FRANCESCO'S RISTORANTE
16770 S US HWY 441 UNIT 608
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).