ARGENTO'S ITALIAN RESTAURANT & BAKERY INC
10042 US 19, Port Richey FL 34668 · 727-862-3205
Last inspected Apr 23, 2026 · 8 visits since January 2024
MAY 24
DEC 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.viewed current license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The device will not turn on.
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. Kaite O. expired 8/2024. Florida Restaurant and Lodging Association.
Food stored on floor. Boxes in the walk in freezer and buckets in the walk in cooler on the floor. The operator started to move the boxes and buckets off the floor.
In-use tongs stored on equipment door handle between uses. The operator moved the tongs off the handle.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. Several containers have old labels on them by the dishwasher area.
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of Safe Staff For some employees
Ceiling/ceiling tile shows damage or is in disrepair. Side dining room, piece of ceiling hanging down
Stored food not covered. In walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. In side dining room, wall panel missing, gray mold like substance on base board, bottom of wall
Sep 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (55F - Cold Holding); cut cabbage (60F - Cold Holding); cut leafy greens (60F - Cold Holding) in cooler for 5 hours,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad reach in cooler - cut tomatoes (55F - Cold Holding); cut cabbage (60F - Cold Holding); cut leafy greens (60F - Cold Holding) in cooler for 5 hours, see stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of Safe Staff For some employees
Ceiling/ceiling tile shows damage or is in disrepair. Side dining room, piece of ceiling hanging down
Stored food not covered. In walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. In side dining room, wall panel missing, gray mold like substance on base board, bottom of wall
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad make cooler -shredded mozzarella (48F - Cold Holding); feta (50F - Cold Holding), put in cooler this morning from walk in cooler, moved back to walk in cooler. In glass door cooler, server station -butter pats (47F - Cold Holding) operator states that may have been out of cooler, moved to freezer Butter 34F, feta 48F, operator discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 on prep table in bakery, moved to bottom shelf.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vertical cold hold unit in hallway- hollandaise (45F - Cold Holding); penne pasta 44 (45F - Cold Holding), moved to other cooler, other foods in cooler at proper temperature
Handwash sink used for purposes other than handwashing. Hand wash sink in bar has ice in it Cook rinsed towel in sink by bakery area. Discussed proper use of hand wash sink with manager on duty
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple beverages on top of coolers over food, moved to bottom.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
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. In bar - 0 ppm, operator put new jug on, primed machine, still 0ppm, operator will use dish machine in kitchen until machine is repaired. Operator will place " do not use " sign on machine
Operating with an expired Division of Hotels and Restaurants license.viewed current license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station -butter pads (44F - Cold Holding), discussed cooler storage, not blocking air flow to bottom of cooler. Operator rearranged cooler, will monitor temperatures
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200 ppm, corrected to 50 ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sal A. Expired 11/23
Handwash sink used for purposes other than handwashing. Metal scrubby and plastic scraper in new in kitchen, operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler at wait station.
Food stored on floor. In bakery, bucket of frosting, in walk in freezer -boxes
Interior of ovenhas accumulation of black substance/grease/food debris. Glass door cooler st wait station- fan guard at top of top soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At prep area, 0 ppm, corrected to 50 ppm
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of glass door cooler at wait station
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook breaded raw chicken removed gloves, no hand wash before putting on new glove, discussed with manager on duty
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers on cook line, unit was not plugged in pork chops (51F - Cold Holding); steaks (50F - Cold Holding); shrimp (63F - Cold Holding); sausage links (53F - Cold Holding); bruschetta (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) heavy cream (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers on cook line, unit was not plugged in, food was put in cooler at 10:30 - pork chops (51F - Cold Holding); steaks (50F - Cold Holding); shrimp (63F - Cold Holding); sausage links (53F - Cold Holding); bruschetta (51F - Cold Holding); fresh mozzarella (52F - Cold Holding) see stop sale In glass door cooler at wait station- heavy cream (49F - Cold Holding)see stop sale, operator turned cooler down
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line > 200 ppm, corrected to 100 ppm
Handwash sink used for purposes other than handwashing. Waiter rinsed towel in hand wash sink, metal scrubbies in hand wash sink in prep area, operator removed
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Salvatore A. 11/23 expired, Sara C. Expired 11/23
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist jewelry and watches on cooks, all removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of glass door cooler at wait station
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.