DirtyFLRestaurant Inspection Data

SALS ITALIAN RISTORANTE

5500 S SR 7 STE 116

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10711464

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt on cook lime
  • 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. Fish in walk in cooler Repeat Violation
  • 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. Chef observed leaving cook line to go into walk in cooler. Returned to cook line without changing gloves and washing hands. Walk in cooler handle visibly soiled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed picking up glove off floor, three glove away, and put new glove on without washing hands.
  • 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 No time mark for cooked pasta and garlic in oil for today Chef marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Waitress rinsing vegetables in hand sink Bucket stored in hand sink at dough making station
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pizza chef on site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler expired

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8718195

  • 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. ROP salmon no longer frozen in cooler at cook line; removed Repeat Violation
  • 10-17-4:Basic - In-use spatulas stored in cracks between pieces of equipment- cooler and steam table at cook line Removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- spatulas stored in water at 77 F inside steam table; removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets - all cooler at cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage thawing at room temperature on the speed rack; advised to use approved methods
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cap and touched spatula to stir sauces at cook line; gloves not changed and hands not washed Educated and employee washed hands Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at handwash sink at prep station near ice maker; operator unable to turn on ; multiple handwash sinks nearby Advised to repair

Inspection Date: 11/29/2023

Inspection #: Visit ID: 8489426

  • 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.... In reach in cooler Commercially vacuum package salmon which is instructed thawing process on the package removed food before thawing. Employee removed fish Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...... pasta fagiolli 63° in walk in cooler . Per manager and date marked food was cooked yesterday. Stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...... pasta fagiolli 63° in walk in cooler . Per manager and date marked food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh garlic in oil 71° at pizza station being held less than four hours, employee time marked ...., egg plant 48°, cheese 50° , ham 46° in double containers in flip top reach in cooler being held less than four hours , employee removed food to bottom acceptable cooler . **Corrective Action Taken**

Inspection Date: 8/31/2023

Inspection #: Visit ID: 8339880

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: 1. Over dough mixer area. 2. Over pizza window. Repeat Violation
  • 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. Observed thawing Commercially processed reduced packaging salmon bearing a label to remain frozen. Operator corrected by breaking ROP seal. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in need of detailed cleaning. Observed food debris and mold like buildup on cooler gaskets. Operator cleaned during inspection. **Corrective Action Taken** Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Buildup of food debris and grease observed behind ovens, shelves in kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink by dough mixer blocked. Per operator, not in use. I explained, ALL hand washing sinks are to be 100% at all times.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.