CAFFE ANDIAMO
500 SAWGRASS VILLAGE
Florida
Saint Johns County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Paper bags of bread stored under Hand Wash Sink at pizza station. Subject to splash. Moved by manager.
- 08B-38-4:Basic - Food stored on floor. Trays covered covered meats on floor in walk in cooler. Moved by manager **Corrected On-Site** **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Uncovered Bags of bread under pizza station Hand Wash Sink. Moved by manager. **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. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures). **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures). **Warning**
- 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. No time mark on items at frontline. : butters, Cut tomato. Placed at about 11 am. Marked by manger. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish stock 91° chicken stock 94°. Marinara sauce with vegetables 120° placed at about 12 noon. Reheated to 175-185 °. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not date marked as required.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta frijole 46°. (Overnight temperatures). Lentil soup 46°. (Overnight temperatures). Foods cooled in large quantities with covered lid.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic pan in pizza station Hand Wash Sink. Moved by manager. **Corrected On-Site**
Food safety inspection conducted on 2/26/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans and plastic tubs under table and sink in prep area.
- 08B-38-4:Basic - Food stored on floor. Container of raw beef in walk in freezer **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven on cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler on cook line under service window.
- 08B-12-5:Basic - Stored food not covered. Container of corn meal in walk in freezer
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in prep area reading 0ppm, remade to 100ppm **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine with bare hands then immediately handled the clean trays coming out of the dish machine without washing hands between tasks.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting together tiramisu with bare hands in prep area, employee put in gloves. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (64F - Cold Holding) sitting out on prep table in pizza make area in dining room, per employee oil was taken out of cooler less then 30 minutes prior and sat out of table, oil put in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator, Giovanni Recupito, expired 6/4/2024
Food safety inspection conducted on 7/3/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).