CALIDOLI
7580 49 ST N, Pinellas Park FL 33781 · 727-954-8876
Last inspected Mar 30, 2026 · 10 visits since December 2023
DEC 24
MAR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Front counter in bowls duck live, pork ear, beef stomach, pork feet beef stomach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023026600 | Apr 26, 2023 | Jun 14, 2023 | $400 |
| 3--2018054116 | Sep 20, 2018 | Dec 20, 2018 | $400 |
Inspection history
10 visits, newest first
Mar 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter inside hot holding unit. pig ears (85F - Hot Holding) Front buffets cooked shrimp (90F - Hot Holding); cooked whole tilapia (76F - Hot Holding); cooked chicken teriyaki (135F - Hot Holding); cooked mushrooms (112F - Hot Holding);
Ceiling tile missing. Mop sink near dishwasher
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority0 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 2-1-26
Raw animal food stored in same container as ready-to-eat food. Observed raw shelled eggs pallet inside top of deli cooler over to ready to eat carrots and onions. Employee moved
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in stand alone reach in cooler near three compartment sink bin of raw pork over ready to bin of ready to eat cooked chicken. Employee moved
Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed multiple bowls of duck liver, pork ear, beef stomach, pork feet beef stomach. Front counter no protection. During walk through establish put hand made sneeze guard up to protect food.
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. Front counter in bowls duck live, pork ear, beef stomach, pork feet beef stomach.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter inside hot holding unit. pig ears (85F - Hot Holding) Front buffets cooked shrimp (90F - Hot Holding); cooked whole tilapia (76F - Hot Holding); cooked chicken teriyaki (135F - Hot Holding); cooked mushrooms (112F - Hot Holding);
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation chlorine at three compartment sink was 200+ ppm employee added water now 50 ppm
Ceiling tile missing. Mop sink near dishwasher
Interior of oven has accumulation of black substance/grease/food debris.
Stored food not covered. Bag in flour near three compartment sink uncovered. Employee covered
Time/temperature control for safety food thawed in an improper manner. Shrimp in in three compartment sink thawing no water running establishment turned water on
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During inspection observed pork stomach and crispy chicken salad in bowls in front display area not protected. Employee moved. establishment added sneeze glass to area.
Cleaned and sanitized equipment or utensils not properly stored. Clean equipment pans used for buffer storage on top of garbage can.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler back near three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 8, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
May 7, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine three compartment sink 200+ ppm. Now at 50ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line walked out door walked back through door failed to wash hands before returning to work.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80 degrees at cook line. No time stamp no or written paperwork. Employee filled out time temperature control for safety paperwork during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front buffet fried shrimp temp 99 degress hot holding. Asked owner to reheat fried shrimp to 165.
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 4 employees training certificate. Establishment has 6 employees.
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.
Stored food not covered. Raw shrimp, raw fish, raw chicken in walk in cooler not covered.
May 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
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. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener soiled
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. 6 employees had the Florida restaurant booklets.
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.
Buildup of food debris/soil residue on equipment door handles. Throughout
Cutting board has cut marks and is no longer cleanable.
Floor not cleaned when the least amount of food is exposed.
Floor tiles missing and/or in disrepair. Near three compartment sink.
Interior of large duck oven has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of large duck oven
Reach-in cooler interior/shelves have accumulation of soil residues.
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Displayed food not properly protected from contamination. During inspection observed food in bowls right side of buffet line with no protection. Employee took all bowl brought back into kitchen.
Food placed in soiled container/equipment. Rice in soiled container.
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. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener soiled
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. 6 employees had the Florida restaurant booklets.
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 soap provided at handwash sink. Next to three compartment sink. Employee added during inspection
Buildup of food debris/soil residue on equipment door handles. Throughout
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on cutting board
Floor not cleaned when the least amount of food is exposed.
Floor tiles missing and/or in disrepair. Near three compartment sink.
Food stored on floor. Pork thawing underneath three compartment sink employee moved.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of large duck oven has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of large duck oven
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Beef stomach and chicken insides walk in cooler not covered
Time/temperature control for safety food thawed in an improper manner. Pork ribs inside three compartment sink thawing in standing water. Employee turned on water.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority9 Intermediate6 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began engaging in food preparation in front counter without washing their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch face to adjust face mask and began touching to go boxes to put food in them for customers ordering at front counter.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee face mask and began touching to go boxes to put food in them for customers ordering at front counter.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above buss tub of cut cabbage. Manager moved eggs to designated area in next to buss tubs of raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on push cart at wok station: fresh garlic in oil (71F - Cold Holding) raw ducks hanging on hook above three compartment sink (70F - Cold Holding) Manager moved items to cold holding unit and walk in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. CFM on-site lacks knowledge of Big 6 and symptoms. Inspector discussed Big 6 with CFM and employee.
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. Emailed operator DBPR vomiting or diarrheal event form in Chinese.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Cutting boards stained.
Handwash sink used for purposes other than handwashing. Observed metal scrubber in hand sink in front counter area next to three compartment sink. Employee removed. Item out of sink.
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 proof of Food Employee Reporting Agreements for two employee engaging in food preparation in kitchen area and two employee engaging with food in front counter area. Manager stated they are part time employee and have not conducted employee food training. Emailed manager DBPR Food Employee Reporting Agreement form in Chinese.
No soap provided at handwash sink. At hand sink in kitchen area next to three compartment sink in kitchen area.
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. Observed employee training certificates for Ou Jian Wen 01/20/2022 and Bin Rong Chen 07/20/2022 through FLRA SafeStaff.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked pork on speed rack in walk in cooler not date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in front counter area next to three compartment sink. Employee stocked soap bottle at hand sink.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard board throughout kitchen area and front counter area.
Floor soiled/has accumulation of debris. Floor soiled with sugar and salt in dry storage area. Floors in kitchen area soiled with grease dripping from cooked duck and cooked pork belly handing on hooks.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 6 fly sticky tape hanging above hot holding food display in front counter. Employees removed sticky tape.
Food stored on floor. Cases of bottled ketchup, buckets of duck sauce, and buckets of soy sauce stored on floor in dry storage area. Manager moved items off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven next to fryers heavily soiled with/ food debris.
Stored food not covered. Multiple containers of cooked pork stored on speed rack in walk in cooler not covered. Strainers of raw fish and buckets of rice noodle dehydrating in walk in cooler.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate14 Basic
Show 26 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Three compartment sink behind front counter chlorine sanitizer testing at 0 PPM. Employee replenished chlorine sanitizer to 50 PPM.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched masked with gloves on hands and did not remove and wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef inside walk in cooler. Employee moved raw chicken under raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On cook line: fresh garlic in oil (70F - Cold Holding) Manager moved item to walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -In hot holding unit behind front counter: fish (109F - Hot Holding); chicken (100F - Hot Holding) Manager reheated items: fish (192F - reheated); chicken (172 - reheated)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -No vacuum breaker on hose bib under hot holding units in front counter area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket testing at 200 PPM. Employee corrected chlorine sanitizer to 100 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards throughout kitchen stained. -Can opener heavily soiled with food derbis.
Handwash sink not accessible for employee use at all times. -Pot stored in hand sink near three compartment sink in kitchen area.
Handwash sink used for purposes other than handwashing. -Employee rinsed out wiping cloth in hand sink in front counter area.
Nonfood-grade basting brush used in food. -Paint brush hanging above prep table near three compartment sink. Manager removed.
Spray bottle containing toxic substance not labeled. -Unlabeled sanitizer spray bottle stored near the fryers on cook line.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -Cardboard near three compartment sink stained with food grease.
Cove molding at floor/wall juncture broken/missing. -Near door to dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employed drinks on shelf above reach in deli cooler and on prep table on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and lighter stored on shelf above reach in deli cooler. Employee moved items.
Employee with no hair restraint while engaging in food preparation. -Multiple employees engaging in food preparation without wearing a hair restraint.
Floor soiled/has accumulation of debris. -Floor soiled with sugar and salt in dry storage area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -32 dead and trapped flies in control device on ceiling above front counter area. Manager removed and sanitized the area.
Food stored on floor. -Cases of frozen beef and tilapia stored on the floor in walk in freezer. -Soy sauce stored on floor in dry storage area.
In-use knife/knives stored in cracks between pieces of equipment. -knifes store in between prep tables near three compartment sink. Employee removed knifes.
Stored food not covered. -Bins of food items in dry storage area not covered.
Time/temperature control for safety food thawed in an improper manner. -Squid thawing in standing water in three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. -Mop stored on the floor near three compartment sink in front container area.
Wet wiping cloth not stored in sanitizing solution between uses. -Stored on prep table and cutting board in front counter area.
Working containers of food removed from original container not identified by common name. -Sugar and salt unlabeled.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 0 ppm. Do not use equipment/utensils not properly sanitized. Operator added chlorine sanitizer to water. Reading 50ppm.
Dented/rusted cans present. See stop sale. Shelf in dry-storage a. Two #10 cans of bamboo shoots. b. #10 can of pineapple juice. c. 5lb can of soy sauce. d. 5lb can of hoisin sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat chicken in reach-in cooler on cooks line. Operator removed eggs from above chicken. Raw shrimp stored over open container of cooked beef in reach-in cooler. Uncovered pans of raw shrimp and raw fish stored over open containers of soy sauces in walk-in cooler. Operator removed items eggs from above ready-to-eat chicken and removed raw shrimp and fish from open containers of soy sauces in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooked foods being self-served without sneeze-guard at front counter. Operator discarded foods from counter.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shell egg cracked in reach-in cooler. Operator discarded egg. Stop Sale not warranted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line at 2:45pm a. fried chicken (85 - Hot Holding) Employee discarded chicken.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three-compartment sink. Operator provided paper towels.
No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Shelf in dry-storage a. Two #10 cans of bamboo shoots. b. #10 can of pineapple juice. c. 5lb can of soy sauce. d. 5lb can of hoisin sauce.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on prep table on cooks line. Employee discarded bottled water.
Employee eating in a food preparation or other restricted area. Observed employee drinking water on cooks line while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in cooler doors located on cooks line soiled.
Reach-in cooler located on cooks line interior have accumulation of soil residues.
Soiled dry wiping cloth stored on top of cutting board at front counter.
Stored food not covered. Multiple containers of flours, salt, and sugars not covered in dry-storage room. Multiple containers of chicken, pork, broccoli, cabbage, sauce, fish, shrimp and cooked pasta in walk-in cooler not covered. Operator covered items.
Unwrapped single-service utensils stored at front counter not presented so that only the handles are touched.
Wiping cloth sanitizing solution stored on the floor at front counter.
Working containers of food removed from original container not identified by common name. Multiple containers of flours, salt, and sugars removed from original packaging not labeled in dry-storage room.
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.