TRATTORIA DARIO

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. Cream in stainless steel cooler not dated. Manager unsure when it was opened. Manger discarded Corrected On-Site

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. Kelly and Deidre

Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured with chain Corrected On-Site

Basic - Water draining onto floor surface. Bar area. Pipe is Slow draining on bar dish machine. Stand in Water observed on floor under soda machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Beverage tubing/cold plate not separated from stored ice. Ice wells at bar - From follow-up inspection 2025-09-12: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus (49F - Cold Holding); cooked sausage (49F - Cold Holding) Moved from walk in cooler 25 minutes ago 2nd temperature- cooked octopus 42f, sausage 43f, pasta 42f cold holding Corrected On-Site

Basic - White soda lines in ice bins at bar have accumulated black mold like substance. Employees cleaned Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Card board lined shelf holding canned goods and take out containers in dry storage Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lowboy cooler at 50f. Ambient. Manager moved food to walk in. Technician was called to look at cooler

Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under hand sink is dripping. Manager states plumber is coming today

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar

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. Adam H. Expired 9/3/24 Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk in cooler storing olives. Cardboard lining canned goods in dry storage. Educated operator

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. Derek

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in dish area

Basic - Equipment in poor repair. Multiple Gaskets torn on cook line coolers

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink Repeat Violation - From follow-up inspection 2023-10-24: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Meatballs at cook line at room temperature at 89/95f after 60 minutes. Moved to walk-in cooler and placed in deep pan. 79/81f after 65 minutes. Provided cooling information sheet and reviewed. Manager placed on single layer sheet pan to chill to -41f. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 52/54f for 40 minutes above cold hold section of reach in cooler/flip top area. Moved to lower section for cold holding. Corrective Action Taken

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. Chicken stock, marinara sauce and Demi glacé at cook station for time as a public health control. Manager time stamped and moved some product to cooler for cold holding. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar. Removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep station.

Basic - Dumpster rusted out on bottom.

Basic - Ice buildup in reach-in freezer used for plate and glass storage at server station.

Basic - Nonfood-contact surface soiled with grease or dust. Hood filters. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. At back door area.

Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler, raw shrimp 71f , raw chicken 70f and raw calamari 69/71f. Cooler is unplugged. Manager put items on ice to 36/38f within 30 minutes. Manager plugged in cooler and set up ice bath. All TCS items at 36f to 39f within40 minutes. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon and food debris in hand sink at cook line. Cleaned and sanitized. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Multiple cracked containers and lids.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At mens restroom. Battery replaced. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken stock, veloute and marinara sauce at cook line with time mark and no written procedures. Provided from and chef completed during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At back kitchen door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yellowtail (49 - Cold Holding); raw shrimp (49 - Cold Holding); pompano (50 - Cold Holding); salmon (50 - Cold Holding). Chef stated just restocked for dinner. Recommended rapid chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bar handwash sink has strainer in to be used as a dump sink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit for dishwasher not available Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters dirty Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Staff unisex restroom Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack under prep table. Corrected On-Site

Basic - Hood filter broken from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 drawer bev-wire unit Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cheesecake. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Breadcrumbs and spices Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dressing marked 9/2, today is 9/10.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not kept in order.

Intermediate - Handwash sink used for purposes other than handwashing. Onion peels in hand wash sink by cooks line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine sanitizer and only have quat test strips

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside.rear screen door has gaps all around.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Rear storage and cooler area. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Open dumpster lid. Corrected On-Site