DirtyFLRestaurant Inspection Data

A TOUCH OF BASIL LLC

Food safety records indicate A TOUCH OF BASIL LLC in ST. CLOUD has 9 inspections with a 2.9/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

902 13 ST

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13493069

Met Inspection Standards

5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of inside of ice machine
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tiles in front of stainless steel reach in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets

8/14/2025· 7mo ago

Visit ID: 10945019

Met Inspection Standards

1 high, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms doors Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack in warewashing area Operator put dishes on side to dry Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in back prep area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under make table in back prep area Hood vents over prep cookline in back Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Mozzarella sticks in reach in freezer at prep area Operator covered Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Establishment observed preparing, serving, or selling food to customers with an expired license Operator renewed during inspection Corrected On-Site

3/18/2025· 11mo ago

Visit ID: 10708305

Met Inspection Standards

1 int, 11 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling of walk in cooler
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on side of dry storage shelf exposed to dust by exit door
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board on cooks line
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler and walk in cooler have torn gaskets
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Screen door at back of kitchen does not self close
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in black bus tub at dry storage shelf
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by walk-in cooler

10/30/2024· 1y 4mo ago

Visit ID: 8730760

Met Inspection Standards

2 high, 1 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler across from fryers at back cooks line is torn
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella ,sausage,grilled onions,cut tomatoes,cooked beef,ham-all items cold holding temping between 63F-70F.Per operator reach in cooler was accidentally unplugged during cleaning last night:Observed reach in cooler go down to 37F while inspection was in progress
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella ,sausage,grilled onions,cut tomatoes,cooked beef,ham-all items cold holding temping between 63F-70F.Per operator reach in cooler was accidentally unplugged during cleaning last night:Observed reach in cooler go down to 37F while inspection was in progress
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by cooks line

7/16/2024· 1y 7mo ago

Visit ID: 8817397

Met Inspection Standards

3 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom - From follow-up inspection 2024-07-01: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at reach in cooler across from fryers at cooks line - From follow-up inspection 2024-07-01: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line - From follow-up inspection 2024-07-01: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**

7/1/2024· 1y 8mo ago

Visit ID: 8697019

Follow-up Inspection Required

1 int, 3 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom - From follow-up inspection 2024-07-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at reach in cooler across from fryers at cooks line - From follow-up inspection 2024-07-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line - From follow-up inspection 2024-07-01: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At hand washing sink at front counter where pizza is being prepped and cooked Warning - From follow-up inspection 2024-07-01: Operator has installed the sink but has not been able to get a plumber to connect the lines **Time Extended**

6/18/2024· 1y 8mo ago

Visit ID: 8696123

Follow-up Inspection Required

1 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at dry dish storage by triple sink
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn at reach in cooler across from fryers at cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At hand washing sink at front counter where pizza is being prepped and cooked Warning

4/23/2024· 1y 10mo ago

Visit ID: 8536288

Met Inspection Standards

2 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters at back cook area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Pizza prep area/drink station where scooping and making pizzas.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna portions not dated. Corrected On-Site

10/25/2023· 2y 4mo ago

Visit ID: 8351991

Met Inspection Standards

1 high, 3 int, 8 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets make table
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza make table
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink in front and sink by dishwasher Sent to operator
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw ground beef walk in cooler Corrected On-Site
  • 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. Heavy cream. Make table
  • 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. Sent information to operator Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Charlene