GIO'S DELI AND MERCATO ITALIANO
3975 County Road 201
Florida, 34484
Sumter County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/12/2024
High Priority
8
Intermediate
3
Basic
8
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard being used by 3 compartments sink. Discussed that cardboard can be used as long as it is not heavily soiled.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves with cardboard lining. Discussed not using cardboard to line shelves because card board can not be cleaned and sanitized
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth being used to cover fish in walk in.
- 40-06-5:Basic - Customer personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager keeps chewed dog bone in can storage area for customer's service dog. Manager moved and segregated from food areas.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair net cooking on cook line. Discussed the need to wear a hair restraint when involved in food prep.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Round baking pans stored underneath handwashing sink.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing single serve containers 3 gallon and smaller half gallon buckets. Discussed with manager obtaining food safe storage containers.
- 08B-12-5:Basic - Stored food not covered. Mozzarella cheese, Pan of lasagna not covered in walk in. Discussed importance of covering food in walk in.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can dented pizza sauce #10 can dented olives Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies dish area 5 dead flies reach in cooler by pizza station Operator discarded dead flies and cleaned and sanitized the area. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line fresh produce in walk in. Discussed with manager importance of using food grade liners. Discussed the need to use materials made for food contact.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in walk in cooler being stored in black garbage bags.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed vegetables in walk in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half one cup 55F reach in cooler behind register.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees See stop sale half and half one cup 55F reach in cooler behind register.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food out less than 4 hours. Manager showed time as a public health control policy for pasta, however was not marking time. He was able to identify the correct time. Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Employee using regular paint brush to spread butter on bread. Repeat Violation
- 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. Marinara, chicken cutlets, sausage. Manager was able to determine when food was prepped and will label accordingly.
- 16-28-4:Intermediate - Two-compartment sink used for warewashing. Employee washing dishes in 2CS with no sanitizer. Employee stopped when this matter was addressed. Corrected On-Site
Food safety inspection conducted on 9/12/2024 revealed 19 total violations (8 high priority, 3 intermediate, 8 basic).
Inspection on 5/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 76 seats inside
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in kitchen. Operator added chlorine sanitizer recheck 100ppm. Corrected On-Site Repeat Violation
- 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. 0ppm, operator primed machine 50ppm at recheck. Corrected On-Site Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pies in reach in freezer in cook line area.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken cutlets (112F - Hot Holding) in front display cabinet. Operator removed to reheat to 165F **Corrective Action Taken**
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 2/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator. - From follow-up inspection 2024-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/8/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License issue for 20 seats. Observed 22 seats at the side dining area and 54 seats at the main dining area, for a total of 76 Seats, establishment has city water and city sewer. Inspector provided and reviewed Seating change evaluation form with operator.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in room temperature water near bakery display case. Operator removed to be washed. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cook line area. Employee placed in sanitizer bucket. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm, operator added water 200ppm. Corrected On-Site
- 08B-01-4:High Priority - Dessert bar lacking adequate sneezeguards or other proper protection from contamination.
- 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. 0ppm, operator primed machine 100ppm. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Bakery items stored on top of display case. Operator wrapped pastries. Corrected On-Site Repeat Violation Admin Complaint
- 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
- 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. Repeat Violation
Food safety inspection conducted on 12/8/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).