VILLA FRESH ITALIAN KITCHEN
12801 W SUNRISE BLVD SPACE F233
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/19/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on top of clean utensils in dish washing area.
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining from fan onto floor in walk-in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at hand wash sink at front counter.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
- 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. Per operator, items have been placed on line 1.5 hours prior to inspection.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed sliced ham (47F 3:40 - Cooling since 11:30); sausage (46F - Cooling). Item did not make it to 41F within four hours. See stop sale.
- 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for items healed on Time a Public Health Control for Safety.
Food safety inspection conducted on 8/19/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
4
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion parmesan cheese. Employee removed. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 50-01-4:Basic - Hotel and Restaurant license decal not displayed on vending machine. 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. Observed dispensing equipment handle not stored above salt. Employee removed and stored appropriately. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 27-10-4:Basic - No hot running water at mop sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored in a way that allows proper air drying. Employee stored appropriately. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink next to three compartment sink. Employee removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 27-06-4:Intermediate - No hot running water at three-compartment sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink next to ice machine.
Food safety inspection conducted on 2/13/2024 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 10/9/2023
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 10/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/9/2023
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in kitchen. Operator secured Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 29-08-4:Basic - Plumbing system in disrepair. Water leaking from pipe under 3 compartment sink in ware washing area.
- 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. Walk in cooler ; spaghetti sauce ( 45F cooling overnight) in deep covered container. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler ; spaghetti sauce ( 45F cooling overnight) in deep covered container. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler at front counter ; sausage (46F - Cold Holding); pizza sauce (45F - Cold Holding) held under 4 hours ago. Operator placed foods inside reach in cooler to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
- 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 at front counter. Pizzas , pastas, meat balls , salads using TPHC no time mark made less than 2 hours ago. Operator placed time marks on foods during inspection.
- 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. Emailed vomit clean up procedures to manager. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine reflector soiled inside ice machine. Operator cleaned and sanitized reflector during inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. One new employee hired, Emailed employee reporting agreement form to manager.
Food safety inspection conducted on 10/9/2023 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).