ART OVATION HOTEL
1255 N PALM AVE
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
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. Cutting boards on the cook line. Repeat Violation Warning - From follow-up inspection 2025-02-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the hallway and the roof top bar area. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. 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. Dish machine sanitizer reading 00ppm chlorine. Sanitizer container was empty, chef replaced and primed the sanitizer, new reading 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
- 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. Bartender handled their phone then clean equipment with washed their hands. The employee was informed and properly washed their hands. Corrected On-Site Warning
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 propane tank stored in the hallway next to the back exit. Manager placed the tanks outside. Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 6 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 10/16/2024
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 10/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Repeat Violation Warning - From follow-up inspection 2024-08-22: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. Warning - From follow-up inspection 2024-08-22: **Time Extended**
- 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. Warning - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/14/2024
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Repeat Violation Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the preparation area. Employee removed the drink. Corrected On-Site Repeat Violation Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting kiwi before washing. Employee washed the cut and uncut kiwi. Corrected On-Site 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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink and called the technician. Repeat Violation Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face the clean equipment without washing their hands. The employee properly washed their hands. Corrected On-Site Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over uncoved cut fruit on the buffet line. Employee removed the fruit. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Establishment using time as a public health control for cut melon on the buffet line with no time marks. Employee stated the item were placed on the buffet for approximately 1 hour. Employee placed a time mark on the item. Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink in the employee bathroom. Employee placed soap in the bathroom. Corrected On-Site Warning
Food safety inspection conducted on 8/14/2024 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 5/21/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. Warning - From follow-up inspection 2024-05-21: **Time Extended**
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. Warning - From follow-up inspection 2024-05-21: Reduced oxygen package Tuna and snapper observed at the time of the inspection. Not frozen before during and after Operator discarded the items. Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. Warning - From follow-up inspection 2024-05-21: Reduced oxygen package Tuna and snapper observed at the time of the inspection. Not frozen before during and after being packaged Operator discarded the items Admin Complaint
Food safety inspection conducted on 5/21/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/21/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler in the salad make area. Employee removed the drinks. Corrected On-Site Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the preparation area. 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. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean equipment on a preparation table in the back kitchen area. Employee removed the bottle. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the employee bathroom. Chef placed towels at the hand washing sink. Corrected On-Site Warning
Food safety inspection conducted on 3/21/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/6/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler Certificate expired 134123 6/1/23 134126 6/1/23 134127 6/1/23 - From follow-up inspection 2023-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/11/2023
High Priority
8
Intermediate
4
Basic
1
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Establishment using ROP for frozen fish and raw and cooked foods. Repeat Violation 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. Dishmachine chlorine sanitizer reading 00ppm. Operator called the technician technician arrived before the end of the inspection new reading 50ppm. 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 picked a item of the floor then handled a clean pan without washing their hands. Employee washed their hands. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee rewashed their hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed onions in the walk-in cooler. Chef removed the chicken.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items. **Corrective Action Taken**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean pans in the back preparation area. Chef removed the bottles. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon lox on the menu has no identifier. 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. Provided handouts to the operator. Operator filled out 1 form before the end of the inspection. **Corrective Action Taken**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink in the employee bathroom.
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler Certificate expired 134123 6/1/23 134126 6/1/23 134127 6/1/23
Food safety inspection conducted on 10/11/2023 revealed 14 total violations (8 high priority, 4 intermediate, 1 basic).