DirtyFLRestaurant Inspection Data

CIAO BELLA BISTRO & MARTINI BAR

Health inspection records show CIAO BELLA BISTRO & MARTINI BAR in NEW SMYRNA BEACH has 12 inspections with a food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 12 reports on file

103 South Pine Street
New Smyrna Beach, Florida, 32169
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 12 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13610738

Met Inspection Standards

1 high, 3 int, 4 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board Warning - From follow-up inspection 2026-01-15: Cell phone above prep area **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline cooler raw fish over cooked, fish raw seafood over cooked rice Warning - From follow-up inspection 2026-01-15: in the freezer raw beef over butter **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-01-15: **Time Extended**
  • 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. In garlic butter Warning - From follow-up inspection 2026-01-15: **Time Extended**

1/12/2026· 1mo ago

Visit ID: 13460359

Follow-up Inspection Required

7 high, 9 int, 8 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Inverted clean containers stored on visibly soiled rack in the dish area and below that clean lids with visible debris on them. 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. White fish Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pate in pizza reach in cooler Reach in freezer Above reach in cooler 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. Cell phone on cutting board Warning
  • 29-09-4:Basic - Faucet/handle in disrepair at plumbing fixture. Cold water in the bar Warning
  • 08B-38-4:Basic - Food stored on floor. Case of potatoes walk in cooler Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs and ladles, oven door Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar less than 10 ppm cl Warning
  • 12A-29-4:High Priority - Employee touched personal cell phone with gloved hands and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
  • 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. Establishment has no approved Alternative Operating Procedure. Employee putting bread into a basket for customer Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline cooler raw fish over cooked, fish raw seafood over cooked rice Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight: Various pasta 47-50F Cooked chicken 47F, 48F Cooked peppers 47F Marsala sauce 45F Gorgonzola 47F, 48F Maasdam cheese 47F Provolone 47F Swiss 47F Mortadella 47F Goat cheese 47F Shredded mozzarella 48F Heavy cream 47F Burrata 47F Raw steak 46F. Fresh mozzarella 46F Ricotta 46F Feta 46F Raw veal 47F Cooked mushrooms 48F Cooked potatoes 45F Breaded cheese 45F Meat sauce 47F White sauce 45-46F Pizza sauce 46F Cooked pork osso bucco 48f Gnocchi 47 Ravioli 47F Spinach ravioli 48F Raw chicken47F Raw beef roast 48F Raw shrimp 48F Milk 46F Cooked zucchini 46F. Pancetta 47F Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. From 12 per employee: meatballs 56 F (reheating ); marinara 88 F (reheating ); at 1:19 Rechecked at 2:08 and meatballs 109F, marinara 111F Warning
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the specials menu /menu board but served another type of fish. Specials board verbally described to customers reads red snapper. Case of snapper shown was king snapper Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline, holding a large container of water Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Cookline - bar Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - Pizza area - bar Warning
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. In garlic butter Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.bar Warning

9/15/2025· 5mo ago

Visit ID: 13461974

Met Inspection Standards

2 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving Warning - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-15:
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior Warning - From follow-up inspection 2025-07-15: Unused drawers on cookline **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a' slicer blade guard Warning - From follow-up inspection 2025-07-15: slicer blade guard **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-07-15: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**

7/15/2025· 8mo ago

Visit ID: 13460254

Follow-up Inspection Required

3 int, 4 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-07-15: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on cookline shelving Warning - From follow-up inspection 2025-07-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior Warning - From follow-up inspection 2025-07-15: Unused drawers on cookline **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handsink drain cookline Warning - From follow-up inspection 2025-07-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a' slicer blade guard Warning - From follow-up inspection 2025-07-15: slicer blade guard **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. Carpaccio Warning - From follow-up inspection 2025-07-15: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-07-15: **Time Extended**

7/14/2025· 8mo ago

Visit ID: 10905778

Follow-up Inspection Required

3 high, 5 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots, visible loose debris under prep table Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline next to reach in cooler 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. Cell phones on cookline shelving Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused drawers on cookline Bar/glass cooler ledges and interior Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, sausage and other items Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handsink drain cookline Warning
  • 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. Bar Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter cooked garlic in oil 76F, raw shell eggs. 76F Walk in cooler overnight Marinara 50F, Lasagna 50-51F, Meat sauce 52F calamari 52F pasta 50-51F Heavy cream 51F Sausage 51F Tomatoes 51F Vodka sauce 52F chicken parm 52F Meatballs 52F Pork 53F Gnocchi 52F Salmon 52F Grouper 52F Ravioli 51-52F Soup 52F Watermelon 52F Raw beef 51-52F Ricotta 51F Mortadella 51F Fresh mozzarella 51F Provolone 51F Feta 51F Shredded mozzarella 51F Goat cheese 51F mozzarella 51F Blue cheese 51F Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Salad cooler gaskets - underside of mixer head - blue cutting board - can opener blade a¿¿ slicer blade guard Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Holding container of water cookline Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All coolers Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning

1/23/2025· 1y 1mo ago

Visit ID: 10763753

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer Slight buildup ice machine corners of baffle Cutting boards **Corrective Action Taken** Warning - From follow-up inspection 2025-01-23: Slicer **Time Extended**

1/22/2025· 1y 1mo ago

Visit ID: 8867569

Follow-up Inspection Required

3 high, 2 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside and outside warewashing machine. Warning
  • 24-06-4:Basic - Clean utensils or equipment stored on dirty rack. Visibly soiled, across from dish machine Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean plates in dish area Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Oil containers dry storage Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar and main ice machine Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Sugar and salt dry storage Food containers walk in cooler Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lasagna portions room temp. Returned to cooler **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over butter. Cookline cooler In the freezer, raw steaks over gelato. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatballs 53F, sausage 46F, in stacked pans on top of pizza cooler less than 3 hours, operator moved underneath. - fresh garlic in oil 65F, out for less than 3 hours. - containers of spaghetti from yesterday on top of spaghetti containers cooked today. Temperature of yesterday's spaghetti up to 50F. Operator moved - chicken in shallow pan 46F, butter 44F, cooked mushrooms 44F, top of right cookline cooler. Operator moved to deep pan and covered - top left cookline cooler fresh mozzarella and feta 45-46F. Operator relocated **Corrective Action Taken** 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. Demi glaze 65F. Lemon sauce 73F. In steam table turned off. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer Slight buildup ice machine corners of baffle Cutting boards **Corrective Action Taken** Warning
  • 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. Employee with no food handler training. Warning

8/23/2024· 1y 6mo ago

Visit ID: 8867078

Met Inspection Standards

2 int, 3 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-08-23: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2024-08-23: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Left restroom Repeat Violation Warning - From follow-up inspection 2024-08-23: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Salmon Warning - From follow-up inspection 2024-08-23: **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. Warning - From follow-up inspection 2024-08-23: **Time Extended**

8/21/2024· 1y 6mo ago

Visit ID: 8775409

Follow-up Inspection Required

5 high, 6 int, 11 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar Warning
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice buckets under handsink Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw fish (personal) over pepperoni 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. Cell phones over pizza cooler Corrected On-Site Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Bag in the box soda under soda rack Containers of oil Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Left restroom Repeat Violation Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Steaks in the walk in cooler Corrected On-Site Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw bacon, 3 days. Employee opened packages. Frozen steaks Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over rice balls, double freezer Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Marinara out and returned to cooler 48-41F Calamari 44F Mortadella 44F Reach in cooler: breaded chicken 48F, veal 48F. Left reach in cooler: Fresh mozzarella 52F, feta 50F. Overnight in shallow plastic pans, see stop sale. Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Marinara 138F in the middle and 170F at the edge. Heated approximately 2 hrs prior and moved to steam table Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Salmon Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Interior ice machine baffle heavily soiled Soda gun bar Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Francesco Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site Warning

1/23/2024· 2y 1mo ago

Visit ID: 8595697

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler Corrected On-Site Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over strawberries in bar cooler Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta 57F and 57F in reach in cooler. Left out prior to stocking per operator less than an hour prior. Moved to walk in cooler - in upright True cooler, lasagna 53F and 52F, cannoli cream 50f, mozzarella 50 F, baked pasta 51F. Stocked within previous hour per operator. Moved items to walk in cooler **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-01-23: No tcs in upright cooler. Pasta moved from walk in cooler to cookline drawers 20 minutes prior per cook 57F and 48F. Cook moved to another reach in cooler Admin Complaint **Corrective Action Taken**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-01-23: **Time Extended**

1/22/2024· 2y 1mo ago

Visit ID: 8465831

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In pizza cooler Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over strawberries in bar cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta 57F and 57F in reach in cooler. Left out prior to stocking per operator less than an hour prior. Moved to walk in cooler - in upright True cooler, lasagna 53F and 52F, cannoli cream 50f, mozzarella 50 F, baked pasta 51F. Stocked within previous hour per operator. Moved items to walk in cooler **Corrective Action Taken** Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Corrected On-Site Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Fabuloso. Corrected On-Site Warning

8/7/2023· 2y 7mo ago

Visit ID: 8374640

Met Inspection Standards

5 high, 6 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry items Corrected On-Site
  • 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. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Front door
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and then began putting away food Discussed with employee
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked sausage walk in cooler Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Dish area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw fish 49F sitting on top of plastic containers in Cookline cooler overnight. See stop sale - pasta 46-50F in cookline drawers less than 4 hours. Unit frozen. Moved to another cooler. - blue cheese olives in the bar 62F. Advised to ice fully or store under refrigeration. Operator returned to cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade corrected on site - bottom cookline drawer gaskets Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. New employee
  • 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. Cooked chicken, cooked asparagus, walk in cooler. Employee on duty does not know when they were made
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle does not turn on water