AMORE ITALIAN RISTORANTE
2608 S HWY 27 STE 100
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/10/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At prep area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line soiled.
- 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 cell phone above prep table. Operator removed. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 4 tongs on oven door handle. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line and prep area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cook line.
- 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. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from two days ago Cooked Pasta (46F - Cooling) Cooked Rice (49F - Cooling)
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm. Manager replaced. Rechecked 50 ppm Corrected On-Site Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Too much pasta and rice. Not enough air flow.
Food safety inspection conducted on 12/10/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 2/28/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - All kitchen Employees with no hair restraint while engaging in food preparation on the cooks line. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at soda station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored above the salad station area.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 84 seats, observed 107. Seating change form provided to manager. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Marinara sauce was stored on walk in cooler floor. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 100 degrees on the cooks line. Repeat Violation
- 12B-07-4:Basic - Open employee beverage container above the salad station in kitchen. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers across from bread station. Corrected On-Site
- 08B-17-4:Basic - Unwashed lettuce stored over garlic butter and bread in walk in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored next to plates on cooks line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta at 51 f, next to pasta station, held less than four hours per manager, added ice and water, rechecked 43 f. -cream sauce, 60 f, held less than four hours per manager, moved to walk in freezer, rechecked was 43 f. -fresh garlic/oil 50, less than four hours per manager, moved to walk in freezer, rechecked was 38 f. -raw calamari 46 f, raw chicken 45, eggplant 45, all held less than four hours per manager, all moved to walk in freezer, rechecked was calamari 38 f, chicken 36 f, eggplant 39 f. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 500 ppm, rechecked, 100 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener is soiled. -interior of microwave is soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
- 11-26-1:Intermediate - No 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. Two new employees read and signed form. Corrected On-Site** Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in sugar Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 107
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touch the cannoli cream. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Soup in freezer. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/19/2023 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).