MOLINO'S RISTORANTE
26841 SOUTH BAY DR STE 109
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained the tanks during the visit. Corrected On-Site Repeat Violation
- 06-09-1:Basic - 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. Tuna and Snapper on the cook line was thawing, unopened. All packets were stored on ice and still mainly frozen. Cook cut open packets. Discussed importance of introducing oxygen into this packaging as soon as removed from freezer and prior to thawing. Corrected On-Site Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in the kitchen cook line and in dry storage. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, apron and sweatshirts were observed stored on top of and adjacent to food in the dry storage area. Operator moved all personal items away from food. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on the cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor in the walk-in freezer. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Handwashing sink at entrance to the cook line is out of service and awaiting repair.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Large foil pans were stored uninverted. Operator flipped pans over to protect from environmental contamination. Corrected On-Site
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed paint stored with foil pans and lids. Operator removed paint. Observed various hand tools and a tape measure stored on the cook line adjacent to an open box of food handler gloves and an open box of food service plastic wrap. Operator removed all tools away from food equipment and utensils. Corrected On-Site
- 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 was stored directly above veal, raw bacon and cooked meatballs on a rack in the walk-in cooler. Operator rearranged items to proper storage hierarchy. Corrected On-Site
- 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/. Observed three employees in prep/dishwashing area, two servers, two cooks and one host working. There is only one Certified Food Protection Manager and he was not working today.
Food safety inspection conducted on 1/22/2025 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 9/24/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 06-09-1:Basic - 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. Four tuna filets and three packages of snapper on the cook line fully thawed with packages not opened. Chef discarded product. See stop sale. Corrected On-Site
- 14-09-4:Basic - Cutting boards have cut marks and are no longer cleanable. Replacement boards are on site but not yet put into service.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on the cook line wearing a wristwatch.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on the cook line.
- 08B-38-4:Basic - Food stored on floor in the walk-in freezer.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Four tuna filets and three packages of snapper on the cook line fully thawed with packages not opened.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse out a pan at the handwashing sink at the entrance to cook line.
Food safety inspection conducted on 9/24/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 5/15/2024
High Priority
0
Intermediate
4
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Fish was still frozen, explained importance of introducing oxygen into packaging. Packets were cut open during the visit. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavy buildup observed on can opener blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris from using as a dump sink observed. Educated staff on importance of uing for hand washing only.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, stored on the floor by the dish machine.
Food safety inspection conducted on 5/15/2024 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 1/17/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in back kitchen area, under drink service station and far end cook line. Educated operator on importance of fixing cove molding. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public. Operator placed employee food on bottom shelf. Corrected On-Site
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over food preparation area.
- 08B-61-5:Basic - Outdoor ice machine with no overhead protection.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from stove at cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind prep line. Educated operator on importance of cleaning walls. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw ground beef stored over packages of pasta in walk in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 44F cold hold, Broth 45F cold hold, precooked chicken 46F cold hold less than 4 hours. Operator turned down walk in cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed dish detergent stored in reach in cooler with food. Operator removed dish detergent. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Microwave at wait station.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Observed precooked foods in walk in freezer not date marked.
Food safety inspection conducted on 1/17/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).