DirtyFLRestaurant Inspection Data

CASA LUDOVICO

1710 ALT 19 N

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10759684

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Sanitizer bucket was almost empty. Operator hooked up a new sanitizer. 50ppm chlorine. Dishmachine in the bar was ran multiple times, 0ppm no color change. Operator is to discontinue use of dishmachine until sanitizing properly.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach in their triple sink and sanitizer bucket that does not state that it is safe for food contact surfaces. Discussed with chef. Staff dumped sanitizer from the bucket and refilled with the correct sanitizer. Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef states that they allow the salmon to be cooked to order per the customer and that the fish can be served undercooked per their request. Discussed the need to have proof of parasite destruction.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Operator unable to renew at time of inspection. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. White cutting board on flip top cooler stained. White cutting board on drying rack. Repeat Violation

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8765804

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Stored cutting boards have cut marks and can longer be properly cleaned.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards used under coffee grinder.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.squeeze bottles contains food removed from its original container not labeled.ed with common name
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by prep table, operator moved prep table Corrected On-Site

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8696241

  • N/A:No Violations Were Observed

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8694549

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Unit on cook line Repeat Violation Warning
  • 35A-03-4:Basic - Dead fly like insects on premises. 10 dead fly like insects on window sills of upstairs dining area. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dish machine 1 live fly near cook line Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (48F - Cold Holding); Beef (44F - Cold Holding); cut tomatoes (46F - Cold Holding); raw chicken (46F - Cold Holding); cream sauce (46F - Cold Holding); Fish (45F - Cold Holding). All food was in the refrigerated unit for less than 4 hours. Chef placing food on ice. Repeat Violation Admin Complaint

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8663818

  • N/A:No Violations Were Observed

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8521081

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on upper shelf of prep table Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint, discussed the importance of wearing hair restraints when involved in food prep. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (46F - Cold Holding); pasta (48F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (46F - Cold Holding); pasta (48F - Cold Holding) SEE STOP SALE Calamari (45F - Cold Holding); Pork (46F - Cold Holding). Operator placed on ice. In refrigerated unit less than 4 hours Warning

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8369521

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stored clean deeply grooved. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cooks line held in standing water. Discussed the need to stor utensils in water that is a minimum of 135F.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line employee beverage stored in lower cooler of cook line. Operator moved beverage Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked meatballs. Operator moved meatballs to upper shelf.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used to fill pitcher with water. Discussed the need to use hand wash sinks for washing hands only. Repeat Violation
  • 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.