DirtyFLRestaurant Inspection Data

FIOLINA

5377 TOWN CENTER RD UNIT 300

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8782377

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in panko
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Drying rack
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (74F - Cooling); cooked tomato sauce (48F - Cooling); walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not reach 41F within 6 hours. Stored In large covered containers.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw veal walk in cooler Removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meat sauce (74F - Cooling); cooked tomato sauce (48F - Cooling); walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not reach 41F within 6 hours. Stored In large covered containers.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Chicken butter Time marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in pasta room Hand sink at triple sink storing sanitizer buckets

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8590865

  • N/A:No Violations Were Observed

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8590049

  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line Warning - From follow-up inspection 2024-01-12: 100F **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Some tags missing dates. Warning - From follow-up inspection 2024-01-12: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-12: **Time Extended**

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8541108

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster sauce Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line Pasta room Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pastry area - Sugar flour Corrected On-Site Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. dish washer observed handling unclean dishes with gloves and began handling clean dishes. No glove changing in between **Corrective Action Taken** Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Garlic in oil Cooked tomatoes Sliced tomatoes Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked tomato sauce (108F - Hot Holding); vodka sauce (84F - Hot Holding); cheese sauce (84F - Hot Holding); clam sauce (74F - Hot Holding); cream (74F - Hot Holding); cooked tomato sauce (112F - Hot Holding); bolognas sauce (112F - Hot Holding); cream (74F - Hot Holding); chicken stock butter (74F - Hot Holding) at cook line. In unit less than four hours. Reheated to 165F. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Some tags missing dates. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8439746

  • N/A:No Violations Were Observed