CASA BENEDETTO'S ITALIAN CAFFE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cookline lemon butter (65F - Cold Holding); garlic butter (48F - Cold Holding); cooked pasta (52F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-09-24: Cooked pasta 48F, lemon butter 52F, garlic butter 55F. Admin Complaint - From follow-up inspection 2025-09-29: Cooked pasta on line 46F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no way to measure temperature for hot water sanitizer dish machine. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Operator switch over to chemical no test strips Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher machine max temp on dish temp check 155F. Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Operator switch over to chemical 0ppm. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine soiled. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing above dishwasher area. - From follow-up inspection 2025-09-24: Still missing. Time Extended - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters above cookline soiled. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting. - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cookline lemon butter (65F - Cold Holding); garlic butter (48F - Cold Holding); cooked pasta (52F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2025-09-24: Cooked pasta 48F, lemon butter 52F, garlic butter 55F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no way to measure temperature for hot water sanitizer dish machine. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher machine max temp on dish temp check 155F. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine soiled. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing above dishwasher area. - From follow-up inspection 2025-09-24: Still missing. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters above cookline soiled. Repeat Violation - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusting. - From follow-up inspection 2025-09-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cookline lemon butter (65F - Cold Holding); garlic butter (48F - Cold Holding); cooked pasta (52F - Cold Holding) Repeat Violation Admin Complaint

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no way to measure temperature for hot water sanitizer dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink entrance of kitchen. Operator refilled. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher machine max temp on dish temp check 155F. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used at salad bar station for Parmesan. Operator discarded. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing above dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters above cookline soiled. Repeat Violation

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler;Chicken 51F, marinara 51F, beef, meatballs 54F, pasta 51F, shell eggs 52F, fish 51F; ( - Cold Holding). All in cooler overnight. Server station; tomato sauce 55F, tomatoes, lettuce, butter 51F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food in cooler overnight; Chicken 51F, marinara 51F, beef, meatballs 54F, pasta 51F, shell eggs 52F, fish 51F; ( - Cold Holding) Server station; tomato sauce 55F, tomatoes, lettuce, butter 51F; ( - Cold Holding) Warning

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. Milk in several cooler not dated. Person in charge dated. Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Floor in kitchen is soiled.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Person in charge emptied. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing both hand washing signs at sink.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor has exposed concrete.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table observed, garlic oil mixture (70F - Cooling). Operator stated garlic was prepared four hours prior to temperature and discarded during inspection. In walk-in cooler observed, lemon butter sauce (50F - Cold Holding). Operator stated sauce was prepared and placed in cooler day prior to temperature and stored overnight. The sauce was discarded during inspection. Repeat Violation Warning - From follow-up inspection 2023-03-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server station reach-in cooler observed, cut tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (46F - Cold Holding). Operator stated items were placed in cooler within three hours prior to temperature and placed in walk-in cooler. Corrective Action Taken Warning - From follow-up inspection 2023-03-22: In server reach-in cooler observed cut tomatoes at 43F. Operator stated technician scheduled for tomorrow and just placed items in cooler for dinner service and agreed to hold on time and discard items leftover at closing. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler observed, lemon butter sauce (50F - Cold Holding). Operator stated sauce was prepared and placed in cooler day prior to temperature and stored overnight. The sauce was discarded during inspection. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table observed, garlic oil mixture (70F - Cooling). Operator stated garlic was prepared four hours prior to temperature and discarded during inspection. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table observed, garlic oil mixture (70F - Cooling). Operator stated garlic was prepared four hours prior to temperature and discarded during inspection. In walk-in cooler observed, lemon butter sauce (50F - Cold Holding). Operator stated sauce was prepared and placed in cooler day prior to temperature and stored overnight. The sauce was discarded during inspection. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server station reach-in cooler observed, cut tomatoes (48F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (46F - Cold Holding). Operator stated items were placed in cooler within three hours prior to temperature and placed in walk-in cooler. Corrective Action Taken Warning

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. Observed no written clean up procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to reach-in cooler with food debris staining.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees hired over two days without proof of training.

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. Observed employees without food handlers certification are not aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers present in reach-in coolers.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced without washing prior. Operator began washing mushrooms during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over marinara in walk in cooler. Person in charge moved pork to store properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil has been out since yesterday. Person in charge discarded. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Panchetto in sauce not dated. Person in charge dated. Corrected On-Site Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 30 seats and has 60 seats. Per owner, she has sent in the form. Utilities and fire Marshall have sign off. Repeat Violation Admin Complaint

Basic - Food stored on floor. In walk in cooler; chicken on floor, oil on floor in kitchen. Person in charge moved all to store properly. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature guage reads 90° on rinse cycle. Actual temperature is 180F Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on silver refrigerator/freezer are soiled.

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. Warning - From follow-up inspection 2022-05-09: Some staff still missing training. Jose Romero 1.20.22. Has completed national registry certification. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 60 seats indoors and is only licensed for 36. Repeat Violation Warning - From follow-up inspection 2022-05-09: Time needed to submit. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Silver: meatballs 48F, sausage 47F; ( - Cold Holding) Server; mozzarella, butter, tomatoes, lettuce 47F; ( - Cold Holding). All items in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Silver: meatballs 48F, sausage 47F; ( - Cold Holding) Server; mozzarella, butter, tomatoes, lettuce 47F; ( - Cold Holding) Repeat Violation Warning

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. Heavy cream at server station is not labeled. Person in charge labeled yesterday. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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. Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 60 seats indoors and is only licensed for 36. Repeat Violation Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse guage on dishwasher reads 90F however actual temperature is 180F.

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

High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. At the time of inspection, establishment is licensed for 36 seats, counted 60 seats indoors, 10 seats outdoors. Person in charge states outdoor seating is utilized for waiting, they do not serve outside. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the time of inspection in reach in cooler raw shell eggs stored over ready to eat pasta. Person in charge moved to appropriate location. Also, veal no longer commercially packaged stored over no longer commercially packaged pasta. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the server make top butter, eggplant, 48-49°F. Butter and eggplant in plastic to go containers, person in charge states did have the unit open for prep this morning. Retemped items at 41-42°F. In Front dessert display tiramisu 49°F. Person in charge states unit was not closed correctly. Person in charge over to another unit, turned unit down. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide quatanery ammonium test strips, utilizes quatanery ammonium for sanitizing at triple sink.

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. At the time of inspection some employees on duty unable to show proof of food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items stored in reach in cooler and walk in cooler made Saturday per person in charge with no date mark.

Basic - Ceiling tile missing. In server area, two ceiling tiles missing.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At the time of inspection, establishment is licensed for 36 seats, counted 60 seats indoors, 10 seats outdoors. Person in charge states outdoor seating is utilized for waiting, they do not serve outside.

Basic - Food stored on floor. Cases of food on floor in walk in cooler. Also, oil stored on floor in kitchen. Person in charge began raising. Corrective Action Taken

Basic - Smoking or vaping in an enclosed indoor workplace. Observed employee vaping in dining room during inspection.

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing at room temperature, person in charge moved to reach in cooler. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Shelving in kitchen is unpainted wood.