DirtyFLRestaurant Inspection Data

LIMONCELLO SOUTH

737 E 3 AVE

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8889185

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area as evidenced by old food/standing water/soiled water in clean containers **Corrective Action Taken**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches
  • 14-11-5:Basic - Equipment in poor repair. Bar cooler lids Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door unit Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander
  • 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. Marinara 50F in the middle, cooling overnight per operator in walk in cooler Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked fish, raw steak over cooked mussels, walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tomatoes 46F, cooked been 45F, cheese portions 49F. Cooked asparagus 52F. Overnight, top of salad cooler
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Rolled ground beef
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Right oven, interior microwave
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill flower pitchers Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8888950

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Bar cooler doors Warning - From follow-up inspection 2024-09-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets Warning - From follow-up inspection 2024-09-17: **Time Extended**

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8772490

  • 14-11-5:Basic - Equipment in poor repair. Bar cooler doors Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets Warning
  • 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. Meat sauce 48-49F Marinara 48-50F Mushrooms sauce 48-52F Cooked previous day and in walk in cooler overnight. Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Yellow cheese Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced beets 9/3 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Delivery approximately 45 minutes earlier. Door left open per operator Angel hair 46F Linguine 47F Eggplant 47F Sausage 47F Manzini 47F Vodka sauce 48F Meat sauce 48F Marinara 48F Cream sauce 48F Meatballs 48F Veal 47F Blue cheese 46F Lasagna 46F Butter 46F Beef 46F See stop sale Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher at start of inspection. Corrected On-Site Repeat Violation Warning
  • 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. New front of the house employee on duty. Employee left to get her certification Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dish area Repeat Violation Warning

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8494585

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup ice machine Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
  • 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. 0 ppm cl. Chemical container empty. Operator changed out and 50 ppm cl was reached Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream in glass door bar cooler 45F. Out and put into this cooler earlier in the day. Operator moved to another cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher, cookline
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ start of inspection Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach Corrected On-Site

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8371803

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks, cookline Corrected On-Site
  • 21-03-4:Basic - Wet wiping cloths stored in diluted disinfectant RTU spray. Corrected to 50 ppm cl Corrected On-Site
  • 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. Cooling overnight: tcs marinara 52F in the middle, tcs Marsala 52F in the middle, cooling overnight in walk in cooler in large, deep plastic containers. See stop sale
  • 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. 0 ppm cl Operator changed out chemical container, primed, and 50 ppm cl was reached. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant over clean plates Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice bins in the bar - interior soda nozzle, end of bar Employee began burning ice to clean and sanitize. **Corrective Action Taken**
  • 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. 3 current expired; 1 missing for employee over 60 days