DA SESTO ITALIANO RISTORANTE VINO
7201 66TH ST N, Pinellas Park FL 33781 · 7275066495
Last inspected Aug 25, 2026 · 9 visits since December 2023
DEC 24
APR 25
OCT 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Updated during inspection Was Exp 2-1-24 now 2-1-25
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019063186 | Oct 22, 2019 | Jan 10, 2020 | $200 |
| 3--2015029906 | May 26, 2015 | Oct 28, 2015 | $250 |
Inspection history
9 visits, newest first
Aug 25, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler A. mushroom soup b. White sauce no date
Dead roaches on premises. 3 dead roaches inside wine box area. 1 dead roach under salad deli cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Show the remaining 1 finding ▾
Hole in or other damage to wall. Hole in wall left side of salad deli cooler
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Bottom of cooler at cook line near ovens
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Made and put into cooler yesterday night chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom cooler cook line chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding) Deli cooler across from cook line near Pooled eggs in box 52 cold holding Sausage and mushroom 49 cold holding
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. I piece of salmon
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Bottom of cooler at cook line near ovens
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 10 can of black olives on dry storage shelve. Employee put X on top
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded stop sale issued
Non-pitting surface rust on food-contact equipment. Inside reach in cooler.
Spray bottle containing toxic substance not labeled. Not labeled with chlorine. At service station
Carbon dioxide/helium tanks not adequately secured. Hall way of wine area.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Cutting board used for cutting bread at service station top middle broken/ chipped. Employee flipped over and put dry paper underneath.
Standing water in bottom of reach-in-cooler. Left side of team table
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting boards
Wiping cloth sanitizing solution stored on the floor. 3 buckets at cook line. Employee double buckets
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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. Ran dish machine 3 times tested multiple times. Was 0 ppm now at 100 ppm
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. Was 200+ppm now 50ppm
Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in prep sink next to hand wash sink near three compartment sink. Educated
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Next to boxes of tomatoes sauce at dry storage.
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. Salmon inside ROP inside reach in cooler. Baring labels to remove from packaging before thawing.salmon fully thawed ins stand alone reach in cooler across from cook line.
Food stored on floor. Pan of steak on floor of walk in cooler.
Heavy Accumulation of black mold-like substance in the interior back wall of the ice machine/bin. Educated stop sale issued. Speaks inside ice
Old labels stuck to food containers after cleaning storage rack.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1- 1 Lb. 12 Oz. dented can of Sweet Drop Peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across from fryer on cook line: mozzarella cheese (50F - Cold Holding); sliced sausage (47F - Cold Holding); heavy cream (51F - Cold Holding); cooked pasta (53F - Cold Holding); cooked lasagna (53F - Cold Holding); blue cheese crumbles (50F - Cold Holding) Employee put ice bags on food items stored at the top of reach in deli cooler and moved food items stored inside reach in deli cooler to another cold holding unit and walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food item in steam well across from water broiler on cook line: Bolognaise (125F - Hot Holding) Employee put bolognaise into a pot to bring temperature up. Inspector re-temped item and Bolognaise (186F -Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Soda gun nozzle holes soiled.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine chemical test kit observed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black substance.
Food stored on floor. Boxes of fryer like stored on floor in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food debris. Oven interior soiled with food debris.
Apr 24, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Updated during inspection Was Exp 2-1-24 now 2-1-25
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table used for folding silverware. Next to clean silverware. Employee moved.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris.
Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary Sanitizer bucket at 0 PPM. Employee replenished Sanitizer bucket to 200 PPM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items temped @ 2:47-3:10pm: Cooked mushrooms 48 F, Butter 58 F, Garlic butter 58 F, Lobster 50F, Veil 50 F, Salmon 47 F, Veil parm 46 F, Heavy cream 48 F, Italian sausage 48 F, Shredded cheese 46 F, Cooked pasta 50 F, Cooked lasagna 48 F, Liquid eggs 46 F, Premade salads 48 F, Cooked egg plant 46 F Re-temped following items at 4:41pm: Shrimp 40 F, cooked mushroom 38 F, scallops 39 F, calamari 36 F, lobster 42 F, salmon 42 F, Veil 42 F, Italian sausage 43 F, Shredded cheese 43 F, raw chicken 42 F Operator stored items inside walkin cooler and freezer to bring temperatures down. Bags of ice were also put on top of items in reach in coolers. Corrected On-SiteRepeat Violation**
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Quaternary sanitizer test kit.
Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served dated in October.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Buildup of food debris/soil residue on equipment door handles. Microwave door handles soiled with food debris.
Current Hotel and Restaurant license not displayed. Corrected during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored above prep table. Employee phone, keys and chapstick above reach in cooler in front are. Employees moved items.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink.
Food stored on floor. House made ranch in container stored on floor in walk in cooler. Oil stored on floor near prep area. Employee moved items off the floor.
In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris.
Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses.
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.