SALE E PEPE FINE ITALIAN CUISINE
480 South Collier Boulevard
Florida, 34145
Collier County County
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. There are wet wiping towels under cutting boards in the kitchen. Operated removed the wet towels. Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary >500ppm). Operator will use dishwasher only until the quaternary sanitizer at the triple sink is adjusted to the proper level. **Corrective Action Taken**
Food safety inspection conducted on 1/31/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 3/20/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In a container of bread flour the handle of the scoop is buried in the flour.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust and grease on the hood filters.
- 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. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day. See stop sale.
- 14-86-1:High Priority - Non-food grade towel used as liner for food container. In the reach in cooler in the bakery area a wiping towel is in direct contact with dough. Operator removed the towel. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw fish is stored over cooked mussels and cooked clams. Operator moved items to proper storage order. Corrected On-Site
- 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. In the walk-in cooler 13 quarts bolognese sauce (48F - Cooling) from the previous day.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.there is a mold like substance inside the nozzle of the soda gun at the bar. Operating cleaned and sanitized the soda gun nozzle. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There is a metal pail inside the hand washing sink at the bar. Operator removed the pail. Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 12/22/2023
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 12/22/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/20/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. There is raw chicken in in-house reduced oxygen packaging dated 10/12 and 10/15 in the walk-in cooler behind the chef's office. Warning
Food safety inspection conducted on 10/20/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).