NONNE'S ITALIAN RESTAURANT
5901 S RIDGEWOOD AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup(no handle) used to dispense seasoning in bulk container.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind cookline equipment
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs placed on greasy ansul line above stove
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cookline
- 23-24-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fire extenguishers -stove surrounding burner Buildup of food debris/soil residue on equipment door handles/lids/exterior of equipment. -cookline, lids at -chest freezer on cookline -refrigerator door across from stove
- 08B-12-5:Basic - Stored food not covered. -inside black refrigerator
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -meat sauce, based on rate of reheating temperatures taken, meat sauce not reaching 165F in middle of dense loaded half pan within 2 hours. Advised to continue to stir as frequent as necessary in steam table when using pan of dense cold food to reheat.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer
- 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 pasta Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ricotta - tiramisu
Food safety inspection conducted on 11/20/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 5/16/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment
- 51-18-6:Basic - No copy of latest inspection report available.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand-sink in back with pitcher
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -main hand sink on cook line, person in charge stated paper towels to be delivered today, placed napkins in station Corrected On-Site
Food safety inspection conducted on 5/16/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-04-4:Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - From follow-up inspection 2023-12-13: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-12-13: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -chrystal Warning - From follow-up inspection 2023-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 12/12/2023
High Priority
4
Intermediate
8
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -stand up cooler densely loaded
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in back
- 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -outside near mop sink
- 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 29-27-4:Basic - No functional mop sink or curbed cleaning facility provided at establishment. -drain disconnected at mop sink, operator began repairing during inspection during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -side of fryer -top of oven -surface of chest freezer, gaskets in freezer -equipment handles
- 29-07-5:Basic - Plumbing system improperly installed or repaired. -mop sink, operator began correcting at end of inspection Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored on floor. -packages of pizza boxes on floor next to ice machine
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -open clam shell containers not inverted
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -wiping bucket in back 100ppm, employee replaced with 400ppm Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk 47F overnight inside beverage cooler at end of bar near 3 compartment sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 47F overnight inside beverage cooler at end of line by 3 compartment sink. -in back prep room, stand up refrigerator densely loaded from top, shredded mozzarella cheese 47-48F, sliced deli meats 48F, cooked spaghetti 50F, sliced cheeses 46-47F, creamer 46F. Manager stated placed into cooler from delivery less than 2 hours prior. Manager relocated into other coolers. Advise to ensure vertical coolers have adequate air flow 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. -cooked slice pizza , held at room temperature without time controls. 80F. Advised to use 4 hour time as public health controls if not maintaining 135F or above after cooking. Employee added time from 11am-3pm **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of zep spray hanging over prep table above container or ginger/garlic Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -mixer bowl/head
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink on cook lime used as dump sink. Advised to use 3 compartment sink located next to hand sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on line next to microwave Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -chrystal Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety foods prepared onsite and held more than 24 hours not properly date marked. -marinara, sausage
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer Corrected On-Site
Food safety inspection conducted on 12/12/2023 revealed 22 total violations (4 high priority, 8 intermediate, 10 basic).
Inspection on 9/1/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom
- 14-11-5:Basic - Equipment in poor repair. -flat top grill and fryer are in need of repairs
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double door reach-in cooler across from handwash sink in bar/kitchen area
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb near entrance on north side of building
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in dishwashing area, operator states Cintas is scheduled to install -handwash sink in bar/kitchen area, operator states Cintas is scheduled to install
- 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink in dishwashing area, operator states Cintas is scheduled to install -handwash sink in bar/kitchen area, operator states Cintas is scheduled to install
Food safety inspection conducted on 9/1/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).