MANDOLAS ITALIAN KITCHEN
11112 SAN JOSE BLVD SUITE 35
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 10/30/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
- 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 cell phone on cutting board. Frontline. Moved by manager and cutting board sanitized. Employee personnel bag next to single service foil. Frontline. Moved by manager. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment probe thermometer at 20° in ice water. Recalibrated by inspector. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Glass cleaner. Marked by manger. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/30/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink, food in front line make table over restaurant food. Items Moved by manager. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 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. 1 qtr Container of minestrone at 46 ° in walk in cooler. (Overnight h Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 qtr Container of minestrone at 46 ° in walk in cooler. (Overnight temperatures). Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Old time mark from few days ago on container of cut tomato at front line. Person In Charge replaced label. Cut tomato placed about 30 mins ago. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle , degreaser, at frontline. Marked by manger. Corrected On-Site
Food safety inspection conducted on 8/1/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Repeat Violation Warning - From follow-up inspection 2023-12-01: At callback : Time needed to clean. **Time Extended**
Food safety inspection conducted on 12/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/29/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Frontline food service employee with ineffective hair restraint. (Long dangling hair from hat. ) Warning
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Grill / fryer covers on floor. Moved by manager. **Corrective Action Taken** Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Repeat Violation Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Moved by manager. Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures ). Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizing Dish Machine at 147° max at final temp. Person In Charge set up Three compartment sink Quaternary ammonium 300 ppm. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bolognese 48°. 47°. Cooked Marsala sauce 50°. 51° 50°. Cooked Pashio. 47° About 3 gallons each. (Overnight temperatures ) Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked soups cooling in large covered batch Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in Hand wash sink by Dish Machine line. Moved by manager. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Moved by manager paper towels at rear Hand wash sink. Replaced by manager. Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by frontline pizza line a Water at 72°. Warning
Food safety inspection conducted on 11/29/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 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. Food prep employee handling prepped cucumbers with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on Establishment Time Temperature controled for safety plan not time marked : cut tomato. Tomato sauce. Butter. Dairy. Cheese. Some items marked by manager. **Corrective Action Taken** Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment uses raw egg with the Caesar salads. Not adequately indicated on menu. Person In Charge amended some of the menus during inspection. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment uses unapproved employee training "MANDOLAS" . no other employee training available. Provided approved training list.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottles at Dish Machine line. Marked by manager.
Food safety inspection conducted on 8/7/2023 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).