- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Building components, attachments or fixtures in poor repair. WIF fans missing covers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Single-service articles improperly stored. Wrapped pizza cartons stored on floor in rear prep area. **Corrected On-Site**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.7/1/14and8/2/14 concrete floors throughout kitchen not sealed **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin in rear.
- High Priority - Container of medicine improperly stored. Vicks cough drops stored on shelf above prep table on cook line. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. 7/1/14and8/2/14 observed live small flying insects, 7 in rear prep area, 4 in front cook line, 3 in dining room. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in ice chest cooler to right of stove for 30 mins: Bolognaise 53°F, gravy 58°F, stock 62°F. In ice tub on prep table opposite grill for 30mins: Pooled eggs 52°F, cheese 53°F. Food moved to coolers. Manager will monitor temperature to ensure food cools to 41°F or below within 1.5hours.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Water filter not changed according to manufacturer's instructions. Water filter change date unavailable. Write installation date on filter housing or have documentation available for last change date.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Concrete floors no longer sealed throughout, need refinishing. **Warning** 8/2/14 concrete floors throughout kitchen not sealed
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09/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead or trapped insects, or other pests, in control devices. Lights throughout kitchen. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. **Warning**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Concrete floors no longer sealed throughout, need refinishing. **Warning**
- Basic - Water leaking from faucet/faucet handle. Sink in back and HWS at end of cook line. **Warning**
- High Priority - Live, small flying insects in food preparation area., kitchen, storage area, dining area and bar. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above assorted cheeses in WIC. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb for misting pump. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach in kitchen. **Corrected On-Site** **Warning**
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07/01/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Ribs, beef, sausage on sheet trays on floor.
- Basic - Cutting boards have cut marks and are no longer cleanable. All boards along cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board at cook line and on utensil storage racks at dish machine. **Corrected On-Site**
- Basic - Equipment in poor repair. Handles broken on WIC, WIF, and oven doors.
- Basic - Food stored in dry storage area not covered. Flour bins.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Interior of reach-in coolers at cook line soiled with accumulation of food residue.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Grease with bugs on light shields above stove.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing to left of WIC
- Basic - Cloth used as a food-contact surface in cut tomato bin and covering lettuce. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Boxed comminuted meat 32°F, thawed at room temp.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Flour sack
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board.
- Basic - Equipment in poor repair. Reaching cooler at far end of cook line, door falls off hinges.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Walkin cooler, raw meat defrosting over cold cuts.
- Intermediate - Cutting board(s) stained/soiled. All of them
- Intermediate - Handwash sink not accessible for employee use due to items, such as noodles, stored in the sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler, several pastas a, chicken, etc.
- Intermediate - Soil residue in food storage containers. Large white plastic containers.
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength, 0ppm, for manual warewashing where pan is being sanitized.
- Handwash sink at dish wash area is slow draining.
- Critical - Hot water not provided/shut off at employee hand wash sink. [81degF at hot faucet, 79degF at cold faucet at multiple hand sinks, and 3 compartment sink.] Corrected On Site by resetting tankless water heater.
- Critical - No handwashing sign provided at multiple handsinks used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. [Three make tables on cookline]
- Critical - Observed encrusted material on can opener blade.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Multiple cooked and raw potentially hazardous foods in center cookline make table at 47degF. Potential cause is pan of cooked sausage cooling at 71degF. ambient air of unit at 41degF. Corrected On Site by temping all foods and moving all foods above 41degF to walk in unit to quick-chill.]
- Observed reach in cooler at make table across from baine marie table with door that will not properly close. Ambient air during inspection 41degF.
- Critical - Observed small flying insects on cookline near soda and wine box area.
- Observed soiled dry wiping clothes in use at multiple make tables.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. [Stored in soiled buckets]
- Equipment and utensils not properly air-dried. [Pans wet nested in dishroom on dry rack]
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Original certificates not provided.
- Critical - No handwashing sign provided at a handsink used by food employees. [Dish room handsink sign worn out.]
- Critical - No handwashing sign provided at a handsink used by food employees. [Hand sign between 2 bar sinks makes it unclear which is the designated hand sink.]
- Observed cardboard dumpster overflowing garbage bags below, beside and on top of can. Establishment shares compactor and cardboard bin with multiple units. Cardboard dumpster dropped off be collection and resting on top of trash bags.
- Critical - Observed cutting board surfaces encrusted with grease and/or soil deposits.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. [Plastic bottled beverages on bar floor.] Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. [Cook poured out sanitizer buckets into cookline sink] Corrected On Site.
- Observed several wire pizza trays along wall/floor held against wall by pipe near cookline.
- Observed single-service articles stored without protection from contamination. [Stirrers within customer reach at bar.]
- Critical - Observed toxic item improperly stored next to clean glasses at the bar. Corrected On Site.
- Critical - Portable fire extinguisher at pizza oven with pin pulled. Potential fot handle to be bumped and unit discharged accidentally. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Cooked pasta from previous day.]
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. [All cookline wiping cloth buckets] Corrected On Site to 200ppm.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions(bar handsink ) Corrected On Site.
- Critical - Observed boxes of food stored on floor in walk in freezer and bag of onions on floor in walk in cooler
- Critical - Observed encrusted material on can opener.
- Observed scoop for bread crumbs lacking handle.
- Observed single-service items stored on floor(pizza to go boxes)
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employees handling ready to eat food products with bare hands. Corrected On Site. Upon callback 4-19-11 observed employee cutting tomatos and touching tomatos with barehands while cutting them. Corrected on site by putting on gloves during time of callback inspection
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4/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employees handling ready to eat food products with bare hands. Corrected On Site.
- Observed food and debris under cooking equiptment
- Critical - Observed food stored on floor in walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink at dishwash station used as dump sink,
- Observed ice scoop with handle in contact with ice-plastic scoop at bar
- Observed leaking pipe at plumbing fixture-handsink at bar
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2/16/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit-middle reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Observed shell eggs stored over packages of tortilla and packages of cheese in walk in cooler.
- Critical. Observed food stored on floor. Observed boxes of food stored on floor in walk in freezer
- Critical. Observed cloth used as a food-contact surface. Observed cloth rag stored on top of cooked pasta in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cheese with bare hands. Corrected On Site.
- Observed in-use utensils (knife and tongs)stored in sanitizer water .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine sanitizer at 0ppm . Establishment must use three compartment sink to wash rinse and sanitize utensils and dishware until dishwash machine is capable of properly sanitizing.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed unwrapped straws displayed in a manner that allows for customer self serve and does not prevent the possibility of cross contamination(at bar).
- Critical. Observed handwash sink used for purposes other than handwashing. Observed drainage container with ice, lemons , and straws stored in handsink sink at dishwash station.
- Lights missing the proper shield, sleeve coatings or covers-walk in cooler
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Establishment has not yet been licensed for sixty days.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Main Street Trattoria Restaurant, 8131 Lakewood Main Street #m101, Lakewood Ranch, FL »