DirtyFLRestaurant Inspection Data

BARTONI’S ITALIAN BAR & GRILL

2360 Tamiami Trail
Florida, 33952
Charlotte County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 3/10/2025

Inspection #: Visit ID: 10754234

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground turkey patties not in commercial packaging over cooked clams at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-03-10: Raw Turkey patties not in commercial packaging over fully cooked mussels and clams at reach in freezer. Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-10: Not available at time of inspection. Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna carpaccio on menu has no indicator for raw animal protein. - From follow-up inspection 2025-03-10: Same. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets, chlorine sanitizer at dish machine. Repeat Violation - From follow-up inspection 2025-03-10: Not available at time of inspection.**Time Extended** **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2025-03-10: Same. **Time Extended**

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8878375

  • 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. vodka sauce (107F - Cooling) at 3:30; cooling since 1:15 Observed on counter in prep area. At current rate of cooling product did not reach 70F within 2 hours. Operator placed on stove to reheat to 165+F. Rechecked 187F. Corrected On-Site
  • 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 ground turkey patties not in commercial packaging over cooked clams at reach in freezer. Operator stored properly. Corrected On-Site 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. ricotta (49F - Cold Holding) Observed in plastic container inside metal pan filled to top of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (74F - Hot Holding); buffalo sauce (butter) (76F - Hot Holding) Observed sitting out on counter at cook line. Per operator, out of temperature in excess of four hours. See stop sale. Advised operator to use time control in the future. Time control procedure emailed to operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (49F - Cold Holding) Observed in plastic container inside metal pan filled to top of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. 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. herb butter (74F - Hot Holding); buffalo sauce (butter) (76F - Hot Holding) Observed sitting out on counter at cook line. Per operator, out of temperature in excess of four hours. See stop sale. Advised operator to use time control in the future. Time control procedure emailed to operator. Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna carpaccio on menu has no indicator for raw animal protein.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink and sanitizer buckets, chlorine sanitizer at dish machine. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At Hand wash sink by dish machine. Repeat Violation
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bleach sanitizer and degreaser spray bottle not labeled by dish machine. Operator labeled properly. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 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. Walk in cooler: Lasagna made 1/4, meatballs made 1/4, pasta fagioli made 1/3 not date marked. Operator dated all products. Corrected On-Site

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8879639

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning - From follow-up inspection 2024-09-04: Same **Time Extended** - From follow-up inspection 2024-11-04: Not available at time of inspection. Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Repeat Violation Warning - From follow-up inspection 2024-09-04: Same**Time Extended** **Time Extended** - From follow-up inspection 2024-11-04: Same. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees. Warning - From follow-up inspection 2024-09-04: Same **Time Extended** - From follow-up inspection 2024-11-04: Same. **Time Extended**

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8878298

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning - From follow-up inspection 2024-09-04: Same **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Repeat Violation Warning - From follow-up inspection 2024-09-04: Same**Time Extended** **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees. Warning - From follow-up inspection 2024-09-04: Same **Time Extended**

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8720080

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Seared rare tuna over cooked pasta at flip top cooler by speed rack on cook line. Raw chicken over pretzels and raw snapper over tortillas tall stainless reach in freezer in kitchen. All products not in commercial packaging. Operator stored all products properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Broccoli soup made 8/26 at walk in cooler. Sees stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sliced cheese (48F - Cold Holding); grill drawers: cooked peppers (58F - Cold Holding); cooked chicken wings (56F - Cold Holding); beef patties (47F - Cold Holding); turkey patties (47 - cold holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator placed ice bags on product. on ice bath at expo station: buttermilk ranch (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure sent to operator. Advised operator to place time stamp for remaining 3.5 hours. **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. On flat top: melted butter (101F - Hot Holding); on speed rack at cook line: cooked potatoes (70F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bleach bottle in sink at bar. Operator removed bleach. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at bar Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge certified as food handling employee. No proof of training for remainder of food handling employees. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers beef patties cooked to customer preference of temperature. Consumer advisory sent to operator, operator posted advisory. Corrected On-Site Warning

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8465654

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Salmon 41°F on cook line not removed from vacuum package , removed from freezer yesterday. See stop sale. Tuna 35°F and Mahi Mahi 36°F in walk in cooler. Chef removed packaging.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon 41°F on cook line not removed from vacuum package , removed from freezer yesterday. See stop sale.
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP Packaged ground beef and pulled pork in walk in cooler. Going forward, Chef stated will use zip lock bags.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and QAC test strips. Chef stated test strips on order.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator remodeled and took advisory off the wall. Operator placed sign back on the wall at front entrance.. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing degreaser not labeled at triple sink. Chef labeled. Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8465428

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8341977

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line on prep table Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in all holding units at cook line Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator fixed chlorine solution to 50 ppm Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (46F- Cold Holding ); in cooler #1 at cook line; as per operator food not prepared or portend today; food out of temperature for approximately 1 hour; as per operator breaker popped out; breaker fixed; Rechecked to 45 F chicken wings (50F - Cold Holding); burgers (50F); sliced cheese (50F); raw chicken (50F- Cold Holding );in drawers at cook line ; food not prepared or portioned today; foods out of temperature for approximately 1 hour; foods moved to walk-in cooler; Printed out TPHC form and educated ; rice (47F - Cold Holding); boiled eggs (47F - Cold Holding); Pico de gallo (47F - Cold Holding) In cooler #2 at cook line ; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; cooler not maintained at ambient temperature of 41° F ; Foods moved to walk-in cooler; **Corrective Action Taken** Warning
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cook removing raw fish from package and touching it with bare hands; followed to wiping hands on dry soiled towel ; Educated **Corrective Action Taken** Warning