RED CLASICO SARSSOTA
1341 MAIN ST
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 10 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).
Inspection on 3/13/2024
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. Several cutting boards in the kitchen. Warning - From follow-up inspection 2024-03-13: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-03-13: **Time Extended**
Food safety inspection conducted on 3/13/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/7/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. 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 stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottles. Warning
Food safety inspection conducted on 3/7/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 10/20/2023
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 10/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/19/2023
High Priority
6
Intermediate
2
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in the front counter area. Manager placed the lobster in the reach in cooler. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution reading 00ppm. Chef switched to chlorine sanitizer new reading 100ppm. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces. **Corrective Action Taken**
- 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. Dishwasher 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 their phone then clean equipment without washing their hands. Employee washed their hands. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell mussels stored over ready to eat sauces in the reach in cooler on the cook line. Chef removed the mussels. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Employee washed their hands. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces.
- 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. Emailed handouts to the operator.
- 31B-03-4:Intermediate - No soap provided at handwash sink. 2 hand washing sinks in the bar area. Chef placed soap at the hand washing sinks. Corrected On-Site
Food safety inspection conducted on 10/19/2023 revealed 10 total violations (6 high priority, 2 intermediate, 2 basic).
Inspection on 8/11/2023
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 8/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/6/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Several ceiling tiles missing 2nd floor kitchen. Warning - From follow-up inspection 2023-07-06: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a preparation area on the 2nd floor that is not included in the original plans for the restaurant. Preparation area includes walk-in cooler, 3 preparation tables, two compartment sink, ice machine, convection oven, reach in coolers, dry storage, floor mixer and reach in freezers. Warning - From follow-up inspection 2023-07-06: **Time Extended**
Food safety inspection conducted on 7/6/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).