FORTUNATO'S ITALIAN PIZZERIA

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. Fresh garlic in oil at front counter with no time mark

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees present

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.

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen with no hair restraints

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine Repeat Violation

Basic - Equipment in poor repair. Pizza prep cooler lid in disrepair

Basic - Food stored on floor. Open bag of flour and containers of cooking oil on floor next to mixer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on sides of fryers and flat op on cook line Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pizza prep cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Ground pork thawing at room temp on prep table next to mixer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area, restocked 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. Soup in walk in cooler prepared on 9/21, dated Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation f grease under griddle

Basic - Single-service articles improperly stored. Pizza boxes on floor at front counter

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200+ ppm, corrected 100ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - fresh garlic in oil (72F - Cold Holding), held less than 4 hours, moved to cooler, recommend item be held on time as a public health control

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. Deli meats and cheeses in walk in cooler not dated Repeat Violation

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present during inspection Ryan does not have a CFM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 staff present at time of inspection.

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide tanks not adequately secured. Next to cook line

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean metals bins on soiled shelf above triple sink

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Ice scoop handle in contact with ice. Front counter Repeat Violation

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes on floor at front counter Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted 100ppm Corrected On-Site Repeat Violation

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. Unpackaged sliced mozzarella not dated in walk-in cooler Repeat Violation

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

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Next to cook line

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - Floor soiled/has accumulation of debris. Accumulation of grease and food debris under cook line

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. At front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of soiled pizza oven. In use tongs on soiled fire suppression pipes over cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sides of grill and fryers soiled

Basic - Old labels stuck to food containers after cleaning. Food containers in walk-in cooler with old labels affixed

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler on cook line Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic pepperoncini bins reused to store cut lettuce in walk-in cooler

Basic - Single-service articles improperly stored. Pizza boxes stored on floor in front of front counter

Basic - Stored food not covered. Lasagna uncovered in walk-in cooler

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ppm, corrected 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (71F - Cold Holding) at front counter moved to cooler Corrective Action Taken

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. Sliced deli meats and cheeses in walk-in cooler not dated

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared items in walk-in cooler not dated, all less than 7 days

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in Parmesan cheese

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of cans of tomatoes in rear of kitchen, removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Floor tiles missing and/or in disrepair. Dishwashing area

Basic - Food stored on floor. Breaded chicken and bucket of soup on floor in walk-in freezer. Bag of flour on floor next to mixer

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel stored on soiled surface above pizza oven. In use tongs hanging over soiled fire suppression lines over cook line

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler on cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide tanks not adequately secured. Under hand sink at cook line Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Accumulation of dust on wall behind pizza oven Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Dish washing area Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of fryers and grill Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Soiled dry wiping cloth in use. On cook line

Basic - Stored food not covered. Soup in walk in cooler Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk in coolers

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

High Priority - Container of medicine improperly stored. Medication over cans of tomato sauce, removed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pepperoni and cooked bacon in walk-in freezer Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at rear of kitchen - deli ham (48F - Cold Holding); cut lettuce (45F - Cold Holding), held less than 4 hours Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Handwash sink used for purposes other than handwashing. Cut lettuce in hand sink in kitchen

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present with no CFM, operator arrived during inspection 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. Form not completely filled out, operator corrected Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in feta cheese, seasoning bins, removed during inspection Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Next to cook line Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable. In prep area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over cans of tomato sauce in rear of kitchen, employee removed Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease and food debris under cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Dishwashing area

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use utensils stored between cooler and wall at front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bins, removed during inspection Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on fan covers in walk-in cooler Accumulation of grease on sides of equipment on cook line. Accumulation of dust on exhaust hood above pizza oven Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in walk-in freezer not segregated Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before being cut

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler next to cook line

Basic - Single-service articles improperly stored. Pizza boxes on floor behind booths in dining room

Basic - Stored food not covered. Buckets of lettuce in walk-in cooler, employee covered Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Across from cook line Repeat Violation

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. Chlorine sanitizer 0ppm. Operator set up three compartment sink during inspection. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near walk-in cooler at rear of kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked ravioli in walk-in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - fresh garlic in oil (61F - Cold Holding), operator moved to reach in cooler. Discussed Addie to time as a public health control Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler at rear of kitchen stained. Can opener blade soiled with food residue 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. 1 employee with no proof of training hired over 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk-in cooler cooked on 1/8/23, date mark added Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Two certificates with completion date not filled out, operator completed certificates during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning containers near stand mixers Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks near fryer not secured. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On rear in cooler at rear of kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf with clean plates above cooler at rear of kitchen

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris under prep tables at rear of kitchen. Accumulation of food and grease on floor under cooking equipment

Basic - Food stored on floor. Bags of salt on floor near stand mixer. Buckets of food on floor of walk-in cooler Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside near rear kitchen door

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line with accumulation of food residue Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease and food debris on sides of fryers and flat top.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages over soups in walk-in cooler

Basic - Soiled dry wiping cloth in use. Under flat top in kitchen Repeat Violation

Basic - Stored food not covered. Multiple containers of food in both walk-in coolers not covered

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease on walls near cook line in kitchen

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 0ppm) Discussed setting up three compartment sink until dish machine is fixed

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -coca cola reach in cooler has accumulation of food residue -stove top at cooks line has accumulation of food residue -stained cutting boards -can opener blade blade has accumulation of food residue -slicer has accumulation of food residue Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in kitchen Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to scoop seasoning in dry storage area Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -helium tanks at cooks line -helium tanks at soda fountain Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling at pizza oven

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling in kitchen has accumulation of dust -wall at cooks line has accumulation of food residue -vents throughout kitchen have accumulation of dust

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -aluminum containers adjacent of walk-in cooler in back prep area not inverted -ice bucket at ice machine is not inverted

Basic - Clean utensils or equipment stored in dirty drawer or rack. -knives stored in soiled cardboard box in back prep area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Starbucks cup on counter in dinning room with ketchup -Gatorade bottle in glass reach in cooler at cooks line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphones on table in dinning room area with kitchen -slippers on shelf with mayonnaise in back prep area

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -sponge at hand sink in kitchen

Basic - Food stored on floor. -bucket and boxes with foods items on floor in walk-in cooler Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -spatula above knives magnet

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -measuring cup handle buried in sugar at mixer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of food residue Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack at walk-in cooler door has accumulation of grease -wall fan in kitchen has accumulation of grease -sides of fryers have accumulation of grease -sides of flat top grill have accumulation of grease -mixer head has accumulation of food residue -exterior of pizza oven has accumulation of food debris Repeat Violation

Basic - Single-service articles improperly stored. -pizza boxes on floor in dinning room area

Basic - Soiled dry wiping cloth in use. -at back prep table Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over bread in walk-in cooler

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. -at back prep table reading Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet at cooks line has accumulation of food residue -stove top at cooks line has accumulation of food residue -glass door reach in cooler in kitchen has accumulation of food residue -reach in cooler and reach in cooler racks at front counter have accumulation of food residueRepeat Violation Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles in kitchen not labeled Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowls used to scoop artichoke at back prep table -in garlic powder at back prep table Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -at hand sink next to cooks line

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on shelf with plates Operator moved during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping pizza

Basic - Food stored on floor. -box with bread on the floor during time of inspection. Operator moved during time of inspection. -Parmesan cheese on floor in walk-in freezer Corrective Action Taken

Basic - Ice scoop handle in contact with ice. -at front counter Operator moved handle during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line has accumulation of food residue

Basic - No handwashing sign provided at a hand sink used by food employees. -at cooks line Issued a hand washing sign to operator during the inspection Operator displayed during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -sides of flat top grill have accumulation of grease -shelf with plates next to walk-in cooler door has accumulation of food residue -walk-in cooler shelves have accumulation of food residue

Basic - Soiled dry wiping cloth in use. -at back prep table Operator placed in laundry basket during time of inspection. Corrected On-Site

Basic - Stored food not covered. -cornmeal next to mixer Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease -floor at cooks line has accumulation of grease -ceiling vent at front counter has accumulation of dust -wall in walk-in cooler at cooks line has accumulation of food residue