CATALUNA LOUNGE & TAPAS
8206 PHILIPS HWY UNIT 38-39
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-18: Person in charge is working with plan review to see if they will approve not having hand sink in area. **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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days. **Warning** - From follow-up inspection 2025-03-18: Person in charge needs more time to obtain. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-18: Person in charge needs more time to submit. **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 3/5/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended** - From follow-up inspection 2025-01-08: Person in charge is vacuum sealing cooked octopus at callback, has stopped doing other processes. **Time Extended** - From follow-up inspection 2025-03-05: At time of reinspection, establishment is vacuum sealing cooked octopus, cooked soup base, raw salmon. Is sous viding lobster to 140F, lamb to 120F. No haccp plans have been submitted. **Admin Complaint**
Food safety inspection conducted on 3/5/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/5/2025
High Priority
2
Intermediate
6
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth used in direct contact with scallops in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on door handle. Person in charge removed. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Single service cases stored on floor of external storage located to left when exiting back door.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws within customer reach at bar not wrapped. Person in charge pulled behind bar.
- 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. Dishmachines in bar at 0ppm. Person in charge will utilize main dishmachine until units can be serviced. Person in charge called for service during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon raw, person in charge unable to provide proof of parasite destruction. Person in charge called supplier during inspection. Person in charge obtained from supplier by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plates of ice machine with slight mold like substance buildup. Also, cutting board at bar with staining.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to most up to date plans dated 9.2023 hand wash sink near mop sink has been removed. Observed connections on wall. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap at far side bar hand wash sink. Person in charge provided. **Corrected On-Site** **Repeat Violation**
- 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. Person in charge unable to provide proof of training during inspection for employees working longer than 60 days. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing and using sous vide for lamb, lobsters cooking to 120F, 140F. Observed lobsters in bag dated 3.1.25. Establishment is vacuum sealing raw salmon, cooked octopus, soup base and keeping in bags for longer than 48 hours, freezing. **Repeat Violation** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle with chemical per person in charge unlabeled. Person in charge labeled. **Corrected On-Site**
Food safety inspection conducted on 3/5/2025 revealed 12 total violations (2 high priority, 6 intermediate, 4 basic).
Inspection on 1/8/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended** - From follow-up inspection 2025-01-08: Person in charge is vacuum sealing cooked octopus at callback, has stopped doing other processes. **Time Extended**
Food safety inspection conducted on 1/8/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
4
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning** - From follow-up inspection 2024-11-06: Establishment will submit plans to see if plan review will allow no hand wash sink in area it was removed. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to make menu changes. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended** - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 4 total violations (0 high priority, 4 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
2
Intermediate
4
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to repair. **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall. **Warning** - From follow-up inspection 2024-11-06: Observed four live roaches on wall under dish pit along white piping. Person in charge killed and discarded. **Admin Complaint**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning** - From follow-up inspection 2024-11-06: Establishment will submit plans to see if plan review will allow no hand wash sink in area it was removed. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to make menu changes. **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning** - From follow-up inspection 2024-11-06: Operator needs more time to submit. **Time Extended**
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (2 high priority, 4 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
8
Intermediate
8
Basic
4
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate in ice machine with mold like substance buildup. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Case of oil stored on floor in kitchen. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F on cookline. Person in charge removed. **Corrective Action Taken** **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two bulk goods containers missing labels. Person in charge labeled. **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of olives with dent along seam.
- 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. Service side bar dishmachine is chemical, testing at 0ppm. Establishment will utilize one of the other two dishmachines on site. **Corrective Action Taken** **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from dirty to clean dishware without hand wash. Hand wash sink has been removed according to plans. Access to other hand wash sink is blocked by table.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects at bar. Observed three flying insects at dish pit. Observed two flying insects in dry storage hall. **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked, unable to provide parasite destruction. Person in charge reached out to supplier during inspection. Provided letter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cream sauce, pasta, butter at 47-49F. Delivery service on site during inspection. Person in charge states had door open. Ambient temperature came down to 42F during inspection. **Repeat Violation** **Admin Complaint**
- 41-29-4:High Priority - Unapproved food additive used in food. Any food containing the unapproved additive may not be served. Observed Rose petals used as garnish in drink labeled not edible, to be used in crafts, soap making etc. Person in charge states will put on side of drink instead of in drink.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. **Repeat Violation** **Admin Complaint**
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in walk in cooler 10F cooler than inspectors thermometer.
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per plan, hand wash sink has been removed by dish pit. Moved to opposite side of cookline. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cook fill pot at hand wash sink in kitchen. **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki and salmon tartar served raw or udercooked on menu with no disclosure. **Repeat Violation** **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dish pit. Unable to provide test strips. Person in charge ordered during inspection. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar. Person in charge provided. **Corrected On-Site**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. According to plans on file, dishwasher has been added to service bar, triple sink added to kitchen, dish pit hand wash sink removed, and hand wash sink moved from wall near mop sink to far right side of kitchen cookline near back door. Plans need to be updated and accurate. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw fish, scallops, cooked octopus, with no approved Haccp plan. Establishment also vacuum seals raw lamb, cooks for two hours at 115F, then cools in bag, cold holds until ordered and cooks to desired temperature. **Warning**
Food safety inspection conducted on 11/5/2024 revealed 20 total violations (8 high priority, 8 intermediate, 4 basic).