DirtyFLRestaurant Inspection Data

AMATO'S RISTORANTE

9042 Southeast Bridge Road
Florida, 33455
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8890544

  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Pizza crust stored and in direct contact with Garbage bag at flip top cooler by triple sink. Advised operator to remove pizza crust from garbage bags and use only food safe containers.
  • 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 Raw shrimp not in commercial packaging over fully cooked clams at chest freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint
  • 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. Bar sliding cooler: tiramisu (48F - Cold Holding); white stand up reach in cooler: cooked pasta (67-71F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar sliding cooler: tiramisu (48F - Cold Holding); white stand up reach in cooler: cooked pasta (67-71F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Chaffing fuel stored over vinegar in dry storage room. Educated operator on proper storage procedures.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker with Splitter attached at mop sink.
  • 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. Observed Cooked pasta, cooked chicken made 1/6 not labeled at low boy cooler across from range oven. Advised operator to date products. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled. Repeat Violation

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8738690

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize at triple sink with chlorine sanitizer between 50-100ppm.
  • 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 Raw shrimp not in commercial packaging over cooked clams at chest freezer. Operator stored properly. 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. house vinaigrette (cream added) (48F - Cold Holding); cannolis (house made with ricotta) (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house vinaigrette (cream added) (48F - Cold Holding); cannolis (house made with ricotta) (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 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. Bodily fluids procedure sent to operator.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
  • 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. Observed Cooked pasta at white reach in cooler made 9/14 with no date mark. Advised operator to date mark product.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle by triple sink with no label. Advised operator to label all chemicals.

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8501092

  • N/A:No Violations Were Observed

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8501381

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles, reach in glass cooler in the back room.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In pizza station.
  • 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. Tomato sauce 55°F-68°F, cooling overnight in reach in cooler in back area. Tomato sauce was home made yesterday and placed in deep covered container. Reviewed cooling and emailed flyer. See stop sale
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 55°F-68°F, cooling overnight in reach in cooler in back area. Tomato sauce was home made yesterday and placed in deep covered container. Reviewed cooling and emailed flyer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime reach in cooler gaskets on cook line.

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8359952

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- shelves used to dry clean dishes by pizza station
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues - at pizza station at back kitchen coolers
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at make table at pizza station
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station. Operator provided Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have copies made of an original certificate ( Florida Restaurant and Lodging Association). No originals present on file. Warning