TRAMONTI RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....ossobucco 55F in 4 door storage reach in cooler at kitchen. Per Chef food was cooked yesterday. Stop sale issue . Advise chef to discarded food , chef stated that he discarded food . Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container in fried capers, ready to eat strawberries in reach in cooler. Employee removed. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged... raw chicken above opened bread , raw beef with opened bread at walk in freezer . Chef properly separated. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce...raw oysters directly stored top of washed cut vegetables in walk in cooler . Chef removed oysters. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cheese in reach in cooler . Chef properly stored. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw chicken above raw lamb in reach in cooler top, raw chicken above raw beef in walk in cooler . Chef properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...roasted peppers date marked 1/23 in reach in cooler . See stop sale issue . Advise discarded food.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handle dirty dishes from the customer table and then serve ready to eat food , handle cleaned plates, drink glass without washed hands . Employee washed hands after discussion. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...roasted peppers date marked 1/23 in reach in cooler . Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....ossobucco 55F in 4 door storage reach in cooler at kitchen. Per Chef food was cooked yesterday. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried caper 49F in reach in cooler top of another container. Food not prepped or portioned today , food being held less than 4 hours . Employee removed food to single container. Repeat Violation Admin Complaint

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

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing, Matt in handwashing sink at bar . Manager removed and cleaned. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station by the kitchen. Employee provided. Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked shrimp, osobucco with wrong date marked at reach in cooler , walk in cooler food was prepped or cooked yesterday 2/4 , date marked for today 2/5 . Discussion with chef .

Basic - Food stored on floor....calamari in walk in freezer . Chef properly stored Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar

Basic - Stored food not covered.....prosciutto, ham , bread not covered in walk in freezer . Chef covered . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....multiples oil bottles, nut oil bottle, sauce , vinaigrette bottles without label at cold station by the office . Employee labeled . Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....porkmeatballs in sauce 48F in a deep pan with covered at walk in cooler . Per Cook food was cooked yesterday. Stop sale issue. Employee discarded food. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container in fried capers . Employee removed paper towel . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sausages above cut tomatoes in reach in cooler . Employee properly stored . Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pork meat balls in walk in cooler , chef , manager not determined when food was cooked .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....porkmeatballs in sauce 48F in a deep pan with covered at walk in cooler . Per Cook food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut lettuce 49F, fresh mozzarella cheese 47 F in flip top reach in cooler ,stored food double container, food being held less than 4 hours , employee removed food in single container. 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....butter , capers ,roasted peppers at cook line being held less than 4 hours . Employee time marked . Corrected On-Site

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times..,stored pasta in hand sink, big garbage can front of handwashing sink at prep station by kitchen . Employee removed ...bar handwashing blocked by reach coolers . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station by kitchen.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...pork meat balls in walk in cooler , chef , manager not determined when food was cooked . Stop sale issue . Employee discarded food. Salsa , tomato sauce was prepped 4 days ago at walk in cooler . Employee date marked . Corrected On-Site

Basic - Food stored on floor...drink ice, shrimp, beef and other boxes on the floor at walk in freezer. Employee properly stored. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....multiple bottles with vodka, oil, olive oil without label.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Carpaccio Di Manzo not marked as * on lunch menu. - From follow-up inspection 2025-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No manager present to show Food Handler certifications. - From follow-up inspection 2025-03-28: Observed 3 employee food handler certificates expired. Wilber P. Ventura B. Freddy G. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in both walk in cooler and walk in freezer. - From follow-up inspection 2025-03-28: Time Extended

High Priority - Food with mold-like growth. Moldy slice Permisen cheese at walk in cooler .See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw sausage, raw veal, raw chicken above salmon , mussels in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... Gorgonzola cheese date marked 8/15 , grilled eggplant in oil 8/23 , grilled peppers, fresh garlic in oil date marked 7/12 in walk in cooler . See stop sale. Chef discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... Gorgonzola cheese date marked 8/15 , grilled eggplant in oil 8/23 , grilled peppers, fresh garlic in oil date marked 7/12 in walk in cooler ...Food with mold-like growth. Moldy slice permesan cheese at walk in cooler .

Intermediate - Clam/mussel/oyster tags not marked with last date served...clam , mussel tag some of them .

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 was 2 hours ago. Chef timed. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory. Operator placed on wall behind bar. Corrected On-Site

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

Intermediate - Clams tag removed from original container prior to container being emptied. Operator placed tag with batch Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed raw fish being par cooked. Discussed procedure and non continuous cooking with operator. Operator instructed employee to cook fully cook fish, retemped at 159°F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by waste receptacles, silverware rack. Operator made accessible Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked veal stew, raw veal stored above cooked fish. Operator reorganized Corrected On-Site Repeat Violation

Basic - Accumulation of dead insects in control devices. Observed at UV light in ware washing area, operator removed and replaced Corrective Action Taken

Basic - Food stored on floor. Food stored on floor in walk in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at bar

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to hand wash sink next to cook line, and at bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored above ready to eat mushrooms. Operator reorganized . Raw beef stored above ready to eat lettuce in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation

Basic - Food stored on floor. Located in walk in freezer Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located at prep table at end of cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak thawing in standing water