FLORENTINOS ITALIAN CUISINE
2571 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 1/24/2024
Inspection #: Visit ID: 8453086
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked meatballs reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: garlic oil (86F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 3 hours. Operator returned to reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (111F - Hot Holding) Observed resting on a pan on the stove. Per operator, out of temperature for approximately 15 minutes. Operator returned to heated pot of meatballs. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Florentino Estrada expired 9/4/23
- 05-08-4:Intermediate - Improper probe thermometer provided to measure temperature of food products. Probe thermometer minimum temperature capability is 50F. Advised operator to purchase probe thermometer with temperature range 0F-220F.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sanitizer bucket, chlorine sanitizer.
Inspection Date: 7/31/2023
Inspection #: Visit ID: 8452695
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer. - From follow-up inspection 2023-07-31: High temperature dish machine not reaching minimum 160F rinse temperature. Inspector used DBPR provided heat sensing strips. Operator will use 3 compartment sink for sanitizing. Admin Complaint
Inspection Date: 7/24/2023
Inspection #: Visit ID: 8369666
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over cooked pasta at reach in cooler by dish machine. Operator stored properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella (70F - Cold Holding) Observed shredded mozzarella sitting out on counter by fryer station. Operator states out of temperature for 30 minutes. Operator returned to reach in cooler. **Corrective Action Taken**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dish machine not reaching minimum 160F. Inspector used thermal test strips and observed no color change on test strip. Advised operator to do all sanitizing at 3 compartment sink, chlorine sanitizer.