedure Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment served beef steak per customer request. Emailed consumer advisory Warning
Food safety inspection conducted on 12/11/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 6/19/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack. Warning - From follow-up inspection 2024-06-19: Observed same **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grill station and salad station Warning - From follow-up inspection 2024-06-19: Observed same **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Several boxes of food inside walk in freezer. Repeat Violation Warning - From follow-up inspection 2024-06-19: Observed same **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Storage area -dishwasher area. Warning - From follow-up inspection 2024-06-19: Observed same **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area. Warning - From follow-up inspection 2024-06-19: Observed thermometer inside unit, incorrect located, hanging on AC vents **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale. Repeat Violation Warning - From follow-up inspection 2024-06-19: Observed same, walk in cooler- lemon chicken (50F-cooling); grilled artichoke (51F-cooling); stuffed red peppers (51F-Cooling) , grilled octopus (cooling). Also observed butter (51-cold Holding).per operator food held overnight. See stop sale. Digital temperature of unit shows 50F Admin Complaint
- 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded. Repeat Violation Warning - From follow-up inspection 2024-06-19: Observed same, walk in cooler- lemon chicken (50F-cooling); grilled artichoke (51F-cooling); stuffed red peppers (51F-Cooling) , grilled octopus (cooling). Also observed butter (51-cold Holding).per operator food held overnight. See stop sale. Digital temperature of unit shows 50F Admin Complaint
Food safety inspection conducted on 6/19/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 6/18/2024
High Priority
2
Intermediate
6
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tile above clean cooking equipment storage rack. Warning
- 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. Sea bags, being defrost on reduced oxygen package, employee removed from packaging Corrected On-Site Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grill station and salad station Warning
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Bar area, bottle of water. Employee removed. Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Dishwasher area, and clean equipment storage rack, build of food debris and black like substance Warning
- 08B-38-4:Basic - Food stored on floor. Several boxes of food inside walk in freezer. Repeat Violation Warning
- 38-01-4:Basic - Light shield damaged/in disrepair. -Storage area -dishwasher area. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside walk in cooler- kitchen area. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Employee provided Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind storage of alcohol bottles , soda gun and ice bin. -behind dishwasher machine and drain boards.. Observed build up of black like substance in both areas. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths around kitchen area in prep tables, employee removed. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); grilled carrots (47F - Cooling), per employee food cooling overnight. See stop sale. Repeat Violation Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- cooked rice (49F - Cooling); dolmades (49F - Cooling); grilled chicken (44F - Cooling); grilled peppers (45F - Cooling); sautéed lamb (47F - Cooling), per employee food cooling overnight. Employee discarded. Repeat Violation Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided Corrected On-Site Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area.employee provided Corrected On-Site Warning
- 53B-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. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All containers inside walk in cooler by kitchen area, prep yesterday and the day before yesterday, not label Warning
Food safety inspection conducted on 6/18/2024 revealed 19 total violations (2 high priority, 6 intermediate, 11 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Thawed sea bass still inside reduced oxygen package. Warning - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2024-05-09: At time of callback inspection still observed **Time Extended**
Food safety inspection conducted on 5/9/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/8/2024
High Priority
6
Intermediate
4
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Thawed sea bass still inside reduced oxygen package. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in flip top cooler Warning
- 08B-38-4:Basic - Food stored on floor. Observed box of chicken on floor in outside walk-in freezer. Observed boxes of potatoes stored on floor in outside walk-in cooler Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top units Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in flip top cooler next to chargrille. Repeat Violation Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of shrimp sitting in standing water in prep sink. Employee placed in cooler. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler stored in covered pans per employee held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over milk. Employee inverted. Observed raw lamb kabobs over feta cheese. Employee moved to another shelf.Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) grilled egg plant (55F - Cold Holding);; per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in walk-in cooler. in covered pans per employee held in cooler overnight. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ; calamari (55F - Cold Holding); ribs (64F - Cold Holding); meatballs (66F - Cold Holding); sardines (63F - Cold Holding) per operator held over 4 hours. Not portioned or prepared today Ambient temperature of cooler 75F see stop sale. Observed flip top opposite grill fave beans (55F - Cold Holding); Chopped tomatoes (55F - Cold Holding); feta cheese (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant mash (55F - Cold Holding) beet salad (54F - Cold Holding) per operator held in cooler more than four hours Not portioned or prepared today ambient temperature 55F held over four hours. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken kabobs (80F - Hot Holding); pork kabobs (72F - Hot Holding) Heldon pans in front of char grill. Per employee held out of temperature less then four hours. Employee moved items to on top of char grill **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (52-55F - Cooling); potato quarters (52-55F - Cooling); musaka (50-52F - Cooling) in covered pans per employee held in cooler overnight. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen Warning
Food safety inspection conducted on 5/8/2024 revealed 18 total violations (6 high priority, 4 intermediate, 8 basic).