SERAFINA WATERFRONT TRATTORIA
926 NE 20 AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 9/21/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-21: Observed same. **Time Extended**
Food safety inspection conducted on 9/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/20/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. By dish machine. **Repeat Violation** **Warning**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in visibly soiled container. Operator removed. **Corrected On-Site** **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site** **Warning**
- 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing. Employee properly washed hands. **Corrected On-Site** **Warning**
- 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. Cookline - small flip top - cut tomatoes (49F); cooked peppers (46F); cooked mushrooms (50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cut tomatoes (49F); cooked peppers (46F); cooked mushrooms (50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items in Hand sink by dish machine. Operator removed. **Corrected On-Site** **Warning**
- 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/ CFM arrived during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 9/20/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By triple sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-17: Observed same. **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. By triple sink. **Repeat Violation** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 88F. Operator removed. **Corrected On-Site** **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and touched ready to eat lettuce without first washing hands. Employee washed hands and put on gloves. **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. Observed employee touch ready to eat lettuce with bare hands. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 small flying insects in expo hand sink on wedge of line that was left in sink. Operator removed items from sink, exterminated the small flying insects and cleaned the hand sink. **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink with lime wedge in sink. Operator removed and cleaned sink. **Repeat Violation** **Warning**
- 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/ PIC - Fortunato Sanchez **Warning**
Food safety inspection conducted on 7/16/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By triple sink. **Warning** - From follow-up inspection 2024-07-11: Observed same. **Time Extended**
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/10/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 2 dead in cabinet under expo hand sink. Approximately 2 dead between ordering kiosk and expo cabinet. Operator immediately removed dead roaches and cleaned/sanitized the areas. **Corrected On-Site** **Admin Complaint**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table during prep. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. By triple sink. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under main dining booth. Operator cleaned during inspection. **Corrected On-Site** **Warning**
- 29-20-5:Basic - Standing water or very slow draining water in Expo handwash sink. **Warning**
- 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. Cookline - low boy - mozzarella (52-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - low boy - mozzarella (52-53F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Right flip top - butter (41-58F). Per operator placed in unit less than an hour ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chicken stock (118F - Hot Holding). Cookline - meat sauce (107F - Hot Holding). Per operator items holding 1/2 hour. Operator moved items to stovetop to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for prep. Operator removed items. **Corrected On-Site** **Warning**
- 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. Cookline reach in - Lasagne - per operator prepared 2 days ago. Operator date marked. **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/10/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).