DirtyFLRestaurant Inspection Data

MOSAICO MAURIZIO FARINELLI

7201 SW 59 AVE

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8596939

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed raw fish and vegetables on heavy duty cleaning towels. Mama Agee was informed that product can't be in contact with non food grade towels.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Observed raw chicken over raw beef inside WIC.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over cooked mixed cooked pork inside WIC, and raw beef stored over raw fish at drawer RIC, operator relocated the beef. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (50F - Cold Holding) at RIC kitchen line. as per manager for less than two hours. Manager removed the item and placed it inside WIC for rapid cooling, **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clams tags not marked with last date served. Repeat Violation
  • 01C-05-4:Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed some clams at RIC without tag. Manager provided tag. Corrected On-Site

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8596799

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw fish not frozen before using reduced oxygen packaging at walk-in cooler. As per the manager just packaged the raw fish. Manager removed the fish from the ROP. Corrected On-Site Warning - From follow-up inspection 2024-03-26: The establishment suspended the reduced oxygen package until the procedure is approved. **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 81F. Operator sent the utensils to the three compartment sink. **Corrective Action Taken** Warning - From follow-up inspection 2024-03-26: Observed utensils in water at 77°F. Operator moved the containers to remove the water. **Time Extended**
  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed the establishment have cooked meatballs, cooked bolognese, cooked vegetables sauce at walk-in cooler. Warning - From follow-up inspection 2024-03-26: The establishment suspended the reduced oxygen package until the procedure is approved. **Time Extended**

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8368354

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw fish not frozen before using reduced oxygen packaging at walk-in cooler. As per the manager just packaged the raw fish. Manager removed the fish from the ROP. Corrected On-Site Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in water at 81°F. Operator sent the utensils to the three compartment sink. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (50 F - Cold Holding) at reach in cooler. As per operator for less than two hours. Chef moved the product to the stove to reheat the products and cooling again. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed the establishment have cooked meatballs, cooked bolognese, cooked vegetables sauce at walk-in cooler. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by blender machine at desert station. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the salmon not identified as raw on the daily menu. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food employees reporting agreement was provided, printed and signed for new employees. Corrected On-Site Warning