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Amici's Italian Restaurant & Pizzeria - Beachside

Amici's Italian Restaurant & Pizzeria - Beachside
1940 Hwy A1A
Indian Harbour Beach, FL 32937
(321)947-5313

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: AMICI'S BEACHSIDE BISTRO INC
License Number: 1504047
License ID: 5775328
Inspection Visit ID: 5365454
Inspection Date: Friday, September 12, 2014
Inspection Number: 2433005
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: AMICI'S BEACHSIDE BISTRO INC
License Number: 1504047
License ID: 5775328
Inspection Visit ID: 5340812
Inspection Date: Friday, July 11, 2014
Inspection Number: 2433005
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of High Priority Violations: 6
Number of Intermediate Violations: 11
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on cooks
08B-12-4 Basic.Food stored in holding unit not covered. There is bread crumbs, rice and flour in open bags on the floor in dry storage
08B-38-4 Basic.Food stored on floor. Chips
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. There is a souflee cup in the blue berries **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar
29-07-4 Basic.Plumbing system improperly repaired. Dish machine is leaking
21-27-4 Basic.Wiping cloth sanitizing bucket on the floor **Corrected On-Site**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 66f, Corrective action taken
03A-18-4 High Priority.All potentially hazardous (time/temperature control for safety) foods on salad cold held at greater than 41 degrees Fahrenheit. Blue cheese 46f, feta 46f, slsa 46f
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats 86f. Time form emailed to manager
08B-02-4 High Priority.Displayed food not properly protected from contamination. Bread being prepared and cut outside. Discontinue this practice
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 livefly on slicer
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 41f, cheese tortolinni 54f, setting on counter. Discarded by operator
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Corrected On-Site**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html.
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad prep cooler holding top items at 46f
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut leafy greens not date marked
22-06-4 Intermediate.Slicer blade soiled with old food debris.
22-02-4 Intermediate.There is old labels on clean wine container

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: AMICI'S BEACHSIDE BISTRO INC
License Number: 1504047
License ID: 5775328
Inspection Visit ID: 5178374
Inspection Date: Monday, February 03, 2014
Inspection Number: 2375859
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
35B-04-4 Basic.Door between bar inside and outside is not self closing.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Kitchen
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 in service area for wait staff
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar
35B-03-4 Basic.Outer openings not protected with self-closing doors. Rear door
14-67-4 Basic.There is raw wood at the bar
38-02-4 Basic.Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Server area
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. There re holes in the hood vent over that need to be sealed
31A-04-4 Intermediate.Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. East end of the bar. Install prior to opening.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Amici's Italian Restaurant & Pizzeria - Beachside in Indian Harbour Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indian Harbour Beach's Amici's Italian Restaurant & Pizzeria - Beachside.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Amici's Italian Restaurant & Pizzeria - Beachside may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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