RED CLASICO SARSSOTA
1341 MAIN ST
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line that is not under the exhaust hood, build up of grease on the walls and ceiling. **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 8 propane tanks stored in the 2nd floor kitchen. Employee removed the tanks. **Corrected On-Site** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. **Warning**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line that is not under the exhaust hood, build up of grease on the walls and ceiling. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician. **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee rewashed the dishes and washed their hands. **Corrective Action Taken** **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean pans without washing their hands. Employee removed the pans to be sanitized and washed their hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (55F-Cold holding) Swiss cheese (61F - Cold Holding); Salmon (60F - Cold Holding); Chicken (56F - Cold Holding); Cut tomatoes (55F - Cold Holding); Cooked onions (57F - Cold Holding); Cooked artichokes (58F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 2 hours. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled 2nd floor kitchen. Employee removed the can opener to be sanitized. **Corrective Action Taken** **Warning**
- 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/ 5 employee food handlers no CFM on site. **Warning**
- 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**
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. All the hood filters missing on the exhaust hood on the cook line. **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
4
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. All the hood filters missing on the exhaust hood on the cook line. **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up an item from the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the cook line Cooked pasta (55F - Cold Holding); Shrimp (54F - Cold Holding); Salmon (55F - Cold Holding); provolone cheese (57F - Cold Holding); Cooked vegetables (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Poultry (56F - Cold Holding); Scollops (53F - Cold Holding) chef stated the items were stored in the reach in cooler for approximately 3 hours. Chef packed all the items with bags of ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara (115F - Hot Holding); Meatballs (117F - Hot Holding) stored in the hot holding unit next to the cook line. Chef stated the items were heated above 165F and placed in the hot holding unit for approximately 1.5 hours. Chef removed and reheated the items above 165 and placed them in hot holding on the grill. **Corrected On-Site** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized. **Corrective Action Taken** **Warning**
- 27-18-4:Intermediate - Hot water supply not maintained during peak periods. No hot water for the establishment. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink. **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/8/2024 revealed 8 total violations (3 high priority, 4 intermediate, 1 basic).