SETTIMI'S GELATO
309 JOHN RINGLING BLVD, Sarasota FL 34236
Last inspected Aug 13, 2024 · 4 visits since September 2023
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.
3 inspections, climbing. The current grade is the best on record.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Marinara 110F and meat sauce 112F stored in hot holding. Operator stated the items had been stored in hot holding for approximately 1.5 hours. Operator reheated the marinara to 167F and the meat sauce to 166F and placed then in hot holding.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023072627 | Nov 7, 2023 | Jan 25, 2024 | $160 |
Inspection history
4 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Measuring cup and dish soap stored in the hand washing sink next to the three compartment sink. Employee removed the items.
Referred for a formal case, which can lead to a fine. 2 violations recorded.
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging for cooked sauces, cooked vegetables and cooked meat sauce without a variance.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is using reduced oxygen packaging for cooked sauces, vegetables and meat sauce without a HACCP.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Marinara 110F and meat sauce 112F stored in hot holding. Operator stated the items had been stored in hot holding for approximately 1.5 hours. Operator reheated the marinara to 167F and the meat sauce to 166F and placed then in hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging for cooked sauces, cooked vegetables and cooked meat sauce without a variance.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is using reduced oxygen packaging for cooked sauces, vegetables and meat sauce without a HACCP.
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.