BICE
300 FIFTH AVE SOUTH
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area and cook line. Warning - From follow-up inspection 2025-05-12: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-05-12: **Time Extended**
Food safety inspection conducted on 5/12/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/7/2025
High Priority
6
Intermediate
1
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area and cook line. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler at cook line has no door handle. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 41-07-4:High Priority - Container of medicine improperly stored. First aid kit stored over prep area. Operator removed first aid kit to proper storage. 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. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line: raw steak stored over cooked spinach. Operator removed raw steak to bottom shelf. In walk-in cooler; raw shell eggs stored over cooked crab. Operator removed cooked crab to top shelf. Corrected On-Site Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler; cooked pasta (47 - Cooling); cooked ground beef sauce (48F - Cooling) Per operator all items prepared and stored in walk-in cooler overnight. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near triple sink; smoke salmon (50F - Cold Holding); raw lamb (49F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near by triple sink. Operator provided paper towel. Corrected On-Site Warning
Food safety inspection conducted on 5/7/2025 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).
Inspection on 3/28/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler at cook line has no door handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed and sanitized utensils. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with oil containers. Operator removed sanitizer bucket to proper storage. Corrected On-Site
- 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. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day inspection. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over mix green salad. Operator removed raw tuna to bottom shelf. Corrected On-Site
- 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 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked vegetables soup (48F - Cooling); cooked pasta (48F - Cooling) Per operator all items cooked and stored in walk-in cooler the day inspection. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener at time of inspection. Corrected On-Site
Food safety inspection conducted on 3/28/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
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. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale. Warning - From follow-up inspection 2024-04-11: Soup 45F cold holding, bolognaise sauce 45F cold holding, ossobucco sauce 46f cold holding Admin Complaint
Food safety inspection conducted on 4/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Table cloths used to drain fried eggplant and covering bread in storage in server station. 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. Employee cell phone on meat slicer. Corrected on site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food handlers wearing bracelets. Corrected on site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Corrected on site Warning
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from bottle, replaced the lid on bottle contacting where their mouth just touched. Then did not change gloves and wash their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands. **Corrective Action Taken** Warning
- 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. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. saltimbucca sauce (48F - Cold Holding); marinara sauce (48F - Cold Holding); ossobucco sauce (48F - Cold Holding); soup (50F - Cold Holding); bolognaise (50F - Cold Holding) in Walk-in-cooler. Operator stated all items were properly cooled and in unit over night. See stop sale. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottles near food bottles in server station. Corrected on site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bar hand washing sink blocked by container. Corrected on site Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Some menus had the word "wild" in-front of salmon. Operator could only provide invoices with farm raised salmon. The operator removed all menus with "wild" and discarded them. Corrected on site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink T the bar. Corrected on site 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. Brunch menu contained undercooked items. No consumer advisory on brunch menu. Operator discarded and reprinted. Corrected on site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle near Dish Machine no label. Warning
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food on the shelf near the serves station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on the shelf above the reach in cooler. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact on fresh parsley. Had cook to wash hands and place gloves on when handling the parsley. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to speed rack in front and items stored on the inside of hand washing sink. Operator removed the items from in front of the hand washing sink. Corrected On-Site
- 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. Observed cooked beef and cooked lasagna in the walk in cooler not date marked. Cook stated the items was cooked 07/23/23.
Food safety inspection conducted on 7/25/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).