DA POLLANI'S
13688 Walsingham Road
Florida, 33774
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Reviewed with manager . - From follow-up inspection 2024-04-26: Admin Complaint - From follow-up inspection 2024-04-30: Admin Complaint
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day - From follow-up inspection 2024-04-26: No hot water at establishment . Hot water heater on order . Admin Complaint - From follow-up inspection 2024-04-30: Admin Complaint
Food safety inspection conducted on 4/30/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/26/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Reviewed with manager . - From follow-up inspection 2024-04-26: Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F , cooked ground beef 47 F in cooler opposite stove. Per operator , cooler stocked at 2 and half hours . Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F Corrected On-Site - From follow-up inspection 2024-04-26: Raw shrimp 53 F, cooked ground beef 52 F , butter 54 F, cooked pasta 50 F , beef 52 F , raw chicken 53 F in cooler opposite stove . Manager took temperatures at 11:30 am and temperatures were in range . Manager removed food from cooler and placed on cart in walk in freezer Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-04-26: **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day - From follow-up inspection 2024-04-26: No hot water at establishment . Hot water heater on order . Admin Complaint
Food safety inspection conducted on 4/26/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 4/25/2024
High Priority
4
Intermediate
6
Basic
2
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food - portioning cheese in food prep. area . Reviewed with manager and employee
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation- portioning cheese . Reviewed with manager . Employee put a beard guard on Corrected On-Site
- 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. - container of sanitizer empty . Manager replaced container with a full container. Recheck 0 ppm chlorine . Manager to set up triple sink for use .
- 12A-19-4:High Priority - Employee washed hands with cold water. Reviewed with manager .
- 41-22-4:High Priority - Medicine not labeled properly on shelf above food prep table in back kitchen . Reviewed with manager. Manager relocated medicine Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 48 F, shrimp 48 F , cooked ground beef 47 F in cooler opposite stove. Per operator , cooler stocked at 2 and half hours . Operator moved food to freezer for quick chill down recheck butter 40 F, shrimp 39 F, cooked ground beef 40F Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - cooked pasta , beef and lasagna in walk in cooler . Reviewed with operator
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink in food prep area . Reviewed with manager hand wash sinks are for washing hands only . Container moved Corrected On-Site Repeat Violation
- 27-06-4:Intermediate - No hot running water at establishment . Manager scheduled plumbing service for this day
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in food prep area . Reviewed with manager manager placed paper towels at hand wash sink Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in food prep area . Reviewed with manager hand wash sinks must be stocked at all times .Manager placed soap at hand wash sinks Corrected On-Site
Food safety inspection conducted on 4/25/2024 revealed 12 total violations (4 high priority, 6 intermediate, 2 basic).
Inspection on 2/2/2024
High Priority
3
Intermediate
5
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Sauce with onions and garlic at 60 F at 4:10 pm in large pot in walk in cooler made previous night - reviewed cooling procedures with manager
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sauce with onions and garlic at 60 F at 4:10 pm in large pot in walk in cooler made previous night - reviewed cooling procedures with manager
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Reviewed with operator
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand wash sink in food prep area - reviewed with manager hand wash sinks are for hand washing only - manager removed container Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Christina Pollani 11/30/18 expired 11/2023 CFM Falino present with current training
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen - reviewed with manager hand wash sinks must be stocked at all times - manager placed paper towels at hand wash sinks Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/2/2024 revealed 8 total violations (3 high priority, 5 intermediate, 0 basic).