DirtyFLRestaurant Inspection Data

CARINI'S PIZZARIA & TRATTORIA

24611 PRODUCTION CIR UNIT 4-5

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10779608

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. Warning - From follow-up inspection 2025-02-21: Time extended to allow Operator time to resolve. **Time Extended**

Inspection Date: 2/13/2025

Inspection #: Visit ID: 8888055

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with water stains in the back room above the tall freezers. Fan guards in the walk-in cooler have heavy dust accumulation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line. Knife and spatula were removed to a clean, dry surface. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of frozen chicken were thawing in a large bowl on the floor. Employee moved to refrigeration. Corrected On-Site Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwasher. Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from overhead pipe in the walk-in cooler. Warning
  • 22-41-4:High Priority - 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. Inspector primed the machine and ran more than 5 times, all measuring 0 ppm. Showed staff how to set up manual warewashing and how to properly hand mix chlorine for sanitizing. . Dishwasher (Chlorine 0ppm) Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Notified Operator by telephone. Operator called during the visit and stated he had just paid to renew the license and provided a confirmation number. However, after refreshing the app for 15 minutes, the status remained expired. Operator stated website down and called in payment. Admin Complaint

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8739117

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hat during the visit. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach-in door in the cook area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pans of fish and meat observed thawing in standing water in the dish area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.
  • 22-41-4:High Priority - 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. Supply bucket was low. Operator added chemical and primed machine which then achieved proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm) Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the back obstructed by a pan of meat in the basin. Operator removed pan. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk-in cooler undated.

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8448005

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Cook line and back dry storage.
  • 10-17-4:Basic - In-use spatula at cook line stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed cardboard being used to drain fried eggplant in walk in cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cook line. Corrected On-Site

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8360447

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage area in corner right room of kitchen.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, two containers tomatoes sauce stored on floor. In back prep area, cans tomato sauce stored on floor.
  • 33-16-4:Basic - Open dumpster lid.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade in back prep kitchen soiled with accumulated food debris.
  • 53A-05-6:Intermediate - 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/ 3 cooks, 1 server, 1 dishwasher handling food, no certified food manager present.
  • 11-26-1:Intermediate - 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 missing some information. Reporting agreements signed by employees, missing manager signatures. Missing one employee reporting agreement.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, no date marking system in place tracking frozen time, time in refrigerator once prepared. Operator states all foods under refrigeration have been prepared a total of less than four days. Discussed implementation of a proper date marking system with operator.