DON GIOVANNI
1633 TAYLOR RD STE 5
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
6
Basic
6
Total
12
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.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bucket of red sauce stored on the floor in walk-in cooler, employee relocated -pot of sauce stored on floor in cooking area, employee relocated Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -cooked steak container broken in walk-in cooler, employee relocated to new container and discarded Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. -cooked steak in walk-in cooler uncovered, employee covered Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by sauce pot, employee removed Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA for triple sink -CHLORINE for warewashing machine
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to ice machine, employee refilled paper towels -handwash sink at entrance to kitchen, employee refilled paper towels Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink next to ice machine Repeat Violation
- 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. -walk-in cooler: cooked pasta, per employee cooked more than 24 hours ago lacking date marking
Food safety inspection conducted on 1/10/2025 revealed 12 total violations (0 high priority, 6 intermediate, 6 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -single glass door reach-in cooler, relocated to front Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-37-4:Basic - Food stored in a prohibited area. -liquid butter stored on top of waste receptacle, employee relocated Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils stored in standing water 86F, employee relocated to stove to rapidly reheat **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sign at entrance to kitchen states "HAND WASH ONLY", provided handwashing signs Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons in plastic container on prep table, employee inverted Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee put gloves on and began preparing a salad without first washing his hands.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by stock pot, operator removed Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink in beverage service area -handwash sink at entrance to kitchen
Food safety inspection conducted on 7/26/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 1/18/2024
High Priority
1
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 103F, operator dumped water Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -signs throughout restaurant simply state "Hand Sink Only", provided handwash signs, operator posted Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter portions 55F, per operator stored overfilled in top of reach-in cooler less than 3 hours, operator relocated excess portions to lower part of reach-in cooler **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by oil jugs, operator removed Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen, operator installed paper towels Corrected On-Site
- 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. -cooked sausage and lasagna, per operator stored in walk-in cooler more than 24 hours, operator dated Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 7 total violations (1 high priority, 4 intermediate, 2 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -cutting board and sets of tongs stored on top of trash can, operator relocated to dishwashing area to be washed, rinsed, and sanitizedCorrected On-Site Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor underneath fryer has a light accumulation of grease/food debris Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris. -hood filters above stove soiled -outside of microwave oven lights soiled Corrected On-Site Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -spoons on prep table, operator inverted Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -employee cleaned out Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -inside of microwave oven lightly soiled
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
- 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink in beverage area, operator filled soap Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).