GENOVESE'S ITALIAN CAFE

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -donald - From follow-up inspection 2026-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2026-05-06: Time extended 60 days to verify compliance. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dusty air vents on wall near point of sale out front -ceiling tiles/vents in back prep area - From follow-up inspection 2026-05-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -lid to makeline lowboy in back partially separated above open food - From follow-up inspection 2026-05-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -some grout areas - From follow-up inspection 2026-05-06: 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. -cooked spaghetti 44-45F inside middle of portioned pasta inside a deep plastic container. Advised to fully cool down to 41f throughout product prior to portioning into sealed plastic bags inside plastic container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked sausage not used within 7 days from being cooked, 11/13

High Priority - Toxic substance/chemical improperly stored. -cleaning chemicals stored above chest freezer inside back of establishment near walk in cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Building components, attachments or fixtures in poor repair. -cover plate hanging for cable line above pizza peels near oven

Basic - Equipment in poor repair. -lids/hinges to makeline cooler -interior panel inside ice machine

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned cooked spaghetti 45-48F from overnight cooling inside deep plastic container per manager. Advised to cool down prior to stacking inside deep plastic containers for storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers

Intermediate - Handwash sink not accessible for employee use at all times. -large trash bin blocking front access of hand sink in server station out front

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance on plastic components inside ice machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area on ceiling at entrance to back warewashing area from kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wire rack above cutting board

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook prepping food with ring that is not a plain/smooth ring

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks above mechanical slicer/prep table

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. -slight barehand contact with crust from cooked pizza during cut, advised to avoid barehand contact by either using adequate utensils/method to avoid contact or use single use gloves if necessary.

Basic - Ceiling in dry storage shed shows damage or is in disrepair/insulation overhanging

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

Basic - Employee with no hair restraint while engaging in food preparation. -some cooks in back/others handling food without hair restraints(hats/visors/hairnets/other acceptable restraints)

Basic - Equipment in poor repair. -base of door to walk in cooler

Basic - Floor tiles missing and/or in disrepair. -broken floor tile in front service area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving in back

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes previously cooled from prior prep in top of make-table inside double pan,overfilled 51F after less than 2 hours, manager replaced with cold tomatoes from walk in. Advised to avoid double pans and product raised above recommended fill line from equipment manufacturer

High Priority - Toxic substance/chemical improperly stored. -non food safe sanitizer spray bottle stored next to plates/utensils out front. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -large trash can obstructing front of access to hand sink out front near taps

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausage

Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical sanitizer out front Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. -employee eating banana in prep area inside kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee placed eyeglasses on cutting board at prep cooler at entrance to kitchen Corrected On-Site

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

Basic - Food stored under dripping water line. -lemons under dripping condensation inside walk in cooler Corrected On-Site

Basic - In-use utensil not stored in clean/protected location. -marinara sauce paddle at stove inside kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets to chest freezer next to walk in -electrical outlets -shelving above slicer/prep table

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pizza sauce, portioned pasta, cut at stem spinach

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 46-47F inside stand up unit on bottom shelf, corner of prep area. See stop sale. -precooked breaded chicken 47-51F.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -200ppm Corrected On-Site

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. -open commercial processed meats inside cooler without date mark

Intermediate - Handwash sink not accessible for employee use at all times. -slim jim trash can in front of hand sink in front server area

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand sink up front in server area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna, made 2 days prior

Basic - Equipment in poor repair. Shelving above warewashing area

Basic - Floor and wall junctures not coved in food preparation/storage area. -walk in cooler below door -near cooler in prep area towards entrance to server area

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

Basic - Single-service articles improperly stored. -clam shell translucent carry out containers not inverted on top shelf above slicer -pizza boxes on floor near back door

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet near dish machine

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. -25ppm, manager stated calling service technician

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage crumbles 42-45F, employee stated lid left open during rush -soft cheese 47F, inside plastic container held within separate pan at makeline cooler. Less than 2 hours, employee moved down below. Advised to monitor unit and back up pans with ice or call for service on unit if not holding 41F or below.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top surface of dish machine

Basic - Ice chill sticks stored on soiled surface inside chest freezer between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage sliced 46F, manager stated lid briefly left open during rush over center compartment. Less than 2 hours. Employee closed lid, rechecked at end of inspection to 41-43F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment/boxes/trash can Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters. Manager stated service has been scheduled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce, 44-48F less than 1 hour prior was put for pizza, sauce replaced and put into walk iN Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -splitter with hose hooked up out back

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 150-200ppm chlorine in bucket up front. Employee corrected to around 50ppm Corrected On-Site

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. -commercially processed beef in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can in front of sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. -chest freezer door handle, makeline cooler lid

Basic - Food not stored at least 6 inches off of the floor. Plastic bin of cheese inside walk in

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior, back side of slicer.

Basic - Open dumpster lid. Corrected On-Site