FADO PORTUGUESE CUISINE
435 5 AVE N, Saint Petersburg FL 33701
Last inspected Nov 6, 2024 · 5 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAY 24
NOV 24
≈ ERRATIC
3 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in ware washing area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 1 dented can of tomato paste, 111 ounces. 1 dented can of roasted red pepper strips, 102 ounces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from double ovens: cooked sausage (49F - Cold Holding) Employee put item in walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well area: cooked rice (88F - Hot Holding); mashed potatoes (88F - Hot Holding); cooked vegetables (88F - Hot Holding) Employee reheated items above 165 F and turned up heating event so items are now holding above 135 F.
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.
Show the remaining 14 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink by bread station used to dump ice.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear of kitchen has mold like substances.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Green cutting board in bar area has grooved cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Ice buildup in reach in cooler on cook line across from six burner stove.
In-use tongs stored on equipment door handle between uses. Tongs on prep table leg next to hand wash sink next to bread station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook top in standing water of 86 F. Scoop on prep table across from stove in standing water of 79 F.
No Heimlich maneuver/choking sign posted.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths behind bar not stored in sanitizing solution.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by food trays.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill pitcher. Hand wash sink behind bar used to store supplies.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority10 Intermediate6 Basic
Show 20 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. Dish machine is currently reading 0 ppm chlorine. Dish machine behind bar is reading 0 ppm chlorine.
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. Dishwasher goes from scraping dirty dishes to removing clean dishes with no hand wash in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in ware washing area not landing on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat sauces in walk in cooler. Employee stored correctly.
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.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer unable to determine if dish machine is functioning properly.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by food trays.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill pitcher. Hand wash sink behind bar used to store supplies.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Current Hotel and Restaurant license not displayed.
Food stored on floor. French fries stored on floor of walk in freezer. Employee stored correctly.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
No Heimlich maneuver/choking sign posted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at 0 ppm quaternary.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 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. Dish machine sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary. Bar dish machine is chlorine based but operating with quaternary at 200 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: hard boiled eggs (70F - Cold Holding); cooked shrimp (70F - Cold Holding); salted cod (55F - Cold Holding) temperature taken at 5:45 pm. Manager moved to walk in freezer. Temperatures taken again at 6:40 pm: hard boiled eggs (42F - Cold Holding); cooked shrimp (43F - Cold Holding); salted cod (38F - Cold Holding)
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.
Manager or person in charge lacking proof of food manager certification.
No handwash sink for employees. Hand wash sink in ware washing machine pm area had water turned off. Manager turned water on and hand wash sink works correctly now.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in middle of cook line. Manager replaced paper towels.
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.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of vinegar and cleaning solution not labeled. Manager labeled appropriately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to flour, onions and sugar containers. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to flour, onions and sugar containers. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water of 73 F on prep table next to soda station in kitchen. Employee removed utensil from water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth by espresso machine not stored in sanitizing solution.
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.