DirtyFLRestaurant Inspection Data

DEVINE BISTRO

2465 SR 7 STE #300, VILLAGE OF WELLINGTO 33414

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/1/2025

Inspection #: Visit ID: 10790190

  • 01B-02-5:High Priority - - From initial inspection : 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. At walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2025-03-01: At walk in cooler: cooked short ribs (48F at 2:55pm- Cooling); bacon and cheese wrap (46F at 2:55pm- Cooling); cooked potatoes (49F at 2:55pm- Cooling) As per chef, cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad reach in cooler: sliced tomatoes (48F at 4:25pm; 48F at 4:55pm- Cooling) As per employee cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill. Warning - From follow-up inspection 2025-03-01: At walk in cooler: cooked short ribs (48F at 2:55pm- Cooling); bacon and cheese wrap (46F at 2:55pm- Cooling); cooked potatoes (49F at 2:55pm- Cooling) As per chef, cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale. Admin Complaint

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10718151

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes; no hand wash. Advised dishwasher to wash hands. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 3 flies flying around in kitchen at dishwashing area; 1 landing on clean plate and 1 on paper towel at hand washing sink. Approximately 2 flies flying around n kitchen at cookline. Repeat Violation 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. At walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: Ajue (48F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit across from stove top: dumplings with cheese (51F - Cold Holding) As per operator stored less 4 hours. Not prepped or portioned today. Operator placed ice pack on top to quick chill. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad reach in cooler: sliced tomatoes (48F at 4:25pm; 48F at 4:55pm- Cooling) As per employee cooling since 5 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill. 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. Employees employed approximately 2 weeks. Emailed form to operator. Warning

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717918

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8767300

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled trash can then handled clean pan; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 flies landing on soiled towel in dish washing area Approximately 15 flying around in dish washing area. Approximately 5 flying around at kitchen area. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from flat top grill: Pan with raw burgers stored over pan with margarine. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday as per operator not date marked. Advised operator to date mark. Warning

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8652619

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door. - From follow-up inspection 2024-04-16: Observed approximately 2 flies in dish wash area. Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. Corrected On-Site - From follow-up inspection 2024-04-16: At make table #2: Raw breaded shrimp in metal pan stored over metal pans of French fries. Operator stored properly. Admin Complaint Corrected On-Site
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-16: At make table unit #2 near flat top grill: sliced cheddar (48F-47F - Cold Holding); sour cream (47F-43F - Cold Holding) As per manager, placed in make table from walk in 1.5 hour prior. Not prepared or portioned today. Manager placed in walk in cooler to quick chill. Admin Complaint

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8487205

  • 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 commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
  • 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. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale.
  • 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. Observed manager touch ready to eat potatoes that are in walk in cooler on metal rolling rack, with his bare hands. Advised manager of the correct ways to handle ready to eat foods.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 flies in dish wash area; 3 flies in dry storage area near back door.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw snapper stored over metal pans of cooked pasta rice. Operator stored properly. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on metal rolling rack: Raw Fish stored beneath raw ground beef. Advised operator of the proper way to store raw animal foods with each other based on cooking temperatures and provided poster.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 commercially processed reduced oxygen packaged fish (tuna), labelled to remove from package before thawing, no longer frozen, stored in make table #2 near flat top grill. Also, commercially processed reduced oxygen packaged fish (mahi mahi, snapper, pompano and tuna) labelled to remove from package before thawing, no longer frozen, stored on rolling metal rack in walk in cooler. See stop sale.
  • 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. At make table unit #1 near oven: chicken stock (50F - Cooling) ; house made marinara sauce (47F - Cooling) At walk in cooler: beef stock (45F - Cooling) stored in large covered container. As per manager, all three items were made yesterday and cooled overnight. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit #2 near flat top grill: fresh mozzarella (49F - Cold Holding); Bree cheese (48F - Cold Holding) As per manager, placed in make table from walk in 1 hour prior. Not prepped or portioned today. Items stored over stacked. Manager removed over stacked portion to quick chill. At said make table: cut lettuce and tomato wrapped (47F - Cold Holding) As per manager, stored overnight in cooler. Not prepped or portioned today. Items stored over stacked. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 8/30/2023

Inspection #: Visit ID: 8370033

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stock (50F- Cold Holding ); raw beef (47F - Cold Holding);in make table #1 at cook line ; cooler doors left opened; food not prepared or portioned today; foods out of temperature for less than four hours; doors closed; food moved in different cooler ; **Corrective Action Taken** Repeat Violation Admin Complaint