TUTTI PAZZI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffed mushrooms, per operator prepared 24 hours prior, not date marked. Operator dated with 05-11-2026 Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on floor of cooks line, per operator contains degreaser, not labeled.

High Priority - Dented/rusted cans present. See stop sale. In dry storage area, four #10 cans of quartered artichoke hearts with deeply dented rims.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has a build up of food debris. Operator washed and sanitized during inspection. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell phone stored with clean silverware. Operator moved all personal items.

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. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm). Operatpr to set up three compartment sink to sanitize. This is a repeat violation from previous inspection dated 04-11-2024 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw veal stored over ready to eat sauces and spinach. Operator moved all foods to proper storage. Corrected On-Site

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. Dishwasher (Chlorine 00ppm); sanitizer and rinse aid feeds were swapped. Operator corrected and achieved: Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line garlic butter (57 F - Cold Holding), per operator food was cold held prior to inspection. Operator moved to walk in cooler to rapidly cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of mold like substance in soda nozzle behind bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink. Operator restocked paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottles at wait station unlabeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in cooler on cooks line chicken (47 F - Cold Holding); steak (46 F - Cold Holding) less than two hours. Operator iced down all food items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink outside back door.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary exceedimg 400ppm)

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Eggplant caponata prepared and frozen on 09-30-23 and removed from freezer to thaw and not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour. Operator removed bowl Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line across from fryers. Operator provided ambient thermometer Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceedimg 400ppm) operator dumped sanitizer bucket and refilled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator removed a hand sink at bar service well and installed additional hand sink in kitchen area - From follow-up inspection 2023-04-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cooks line. - From follow-up inspection 2023-04-26: Tiles still missing Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. No last date served on any tags.

Intermediate - Spray bottle containing toxic substance not labeled. Spray. Title at pizza station with no label. Operator labeled bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food at pizza station without hair restraint. Employee on in hat. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to bar slow draining.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in pizza area.