DirtyFLRestaurant Inspection Data

IL TARTUFO

With 7 inspections documented, IL TARTUFO maintains a 2.2/5 food safety rating in PARKLAND. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

7367 N STATE RD 7

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13607446

Met Inspection Standards

3 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Box of raw unwashed onions and a box of unwashed potatoes on the floor in the walk in cooler. Chef picked up boxes. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line has standing water.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Chef removed paper towels. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lasagna ; (55F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line at Lasagna ; (55F - Cold Holding)see stop sale Food discarded
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue chemicals not labeled. Chef labeled spray bottles Corrected On-Site

1/6/2026· 3mo ago

Visit ID: 10885662

Met Inspection Standards

6 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers in cracks. Chef removed knives Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cheese bags left to defrost in handwashing sink at front counter
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Wooden block used for knives, Manager removed block Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated with last day of use.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Thawing bags of cheese in handwashing sink at front counter
  • 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Thawing bags of cheese in handwashing sink at front counter.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on site at time of inspection
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by dishwasher had no hot water. Manager turned hot water on, someone turned hot water off. Corrected On-Site

3/5/2025· 1y 1mo ago

1 high, 2 int, 1 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef moved knives from between the coolers and placed by dishwasher
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella ; (55F - Cold Holding) left on counter, chef retuned to reachin cooler **Corrective Action Taken**
  • 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. Form emailed
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink at pizza station, chef filled Corrected On-Site

1/6/2025· 1y 3mo ago

1 high, 1 int, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of mozzarella on the floor in the walk in freezer. Chef picked up Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.license 12/1/2024 License expired less than sixty days Confirmation number is 246037963 Paid on line Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.some of the tags had the last day used.

8/14/2024· 1y 8mo ago

1 high, 2 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottles with water not labeled. Chef labeled bottle Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24 Paid over phone Confirmation number 246007547.. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at cook line had no paper towels. Chef filled paper towels Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8481349

Met Inspection Standards

2 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Boxes of food on the floor in walk in freezer. Chef picked up Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food. Chef removed paper towels Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired less than sixty days
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

8/23/2023· 2y 7mo ago

Visit ID: 8311507

Met Inspection Standards

1 int

  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator. Operator posted Corrected On-Site