DirtyFLRestaurant Inspection Data

RINO'S RISTORANTE

39 SE 1 AVE

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/13/2025

Inspection #: Visit ID: 8870134

  • 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. cooked marinara (50F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. In large plastic container covered. Food did not cool to 41F within 6 hours.
  • 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. cooked marinara (50F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. In large plastic container covered. Food did not cool to 41F within 6 hours.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8775627

  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8669970

  • N/A:No Violations Were Observed

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8668033

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - 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/DANIEL DITONNO 5/24/2018 Warning - From follow-up inspection 2024-05-08: **Time Extended**

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8491957

  • 01B-02-5:High Priority - 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. cooked eggplant (52F - Cold Holding); chicken soup (52F - Cold Holding); raw chicken (49F - Cold Holding); meatballs (52F - Cold Holding); chicken (52F - Cold Holding); potato croquettes (52F - Cold Holding); filet (48F - Cold Holding); veal (48F - Cold Holding); cooked stuffed mushrooms (52F - Cold Holding); cooked spinach (52F - Cold Holding); cooked tomato sauce (50F - Cold Holding); baked clams (50F - Cold Holding) in walk in cooler. Food not prepped or portioned today. In unit over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggplant (52F - Cold Holding); chicken soup (52F - Cold Holding); raw chicken (49F - Cold Holding); meatballs (52F - Cold Holding); chicken (52F - Cold Holding); potato croquettes (52F - Cold Holding); filet (48F - Cold Holding); veal (48F - Cold Holding); cooked stuffed mushrooms (52F - Cold Holding); cooked spinach (52F - Cold Holding); cooked tomato sauce (50F - Cold Holding); baked clams (50F - Cold Holding) in walk in cooler. Food not prepped or portioned today. In unit over four hours. **Corrective Action Taken** Warning
  • 53A-03-7:Intermediate - 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/DANIEL DITONNO 5/24/2018 Warning

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8491550

  • N/A:No Violations Were Observed

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8374900

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, raw shrimp was stored over pasta and French fries. Shrimp was not commercially packaged. The shrimp was moved to the bottom shelf. Corrected On-Site
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 53B-01-5:Intermediate - 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.There was no formal manager on site at the time of inspection. The Person in Charge was Wayne Hajek Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the end of the cookline, hanging from the gas lines, a spray bottle containing a purple liquid was not labeled. The cook labeled the bottle. Corrected On-Site