VILLA AZUR / LA CAVE D' AZUR
309 23RD STREET, SUITE 130
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 4/15/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed behind the bar. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed a large plastic container of cooking oil on the floor in the dry storage room. The chef put it on the shelf. Corrected On-Site
- 10-14-5:Basic - Ice bucket stored on floor between uses. Observed in the storage room. The chef inverted and placed the buckets on a shelf. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The cook removed it. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the barn and the men restroom.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 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 the dish washer touching dirty dishes and removed clean dishes without washing his hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tortillas in the walk-in cooler. The chef moved the eggs to the bottom shelf. Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed at the bar.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ware washing area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. The chef labeled it. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/6/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 4/30/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed a can of tomato sauce.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio and oysters on the menu. As per the chef the items are served raw.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid at the bar.
- 01C-03-4:Intermediate - oyster tags not marked with last date served.
Food safety inspection conducted on 4/30/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 12/1/2023
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed by the soda rack.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the cook line. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling);
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut cherry tomatoes (58F - Cooling)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar. The chef brought paper towels. Corrected On-Site
Food safety inspection conducted on 12/1/2023 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).