A LOVE STORY WINERY & BISTRO
8800 SW 56 ST
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance at ice machine at basement area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved on multiple station. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Operator removed tongs during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler next to ware washing area soiled. Employee cleaned during inspection. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 12/16/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Yellow rice (59 F - Cold Holding); Risotto rice (59 F - Cold Holding) according to operator inside of the reach in cooler since yesterday
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Food safety inspection conducted on 12/16/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 6/28/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Observed Ceiling soiled with food debris at preparation room.
- 10-14-5:Basic - Observed Ice bucket not inverted near ice machine. Manager inverted bucket. Corrected On-Site
- 16-03-4:Basic - Observed spray nozzle at warehouse washing area soiled.
Food safety inspection conducted on 6/28/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended** - From follow-up inspection 2024-04-01: Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended** - From follow-up inspection 2024-04-01: Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. **Time Extended**
Food safety inspection conducted on 4/1/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/31/2024
High Priority
7
Intermediate
5
Basic
4
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler near 3 compartment sink at 49 F. 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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning
- 14-11-5:Basic - Equipment in poor repair. Observed walk in cooler in prep room at 52 F. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation 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 fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. Warning
- 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 cooked chicken (86 F - Cooling) at preparation area. As per cook, for more than 2 hours. Cook took product to reheat to 165F. **Corrective Action Taken** Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-1-23. Manager renewed license during inspection. **Corrective Action Taken** Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. 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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (52 F - Cold holding); cooked ribs (52F - Cold Holding) at preparation reach in cooler across from 3 compartment sink. As per cook, for less than 30 minutes. Observed butter (55F - Cold Holding) inside double pan at preparation reach in cooler at cook line. As per employee, for 30 minutes. Employee removed product from double pan and placed inside bottom portion of reach in cooler. Observed cooked potatoes (47F - Cold Holding), raw cut chicken (51F - Cold Holding) at room temperature above preparation cooler near fryer station. As per employee, less than 15 minutes. Observed bleu cheese (48F - Cold Holding); raw tuna (47F - Cold Holding) at preparation reach in cooler at expo area. As per employee, for 1 hour. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. **Corrective Action Taken** Repeat Violation Warning
- 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 cooked chicken at 115F at room temperature at cook line near fryer station. As per employee, for 30 minutes. Advised employee to reheat product to 165F. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed can of butane on prep table with sauces near expo area. Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Employee was coached on proper hand washing. **Corrective Action Taken** Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of chicken. Provided form to manager. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall-mounted dicer soiled with old food debris located in prep room near hand wash sink. Observed juicer container with old food debris. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at expo station and bar. Repeat Violation Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning
Food safety inspection conducted on 1/31/2024 revealed 16 total violations (7 high priority, 5 intermediate, 4 basic).