DI CARLO RISTORANTE
2095 E IRLO BRONSON MEMORIAL HWY
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen - From follow-up inspection 2025-05-02: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back storage - From follow-up inspection 2025-05-02: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in reach in coolers at cooks line and walk in cooler Doors to reach in cooler at salad prep area - From follow-up inspection 2025-05-02: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2025-05-02: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Kitchen and ware wash area - From follow-up inspection 2025-05-02: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line - From follow-up inspection 2025-05-02: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Cooked rice in reach in cooler not covered - From follow-up inspection 2025-05-02: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Ice machine at dish wash area - From follow-up inspection 2025-05-02: **Time Extended**
- 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. NyQuil stored next to skewers on shelf above prep table at prep area - From follow-up inspection 2025-05-02: **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 2025-05-02: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-05-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green square cutting board at salad prep area and white cutting board at prep area - From follow-up inspection 2025-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2025 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 5/1/2025
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back storage
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at cooks line next to pizza oven Walk in cooler
- 14-11-5:Basic - Equipment in poor repair. Gaskets in reach in coolers at cooks line and walk in cooler Doors to reach in cooler at salad prep area
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen and ware wash area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle door
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line
- 08B-12-5:Basic - Stored food not covered. Cooked rice in reach in cooler not covered
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Ice machine at dish wash area
- 41-07-4:High Priority - Container of medicine improperly stored. NyQuil stored next to skewers on shelf above prep table at prep area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta,pooled eggs,ham pizza sauce all temping between 45F-48F Pasta,mozzarella,ham,calamari all temping between 50F-53F Per operator all items were in reach in cooler and walk in overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta,pooled eggs,ham pizza sauce all temping between 45F-48F Pasta,mozzarella,ham,calamari all temping between 50F-53F Per operator all items were in reach in cooler and walk in overnight Warning
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green square cutting board at salad prep area and white cutting board at prep area
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line
Food safety inspection conducted on 5/1/2025 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing,operator switched out sanitizer bucket and it worked Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Hole in exit door at back of kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from fryers at cooks line
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Outside at back door in enclosure fryer that is no longer in use
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rolls covered with black trash bags at reach in cooler in cooler in front counter
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen clams stored on top of frozen manicotti at chest freezer in stock room Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For clams
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine or triple sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at cooks line No soap at hand washing across from ice machine Corrected On-Site
- 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. Rice and mashed potatoes made yesterday per operator in walk in cooler
Food safety inspection conducted on 10/24/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 3/22/2024
High Priority
0
Intermediate
2
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at back storage next to boxed sodas area not chained
- 29-18-4:Basic - Drain cover(s) missing. At drain in front of walk in cooler and walk in freezer
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee place personal drink on cutting board at cooks line
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drink out of straw while on cooks line
- 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 phones stored on slicer on prep table by triple sink
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handles at cooks line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from pizza oven
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout facility are soiled
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across the fryers has standing water
- 08B-12-5:Basic - Stored food not covered. Shrimp,salmon and mashed potatoes in reach in cooler at end of cooks line not covered
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make tables at cooks line
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at cooks line and bar hand washing sink Corrected On-Site
Food safety inspection conducted on 3/22/2024 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).
Inspection on 8/11/2023
High Priority
0
Intermediate
5
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Steam table Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Door make table where mussels are held Walk in freezer not working correctly but keeping foods cold under 41f
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler 2 door glass cooler Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cookline
- 08B-12-5:Basic - Stored food not covered. Flour cookline Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cookline Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink across from ice machine
- 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. Prime rib cooked pasta walk in freezer Cooked potatoes walk in cooler
Food safety inspection conducted on 8/11/2023 revealed 14 total violations (0 high priority, 5 intermediate, 9 basic).