SARDOMARE
31 NW 9 ST #4
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 11/19/2024
High Priority
1
Intermediate
5
Basic
7
Total
14
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 29-18-4:Basic - Drain cover(s) missing. Under three compartment sink.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 08B-12-5:Basic - Stored food not covered. Most cooked foods inside kitchen coolers.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Parsley, 45 f inside RIC person in charge placed the parsley inside another cooler with ice bag on top. **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.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 11/19/2024 revealed 14 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
6
Basic
10
Total
16
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under three comp sink.
- 08B-38-4:Basic - Food stored on floor. Observed box of tomato sauce on kitchen floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove top.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Cook pasta inside RIC.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 8/22/2024 revealed 16 total violations (0 high priority, 6 intermediate, 10 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 29-18-4:Basic - Drain cover(s) missing. Under Three compartment sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 7/19/2023 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).