POPPYS ITALIANO
832 1 A1A N
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 14-11-5:Basic - Equipment in poor repair. Loose cooler door. Not tightly closing.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Per Person In Charge. Part on order.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prep line 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. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Kitchen
Food safety inspection conducted on 5/12/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 12/27/2024
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 12/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and deflector plate of large ice machine in kitchen.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean buckets used for sauce stored on floor in warehouse washing area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to storage area next to cook line.
- 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. Dish machine reading 0ppm Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and put on gloves and started to handle clean utensils and containers without washing hands first. Also employee on cook line handled raw chicken with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (66F - Cold Holding) sitting out next to steam well in kitchen near office, per operator they usually put pasta on ice, but it is not, discussed placing pasta on time control. individual butters (53F - Cold Holding) sitting out under service window in kitchen, per operator butters have been there less then a couple of hours, discussed placing butter on time control. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Risotto (113F - Hot Holding) sitting in pan on stove top not turned on, per operator they leave risotto sit out and reheat it per order and risotto has been sitting out for less then 1 hour, burner turned on. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (45F - Cooling, after 30 minutes 45F) in stacked line pans with plastic covers in walk in cooler, operator began to rearrange pans and remove covers. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 12/9/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 2/26/2024
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 2/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/21/2024
High Priority
9
Intermediate
3
Basic
1
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Boxes of bread and shrimp in walk in freezer. Repeat Violation
- 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. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. Repeat Violation Admin Complaint
- 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. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. Repeat Violation Admin Complaint
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dish washer washed hands then wiped hands on soiled apron. Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees touching face and hair multiple times then continued to touch clean plates, pans, and utensils without washing hands between tasks. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Establishment using grocery bags to stored cut peppers in walk in freezer, 6 bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over multiple pans of cooked pasta in reach in cooler drawers under stove top on cook line. Raw veal stored over shredded cheese in reach in cooler on make line. Also raw chicken stored over raw beef in reach in cooler on make line. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw veal (47F - Cold Holding); raw chicken (45F - Cold Holding); chicken stock (56F - Cold Holding); shredded cheese (46F - Cold Holding); cream sauces (56F,57F,54F - Cold Holding) in top section of reach in cooler on make line, per manager lid has been left open for approximately 2.5 hours. ditalini pasta (69F - Cold Holding); shredded mixed cheese (69F - Cold Holding) sitting out on counter next to steam well near office, manager stated both items have been there no more then 1 hour and are discarded after diner service, both items placed on time control. **Corrective Action Taken** 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. Fresh garlic in oil, lasagna, egg wash, and cooked eggplants on cook line, per manager all items have been there no more than 2 hours. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (128F - Hot Holding) sitting in pot on stove not under heat, per manager marinara has been sitting there a couple of hours.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags not marked with date of last served. Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (58F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photos on the manager laptop of original certificates. Repeat Violation Admin Complaint
Food safety inspection conducted on 2/21/2024 revealed 13 total violations (9 high priority, 3 intermediate, 1 basic).
Inspection on 10/25/2023
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 10/25/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/23/2023
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In the walk in freezer, multiple containers of food stored on the floor. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line. Operator removed the wiping cloth. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have build up of dust. Walk in cooler door gasket has build up of mold like substance. Repeat Violation
- 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. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially sealed raw beef over plastic bag of cut ready to eat peppers. Operator relocated the peppers. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.
- 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. At time of inspection; lasagna (67F - Cold Holding); egg plant (69F - Cold Holding) stored on the main cook line. Per operator stored on time as public health control, with no time marking. Not on the written plan, inspector provided new written plan and asked operator to add lasagna and egg plant to the procedures.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not all kept in chronological order and marked with date of last served. Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk missing product labeling. Operator labeled the open container of milk. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use on the main cook line has build up of food residue staining. Can opener on the main prep line has old food debris above the blade. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of any valid employee food handler training. Warning
Food safety inspection conducted on 8/23/2023 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).