TIRAMISÙ PIZZERIA & TRATTORIA
12100 HWY US 1 STE A
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 3/20/2025
Inspection #: Visit ID: 10800256
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At dish area, floor tiles broken/missing. Warning - From follow-up inspection 2025-03-20: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. At walk in cooler, several soups, sauces, prepared and stored not covered. Warning - From follow-up inspection 2025-03-20: Same **Time Extended**
Inspection Date: 3/17/2025
Inspection #: Visit ID: 10722680
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. At dish area, standing water on floor. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At dish area, floor tiles broken/missing. Warning
- 08B-38-4:Basic - Food stored on floor. At walk in cooler, Food stored on floor- raw fish, bread crumbs, squid. Advised operator of proper storage. Warning
- 08B-12-5:Basic - Stored food not covered. At walk in cooler, several soups, sauces, prepared and stored not covered. 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. At walk in cooler, marinara sauce (59F - Cooling); chicken stock (58F - Cooling); housemade pizza sauce (54F -Cooling); Demi glaze (48F - Cooling), per operator, all products cooling since 6-8pm prior day. Products did not reach 41F within 6 hours. See stop sale. Warning
- 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, marinara sauce (59F - Cooling); chicken stock (58F - Cooling); housemade pizza sauce (54F -Cooling); Demi glaze (48F - Cooling), per operator, all products cooling since 6-8pm prior day. Products did not reach 41F within 6 hours. See stop sale. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, Raw chicken stored over cooked octopus in reach in cooler. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At kitchen, bottles of bleach, sanitizer stored on shelf with can goods. Operator removed. Corrected On-Site Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, soups, sauces, prepared onsite and stored over 24 hours, not properly date marked. Warning
Inspection Date: 11/18/2024
Inspection #: Visit ID: 8732424
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation - Operator provided hair restraint. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hot line make table - raw branzino over cooked octopus- operator inverted. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (67F - Cold Holding) sitting out at room temperature under 4 hours - operator moved to cooler. Reviewed TPHC procedures with operator for future use. **Corrective Action Taken**
Inspection Date: 4/5/2024
Inspection #: Visit ID: 8596875
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - 2 cases of tomatoes under shelving unit and 2 tubs of sauces on floor - operator moved to shelf. Corrected On-Site Repeat Violation
- 36-64-5:Basic - Objectionable odor between pantry and hot line areas of the kitchen.
Inspection Date: 1/23/2024
Inspection #: Visit ID: 8353836
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad station make table - open can of soda - operator removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing pizza dough no hat - operator provided. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 5 gallon containers of tomato sauce sitting on kitchen floor - operator moved to shelf. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bucket of packaged clams in water thawing on the floor - operator removed water and moved clams to cooler. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - meat sauce (41F-45F - Cold Holding) not portioned or prepared today held in overfilled container under 4 hours - operator split and moved to cooler. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. SCOT FLETCHER, 05/17/18
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.