TRATTORIA DI BERNARDONE
425 Durbin Pavilion Drive
Florida, 32259
Saint Johns County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 8/14/2024
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 8/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed in server area by bar.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind standing reach in cooler near entrance to kitchen. Also approximately 4 dead flying insects between top of reach in cooler and counter top at bar area. 1 dead roach under bar at far end near window. Also 1 dead grasshopper in men's bathroom. Operator cleaned up and discarded all dead vermin. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of binding agent in cabinet in prep area, manager corrected during inspection. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bread with bare hands in kitchen, employee put on gloves. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 4 containers of chicken dated 8/7 in reach in cooler on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rustica sauce (45F - Cold Holding) in standing reach in cooler right next to door on cook line, per operator door has been consistently opened and closed for approximately 1 hour, operator moved sauce to the back of cooler and adjusted temperature of cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of glass cleaner and air freshener stored with napkins under hand wash station in men's and women's bathrooms. Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing knifes off in hand wash sink at server area. Raw calamari thawing in hand wash sink on cook linen near keg walk in cooler.
Food safety inspection conducted on 8/14/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 6/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-03-5:High Priority - - From initial inspection : High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour. Warning - From follow-up inspection 2024-06-13: 60 day callback from original inspection **Time Extended**
Food safety inspection conducted on 6/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 6/12/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Approximately 5 dead roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen. 1 dead roach under standing reach in cooler in kitchen next to main entrance to kitchen. 1 dead roach under standing reach in cooler in server area near entrance to kitchen. Operator began to clean up all dead roaches during inspection. **Corrective Action Taken** Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line do not have any hair restraints
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has frozen steaks and sausages that they are vacuum packaging that have the dates, but no time markings. Operator has already submitted HACCP plan and is still under review.
- 02B-03-5:High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Per operator they are using raw shell eggs in their Amaretto Sour. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside large white catch tray under flip top reach in cooler in kitchen near main entrance to kitchen 3 live roaches under standing 3 door reach in cooler in back of kitchen by walk in cooler. Approximately 3 live roaches under standing reach in cooler next to main entrance to kitchen. Approximately 3 live roaches behind standing reach in cooler in server area near entrance to kitchen. Operator began to kill and clean up all dead roaches during inspection. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer spray stored over salad make station reach in cooler near entrance to kitchen, bottle removed Corrected On-Site Repeat Violation Admin Complaint
- 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. Open container of milk in reach in cooler in server area, per employee milk was open on Saturday, milk dated Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding butter and cooked pasta on time control, but does not have any written procedures. Repeat Violation
Food safety inspection conducted on 6/12/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/28/2023
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 11/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-27: At time of follow up inspection operator is still in the process of filling out and submitting a HACCP Template. **Time Extended**
Food safety inspection conducted on 9/27/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/27/2023
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep counter clean containers stacked while wet. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep table next to the cook line, utensils in standing water at 94F and utensils in standing water at the pizza make table at 86F.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the storage shelf behind the prep counter clean container with old labels attached.
- 14-12-4:Basic - Utensils in poor condition. Clean spatula hanging at prep station has melted edges.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the mop sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Employee vitamins and medicine stored on shelf over clean prep table. Operator removed all medicine from the shelf. Corrected On-Site
- 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 standup reach in freezer, vacuum packaged by establishment raw chicken over commercially packaged ground beef. Operator had employee switch the reach in freezer storage levels. Corrected On-Site
- 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. Raw shell eggs held on time as public health control next to the cook line missing time marker. Operator placed label on the container of raw shell eggs. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored in the top shelf over clean plates and skillets at the pizza make station. Operator relocated the chemical spray bottle. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep station has food residue staining build up. Soda gun behind the bar counter closest to the kitchen entrance has build up of soda syrup residue. Employee cleaned and sanitized the soda gun. 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/ At time of inspection only one food manager certification available in establishment and more than four food handling employees present.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find filled out copy of time as public health control. Operator printed new procedures and began to fill out. **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meatballs then cooked using a sousvide method. Establishment also vacuum packaging raw meats to store in the reach in freezer. Provided HACCP Templates. **Corrective Action Taken** Warning
Food safety inspection conducted on 7/27/2023 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).