8 1/2 CAFFE' & BOTTEGA
1717 NORTH BAYSHORE DRIVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of orange stored directly on floor front counter area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored inside plastic container with water at 72°f located at cook line area. Operator removed during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located near coffee machine,
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over precooked bacon inside reach in cooler. Operator stored properly during inspection.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed Shell eggs (63F - Cold Holding) located cooked line area as per operator less than two hours. Operator stored inside reach in cooler. **Corrective Action Taken**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 3/19/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/14/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over pizza dough inside reach in cooler. Operator store properly during inspection. Corrected On-Site
- 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.
Food safety inspection conducted on 8/14/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge. Warning - From follow-up inspection 2024-06-04: Still observed Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some. Repeat Violation - From follow-up inspection 2024-06-04: Still observed No chemical test kit provided when using sanitizer at three-compartment sink. **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/5/2024
High Priority
3
Intermediate
8
Basic
2
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed no license displayed in establishment. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in cooler and reach in freezers soiled with food debris.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of food dishes and utensils not sanitized in dish machine. Person in charge set up triple sink at 50 ppm chlorine to start sanitizing. **Corrective Action Taken** Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitation dishwasher machine tested three time at Dishwasher (Temperature 145F-147F). Person in charge set up triple sink with chlorine at 50ppm. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw plastic wrapped salmon on top of ready to eat bread in freezer. Person in charge placed fish on bottom shelf and bread above. Corrected On-Site
- 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. Provided written procedures and discussed with person in charge. **Corrective Action Taken** Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed clean food pan inside hand washing station. Person in charge moved food pan. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on salmon salad not identified as raw. Discussed with person in charge. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strips for chlorine. Provided small sample of chlorine test strips so person in charge could test triple sink until they order some. Repeat Violation
- 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/ Observed food manager not present during hours of operation with more than four food employees present.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way for establishment to test high temperature sanitizing machine. Discussed with person in charge
- 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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
- 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. Observed only one food employee with proof of certified training. Observed 4 other employees missing proof of training.
Food safety inspection conducted on 2/5/2024 revealed 13 total violations (3 high priority, 8 intermediate, 2 basic).
Inspection on 8/30/2023
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside the container with standing water at 85°f. Operator discard the water solution. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of plastic cutlery sets stored directly on floor.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell egg (58F - Cold Holding) on top of the prep table less than four hours. Operator stored inside reach in cooler. Corrected On-Site
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. Corrected On-Site
Food safety inspection conducted on 8/30/2023 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).