FRANCESCO'S RISTORANTE
16770 S US HWY 441 UNIT 608
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
5
Intermediate
5
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, also plate with food, Manager discarded all. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use lids cracked. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives stored between reach-in cooler and steam table, manager moved to dish machine. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old labels residue. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the server station.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket stored on the floor, manager moved. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored on top of cut vegetables, manager moved. Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked meatballs date marked 04/15/25.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, seasoned cooked potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am, potatoes never hit the minimum reheating temperature. Stop sale
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, backed potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am. Stop sale
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on top of wine bottles, manager moved. Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams tags, also not in chronological order.
- 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. Reach-in cooler at the server station half and half and milk, no date marked. Also in walk-in cooler beef no date marked, per manager beef cooked 04/19/25
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station (next to ice machine) blocked by cups cart, also sink near office area blocked by chair holding trays, manager moved. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the Nara tea, manager provided. Corrected On-Site
- 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. Two certificates expired
Food safety inspection conducted on 4/22/2025 revealed 16 total violations (5 high priority, 5 intermediate, 6 basic).
Inspection on 12/16/2024
High Priority
5
Intermediate
7
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers and lids cracked.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet wiping clothes under cutting boards.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue, also in use containers with residue. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line shelves soiled, also with mold like substance.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At the walk-in cooler entrance, case of tomatoes, stored above container of dressing, manager moved. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, employee moved. Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line plated chicken at 145F, inspector instructed to moved back to grilled and cook to 165F. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee using Single-use gloves not changed as needed after touching face and glasses, Inspector instructed to removed gloves and wash his hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above sauce containers, Manager moved. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, cracked egg, also tray with broken shells. Manager discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, cut lettuce 46F, Manager moved to another cooler. pasta for soup on ice bath 48-50F(Manager will use time as a public health control. Also in walk-in cooler house sauce 47F and soup 48F, Manager moved to freezer. Repeat Violation Admin Complaint
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams tags.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored sanitizer buckets, also trash can in front of sink, employee moved. At the server station cups cart I. Front of sink, employee moved the cart. Corrected On-Site
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. At the cook line in use wooden cutting board with big holes, employee moved out of the cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided. Corrected On-Site
- 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. For one new female employee
- 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. Walk-in cooler, house sauce no date marked, manager dated Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 18 total violations (5 high priority, 7 intermediate, 6 basic).
Inspection on 4/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean plates on clean dish shelf. 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 hanging over sugar. Moved. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several clean pans have old labels. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes on shelf over dressings in walk in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On front cookline. Picked up. Corrected On-Site
- 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. Female employee entered prep area and began touching prep area after biting sandwich and adjusting apron without washing hands. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of reach in make table at front counter: cheese 57F-60F. Tomatoes 57F. All items were iced then 10 minutes later: cheese 56F-57F. Tomatoes 55F. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink in server station has ice and brown substance, used as a dump sink. Repeat Violation
Food safety inspection conducted on 3/26/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 10/11/2023
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind bar.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Area of floor with broken tiles on cookline. Cove molding broken in back hallway.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server pass thru. Drink on shelf over prep table. All were discarded. Corrected On-Site 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. Purse on top of canned drinks at bar. Bag on shelf over bulk food containers. All were moved. Corrected On-Site
- 08B-37-4:Basic - Food stored in a prohibited area. Cambros with sauce on floor in kitchen. Picked up. Ice bin in dining area near bar not covered. Covered. Drink pitchers with no lids on table in dining area near bar, customer sitting at bar during this inspection. Manager covered. Corrected On-Site 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 inside bread crumbs in large bin. Manager removed. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several pans have old labels.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White trays in server station not inverted. Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and drink and continued to move pizza boxes without washing hands.
- 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. Female employee chopping raw onions with bare hands. Employee placed gloves on hands during this inspection. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan with egg wash on shelf over honey mustard. Box with raw chicken on shelf over containers of fish. In reach in drawer unit on cookline: pan of raw sandwich steak in drawer over pan of shrimp. All were moved during this inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in make table at cookline: provolone cheese 50F. Mozzerella cheese 51F. Items were over stacked in trays, chef placed lower in pan. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimy buildup. Interior of drawer unit on cookline soiled with food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with brooms and scrub pad. All were moved. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach with no label.
Food safety inspection conducted on 10/11/2023 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).