DirtyFLRestaurant Inspection Data

SOLAVINO RESTAURANTE

Health inspection records show SOLAVINO RESTAURANTE in INDIANTOWN has 8 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

15510 Southwest Trail Drive
Florida, 34956
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: 3617746

Inspection Date: 11/13/2025

Inspection #: Visit ID: 10908553

  • 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine container stored over food prep table with juices. Operator removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside walk in cooler.
  • 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. Observed at bottom of stainless flip top cooler in kitchen: cooked pork (50F-cold holding); cooked beef (49F- cold holding); cooked onions (48F-cold holding) per operator, food not prepped or portioned today and left out overnight, of temperature for more than 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of stainless flip top cooler in kitchen: cooked pork (50F-cold holding); cooked beef (49F- cold holding); cooked onions (48F-cold holding) per operator, food not prepped or portioned today and left out overnight, of temperature for more than 4 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table chicken (116F - Hot Holding); beef (122F - Hot Holding); cooked onions (119F - Hot Holding Per operator items heated on stove and placed on low element, and left out of temperature for approximately 1 hour. Advised operator to bring food items to 135F within 3 hours. Operator replaced water in steam table, chicken (116F - Hot Holding); beef (122F - Hot Holding); cooked onions (119F - Hot Holding 2nd temp chicken 110F Beef 112F
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork date marked 10/17, per operator food cooked and frozen on 10/17 and thawed on 11/12. Advised operator on proper date tracking for ready to eat foods. **Corrective Action Taken**

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10798062

  • 08B-12-5:Basic - Stored food not covered.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed inside plastic container on floor of kitchen. Operator placed items inside walk in cooler to bring back to temperature.
  • 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. Observed cooked beef sauce at 47F inside walk in cooler, per operator, items cooked at 7:00 on 4/9 and placed inside walk in cooler. Items did not reach 41F with in 6 hours. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef sauce at 47F inside walk in cooler, per operator, items cooked at 7:00 on 4/9 and placed inside walk in cooler. Items did not reach 41F with in 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 53F inside plastic container on floor of kitchen. Per operator, items removed from walk-in cooler left out of temperature for approximately 3 hours. Operator placed items inside walk in cooler to bring back to 41F within 1 hour. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided wt hand wash sink in kitchen

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10797865

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table and cook line soiled with grease. - From follow-up inspection 2025-03-13: **Time Extended**

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8780323

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishes stored directly next to hand wash sink exposed to splash. Operator stored items properly. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind steam table and cook line soiled with grease.
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 5 small flying insects flying over and landing on blender on top of prep table in kitchen. observed approximately 2 small flying insects landing on plastic bags containing dried peppers underneath prep table in kitchen. Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in low boy stainless reach in cooler at cook line. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Operator provided paper towels

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8542231

  • 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with raw chicken in chest freezer. Operator removed bags. Corrected On-Site
  • 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 on top of raw beef in cooler across grill. Operator reversed. Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8541792

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2023-11-02: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cookline - From follow-up inspection 2023-11-02: **Time Extended**
  • 12A-20-4:High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Cook in kitchen. Coached on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-11-02: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beans in walk-in cooler Corrected On-Site - From follow-up inspection 2023-11-02: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding) in steam table, operator will reheat to minimum of 165F **Corrective Action Taken** - From follow-up inspection 2023-11-02: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Containers in sink in kitchen Corrected On-Site - From follow-up inspection 2023-11-02: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Repeat Violation - From follow-up inspection 2023-11-02: **Time Extended**

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8379206

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cookline
  • 12A-20-4:High Priority - Employee washed hands with no soap. Cook in kitchen. Coached on proper hand washing **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beans in walk-in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded lettuce (47F - Cold Holding); sour cream (47F - Cold Holding) in top of make table. Operator states product in unit less then four hours, will place on ice. Table thermometer reading 61°F **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding) in steam table, operator will reheat to minimum of 165°F **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Containers in sink in kitchen Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Repeat Violation