TOUR OF ITALY ITALIAN KITCHEN
3805 N MONROE ST UNIT 21
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/27/2024
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 8/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/30/2024
High Priority
1
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine 10ppm. Manager called maintenance for repair during inspection. Three compartment sink: Quaternary 200ppm. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two cooks with no food handler training. Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone at kitchen area. For reporting purposes only.
Food safety inspection conducted on 7/30/2024 revealed 4 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/22/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board lining make shift table in prep area by reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on low cook line reach in cooler
- 10-17-4:Basic - In-use knife stored in crack between wall and card board table in prep area. Operator removed knife and sent it to dish pit for washing and relocating. **Corrective Action Taken**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue Lowe's buckets used for storage of chopped lettuce.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue/grease/food debris on back side of slicer blade and under blade guard.
- 32-11-5:Intermediate - Lack of toilet tissue in mens room. Restocked at time of inspection. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for 2 servers. Repeat Violation
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 12/19/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling at dining room and kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed accumulation of mold-like substance on ice scoop holster next to ice machine.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled damp towel on cutting board in front of make table at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey 50F in reach in cooler at cook line at 1:30. Per manager turkey has been in and out of reach in cooler for lunch since 12:00. New temperature at 2:30: turkey 48F. Observed sliced tomatoes 45F and shredded mozzarella 50F at 1:30. Per manager reach in cooler in front of pizza oven needed cleaning and items have been moved to reach in cooler in storage area at 1:15. New temperatures at 3:30: sliced tomatoes 40F and shredded mozzarella 41F.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for two servers.
Food safety inspection conducted on 12/19/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).