DirtyFLRestaurant Inspection Data

IL GIRASOLE RESTAURANT

2275 S FEDERAL HWY STE 300

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10697774

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 52F, arugula 52F at prepped table at prep station, food not prepped or portion today, food being held less than 4 hours . Employee time marked on food . **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving cart . Employee removed food to cart Corrected On-Site
  • 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 eggplant was cooked 4 days ago at walk in cooler . Manager date marked. Corrected On-Site

Inspection Date: 10/16/2024

Inspection #: Visit ID: 8789042

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....water spray bottle .employee labeled Corrected On-Site
  • 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....butter 50F, chicken broth 44F, heavy cream 46F, escargot 46F in bottom shelf at one door reach in cooler at kitchen, per Cook food being held yesterday which is more than 4 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 50F, chicken broth 44F, heavy cream 46F, escargot 46F in bottom shelf at one door reach in cooler at kitchen, per Cook food being held yesterday. Stop sale issue . Cook discarded food. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...clams in handwashing sink at prep station . Employee removed Corrected On-Site Repeat Violation
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle . Employee labeled Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8584659

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8584745

  • 08B-12-5:Basic - Stored food not covered....cheese cake in reach in freeze. Chef covered. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in cut lettuce. Chef removed paper towel Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 53F in reach in cooler being held less than four hours, chef stated that in and out make temperature high . Chef removed butter to reach in freezer to cooling fast . **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing... stored container and food evidence in handwashing sink at prep station . Employee cleaned Corrected On-Site
  • 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.... veal stock in walk in cooler , food was cooked Saturday, employee date marked. Corrected On-Site

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8383115

  • 12B-01-4:Basic - Employee eating while preparing food...employee moved Corrected On-Site Warning
  • 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. Employee cutting lime with bare hands . Employee rewashing lime , washing hands and putting gloves on hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above olive, Demi glazed sauce in reach in cooler . Employee properly stored. Corrected On-Site Warning
  • 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 above raw lamb in reach in cooler . Employee properly stored Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 53° at cook tine being held less than an hour . Employee removed butter to reach in cooler . **Corrective Action Taken** Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed by the Dishmachine. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. ...Removed handwashing sink from dishwashing area. Warning