FORTUNATO'S ALFRESCO
212 37 AVE N
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process.
- 36-36-4:Basic - Ceiling tile missing. Above walk in cooler
- 16-44-4:Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Food still on washed dishes that have been placed on clean rack
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothing on bag in box sodas
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 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 washed dirty dishes then grabbed frozen food for cooking with bare hands with no hand wash.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink 0ppm quat
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork over uncovered buckets of sauce and produce in walk in cooler Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer unsure of proper steps and procedures for dishwashing.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in hand wash sink Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 9/20/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. - From follow-up inspection 2024-09-20: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation - From follow-up inspection 2024-09-20: **Time Extended**
- 12A-18-4:High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. - From follow-up inspection 2024-09-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. Can opener - From follow-up inspection 2024-09-20: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler - From follow-up inspection 2024-09-20: **Time Extended**
Food safety inspection conducted on 9/20/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container of chicken wings on floor in walk in cooler Repeat Violation
- 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. Handle of scoop laying in sugar bin Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open bottles of modelo beer along with employee food over open case of eggs in walk in cooler. Manager removed. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Hydrogen peroxide with food in back of kitchen
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with no sanitizer available Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over bag of carrots and potatoes in walk in cooler
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Air freshener spray laying on open bag in box soda station box
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head. Can opener
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee removed sanitizer bucket from front hand wash sink Corrected On-Site Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employees went to store during inspection to purchase quat tablets Admin Complaint
- 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. Everything in walk in cooler
Food safety inspection conducted on 9/19/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 5/23/2024
High Priority
2
Intermediate
6
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda boxes not properly secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. Corrected On-Site
- 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 phone on prep table below microwave oven. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Flour stored on floor in rear of kitchen by mixer. Repeat Violation
- 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 used to dispense sugar is touching the sugar.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 08B-12-5:Basic - Stored food not covered. Container of sugar by dough mixer not covered.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee doing dishes put on gloves to portion spinach with no hand wash.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear kitchen prep area not landing on food or food contact surfaces.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms cooling while covered. Inspector advised of proper cooling methods. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on prep table below microwave oven has built up food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by server tray. Employee removed. Corrected On-Site
- 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.
Food safety inspection conducted on 5/23/2024 revealed 20 total violations (2 high priority, 6 intermediate, 12 basic).
Inspection on 3/22/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins Repeat Violation
- 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 bag and phone on shelf above cooler in kitchen, removed Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Opened bag of flour on floor next to mixer, moved to shelf Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On pizza oven handles
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 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 and the time removed from temperature control cannot be determined. Pizza slices at front counter, time added Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 10/31/2023
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups used as scoops in seasonings and on cooks line
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. All chemical spray bottles need identification
Food safety inspection conducted on 10/31/2023 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).