DirtyFLRestaurant Inspection Data

DA SESTO ITALIANO RISTORANTE VINO

DA SESTO ITALIANO RISTORANTE VINO maintains a 1.0/5 food safety rating based on 2 health department inspections in PINELLAS PARK. Food safety practices have remained consistent.

Last inspection: Yesterday · 2 reports on file

7201 66TH ST N, PINELLAS PARK 33781

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13542117

Follow-up Inspection Required

3 high, 3 basic

  • 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. I piece of salmon Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of cooler at cook line near ovens Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of salmon. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Made and put into cooler yesterday night chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom cooler cook line chicken breast with breading (55F - Cold Holding); cooked egg plant (50F - Cold Holding); cooked potatoes (55F - Cold Holding); cooked calamari (55F - Cold Holding) Deli cooler across from cook line near Pooled eggs in box 52 cold holding Sausage and mushroom 49 cold holding Warning

10/7/2025· 6mo ago

Visit ID: 10924399

Met Inspection Standards

3 high, 2 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Hall way of wine area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Cutting board used for cutting bread at service station top middle broken/ chipped. Employee flipped over and put dry paper underneath. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Left side of team table
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting boards Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. 3 buckets at cook line. Employee double buckets Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 10 can of black olives on dry storage shelve. Employee put X on top
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice made on 9-27 inside reach in freezer at cook line with fish. Employee discarded stop sale issued
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Inside reach in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Not labeled with chlorine. At service station Corrected On-Site