CAFFE ANDIAMO
500 SAWGRASS VILLAGE, Ponte Vedra Beach FL 32082 · 904-280-2299
Last inspected Aug 24, 2026 · 12 visits since August 2023
JUL 24
FEB 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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. Operator touching ready to eat pepperoni slices with bare hands at pizza station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 4 each pieces thawed of tuna not removed from reduced oxygen packaging stating to remove before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top sector reach-in cooler, mozzarella cheese (44F - Cold Holding). Operator stated cheese placed on line 2 hours prior from walk-in cooler.
Handwash sink used for purposes other than handwashing. At cook line, employee emptied container of liquid in handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On both lunch and dinner menu, insalata romana con scaglie di parmigiano made with Caesar dressing containing raw eggs, not identified on either menu. Also, on lunch menu, carpaccio di manzo with raw beef and carpaccio di pesci with raw salmon and tuna not identified as having raw ingredients.
Show the remaining 7 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In walk-in cooler, 4 each pieces thawed of tuna not removed from reduced oxygen packaging stating to remove before thawing.
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in freezer, floor has build up of black residue.
Food stored on floor. In walk-in freezer, multiple ice sticks, container of broth and case of vegetable pasta stored on floor. In walk-in cooler, grey tub of shredded cheese on floor.
In-use tongs stored on equipment door handle between uses. At cook line, multiple tongs on rail in front of cooking equipment. Operator moved tongs.
Wiping cloth sanitizing solution stored on the floor. At pizza oven station, sanitizer bucket stored on floor.
Wood food-contact surface not properly sealed. In prep area, wood block table by handwash sink has wood blocked separating and side not smooth and easily cleanable (wood has black mold-like substance)
Working containers of food removed from original container not identified by common name. In prep area, multiple containers not labeled.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. What appears to be food debris and grease build up on grate and inside storm drain by back door to kitchen that appear to be coming from dumped wastewater/mop water near back door to kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored in same container as uncooked pasta in reach in cooler drawer on make line across from grills. Plate of raw fish carpaccio stored over artichoke hearts in reach in cooler on make line across from ovens. Also bags of raw shrimp stored on bags of chicken in walk in freezer, all it,s removed from original containers, All items rearranged.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw fish still inside bags in reach in cooler on make line. 5 packages of fully thawed out raw fish still inside bags in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); cut tomatoes (44F - Cold Holding) in small rail reach in cooler at pizza make station in middle of dining room, per employee items where placed in cooler and turned on less then 1 hour ago, ice added to cooler.
Toxic substance/chemical improperly stored. Bottles of descaler stored over box's of to go straws in outside storage shed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Unmarked tags from December and November mixed together in bag hanging from rack next to walk in cooler door in prep area.
Clam/mussel/oyster tags not marked with last date served. Unmarked tags from December and November mixed together in bag hanging from rack next to walk in cooler door in prep area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of fully thawed out raw fish still inside bags in reach in cooler on make line. 5 packages of fully thawed out raw fish still inside bags in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have a build up of dust and grease.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 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 use dish machine reading 0ppm, sanitizer bucket empty, becket replaced and ran multiple times, retested at 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (71F - Cold Holding) sitting out at pizza station in middle of dining area, per operator oil has been out less then 30 minutes. blue cheese stuffed olives (56F - Cold Holding) in container on top of ice bath at bar, per employee olives have been in container less then 1 hour, olives moved to reach in cooler.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for July are not in chronological order
Clam/mussel/oyster tags not marked with last date served. The only tags that have date of last served are from July, all others missing date.
Equipment drain line draining into handwash sink. Soda holster drain line in hand wash station at bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut broccoli leaves held on time on cook line on written procedures.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee on cook line wearing watch and bracelet.
Employee with no hair restraint while engaging in food preparation. 1 employee on cook line. Operator making pizzas in pizza station in middle of dining room.
Floor soiled/has accumulation of debris. Under equipment at bar area. Also fan guard in outside walk in cooler has a build up of debris.
Food stored on floor. Bucket of sauce/stock and pans of beef and breading under tables in prep area. Boxes of frozen food in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of butcher block table in prep area.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures).
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. No time mark on items at frontline. : butters, Cut tomato. Placed at about 11 am. Marked by manger.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish stock 91° chicken stock 94°. Marinara sauce with vegetables 120° placed at about 12 noon. Reheated to 175-185 °.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags not date marked as required.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures). Foods cooled in large quantities with covered lid.
Handwash sink used for purposes other than handwashing. Plastic pan in pizza station Hand Wash Sink. Moved by manager.
Food stored in a location that is exposed to splash/dust. Paper bags of bread stored under Hand Wash Sink at pizza station. Subject to splash. Moved by manager.
Food stored on floor. Trays covered covered meats on floor in walk in cooler. Moved by manager
Stored food not covered. Uncovered Bags of bread under pizza station Hand Wash Sink. Moved by manager.
Jul 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine with bare hands then immediately handled the clean trays coming out of the dish machine without washing hands between tasks.
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. Employee putting together tiramisu with bare hands in prep area, employee put in gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (64F - Cold Holding) sitting out on prep table in pizza make area in dining room, per employee oil was taken out of cooler less then 30 minutes prior and sat out of table, oil put in cooler
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/ Operator, Giovanni Recupito, expired 6/4/2024
Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans and plastic tubs under table and sink in prep area.
Food stored on floor. Container of raw beef in walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven on cook line.
No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler on cook line under service window.
Stored food not covered. Container of corn meal in walk in freezer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in prep area reading 0ppm, remade to 100ppm
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon
Apr 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Per operator they are curing raw beef, tuna, and salmon for preservation and favor, but does not to have/is unable to locate an approved variance.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
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. Operator touching ready to eat pepperoni slices with bare hands at pizza station.
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at bar washed, rinsed, and then dipped glasses in sanitizer at bar are for less then 2 seconds, inspector spoke to employee, glasses placed inside sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cheese in walk in cooler. Also raw beef stored over raw fish in walk in cooler. Manager rearranged all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F - Cold Holding); pizza sauce (47F - Cold Holding); shredded cheese (48F - Cold Holding) in top reach in cooler at pizza station, per operator items where placed in cooler 2 hours ago and sensor needed to be moved so cooler would drop temperature, sensor moved, all items retemp below 41F. cooked eggplant (58F, 65F- Cold Holding) sitting out on counter on cook line waiting to be put inside of cold holding equipment that was being serviced, both items moved to reach in cooler, both retemp below 41F. raw scallops (64F - Cold Holding) sitting out in service window on cook line, per operator they are going to be cooked, but scallops sat in the service window the duration of the inspection, employee removed scallops and began to cook them.
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. potato croquette on cook line, per operator croquettes where made 2 hour prior, operator marked.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Per operator they are curing raw beef, tuna, and salmon for preservation and favor, but does not to have/is unable to locate an approved variance.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio Di Manzo containing raw cured beef Carpaccio Di Pesci containing raw cured tuna and salmon.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory for to go menus that contain Carpaccio Di Manzo containing raw cured beef & Carpaccio Di Pesci containing raw cured tuna and salmon
Employee eating in a food preparation or other restricted area. Operator eating while following inspector around during inspection.
Food stored on floor. 2 cases of cheese in walk in cooler. 1 case of butter and 1 box of pork in walk in freezer.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw chicken in plastic bag over various mixed vegetables in plastic bags. Operator switched the walk in freezer storage levels.
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. At time of inspection, butter, egg wash and Alfredo sauce held on time as public health control per operator not stored with time mark. Establishment has previous time as public health control written procedures but not updated. Inspector provided new written plan and went over proper procedures.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags not marked with the date of last served.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line has food debris residue staining.
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. No employee reporting agreement, similar signage or employee food handler training available at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment is currently vacuum packaging raw scallops with no approved HACCP. Inspector provided HACCP template.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the walk in freezer, bolognese sauce previously frozen missing product date marking for when placed back into refrigeration.
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. At time of inspection all food handler training certificates are expired.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler, thawed vacuum packaged tuna still in sealed reduced oxygen packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages stored on the pass through window of the main cook line. Operator removed the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Container of employee personal items stored on shelf on the main cook line over the steak well.
Food stored on floor. On the main prep line, olive oil stored on the floor. Operator relocated the container of olive oil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line have build up of dust. Reach in cooler drawers on the main cook line have build up of food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting boards in the prep area and at the front pizza counter.
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.