DirtyFLRestaurant Inspection Data

FLORENTINOS ITALIAN CUISINE

2571 Southeast Ocean Boulevard
Florida, 34996
Snug Harbor
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8843190

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shrimp stored over cooked sausage. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line reach low boy, raw shell eggs stored over ground beef in reach in cooler. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, chicken broth (62F - Cold Holding), cheese (72F - Cold Holding) not prepared or portioned today. Operator stated product held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator place ice into products for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. At cook line,bottle of vitamins stored over soup well. Operator removed vitamins. Corrected On-Site

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8766212

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Chlorine sanitizer in spray bottle. Per operator, chlorine sanitizer used to sanitize food contact surfaces in kitchen. Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over mozzarella at reach in cooler at cook line. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over fish not in commercial packaging at reach in freezer in back prep kitchen. 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. garlic oil (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. Discussed time control procedure with operator and emailed time control procedure to operator. **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. tomato sauce (120F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (85F - Cooling) at 11:50 since 11:20 - 85F at 12:20 Observed in deep container sitting on counter in kitchen. At current rate of cooling product will not reach 41F within 6 hours. Operator added ice to product. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for chlorine sanitizer in spray bottles. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hand wash sink at coffee station. Advised operator to provide paper towels.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Improper probe thermometer, operator's thermometer has a range of 50F to 500F. Educated operator on proper thermometer needed for taking cold holding temperatures. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink by coffee service station. Advised operator to provide soap.
  • 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. Pasta fagioli, lasagna and cooked eggplant made 7/27 no label. Observed at reach in coolers in back prep area. Advised operator to label products with production date.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.