Name: FORTUNATO'S ALFRESCO
Address: 212 37 AVE N, ST. PETERSBURG, FL, 33704, US
Rating: 1.5

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13492963

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10883619

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles soiled and sticky to the touch.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
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.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed racks soiled with food debris. Prep tables in the kitchen, bottom shelves are soiled with debris and grease. Gaskets soiled inside reach-in coolers.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from oven, shelves heavily soiled.
21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on reach-in cooler cutting boards.
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. Cooked onions inside walk-in cooler prepared the previous afternoon did not meet cooling parameters evident by being 49F. Employees clarified items had not been used during the day and was not in the process of ambient cooling
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. (1) ten can of pineapple (1) ten can of artichoke hearts Dented at the seam
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees begin work and put on gloves with no handwash. Discussed with employees who corrected and began washing hands between tasks. **Corrective Action Taken**
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cook calzone with barehands. Inspector stopped employee who voluntarily discarded.
01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Barehand contact observed by employee packing a cooked calzone for customer.
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Unwashed produce on same shelf in walk-in cooler. Discussed with employees who moved items.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan of cooked onions prepared the previous day never met proper cooling parameters inside walk-in cooler.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler, temperatures taken at 2:30 PM butter (46F - Cold Holding) cooked sausage (47F) cooked meatballs (49F - Cold Holding) cooked peppers (49F - Cold Holding) Employees placed items on ice. Retemps taken at 3:20PM butter (42F- Cold Holding) cooked sausage (43F) cooked meatballs (46F - Cold Holding) cooked peppers (46F - Cold Holding) **Corrective Action Taken**
03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Chicken wings documented on written plans for non-continuous cooking observed above 41F. Establishment is not monitoring cold holding temperatures.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with black mold-like substance. Can opener soiled heavily with debris.
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. No employee health agreement observed for employee Isabella Madeira who has been employed for thirty days.
08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Chicken wings outlined in non-continuous cooking guidelines stored next to cooked sausage.
05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Written plans for non-continuous cooking. Probe thermometer not used to check temperatures.
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. Cooked sausages, cooked meatballs, chicken wings, cooked peppers, potato salad not date marked inside walk-in cooler.

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8894445

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

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8894016

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**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8786740

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

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8679097

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.

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8541138

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

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8385524

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

FORTUNATO'S ALFRESCO

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