DA SESTO ITALIANO RISTORANTE VINO
7201 66 ST N
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to boxes of tomatoes sauce at dry storage.
- 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. Salmon inside ROP inside reach in cooler. Baring labels to remove from packaging before thawing.salmon fully thawed ins stand alone reach in cooler across from cook line. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Pan of steak on floor of walk in cooler.
- 22-20-5:Basic - Heavy Accumulation of black mold-like substance in the interior back wall of the ice machine/bin. Educated stop sale issued. Speaks inside ice
- 16-46-4:Basic - Old labels stuck to food containers after cleaning storage rack.
- 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. Ran dish machine 3 times tested multiple times. Was 0 ppm now at 100 ppm 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. Was 200+ppm now 50ppm Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in prep sink next to hand wash sink near three compartment sink. Educated
Food safety inspection conducted on 4/9/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 12/26/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black substance.
- 08B-38-4:Basic - Food stored on floor. Boxes of fryer like stored on floor in dry storage area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food debris. Oven interior soiled with food debris.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1- 1 Lb. 12 Oz. dented can of Sweet Drop Peppers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across from fryer on cook line: mozzarella cheese (50F - Cold Holding); sliced sausage (47F - Cold Holding); heavy cream (51F - Cold Holding); cooked pasta (53F - Cold Holding); cooked lasagna (53F - Cold Holding); blue cheese crumbles (50F - Cold Holding) Employee put ice bags on food items stored at the top of reach in deli cooler and moved food items stored inside reach in deli cooler to another cold holding unit and walk in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food item in steam well across from water broiler on cook line: Bolognaise (125F - Hot Holding) Employee put bolognaise into a pot to bring temperature up. Inspector re-temped item and Bolognaise (186F -Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Soda gun nozzle holes soiled.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine chemical test kit observed.
Food safety inspection conducted on 12/26/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table used for folding silverware. Next to clean silverware. Employee moved. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Updated during inspection Was Exp 2-1-24 now 2-1-25 Corrected On-Site
Food safety inspection conducted on 4/24/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink. Repeat Violation - From follow-up inspection 2023-12-15: Educated dishwasher on air drying containers before stacking them. **Time Extended** **Corrective Action Taken**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris. Repeat Violation - From follow-up inspection 2023-12-15: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink. - From follow-up inspection 2023-12-15: Educated dishwasher on old labels being taken off containers prior to washing and sanitizing. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 12/15/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 12/14/2023
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles soiled with food debris.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected during inspection. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Employee moved drink. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored above prep table. Employee phone, keys and chapstick above reach in cooler in front are. Employees moved items. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. House made ranch in container stored on floor in walk in cooler. Oil stored on floor near prep area. Employee moved items off the floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. Microwave soiled with food debris. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers on dish rack near three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary Sanitizer bucket at 0 PPM. Employee replenished Sanitizer bucket to 200 PPM. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items temped @ 2:47-3:10pm: Cooked mushrooms 48 F, Butter 58 F, Garlic butter 58 F, Lobster 50F, Veil 50 F, Salmon 47 F, Veil parm 46 F, Heavy cream 48 F, Italian sausage 48 F, Shredded cheese 46 F, Cooked pasta 50 F, Cooked lasagna 48 F, Liquid eggs 46 F, Premade salads 48 F, Cooked egg plant 46 F Re-temped following items at 4:41pm: Shrimp 40 F, cooked mushroom 38 F, scallops 39 F, calamari 36 F, lobster 42 F, salmon 42 F, Veil 42 F, Italian sausage 43 F, Shredded cheese 43 F, raw chicken 42 F Operator stored items inside walkin cooler and freezer to bring temperatures down. Bags of ice were also put on top of items in reach in coolers. Corrected On-Site** Repeat Violation
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Quaternary sanitizer test kit.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served dated in October. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Food safety inspection conducted on 12/14/2023 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).