BALDINO'S RESTAURANT
791 N US HWY 1, TEQUESTA 33469
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/5/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
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. Operator cleaned machine during inspection. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour, next to walk in cooler. Operator removed. Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife. Corrected On-Site
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name next to walk in cooler. Operator labeled . Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Sausage over cooked onions in walk in cooler. Operator removed sausage. Corrected On-Site
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands at entrance to kitchen.
Food safety inspection conducted on 1/5/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table at pizza station Operator discarded Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
- 21-10-4:Basic - Soiled dry wiping cloth in use- at cook line; Operator discarded towel Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cook line
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust- at warewashing area;
- 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 - pizza sauce at cook line; operator time marked 12:00-4:00 pm 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. Provided procedure during inspection Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator 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. Emailed Agreement and printed out Corrected On-Site
Food safety inspection conducted on 7/31/2023 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).