GIUSEPPE'S RISTORANTE AND PIZZERIA
103 TRIPLE DIAMOND BLVD UNIT 2
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on food preparation surfaces in the kitchen.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at the front counter. The operator removed the wet cloth. **Corrected On-Site** **Repeat Violation**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket stored near plastic food storage bags in the kitchen. The operator properly stored the sanitizer bucket. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of the 2 door reach-in-cooler in the storage area.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed cough syrup stored near boxed pasta in the kitchen. The operator properly stored the medicine. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the front counter. The operator stated the sausage had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution at the wait station exceeded 200ppm. The operator diluted the solution to 100ppm.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened and held for more than 24 hours with no date mark in the glass door cooler at the front counter. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the handwashing sink in the kitchen. The operator removed the strainer. Observed a sanitizer bucket stored inside the handwashing sink at the wait station. The operator properly stored the sanitizer bucket. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink. **Corrected On-Site** **Repeat Violation**
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed the minimum temperature of the probe thermometer at 70F.
- 45-02-4:Portable fire extinguisher near the wait station gauge in red zone. For reporting purposes only. **Repeat Violation**
Food safety inspection conducted on 1/29/2025 revealed 14 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board at the front counter. - From follow-up inspection 2024-11-19: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer stored in the handwashing sink near the entrance to the kitchen. The operator removed the strainer. Observed sanitizer buckets stored in the handwashing sinks in the server station and behind the front counter. The operator removed the sanitizer buckets. **Corrected On-Site** - From follow-up inspection 2024-11-19: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed an undercharged fire extinguisher near the server station. - From follow-up inspection 2024-11-19: **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 3 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/13/2024
High Priority
5
Intermediate
6
Basic
1
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at the front counter.
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked lasagna date marked 9/4 in the glass door reach in cooler in the kitchen. The operator discarded the lasagna. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked lasagna date marked 9/4 in the glass door reach in cooler in the kitchen. The operator discarded the lasagna. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler. The operator stated the pasta has been held for approximately 1 hours. The operator emptied half of the contents and stored in the lower half of the reach in cooler. Observed garlic and oil (60F - Cold Holding) at the front counter. The operator stated the garlic and oil have been held for approximately 2 hours. The operator placed the mixture in ice. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeding 200ppm at the server station. The operator diluted the solution to 100ppm. **Corrected On-Site**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the wiping cloth chlorine solution exceeding 200ppm stored near plastic food wrap in the kitchen. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer stored in the handwashing sink near the entrance to the kitchen. The operator removed the strainer. Observed sanitizer buckets stored in the handwashing sinks in the server station and behind the front counter. The operator removed the sanitizer buckets. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen and behind the front counter. The operator provided paper towels for the hand sinks. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink. **Corrected On-Site**
- 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. Observed cooked chicken wings made on site and held for more than 24 hours with no date mark. The operator placed a date mark on the chicken. **Corrected On-Site**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed an undercharged fire extinguisher near the server station.
Food safety inspection conducted on 9/13/2024 revealed 13 total violations (5 high priority, 6 intermediate, 1 basic).