VIA CANALETTO
240 S BEACH ST, Daytona Beach FL 32114 · 352-299-1838
Last inspected Jan 22, 2026 · 15 visits since August 2023
JAN 24
SEP 24
FEB 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -2 flys at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022027313 | Mar 21, 2022 | Jul 20, 2022 | $120 |
Inspection history
15 visits, newest first
Jan 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Accumulation of debris inside warewashing machine. -top of dishwasher soiled
Carbon dioxide/helium tanks not adequately secured.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket torn on salad and dessert coolers
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over pizza over soiled with grease and dust -top of stove soiled
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -7 plus tanks store in chemical storage room per manager states they are empty
Jan 14, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate8 Basic
Show 10 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -selling pizza by the slice times marked
Accumulation of debris inside warewashing machine. -top of dishwasher soiled
Carbon dioxide/helium tanks not adequately secured.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket torn on salad and dessert coolers
In-use knife/knives stored in cracks between pieces of equipment. -between two reach in coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over pizza over soiled with grease and dust -top of stove soiled
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
Water leaking from pipe and/or faucet/handle. -hand sink kitchen
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -7 plus tanks store in chemical storage room per manager states they are empty
Jan 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 10 high priority.
10 High priority6 Intermediate11 Basic
Show 29 findings ▾
Container of medicine improperly stored. -vitamins and cold and flu relief stored on top of first aid kit
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee walk in through back door grabbed bottles of wine
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee made salad
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched pizza with barehands while cutting
Live, small flying insects found -1 small flying insect in kitchen
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -freezer raw beef not in original packaging over squid
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline liquid egg yolk 69f per employee less than 4 hours, Pasta spaghetti and penne 45f to 64f per employee more than 4 hours - see stop sale - manager discarded Second reach in cooler on cookline sausage 45f,fried eggplant 45f Pizza cooler Meat balls 51f manager discarded,mozzarella 44f,chicken 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -noodles for soup 124f
Toxic substance/chemical improperly stored. -chemical spray bottle on prep table
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on two reach in coolers,plus pizza cooler and salad cooler -slicer guard spoiled
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. -forms not signed by manager
No soap provided at handwash sink. -warehouse area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -selling pizza by the slice times marked
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -paper towel dispenser at bar, manager states needs to replace battery, manager place towels by sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna 1.5 days
Accumulation of debris inside warewashing machine. -top of dishwasher soiled
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on dessert cooler
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket torn on salad and dessert coolers
Food stored on floor. -bag of salt,container of flour and sugar
In-use knife/knives stored in cracks between pieces of equipment. -between two reach in coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over pizza over soiled with grease and dust -top of stove soiled
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
Water leaking from pipe and/or faucet/handle. -hand sink kitchen
Working containers of food removed from original container not identified by common name. -Flour
Flammables stored/debris present in meter room. For reporting purposes only. -boxes store in front of electrical panel
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -7 plus tanks store in chemical storage room per manager states they are empty
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 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. -bar 0 ppm -kitchen 0 ppm
Equipment in poor repair. -gasket torn on reach in cooler,cookline -gasket torn on freezer on cookline -gasket torn on two coolers in salad area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -gasket soiled on pizza cooler -exterior of ice machine soiled
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind pizza oven and pizza cooler -ware washing area
Aug 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 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. -bar 0 ppm -kitchen 0 ppm
Equipment in poor repair. -gasket torn on reach in cooler,cookline -gasket torn on freezer on cookline -gasket torn on two coolers in salad area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -gasket soiled on pizza cooler -exterior of ice machine soiled
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind pizza oven and pizza cooler -ware washing area
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 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. -bar 0 ppm -kitchen 0 ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee came in back back and stir food. Did not wash hands
Live, small flying insects found -1 fly by dish machine -1 fly in kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler drawer chicken over fish
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 55f-63f, advised to keep a lower level -meat balls 52f advised to keep a lower level Pizza cooler - tcs sauce,shedded mozzarella,mozzarella,sausage 48f to 51f Placing in walking cooler -Cut tomatoes 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tcs sauce 132f
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline reach in cooler -can opener soiled
Handwash sink not accessible for employee use at all times. -cart in front of hand sink in dish machine area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. There is a asterisk by beef Carpaccio, but not by the consumer advisory
No paper towels or mechanical hand drying device provided at handwash sink. -by entrance to kitchen -bar
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. -see stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on prep table
Equipment in poor repair. -gasket torn on reach in cooler,cookline -gasket torn on freezer on cookline -gasket torn on two coolers in salad area
Food stored on floor. -flour by pizza reach -chicken and sauce -jars of capers on floor
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -pizza reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -gasket soiled on pizza cooler -exterior of ice machine soiled
Stored food not covered. -ice for drinks not covered in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind pizza oven and pizza cooler -ware washing area
Working containers of food removed from original container not identified by common name. -flour
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate15 Basic
Show 26 findings ▾
Container of medicine improperly stored. -Flonase on shelf above pizza cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Marina sauce 49f-59f made yesterday more than 6 hours, manager discarded
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. -bar 0 correct to 100 ppm
Live, small flying insects found -2 flys at bar
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -beef over ready to eat
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream,bread pudding,mozzarella 45f
Manager lacking proof of food manager certification. -M
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -beef Carpaccio Manager had employees mark menu
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -lid to panko
Toxic substance/chemical on premise that is not required for the operation of establishment.
Container with large ice cubes in contact with ice. -bar
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. -eating in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone on shelf above reach in cooler -speaker on shelf above pizza reach in cooler
Equipment in poor repair. -gasket turn and soiled on reach in cooler
Food stored on floor. -cappers
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -panko -powered sugar
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of panko container soiled, manager order new container
Reach-in cooler interior/shelves have accumulation of soil residues. -avantco cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind char grill -behind dish machine
Water leaking from pipe and/or faucet/handle. -pipe on under ice bin
Working containers of food removed from original container not identified by common name. -panko -powered sugar
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -removed handsink from employee bathroom. Using for chemical storage. Operator is going to remove toilet and cap off.
Equipment in poor repair. -gasket torn on first reach in cooler on cookline -gaskin torn on pizza cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove soiled -gaskets soiled on 2 reach in coolers on cookline -1st reach in cooler on cooler area where door connects with cooler soiled
Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment
Sep 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate4 Basic
Show 7 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. Bar 0 ppm
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -removed handsink from employee bathroom. Using for chemical storage. Operator is going to remove toilet and cap off.
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 2 certificates
Equipment in poor repair. -gasket torn on first reach in cooler on cookline -gaskin torn on pizza cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove soiled -gaskets soiled on 2 reach in coolers on cookline -1st reach in cooler on cooler area where door connects with cooler soiled
Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority9 Intermediate14 Basic
Show 28 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. Bar 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -par cooked chicken wings over ready to eat food in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler liquid egg,spaghetti,angel hair,penne,linguine, 45f to 70f less than 4 hours -2nd reach in cooler beef 44f,lamb 45f,meat balls 57f,lasagna 60f less than 4 hours -pizza cooler meat balls 46f,cheese 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara,ragu,bolognese 99f to 119f
Toxic substance/chemical improperly stored. -wd-40 stored by olive oil
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken wings
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 2 reach in coolers on cookline
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine
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 plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. -removed handsink from employee bathroom. Using for chemical storage. Operator is going to remove toilet and cap off.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bar
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 2 certificates
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings
Cloth used as a food-contact surface. -towel on bread
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - next to slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on prep table
Equipment in poor repair. -gasket torn on first reach in cooler on cookline -gaskin torn on pizza cooler
Food stored on floor. -corn starch -olives on floor at bar -bottles of soda on floor by dishwasher chemicals
In-use knife/knives stored in cracks between pieces of equipment. -knife between reach in cooler and hot well.
In-use tongs stored on equipment door handle between uses. -tongs on oven handles
No handwashing sign provided at a hand sink used by food employees. -bathrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove soiled -gaskets soiled on 2 reach in coolers on cookline -1st reach in cooler on cooler area where door connects with cooler soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. -redbull
Stored food not covered. -ice cubes in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine
Wet wiping cloth not stored in sanitizing solution between uses. -bar
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Mussels tags not marked with last date served.
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. -observed 1 training certificate
Accumulation of debris on exterior of warewashing machine. -Top of dishmachine soiled
Cutting board has cut marks and is no longer cleanable. -Cookline- 2 cutting boards on reach in cooler,pizza reach in cooler and salad cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood dusty over pizza oven
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher
Water leaking from pipe and/or faucet/handle. -small amount of water leak from pipe next to employee bathroom
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor under dishmachine
Jan 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate9 Basic
Show 17 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. -0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cookline meat balls 52f Ham,butter 47-54f, Pasta 46-54f less than 4 hours Second reach in cooler on cookline 52f,lamb 46f,beef 45f,broccoli Rob 52f - employee discarded Garlic in oil 75f see stop sale
Mussels tags not marked with last date served.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ And four or more employees
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. -observed 1 training certificate
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 one training card
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee bath hot water turn off only cooled water
Accumulation of debris on exterior of warewashing machine. -Top of dishmachine soiled
Clean linen storage cabinet improperly located. -bags of towels on floor
Cutting board has cut marks and is no longer cleanable. -Cookline- 2 cutting boards on reach in cooler,pizza reach in cooler and salad cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse hanging on storage shelf and on prep table
Food stored on floor. -box of potatoes and pasta stored on floor -box of plum tomatoes stored on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood dusty over pizza oven
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher
Water leaking from pipe and/or faucet/handle. -small amount of water leak from pipe next to employee bathroom
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor under dishmachine
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority8 Intermediate13 Basic
Show 24 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. -0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cookline meat balls 52f Ham,butter 47-54f, Pasta 46-54f less than 4 hours Second reach in cooler on cookline 52f,lamb 46f,beef 45f,broccoli Rob 52f - employee discarded Garlic in oil 75f see stop sale
Mussels tags not marked with last date served.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ And four or more employees
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
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. -observed 1 training certificate
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -ware washing area
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 one training card
Soap dispenser at handwash sink not working/unable to dispense soap. -ware washing area
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee bath hot water turn off only cooled water
Accumulation of debris on exterior of warewashing machine. -Top of dishmachine soiled
Clean linen storage cabinet improperly located. -bags of towels on floor
Cutting board has cut marks and is no longer cleanable. -Cookline- 2 cutting boards on reach in cooler,pizza reach in cooler and salad cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table -on top of dishmachine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse hanging on storage shelf and on prep table
Food stored on floor. -box of potatoes and pasta stored on floor -box of plum tomatoes stored on floor
Ice scoop handle in contact with ice. -ice machine
No conspicuously located ambient air temperature thermometer in holding unit. -pizza
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -hood dusty over pizza oven
Time/temperature control for safety food thawed in an improper manner. -Octopus at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher
Water leaking from pipe and/or faucet/handle. -small amount of water leak from pipe next to employee bathroom
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor under dishmachine
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris inside warewashing machine. -top of dishmachine soiled
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven has accumulation of black substance/grease/food debris. -Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -Gaskets soiled on dessert cooler -grease buildup on exterior of pizza plate ven
Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine and ice machine -floor soiled under cooking equipment
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 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. -Bar 0 ppm -kitchen 0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -saute cooler Pasta 49-50f,butter54f,liquid egg yoke 59f see stop sale -fryer cooler Sausage 59f,clams 54f,cooked chicken 53f,spring mix 52f,shredded cheese 51f,cooked squash 55f see stop sale Per employee food has been in cooler over night. -Pizza cooler Tsc sauce 42f cheese 61f,sausage 56f,chicken 66 f,mozzarella 55f per employee less than 4 hours placing in another cooler
Toxic substance/chemical improperly stored. -bar chemical spray bottles store hanging on shelf with clean glasses
Handwash sink used for purposes other than handwashing. -pipe stored in handsink by dishmachine.
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 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.
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 debris inside warewashing machine. -top of dishmachine soiled
Bowl or other container with no handle used to dispense food. -cup in sugar
Clean linens stored on floor. -small storage closed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no beard guard/restraint while engaging in food preparation.
Ice scoop handle in contact with ice. -bar
Interior of oven has accumulation of black substance/grease/food debris. -Cookline
No suitable facilities provided to store employee clothing and other possessions. -employee clothes in employee bathroom on hand wash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove soiled with grease -Gaskets soiled on dessert cooler -grease buildup on exterior of pizza plate ven
Standing water or very slow draining water in handwash sink. -by dishmachine
Worn, torn and/or soiled floors/carpeting. -floor soiled under dishmachine and ice machine -floor soiled under cooking equipment
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.