DirtyFLRestaurant Inspection Data

GENOVESE'S ITALIAN CAFE

GENOVESE'S ITALIAN CAFE in DAYTONA BEACH SHORES has 5 health inspections on record with an overall food safety rating of 1.3/5. Food safety practices have remained consistent.

116 Dunlawton Boulevard
Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2025

Inspection #: Visit ID: 10921988

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. -cover plate hanging for cable line above pizza peels near oven
  • 14-11-5:Basic - Equipment in poor repair. -lids/hinges to makeline cooler -interior panel inside ice machine
  • 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 spaghetti 44-45F inside middle of portioned pasta inside a deep plastic container. Advised to fully cool down to 41f throughout product prior to portioning into sealed plastic bags inside plastic container.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked sausage not used within 7 days from being cooked, 11/13
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -cleaning chemicals stored above chest freezer inside back of establishment near walk in cooler.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Inspection Date: 3/31/2025

Inspection #: Visit ID: 8990111

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance on plastic components inside ice machine
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area on ceiling at entrance to back warewashing area from kitchen
  • 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 on top of wire rack above cutting board
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook prepping food with ring that is not a plain/smooth ring
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks above mechanical slicer/prep table
  • 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. -portioned cooked spaghetti 45-48F from overnight cooling inside deep plastic container per manager. Advised to cool down prior to stacking inside deep plastic containers for storage.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large trash bin blocking front access of hand sink in server station out front
  • 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. -lasagna

Inspection Date: 9/27/2024

Inspection #: Visit ID: 8770979

  • 36-32-5:Basic - Ceiling in dry storage shed shows damage or is in disrepair/insulation overhanging
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles above prep area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -some cooks in back/others handling food without hair restraints(hats/visors/hairnets/other acceptable restraints)
  • 14-11-5:Basic - Equipment in poor repair. -base of door to walk in cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken floor tile in front service area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving in back
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -slight barehand contact with crust from cooked pizza during cut, advised to avoid barehand contact by either using adequate utensils/method to avoid contact or use single use gloves if necessary.

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8482566

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -plastic screws/components inside ice machine
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating banana in prep area inside kitchen
  • 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 placed eyeglasses on cutting board at prep cooler at entrance to kitchen Corrected On-Site
  • 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation.
  • 08B-52-4:Basic - Food stored under dripping water line. -lemons under dripping condensation inside walk in cooler Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored in clean/protected location. -marinara sauce paddle at stove inside kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets to chest freezer next to walk in -electrical outlets -shelving above slicer/prep table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes previously cooled from prior prep in top of make-table inside double pan,overfilled 51F after less than 2 hours, manager replaced with cold tomatoes from walk in. Advised to avoid double pans and product raised above recommended fill line from equipment manufacturer
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -non food safe sanitizer spray bottle stored next to plates/utensils out front. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large trash can obstructing front of access to hand sink out front near taps
  • 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. -cooked sausage
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical sanitizer out front Corrected On-Site

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8371304

  • 14-11-5:Basic - Equipment in poor repair. Shelving above warewashing area
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage area. -walk in cooler below door -near cooler in prep area towards entrance to server area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some dust, grease in hood filters
  • 25-05-4:Basic - Single-service articles improperly stored. -clam shell translucent carry out containers not inverted on top shelf above slicer -pizza boxes on floor near back door
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet near dish machine
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pizza sauce, portioned pasta, cut at stem spinach
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 46-47F inside stand up unit on bottom shelf, corner of prep area. See stop sale. -precooked breaded chicken 47-51F.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -200ppm Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open commercial processed meats inside cooler without date mark
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -slim jim trash can in front of hand sink in front server area
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand sink up front in server area
  • 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. -lasagna, made 2 days prior