DirtyFLRestaurant Inspection Data

PORTABELLO CUCINA ITALIANA

351 S US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/15/2025

Inspection #: Visit ID: 10780490

  • 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor- by three compartment sink - From follow-up inspection 2025-02-15: **Time Extended**

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10778693

  • 08B-38-4:Basic - Food stored on floor- big pot of chicken stock at cook line Advised to store properly Repeat Violation
  • 29-19-4:Basic - Standing water in floor- by three compartment sink
  • 36-10-4:Basic - soiled floors all throughout the kitchen ;
  • 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. Observed dishwasher loading dirty dishes inside three compartment and dishwasher and unloading / touching clean dishes afterwards without washing hands first; operator educated and employee washed hands; Corrected On-Site
  • 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. Observed employee cutting red onions and herbs to be used as a meat marinate over night ; marinate will not be heated to 145 F; educated ; employee washed hands and out gloves on; 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. Observed employee at three compartment sink washing pots and pans and rinsing them with water and placed to air dry on the above shelves ; operator educated and asked employee to set up three compartment properly and properly sanitize dishes
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and raw fish stored above meat balls and cooked pasta in coolers at cook line; stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and raw lobster tails over cooked lamb in walk-in cooler; advised to store properly
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gravy (49F - Cold Holding); bolognese sauce (49F - Cold Holding); roasted garlic in oil (45F - Cold Holding) tomato basil soup (45F - Cold Holding );in walk-in cooler foods not prepared or portioned today; food out of temperature approximately 2 hours; food placed in ice ; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fransese sauce (115F - Hot Holding); marinara (118F - Hot Holding)under prep table at cook line; as per operator food out of temperature for approximately 1 hour; food placed on the stove to reheat to 165 F **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams tag removed from original container prior to container being emptied- operator placed tag back Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sautéed spinach (68-77F - Cooling)at 3:35 to 73 F at 4:14 since 3:00 ;in walk-in cooler ; at the rate food will not reach 41 F or below within 6 hours; food placed in ice lamb (66-71F - Cooling)at 3:35 to 66-71 F at 4:15 F since 2:30;on the speed rack in walk-in cooler; at this rate food will not reach 41 F within 4 hours; Placed in ice **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink at the bar not accessible for employee use at all times- used to store silverware rollups inside it; operator removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at three compartment sink; provided Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap and paper towel provided at handwash sink at the bar; Provided Corrected On-Site

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8730323

  • 08B-38-4:Basic - Food stored on floor- container with green beans by cook line; stored properly Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw breaded chicken over unwashed produce like peppers ; stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (82-90F - Reheating)at 2:41 to 82-90 F at 3:05 since 2:15 ; in steam table ; at Thai rate food will not reach 165 F; advised to reheat on the stove ; food container stored in water in steam table; steam escaping ;
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Provided Corrected On-Site Repeat Violation

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8599867

  • 08B-38-4:Basic - Food stored on floor- containers of stock at cook line; stored properly Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 100 F at cook line; removed utensils Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw salmon over unwashed lemon in walk-in cooler; stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut vegetables in walk-in cooler Raw lamb racks over tiramisu on speed rack in walk-in cooler Stored properly Corrected On-Site
  • 01C-10-4:Intermediate - Clams tag removed from original container prior to container being emptied- in ice inside igloo cooler at cook line; operator placed tag inside the container Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in three compartment sink; no soap; dried on apron; priced red to cover soup containers ; Educated ; operator washed hands Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink; provided Corrected On-Site Repeat Violation

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8599748

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-26: Operator ordered books from SafeStaff. **Time Extended**

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8351507

  • 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 stored on top of clean plates at cook line; removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor-green beans and other vegetables containers in walk-in cooler; advised to store 6 inches off the floor
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling- heavy accumulation of grease on the hoods
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- lobster tails and scallops thawing in prep sink and speed rack at prep area; moved in the cooler; Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed- employee pound8ng chicken on wood block not properly sealed; removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish stock (55F - Cold Holding); marinara (52F - Cold Holding); in walk-in cooler ; as per operator foods not prepared or portioned today; food left outside while rotating foods; food out of temperature for approximately 45 minutes; food uncovered to quick chill roasted artichokes (54F - Cold Holding)on the speed rack in the kitchen; as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved back to walk-in cooler **Corrective Action Taken** **Corrective Action Taken**
  • 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days. Advised to keep tags.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink Operator provided Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled- in the handwash sink by three compartment sink Bleach - labeled Corrected On-Site