DirtyFLRestaurant Inspection Data

SAL'S ITALIAN RISTORANTE

Southwest Lake Charles Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

  • 14-33-4:Basic - -cleaning equipment cooking equipment storage shelves with rust that has pitted the surface- next to Dishwasher machine.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two missing tiles above ice machine One broken tile above salad station
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen and storage area, build up of grease and dust- ceiling tiles and AC vents.
  • 14-11-5:Basic - Equipment in poor repair. Two flip tops in cook line , out of service, per operator units not maintaining food to cold holding temperatures of 41 or below. -Walk in freezer door, doesn't closed properly.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly.. mop sink Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Clean equipment storage rack, build up of food debris and grease -head of mixer dough machine Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front counter, bottle containing bleach. Employee labeled.. Corrected On-Site

Inspection Date: 7/9/2024

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -cook line-Flip top-; ground beef (49F - Cold Holding); ; butter (50F - Cold Holding) -Fry station flip top- ricotta cheese (50F - Cold Holding); sliced Munster cheese (52F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill. Advised operator to move all time control temperature food items from both units, until technician verifies proper cold holding temperatures of 41F or below. Warning - From follow-up inspection 2024-07-09: Observed both flip tops out of service, per manager, service already requested. **Time Extended**

Inspection Date: 7/8/2024

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to triple sink, plastic containers on soiled rack shelves. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two cooling drawers- Snapper fillet being defrost without removing reduced oxygen package, employee removed. Corrected On-Site Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tile in cook line Broken tiles in prep area, behind cook line. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Container of sugar on floor, Employee placed on shelf. Corrected On-Site Warning
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Inside mop sink, clogged drain.employee emptied water. After open water faucet, drain is working properly. Corrected On-Site Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of prep cutting board in cook line, Employee removed. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around mop sink, outside of Kitchen area, employee killed flies, cleaned and sanitized area. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -cook line-Flip top-; ground beef (49F - Cold Holding); ; butter (50F - Cold Holding) -Fry station flip top- ricotta cheese (50F - Cold Holding); sliced Munster cheese (52F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill. Advised operator to move all time control temperature food items from both units, until technician verifies proper cold holding temperatures of 41F or below. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer machine heavily soiled. Warning

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8512251

  • 14-11-5:Basic - Equipment in poor repair. Pizza station-broken left side flip top.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Inside walk in cooler.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. I. Rear kitchen, front of utensils storage rack, 6 broken tiles.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled table, next to hand wash sink in kitchen area, employee removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line- cutting table, employee removed Corrected On-Site

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8515893

  • N/A:No Violations Were Observed

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8512026

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both units with rusted shelves Repeat Violation - From follow-up inspection 2023-10-03: Observed same **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Pizza Station-sliced sausages (52F - Cold Holding), observed food stored above the rim line, operator removed sausages out of temperature and stored inside lower cooler. -Pasta station ; sliced mozzarella cheese (55F - Cold Holding); marinated chicken breast (60F - Cold Holding); cooked spaghetti pasta (61F - Cold Holding), per employee food held less than 4 hours, food moved back to walk in cooler for a quick chill, advised operator not to use unit to store TCS foods until technician verifies proper cold holding temperatures of 41F or bellow. **Corrective Action Taken** - From follow-up inspection 2023-10-03: -Pizza station- slice sausages (42F). -Food not prep or portioned today. Pasta station- sliced mozzarella cheese (46-51-Cold Holding); cooked spaghetti pasta (52F-Cold-Holding), cooked angel pasta (55F-Cold Holding). Per manager food held more than 4 hours. See stop sale** Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-03: **Time Extended**

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8357569

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine, next to coffee station.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -Knives and serving spoons stored inside soiled bucket. -clean containers stored on rusty shelf in Dishware area.
  • 36-62-4:Basic - Light not functioning. Men's bathrooms, ceili
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door- 4 she in cook line. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Lasagna bowls stored on soiled surface- shelf next to glass cooler in cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both units with rusted shelves Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry . Two mops seating on yellow bucket, Employee removed and stored properly Corrected On-Site
  • 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. cooked penne pasta (63F - Cooling overnight, see stop sale.
  • 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. cooked penne pasta (63F - Cooling overnight, Employee discarded
  • 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. After 3er. Attempt, Dishwasher (Chlorine 00ppm), employee fixed dishwasher during the time of inspection chlorine sanitizer at 50 ppm. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken breast to placed on cooking pot, after, grabbed three lemons to placed on different customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Cook line flip top, small piece of fried chicken breast stored on soiled container with food debris and soiled water. Operator removed and discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Pizza Station-sliced sausages (52F - Cold Holding), observed food stored above the rim line, operator removed sausages out of temperature and stored inside lower cooler. -Pasta station ; sliced mozzarella cheese (55F - Cold Holding); marinated chicken breast (60F - Cold Holding); cooked spaghetti pasta (61F - Cold Holding), per employee food held less than 4 hours, food moved back to walk in cooler for a quick chill, advised operator not to use unit to store TCS foods until technician verifies proper cold holding temperatures of 41F or bellow. **Corrective Action Taken**
  • 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. Two cheese slices of pizza, per manager made at 11:00, operator placed time label Corrected On-Site
  • 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. Poster emailed to operator **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish ware area.
  • 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. Chicken wings made on 9/25, not dated, Employee placed label Corrected On-Site
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing bleach inside men's bathroom, employee labeled Corrected On-Site