TUTTO PIZZA & PASTA
328 CRANDON BLVD STE 111
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in oven door at cook line. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water on top of reach in freezer by cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed raw chicken stored inside walk in cooler not covered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (62F - Cold Holding) on top of reach in cooler at pizza station, as per chef for approximately 30 minutes prior.
- 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. Observed cooked lasagna inside walk in cooler no date marked, as per chef for more than 24 hours prior.
Food safety inspection conducted on 3/6/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine by back exit door. - From follow-up inspection 2024-10-17: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at shelf at cook line not inverted. Observed plates and bowls not inverted at shelf underneath kitchen oven. - From follow-up inspection 2024-10-17: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board at preparation area. - From follow-up inspection 2024-10-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled. - From follow-up inspection 2024-10-17: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-10-17: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-17: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-10-17: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired on 07-2023. - From follow-up inspection 2024-10-17: **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
7
Basic
8
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on ice machine by back exit door.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at shelf at cook line not inverted. Observed plates and bowls not inverted at shelf underneath kitchen oven.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers at shelf above 3 compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs on oven doors throughout kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board at preparation area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at walk in cooler soiled.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats and raw chicken and not removed from package within 48 hours. **Warning**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm), chef discarded and replaced with new sanitizer solution. Final reading 200ppm. **Corrected On-Site**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Coached server on correct procedures and washed hands. **Corrective Action Taken**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager German Arias certification expired 04-05-2024 provided by Prometic services.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink by dishwasher. **Repeat Violation**
- 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/
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit expired on 07-2023.
Food safety inspection conducted on 8/16/2024 revealed 17 total violations (2 high priority, 7 intermediate, 8 basic).