DirtyFLRestaurant Inspection Data

CITY CELLAR WINE BAR & GRILL

700 SOUTH ROSEMARY AVENUE STE 218

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3648745

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10867865

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza flip top: pizza sauce ingredients added (61F - Cold Holding); on ice bath: diced tuna (54F - Cold Holding); tall reach in by pasta cooker: butter (53F - Cold Holding); pasta flip top cooler: vodka sauce (47F - Cold Holding); marinara (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature 2-3 hours. Advised operator to move all products to freezer to quick chill. Repeat Violation Warning - From follow-up inspection 2025-06-26: Butter 52F cold holding Pancetta 47F cold holding Observed at tall reach in cooler by pasta cooker. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator moved to another operable cooler. Admin Complaint
  • 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. Lunch and dinner menu: Tuna poke stack Brunch menu: lox bagel Warning - From follow-up inspection 2025-06-26: Same. **Time Extended**

Inspection Date: 6/25/2025

Inspection #: Visit ID: 8858788

  • 35A-02-7:High Priority - Live, small flying insects found Observed 2 flying insects buzzing around not landing on food contact surfaces by expo area, 2 by back prep area not landing on food contact surfaces. Advised operator to kill and remove flying insects. 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. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held 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. stainless reach in by fryer: buttermilk; cream; roasted peppers, ground beef patties; raw chicken; cooked au gratin potatoes (49-53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Pizza flip top: pizza sauce ingredients added (61F - Cold Holding); on ice bath: diced tuna (54F - Cold Holding); tall reach in by pasta cooker: butter (53F - Cold Holding); pasta flip top cooler: vodka sauce (47F - Cold Holding); marinara (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature 2-3 hours. Advised operator to move all products to freezer to quick chill. Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm); Triple Sink (Quaternary 500+ppm) Advised operator to add water to mixture to achieve 200-400ppm quaternary sanitizer. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch and dinner menu: Tuna poke stack Brunch menu: lox bagel Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Corrected On-Site Warning

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8997046

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor at dishwasher area.
  • 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. Observed at bar dishwasher (Chlorine 0ppm) Operator correct to 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at one door refrigerator at cook line raw fish above butter milk and Lemon juice .. Operator placed raw fish on lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed Flip top refrigerator ; meatballs (51F - Cold Holding) due to being above fill lines . Operator removed the over filled meatballs 2) observed at expo; butter (52F - Cold Holding) Operator will use time as public health control in the future.. Repeat Violation Admin Complaint

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8785071

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe at Flip top refrigerator . Operated removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked potatoes. Operated placed raw beef on lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Prep table ; cream (70F - Cold Holding). Operated discarded Corrected On-Site

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8559151

  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature les then 160). Ecolab shows up and repaired dishwasher temp 160°F Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Ice machine soiled with food debris, mold-like substance or slime.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef Farrin Kolpan stated he can not find measuring device.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at bar.

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8383614

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 72°F. Operator removed water. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observe at splitter.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe main dishwasher Dishwasher (Temperature less then 160). Operator turn on booster Dishwasher (Temperature 160) Corrected On-Site