FLORIDINO'S ITALIAN KITCHEN

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-12-19: Time Extended

Intermediate - No soap provided at handwash sink. Operator placed soap at hand washing sink. Location at hand washing sink at near front counter entrance. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized shield. Corrected On-Site

Basic - Faucet handle for hot water stripped at hand washing sink near kitchen entrance.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape touching top of refrigerator at kitchen entrance. Operator removed sticky tape. Corrected On-Site

Basic - Ice bucket stored on floor between uses. By server station. Employee removed from the floor and placed near ice machine. Corrected On-Site

Basic - Ice buildup in reach-in freezer at the bar .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. manicotti 53F Operator voluntarily discarded Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Cigarettes on top of alcohol receiving order. Employee removed cigarettes. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 53 F degrees. Operator has maintenance checking the issue AS OF 12:11 pm temperature is 42F DEGREES Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored at the bar and server station

Basic - Ice scoop handle in contact with ice. Operator removed scoop and sanitized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings cooked 4-7-24 at 10:00 46f time temperature was taken was 11:45 In walk-in cooler for 24 hours. Operator throughout all chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings cooked 4-7-24 at 10:00 46f In walk-in cooler for 24 hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at expo window. Operator refilled paper towels. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Chicken cooked 4-7-24 at 10:00 time temperature was taken was 11:45. No temperature monitoring done.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on inside tray of ice machine not touching ice. Operator removed tray and washed immediately.Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. In walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables throughout kitchen. Operator relocated all cups.

Basic - Food stored on floor. Chicken and pepperoni stored on the floor in freezer. Cheese stored on floor In walk-in cooler. Operator picked boxes off the floor.Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In ware washing area.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket soiled with food debris on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to pick up window. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

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

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris In walk-in cooler and freezer. Corrected On-Site

Basic - Food stored on floor. Bucket of pickles and unwashed produce in walk in cooler. Boxes of hoagies buns on freezer floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In Walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Orange cake at 44F degree in cake display case. Operator placed in the cooler. Orange cake 41-cold holding. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing his hands in dish sink. Inspector guided employee to wash hands in hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Employee replaced paper towels. Corrected On-Site

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Pizza oven on cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit is damaged. Bottle of strips got wet.

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. 8/21/2021.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. The manager cleaned the ice machine. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom. The manager closed the door. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The manager cleaned the microwave. Corrected On-Site

Basic - Light not functioning. Hood system.

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