FLORENTINOS ITALIAN CUISINE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter area - Cooked pasta 73F- cold holding, pooled eggs 73F- cold holding chicken stock 73F- cold holding, oil and garlic 73F- cold holding, - food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed in reach in freezer to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-25: At cookline counter - Pooled eggs 55F- cold holding, shredded cheese 50F- cold holding - food out of temperature for 2 hours- operator placed under time as a public health control for remaining time,Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled wiping cloth stored on prep counter - operator removed. Corrected On-Site Warning - From follow-up inspection 2026-02-25: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato sauce. Operator discarded. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, raw fish stored over raw dough, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, ground beef (46F - Cold Holding); oil and garlic (68F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, chicken broth (84F - Hot Holding). Operator stated items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shrimp stored over cooked sausage. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach low boy, raw shell eggs stored over ground beef in reach in cooler. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, chicken broth (62F - Cold Holding), cheese (72F - Cold Holding) not prepared or portioned today. Operator stated product held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator place ice into products for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. At cook line,bottle of vitamins stored over soup well. Operator removed vitamins. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over mozzarella at reach in cooler at cook line. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over fish not in commercial packaging at reach in freezer in back prep kitchen. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. Discussed time control procedure with operator and emailed time control procedure to operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomato sauce (120F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (85F - Cooling) at 11:50 since 11:20 - 85F at 12:20 Observed in deep container sitting on counter in kitchen. At current rate of cooling product will not reach 41F within 6 hours. Operator added ice to product. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine sanitizer in spray bottles. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hand wash sink at coffee station. Advised operator to provide paper towels.

Intermediate - No probe thermometer provided to measure temperature of food products. Improper probe thermometer, operator's thermometer has a range of 50F to 500F. Educated operator on proper thermometer needed for taking cold holding temperatures. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink by coffee service station. Advised operator to provide soap.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta fagioli, lasagna and cooked eggplant made 7/27 no label. Observed at reach in coolers in back prep area. Advised operator to label products with production date.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chlorine sanitizer in spray bottle. Per operator, chlorine sanitizer used to sanitize food contact surfaces in kitchen. Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked meatballs reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: garlic oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 3 hours. Operator returned to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (111F - Hot Holding) Observed resting on a pan on the stove. Per operator, out of temperature for approximately 15 minutes. Operator returned to heated pot of meatballs. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Florentino Estrada expired 9/4/23

Intermediate - Improper probe thermometer provided to measure temperature of food products. Probe thermometer minimum temperature capability is 50F. Advised operator to purchase probe thermometer with temperature range 0F-220F.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sanitizer bucket, chlorine sanitizer.

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer. - From follow-up inspection 2023-07-31: High temperature dish machine not reaching minimum 160F rinse temperature. Inspector used DBPR provided heat sensing strips. Operator will use 3 compartment sink for sanitizing. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Moisturizers over packets of sweetener- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline- operator provided. 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over chicken stock/ric#1/cookline/corrective action taken/operator stored raw chicken on bottom shelf. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/cookline/corrective action taken/operator stored oil/shortening container properly. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom next to office.

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

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Stored food not covered. Soup in prep area Reach-in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta. Removed to proper storage. 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. Lasagna, cooked eggplant made over 24hrs ago.

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

Basic - Standing water in bottom of reach-in-cooler.