FIORE CAFFE
228 SE 1 ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/14/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal items on kitchen work table.
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance behind dishes equipment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2024 confirmation 246052668 paid 312.00 paid on 2-14-2025 Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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.
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Food safety inspection conducted on 2/14/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 9/6/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 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. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 9/6/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 2/23/2024
High Priority
0
Intermediate
4
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 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. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 2/23/2024 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 9/21/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 48 f Liquid eggs 44 f cheese 46 Management Applied ice on top of the product. **Corrective Action Taken**
- 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.
Food safety inspection conducted on 9/21/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).