DirtyFLRestaurant Inspection Data

CASTROGIOVANNI SWEET BASIL ITALIANO

Based on 5 health inspections, CASTROGIOVANNI SWEET BASIL ITALIANO in PORT SAINT LUCIE has earned a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1y 1mo ago · 5 reports on file

291 Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34984
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

1/23/2025· 1y 1mo ago

Visit ID: 10724122

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Lid to reach in freezer by pizza station hinges broken - From follow-up inspection 2025-01-23: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items - From follow-up inspection 2025-01-23: **Time Extended**

11/19/2024· 1y 3mo ago

Visit ID: 8723041

Follow-up Inspection Required

6 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Lid to reach in freezer by pizza station hinges broken
  • 08B-38-4:Basic - Food stored on floor. Sugar, onions, oil Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 66f Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • 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/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and front counter Corrected On-Site
  • 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. Warning
  • 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.
  • 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. Multiple items

5/13/2024· 1y 10mo ago

Visit ID: 8671596

Met Inspection Standards

1 int

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-05-13: **Time Extended**

5/10/2024· 1y 10mo ago

Visit ID: 8670747

Facility Temporarily Closed

2 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler ambient 47f ambient. Service came out while here.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in stand up cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 40f cold holding, sliced tomatoes 42f cold holding held over night manager disposed of items mozzarella 50f cold holding , cooked green peppers 51f cold holding , ricotta 42f cold holding , sausage cooked 50f cold holding , in cooler less than 4 hours advised to rapid chill.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

10/23/2023· 2y 4mo ago

Visit ID: 8345357

Met Inspection Standards

5 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer by pizza over freezer door is unattached
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
  • 08B-12-5:Basic - Stored food not covered. In walk in cooler ground meat, sauce, vegetable mix
  • 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. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front sink used as a dump sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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.