DirtyFLRestaurant Inspection Data

AL FORNO PIZZA

75 E INDIANTOWN RD STE 701

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8831930

  • 14-01-5:Basic - Bowls used to dispense flour and sugar at prep station Removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs thawing outside by speed rack at the back of the kitchen Moved to walking cooler Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)at cook line; fixed to 50 ppm Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used restroom came out and opened pizza oven before washing hands first; employee washed hands; Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands with soiled towel and started to cook foods without washing hands first; educated Employee washed hands; Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped knifes with soiled cloth towel after using in contact with foods at cook line; educated ; employee discarded knives **Corrective Action Taken**
  • 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- various types of pizza sold by slice at front counter - as per operator food out since 12:00/ 12:30 Time marked on the sheet of paper Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (120F - Hot Holding); soup (119F - Hot Holding); meatballs in steam table by oven ; food reheated earlier ; table not on; food not stirred ; operator turned table on high and stirred food; food out of temperature for approximately 30 minutes; **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee set up chlorine sanitizer bucket without using test strip to ensure ppm correct- sanitizer at 10 ppm - corrected to 50 ppm
  • 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/ Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee have no proof on premises As per person in charge employees work on multiple locations and certificates are at those locations

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8758708

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor- raw shell eggs in walk-in cooler Stored properly Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line ; walk-in cooler
  • 29-03-4:Basic - Water draining onto floor surface- pipe under handwash sink leaking water onto the floor at cook line; operator placed a bucket under **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (41-56F - Cold Holding); in cooler at cook line; food overstocked; food out of temperature for approximately 1 hour; food not prepared or portioned today; operator divided in smaller portions **Corrective Action Taken**
  • 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/

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8459395

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in reach in cooler by three compartment sink Educated operator

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8458903

  • 01B-02-5:High Priority - - From initial inspection : 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. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale. Warning - From follow-up inspection 2023-08-01: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled Chicken (45F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours in lowboy cooler - Repeat Violation. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale. Warning - From follow-up inspection 2023-08-01: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled Chicken (45F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours in lowboy cooler. Repeat violation. cooked eggplant (41F); cooked shredded beef (40F - Cold Holding); breaded chicken (41F - Cold Holding) Admin Complaint

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8368050

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza put on hair restraint. Corrected On-Site Repeat Violation 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. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line 4 drawer cooler - grilled chicken (46F - Cold Holding); cooked eggplant (46F); cooked shredded beef (47F - Cold Holding); breaded chicken (46F - Cold Holding) not portioned or prepared today held over night and more than 4 hours - see stop sale. 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/ 5 employees working at time of inspection. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Lasagna prepared 2 day prior not date marked. Warning