VALENTI RESTAURANT
1200 E VENICE AVE, Venice FL 34292 · (941)484-1888
Last inspected Jun 29, 2026 · 15 visits since November 2023
JAN 25
JUN 25
MAY 26
JUN 26
JUN 26
— STEADY
5 inspections within 35 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. Observed approximately 50 small flying insects on and around the keg cooler behind the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025066763 | Aug 18, 2025 | Oct 2, 2025 | $800 |
| 7--2025008818 | Jan 21, 2025 | Mar 24, 2025 | $400 |
| 7--2024060578 | Oct 21, 2024 | Feb 26, 2025 | $800 |
| 7--2024015286 | Feb 6, 2024 | Aug 12, 2024 | $640 |
| 7--2018026668 | May 16, 2018 | Jun 27, 2018 | $400 |
| 7--2015009730 | Mar 3, 2015 | Mar 24, 2015 | $400 |
Inspection history
15 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris.
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/
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed a broken probe thermometer.
Show the remaining 15 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared on site and held for more than 24 hours in the walk in cooler. The operator stated the lasagna was cooked 2 days prior to inspection.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed the chlorine test kit expired 12/2024.
Accumulation of debris on the top exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling in the storage area across from the walk in cooler. Observed a ceiling tile in disrepair above the ice machine behind the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents above the cook line soiled with an accumulation of dust and grease.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon.
Current Hotel and Restaurant license not displayed.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding in the storage area across from the walk in cooler.
Floor soiled/has accumulation of debris behind the equipment on the cook line.
Ice buildup in reach-in the outside walk-in freezer.
Light not functioning in the outside walk in cooler.
Multiple carbon dioxide tanks not adequately secured in storage areas throughout the restaurant.
Multiple cutting boards have cut marks and is are longer cleanable.
Single-service articles improperly stored. Observed pizza boxes stored on the floor in the storage area behind the bar.
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut mushrooms in the silver stand-up cooler on the cook line. The operator properly stored the raw chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw packaged salmon.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed an employee rinse tongs in the handwashing sink on the cook line. Educated the employee on the hand sink is for handwashing only.
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/
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sausage and cooked lasagna prepared on site and held for more than 24 hours in the walk in cooler.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed the chlorine test kit expired 12/2024.
Accumulation of debris on the top exterior of the warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Observed multiple discarded carbon dioxide tanks not properly secured in storage areas.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling tiles in the storage area across from the walk in cooler.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw packaged salmon.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding in the storage area across from the walk in cooler.
Floor soiled/has accumulation of debris underneath and behind the equipment on the cook line.
Ice buildup in the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 91F standing water on the cook line. The operator properly stored the ladle.
Light not functioning in the outside walk in cooler.
Multiple cutting boards have cut marks and are longer cleanable.
Single-service articles improperly stored. Observed pizza boxes stored on the floor of the storage area behind the bar.
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
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/
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 1 employee with proof of food handler certification.
Records/documents for required employee training do not contain all of the required information. Observed a food handler card through FRLA missing an exam date and expiration date.
Multiple cutting boards have cut marks and are no longer cleanable in the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of a black-mold like substance in the ice machine.
Ceiling tile shows damage or is in disrepair. Observed a damaged ceiling tile above the ice machine. Observed a hole in the ceiling in the equipment storage area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in coolers not segregated from food for the public.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding in the storage area near the walk in cooler.
Floor soiled/has accumulation of debris underneath equipment on the cook line.
Ice buildup in the walk-in freezer.
Light not functioning. Observed no light in the outside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple cooler door gaskets soiled in the kitchen. Observed shelving on the cook line soiled with an accumulation of grease.
Open dumpster lid.
May 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Observed non-food grade plastic bags used to store and in direct contact with bread in the prep area.
Rodent rub marks present along walls/ceilings. Observed rodent rub marks on an electrical cable in the equipment storage area.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (51F - Cold Holding); raw veal (50F - Cold Holding); cooked sausage (47F - Cold Holding); cooked shrimp (46F - Cold Holding); raw salmon (50F - Cold Holding); cooked clams (51F - Cold Holding); cooked mussels (51F - Cold Holding) in the glass door cooler on cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (51F - Cold Holding); raw veal (50F - Cold Holding); cooked sausage (47F - Cold Holding); cooked shrimp (46F - Cold Holding); raw salmon (50F - Cold Holding); cooked clams (51F - Cold Holding); cooked mussels (51F - Cold Holding) in the glass door cooler on cook line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
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/
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 1 employee with proof of food handler certification.
Records/documents for required employee training do not contain all of the required information. Observed a food handler card through FRLA missing an exam date and expiration date.
Multiple cutting boards have cut marks and are no longer cleanable in the kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of a black-mold like substance in the ice machine.
Ceiling tile shows damage or is in disrepair. Observed a damaged ceiling tile above the ice machine. Observed a hole in the ceiling in the equipment storage area.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored in coolers not segregated from food for the public.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding in the storage area near the walk in cooler.
Floor soiled/has accumulation of debris underneath equipment on the cook line.
Ice buildup in the walk-in freezer.
Light not functioning. Observed no light in the outside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple cooler door gaskets soiled in the kitchen. Observed shelving on the cook line soiled with an accumulation of grease.
Open dumpster lid.
Standing water in bottom of the 2-door reach-in-cooler next to the pizza station.
Aug 18, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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.
Ceiling/ceiling tiles/vents soiled with an accumulation of dust on the cook line.
Cove molding at floor/wall juncture broken/missing in the storm area near the walk in cooler.
Hole in or other damage to wall in the storage area near the walk in cooler.
Ice buildup in the walk-in freezer.
Ripped/worn tin foil used on the door handles of the glass door reach in cooler on the cook line.
Jun 4, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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.
Accumulation of black mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured behind the bar.
Ceiling/ceiling tiles/vents soiled with an accumulation of dust on the cook line.
Cove molding at floor/wall juncture broken/missing in the storm area near the walk in cooler.
Hole in or other damage to wall in the storage area near the walk in cooler.
Ice buildup in the walk-in freezer.
Ripped/worn tin foil used on the door handles of the glass door reach in cooler on the cook line.
Jun 2, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with flat bread pizza dough, deli meats. The operator properly stored the above foods in food grade containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken in the reach in cooler near the pizza station. The raw food was properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (60F - Cold Holding) in the 2-door stand up reach in cooler in the kitchen. The operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (60F - Cold Holding) in the 2-door stand up reach in cooler in the kitchen. The operator discarded the butter.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked eggplant prepared on Saturday 5/31 with no date marked. An employee placed a date mark on the eggplant.
Accumulation of black mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured behind the bar.
Ceiling/ceiling tiles/vents soiled with an accumulation of dust on the cook line.
Cove molding at floor/wall juncture broken/missing in the storm area near the walk in cooler.
Dead roaches on premises. Observed 15 dead roaches on the floor in dry storage. The operator discarded the roaches and mopped the floor.
Hole in or other damage to wall in the storage area near the walk in cooler.
Ice buildup in the walk-in freezer.
No handwashing sign provided at a hand sink used by food employees on the cook line.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues in the glass door reach in cooler on the cook line.
Ripped/worn tin foil used on the door handles of the glass door reach in cooler on the cook line.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed non-food grade bags in contact with bread, pizza dough, and deli meats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked roux (58F - Cold Holding) on the cook line. The operator stated the roux was prepared approximately 1 hour prior to inspection. The operator placed the roux in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Observed an employee dispose of a bucket of soap and water in the handwashing sink on the cook line.
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 mold-like substance/slime in the interior of the ice machine.
Carbon dioxide tanks not adequately secured in the storage area and behind the bar.
Cove molding at floor/wall juncture broken/missing in the storage area across from the walk in cooler.
Current Hotel and Restaurant license not displayed. Observed the operating license expired 12/1/2024.
Employee personal beverages not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line.
Glass door reach-in cooler interior/shelves have accumulation of soil residues on the cook line.
Hole in or other damage to wall. Observed damage to the bottom of the wall in the storage area across from the walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 76F standing water on the cook line.
No handwashing sign provided at a hand sink used by food employees on the cook line.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood vents on the cook line soiled with an accumulation of grease.
Ripped/worn tin foil used to wrap the door handle of the glass door reach in cooler on the cook line.
Oct 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Observed a non-food grade bag in direct contact with deli meats and cheese in the stand-up reach in cooler near the office.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on top exterior of the warewashing machine.
Carbon dioxide tanks not adequately secured in the storage room and behind the bar.
Floor soiled/has accumulation of debris underneath equipment on the cook line.
Food stored on floor. Observed a box of pepperoni stored on the floor of the walk in freezer. Observed a box of parsley stored on the floor in dry storage.
Hole in or other damage to wall. Observed damage to the bottom of the wall in the storage area across from dry storage.
Ice buildup in the walk-in freezer.
No conspicuously located ambient air temperature thermometer in the glass door reach in cooler on the cook line.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler.
Oct 21, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Observed a non-food grade bag in direct contact with deli meats and cheese in the stand-up reach in cooler near the office.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked clams in the glass door reach in cooler on the cook line. An employee properly stored the raw calamari. Observed raw shell eggs stored over prosciutto in the three door reach in cooler in the kitchen. An employee properly stored the raw shell eggs.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 rodent droppings on the floor in dry storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (61F - Cold Holding)in the three door reach in cooler in the kitchen. The operator discarded the butter packets. Observed raw chicken (52F - Cold Holding); raw veal (50F - Cold Holding) in the glass door reach in cooler on the cook line. An employee stated the potentially hazardous foods have been held overnight. The employee discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (61F - Cold Holding)in the three door reach in cooler in the kitchen. The operator discarded the butter packets. Observed raw chicken (52F - Cold Holding); raw veal (50F - Cold Holding) in the glass door reach in cooler on the cook line. An employee stated the potentially hazardous foods have been held overnight. The employee discarded the above foods.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on top exterior of the warewashing machine.
Carbon dioxide tanks not adequately secured in the storage room and behind the bar.
Ceiling tiles missing in 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. Observed thawed tuna and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna and salmon.
Dead roaches on premises. Observed approximately 50 dead roaches on the floor in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored with clean aprons near dry storage. The operator properly stored the jackets.
Floor soiled/has accumulation of debris underneath equipment on the cook line.
Food stored on floor. Observed a box of pepperoni stored on the floor of the walk in freezer. Observed a box of parsley stored on the floor in dry storage.
Hole in or other damage to wall. Observed damage to the bottom of the wall in the storage area across from dry storage.
Ice buildup in the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 84F standing water on the cook line. The operator removed the utensils from the standing water.
No conspicuously located ambient air temperature thermometer in the glass door reach in cooler on the cook line.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler.
Single-service articles improperly stored. Observed pizza boxes stored on the floor in dry storage and in the storage room near the bar. The operator properly stored the pizza boxes.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of debris on top of the warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle used as a scoop for calamari in the glass door reach in cooler on the cook line. The operator removed the cup.
Carbon dioxide tanks not adequately secured in the storage area.
Ceiling tile missing in the dry storage area. Observed missing ceiling tiles in the storage area behind the bar.
Cove molding at floor/wall juncture broken/missing at the entrance to the kitchen.
Hole in or other damage to the bottom of the wall in the storage area across from dry storage.
Open dumpster lid.
Single-service articles improperly stored. Observed pizza boxes stored on the floor in the storage area behind the bar.
May 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 7 high priority.
7 High priority1 Intermediate18 Basic
Show 26 findings ▾
Container of medicine improperly stored. Observed a box of medicine stored on a shelf above a food prep area on the cook line. The operator properly stored the medicine.
Dented/rusted cans present. See stop sale. Observed a dented #10 can of ketchup in the dry storage area. The operator discarded the dented can.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 50 small flying insects on and around the keg cooler behind the bar.
Nonfood-grade bags used in direct contact with pizza dough in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon in the glass door reach in cooler on the cook line. The operator properly stored the raw chicken.
Stop Sale issued due to adulteration of food product. Observed unidentifiable rotted foods in the out of service walk in freezer. The operator stated the freezer has been out of service for approximately 2 months. The operator discarded all the foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (54F - Cold Holding) at the server station. The operator stated the butter has been held for approximately 1 hour. The operator was given a time for public health control form.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on top of the warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed a plastic cup with no handle used as a scoop for calamari in the glass door reach in cooler on the cook line. The operator removed the cup.
Carbon dioxide tanks not adequately secured in the storage area.
Ceiling tile missing in the dry storage area. Observed missing ceiling tiles in the storage area behind the bar.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover spinach in the reach in cooler at the pizza station. The operator removed the wiping cloth.
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the glass door reach in cooler on the cook line. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the glass door reach in cooler on the cook line. The operator discarded the above foods.
Cove molding at floor/wall juncture broken/missing at the entrance to the kitchen.
Dead roaches on premises. Observed 12 dead large roaches on the floor in the dry storage area. The operator cleaned the area.
Employee beverages container on a food preparation table or over/next to clean equipment/utensils in multiple locations throughout the kitchen.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Hole in or other damage to the bottom of the wall in the storage area across from dry storage.
Interior of microwave on the cook line has an accumulation food debris.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler.
Open dumpster lid.
Single-service articles improperly stored. Observed pizza boxes stored on the floor in the storage area behind the bar.
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed unidentifiable rotted foods in the out of service walk in freezer. The operator stated the freezer has been out of service for approximately 2 months. The operator discarded all the foods.
Feb 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Mariuz Klonowski 7-11-18 through ServSafe.
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.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tanks not adequately secured throughout the premises.
Ceiling tile missing in the dry storage area.
Employee personal food not properly identified and segregated from food to be served to the public in multiple reach in coolers.
Employee with no hair restraint while engaging in food preparation.
Nov 30, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Mariuz Klonowski 7-11-18 through ServSafe.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
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.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tanks not adequately secured throughout the premises.
Ceiling tile missing in the dry storage area.
Employee personal food not properly identified and segregated from food to be served to the public in multiple reach in coolers.
Employee with no hair restraint while engaging in food preparation.
Unnecessary items/unused equipment on the premises. Observed discarded equipment at the back of the restaurant.
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 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. Observed the chlorine solution for the dishmachine empty and no replacement available in the establishment. The operator set up the three compartment sink for sanitization.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut mushrooms in the walk in cooler. The operator properly stored the raw shell eggs.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the dry storage area underneath the canned food storage rack and on shelving. The operator cleaned and discarded the droppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Demi glacé (60F - Cold Holding); butter (62F - Cold Holding) on the cook line. The operator stated the above items have been held for less than 2 hours. The operator placed the items in a reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Mariuz Klonowski 7-11-18 through ServSafe.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
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.
Accumulation of debris on top the of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tanks not adequately secured throughout the premises.
Ceiling tile missing in the dry storage area.
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. Observed tuna and salmon thawing not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging.
Dead roaches on premises. Observed 3 dead large roaches in the dry storage area. The operator cleaned and discarded the dead roaches.
Employee personal food not properly identified and segregated from food to be served to the public in multiple reach in coolers.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed boxes of eggplant stored on the floor in the walk in freezer.
No waste receptacle installed at handwash sink provided with disposable towels near the rear exit.
Unnecessary items/unused equipment on the premises. Observed discarded equipment at the back of the restaurant.
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.