ESPOSITOS ITALIAN RESTAURANT
14306 N DALE MABRY HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/30/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Standing water in reach in cooler on cold line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator moved them water 101F
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled reach in cooler at end of hot line build up in front and in water drain pan.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter, breaker installed in wrong position, needs to be moved to end of hose, not in use for chemicals
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Disused other operator proper tag management.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at bar area
Food safety inspection conducted on 12/30/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 7/8/2024
High Priority
1
Intermediate
4
Basic
15
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round bowl used inside large unlabeled containers on cooks line. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooks line top shelf **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line underneath cooking equipment
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Near dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease and dust.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken sitting out on cooks line at room temperature. Operator placed in walk in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink near dishwasher area **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large unlabeled plastic containers on cooks line. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce at 110 F. Second temperature 179 F Operator reheating on stove. **Corrected On-Site**
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled. Large ice machine **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line near dry storage was blocked by rack of bread. **Corrected On-Site**
- 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. Cooked foods in walk in cooler
Food safety inspection conducted on 7/8/2024 revealed 20 total violations (1 high priority, 4 intermediate, 15 basic).