SCARPINOS CLASSIC ITALIAN
6062 VAN DYKE ROAD, Lutz FL 33558
Last inspected May 28, 2026 · 9 visits since January 2024
JAN 24
JUN 24
JAN 25
JAN 26
MAY 26
— STEADY
5 inspections within 42 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine reading 0ppm. 3 compartments sink set up for sanitation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above pico in reach in cooler in kitchen. Operator moved the raw chicken to bottom self
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding); shredded mozzarella cheese (48F - Cold Holding); raw salmon (48F - Cold Holding); cooked broccoli (46F - Cold Holding); cooked noodles (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (46F - Cold Holding) in reach in cooler in cooking line. Operator states all food in there oily for an hour. Operator moved all food to reach in freezer to cool off quickly
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained on shelf in kitchen
Employee eating in a food preparation or other restricted area Employees drink on prep table, operator removed it
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw shrimp 51 F stored in reach-in cooler at cook line. Operator moved to reach-in freezer. Re temped raw shrimp 42F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle unable to turn and not hot water provided in handwash sink at dish machine area.
Employee with no hair restraint while engaging in food preparation. Some employees in kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of the upright reach-in freezer door.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At cook line. Provided a sign and operator posted at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line. Operator discarded drink.
Water leaking from faucet in handwash sink at dish machine area.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Missing for several employees
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from bathroom and started cooking grabbing equipment no hand washing. Discussed with employee employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauce reach in cooler employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table top Butter 57 f Butter 60 f employee moved to freezer both temp out to 43 f
Warewashing sanitizing solution exceeding the maximum concentration allowed. Above 200 ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked sausage with plastic wrap over. cooling cooked sausage with lid over.
Handwash sink not accessible for employee use at all times. Hand washing sink was covered with plastic wrap due to a a drain clog. Management stated the plumber is coming to fix the sink. Manager blocked off hand washing sink by dish area.
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. Missing for several employees
Employee eating while preparing food. Employee chewing food on the cook line.
Employee with no hair restraint while engaging in food preparation. 2 employees
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face than grabbed Clean pan with bread no handwashing involved.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
Nonfood-grade bags used in direct contact with food. Cut lettuce in no grade food bags in my
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cooks line by dry storage Ambient air temp 48 f Cut tomatoes 53 f rocita cheese 48 f raw bacon 51 f blue cheese 50 f eggplant 51 f no temps taken see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make station across from hand washing sink Cold holding: shrimp 48 f cheese 48 f cheese 46f employee moved to freezer Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on cooks line by dry storage Ambient air temp 48 f Cut tomatoes 53 f rocita cheese 48 f raw bacon 51 f blue cheese 50 f eggplant 51 f no temps taken see stop sale Reach in cooler front bar area cut tomatoes 44 f cut greens 52 f employee moved to freezer
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. Printed for management.
Handwash sink used for purposes other than handwashing. Stored noodles in hand washing sink on cooks line.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Florida restaurant and lodging association 1 training was took With a picture.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed.
Employee with no beard guard/restraint while engaging in food preparation. Multiple employees
Employee with no hair restraint while engaging in food preparation.no hair net for multiple employees
Equipment in poor repair. Hand washing sink hit water knob not working on cooks line and by ice machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat lettuce employe removed to proper storage.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented can 1 roasted red pepper Roland
Nonfood-grade bags used in direct contact with food. Cut leafy greens in can liner bags. Stored in reach in salad prep table
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line. Cold holding: cheese 48 f raw shrimp 48 f milk 48 f raw salmon 48 f employee moved to freezer. 2nd temp all to 43 f On counter Cold butter 62 f 2nd temp 43 f Cold holding: cut lettuce 47 f 2nd temp 43 pizza station employee moved to freezer 2nd temp 43 f
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm
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.
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. 2 employee trainings expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat produce reach in cooler by kitchen exit employee removed to proper storage
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.