MANDOLAS ITALIAN KITCHEN

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked marinara sauce with herbs added at 47. 48. 50. 50. 51. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Warning - From follow-up inspection 2025-12-15: At todays callback : lentil and sausage soup in walk in cooler at 46° (overnight cooling temperatures) Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked marinara sauce with herbs added at 47. 48. 50. 50. 51. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Melted clarified butter at 90 by cook line. From yesterday. Warning - From follow-up inspection 2025-12-15: At todays callback : lentil and sausage soup in walk in cooler at 46° (overnight cooling temperatures) Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Repeat Violation Warning - From follow-up inspection 2025-12-15: At today's callback : time extended. Need to obtain. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked marinara sauce with herbs added at 47°. 48°. 50°. 50°. 51°. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55°. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Warning

High Priority - Raw sewage on ground of establishment. Significant Standing Waster water ( from hose under Dish machine ) along Dish machine line. (Per Person In Charge , leak from faucet / hose . Person In Charge turned off water supply and had floor cleared of standing water. ) Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked marinara sauce with herbs added at 47°. 48°. 50°. 50°. 51°. Walk in cooler. (Overnight cooling temperatures). Cooked sausage and lentil soup at 55°. In walk in cooler. (Overnight cooling temperatures). Stop sale issued. Melted clarified butter at 90° by cook line. From yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 70°. Frontline. Melted clarified butter at 90° by cook line. From yesterday. (Same butters with discard date mark of 12/7. Items not discarded. ) Repeat Violation Admin Complaint

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. Incorrect time markings on butters at frontline. Items marked for 24hrs. Person In Charge had time markings corrected. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Moved by manager. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any food manager certification. Warning

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/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager with 10 employees onsite. (Person In Charge unable to get credentials) Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing / measuring device available. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written Time Temperature Controlled for Safety plan available. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles (multiple ) at kitchen areas. Sanitizer , All purpose cleaners , degreasers . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks containers on prep tables. Moved by manager.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature at dessert line cooler. Replaced by manger. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet / hose under Dish machine line causing significant standing water. Cleared by manger. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Unlabeled Oil spray bottles at front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.container of shredded arugula at 65°. Frontline prep. Garlic butter 55°. Kitchen Placed few mins ago. Item time marked. Corrective Action Taken Warning

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. No time mark on cut tomato at frontline. Placed about 30 mins ago. Time marked by manger. No time mark on tray of butter at frontline. Marked by manger. No time mark on cooked eggplant st frontline. Marked by manger. No time mark on garlic butter in kitchen. Marked by manger. Multiple food items at frontline with incorrect time mark labels. Cooked mushrooms, cooked sausage , meat based sauce. Time shows 12:23pm start time but was actually placed about 10:45-11:00 am. Manager had correct labels printed. 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. Tomato based Sauce with onions, spices and garlic hot holding at 115°. Placed about 11 am. Reheated to 165-175 °. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles , sanitizers , over or next to, plates , spices, single service cups, deli tissue in kitchen / frontline Kitchen. Moved by manager Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen Hand Wash Sink blocked by equipment. Moved by manager. Corrective Action Taken

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/hotels-restaurants/food-lodging/food-manager/ About 10 Food service employees onsite with no certified food manager present.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no High Temperature sanitizing device.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand Wash Sink. Replaced by manger. Corrected On-Site

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. Emailed form

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written Time Temperature Controlled for Safety form. ( blank form only ) Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled chemical spray bottle . Sanitizers. Kitchen Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures ). Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizing Dish Machine at 147° max at final temp. Person In Charge set up Three compartment sink Quaternary ammonium 300 ppm. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures ) Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked soups cooling in large covered batch Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in Hand wash sink by Dish Machine line. Moved by manager. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Moved by manager paper towels at rear Hand wash sink. Replaced by manager. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by frontline pizza line a Water at 72°. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Frontline food service employee with ineffective hair restraint. (Long dangling hair from hat. ) Warning

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Grill / fryer covers on floor. Moved by manager. Corrective Action Taken Warning

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Repeat Violation Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Moved by manager. Corrected On-Site Warning

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. Food prep employee handling prepped cucumbers with bare hand contact. Manager intervened. Corrective Action Taken Warning

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. Multiple items on Establishment Time Temperature controled for safety plan not time marked : cut tomato. Tomato sauce. Butter. Dairy. Cheese. Some items marked by manager. Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment uses raw egg with the Caesar salads. Not adequately indicated on menu. Person In Charge amended some of the menus during inspection. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment uses unapproved employee training "MANDOLAS" . no other employee training available. Provided approved training list.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottles at Dish Machine line. Marked by manager.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.