DirtyFLRestaurant Inspection Data

DALMOROS FRESH PASTA TO GO

Health inspection records show DALMOROS FRESH PASTA TO GO in SARASOTA has 3 inspections with a food safety rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 2 years ago · 3 reports on file

309 John Ringling Boulevard
Sarasota, Florida, 34236
Sarasota County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 3 health inspection reports

All Inspection Reports

2/28/2024· 2y ago

Visit ID: 8495481

Met Inspection Standards

1 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Measuring cup and dish soap stored in the hand washing sink next to the three compartment sink. Employee removed the items. Corrected On-Site

11/7/2023· 2y 4mo ago

Visit ID: 8495211

Follow-up Inspection Required

1 int, 1 basic

  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is using reduced oxygen packaging for cooked sauces, vegetables and meat sauce without a HACCP. Repeat Violation Warning - From follow-up inspection 2023-11-07: Establishment has no provided their HACCP. Admin Complaint
  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging for cooked sauces, cooked vegetables and cooked meat sauce without a variance. Warning - From follow-up inspection 2023-11-07: Establishment has no provided their variance. Admin Complaint

9/8/2023· 2y 6mo ago

Visit ID: 8374764

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is using reduced oxygen packaging for cooked sauces, vegetables and meat sauce without a HACCP. Repeat Violation Warning
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Marinara 110F and meat sauce 112F stored in hot holding. Operator stated the items had been stored in hot holding for approximately 1.5 hours. Operator reheated the marinara to 167F and the meat sauce to 166F and placed then in hot holding. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging for cooked sauces, cooked vegetables and cooked meat sauce without a variance. Warning