Fig & Olive Cafe

Toilet Rooms Maintained

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. 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 2025-04-02: Same. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw lamb (50F - Cold Holding) ; cooked ground beef (49F - Cold Holding); goat cheese (48F - Cold Holding); Rice pudding (48F cold holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: cheese and dill mixture (50F - Cooling) at 2:50; cooling since 10:45 At current rate of cooling product did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooke zucchini (84F - Hot Holding); cooked peppers (92F - Hot Holding) Observed in pan on top of flat top. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Emailed time control procedure to operator. Operator placed time mark for remaining 3.5 hours. **Corrective Action Taken** **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, eggs held in cooler over night. See stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, eggs held in cooler over night. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw lamb (50F - Cold Holding) ; cooked ground beef (49F - Cold Holding); goat cheese (48F - Cold Holding); raw shell eggs (52F - Cold Holding) Rice pudding (48F cold holding) Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked eggplant (50F - Cooling) at 2:50; cooling since 9:30 - 50F at 3:15; cooked rice (50F - Cooling) at 2:50; cooling since 11:30 - 50F at 3:15 At current rate of cooling product will not reach 41F within 6 hours. Operator moved products to three door reach in cooler. **Warning**

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Supervisor/Person in Charge Present

Employee Health Policies Present

Food and Non-Food Contact Surfaces Designed and Constructed