MARIO'S RISTORANTE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment in hand sink on cook line

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. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint Repeat Violation

Basic - Equipment in poor repair. Prep cooler on cook line is broken, all items held in ice bath

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled next to cook line

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

Basic - Stored food not covered. Individual cake slices not covered in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Tiramisu Thawing at room temp on dry storage shelf

High Priority - Container of medicine improperly stored. Hydrogen peroxide bottle over espresso station, removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in freezer prepared on 10/7, dated Corrected On-Site

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. Management unable to locate some certificates

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees on cook line with no hair restraints

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters