DirtyFLRestaurant Inspection Data

CASA BENEDETTO'S ITALIAN CAFFE

197 BLACKFORD WAY UNIT F

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10720251

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute for drinks heavily soiled.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in salad bar area. Operator removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom of door.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bulk containers of oil stored on floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand wash sinks in kitchen. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in kitchen. Walk in shelves soiled. Reach in cooler gaskets soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on food containers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor throughout kitchen area. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce stored over ready to eat lasagna.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. in reach in cooler overnight butter (57F - Cold Holding) Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight butter (57F - Cold Holding) Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has frozen meat inside. Operator removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test kit for hot water sanitizer.
  • 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. No proof of training for some employees currently on staff.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10720001

  • N/A:No Violations Were Observed

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8733102

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on prep table.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor in kitchen is soiled.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. Person in charge emptied. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing both hand washing signs at sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease/dust.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor has exposed concrete.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler;Chicken 51F, marinara 51F, beef, meatballs 54F, pasta 51F, shell eggs 52F, fish 51F; ( - Cold Holding). All in cooler overnight. Server station; tomato sauce 55F, tomatoes, lettuce, butter 51F; ( - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food in cooler overnight; Chicken 51F, marinara 51F, beef, meatballs 54F, pasta 51F, shell eggs 52F, fish 51F; ( - Cold Holding) Server station; tomato sauce 55F, tomatoes, lettuce, butter 51F; ( - Cold Holding) Warning
  • 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. Milk in several cooler not dated. Person in charge dated. Corrected On-Site

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8491836

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At drink wait station, plastic cup used in grated parm and chocolate chips. Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In under counter reach-in cooler at station near front door, cardboard used to line shelves for bottle drinks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line,Bottle drink on top of flip top reach-in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on stand up reach-in cooler/reach-in freezer soiled. At cook line, hood filters over grill have grease build up.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen, unsealed concrete. Repeat Violation

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8354601

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Roll top cooler at server station, soufflé cup used as scoop in Parmesan cheese. Operator removed cup. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above cook line, hoods have dust accumulation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, floors have exposed concrete and peeling paint.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold or kept in chronological order. Person in Charge marked Saturday's tags with the last date sold and put in chronological order. Corrected On-Site