AL DENTE'S
90 SHOPS BLVD UNIT 60
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 7/8/2024
High Priority
6
Intermediate
4
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator renewed license and posted during inspection. Corrected On-Site
- 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. In container of flour and seasoning on rack in kitchen next to walk in cooler, handles moved Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around underside of soda machining in server area, around nozzles. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour and seasoning on rack next to walk in cooler in kitchen, employee corrected during inspection. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects at end of bar under ice bins.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, Operator renewed license and posted during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of lemons and limes in walk in cooler, eggs moved. Raw chicken stored over container of cooked lobster in reach in cooler on cook line, lobster moved. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On sauces and meatballs on cook line, per operator they always discard items after a specified time frame every day, but per their written procedures they write them down on the containers, updated written procedures to reflect actual procedures. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in no particular order in plastic container on cook line.
- 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. Open package of cheesecake in reach in cooler in server area, per employee box was opened Saturday.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On several small cutting boards on cook line in kitchen.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired 4/9/2024
Food safety inspection conducted on 7/8/2024 revealed 14 total violations (6 high priority, 4 intermediate, 4 basic).
Inspection on 1/18/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine at wait station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles at wait station. Soda gun holster at end of bar. Repeat Violation
- 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. Dish machine at bar reading 10ppm, machine ran multiple times, retest at 100ppm.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager salmon could be undercooked per customer request but does not have any proof of parasite destruction, operator called distributor and received letter of aquaculture. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (55F - Cold Holding) in reach in cooler at wait station, per manager door has been consistently opened for several hours, butter placed in reach in freezer, retemp 29F Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Only several tags have dates of last use on them.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. glutton free pasta (47F - Cooling, after 1 hour 47F) in cover plastic container in walk in cooler, manager moved to reach in freezer. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding vegetable soup, and various sauces on time on the cook line, but do not have any written procedures, operator filled out procedures during inspection. Corrected On-Site
Food safety inspection conducted on 1/18/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 8/28/2023
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in the dry storage area not inverted or covered for protection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board on the main cook line. Employee relocated the beverage. Corrected On-Site
- 12B-01-4:Basic - Employee eating while preparing food. Observed employee on the main cook line eating while preparing food.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and cell phone stored on shelf over in use prep station. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers tacked while wet on storage shelf next to the standup reach in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of soda syrup residue behind the nozzles of the waitstation soda dispenser. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old date labels on clean containers on the storage shelf next to the standup reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line, raw steak stored over cooked pork meat sauce. Operator relocated the raw steak. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the main cook line has food residue staining build up. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on the main prep line.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee food handler training certificate is a screen shot of a SafeStaff certificate.
Food safety inspection conducted on 8/28/2023 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).