DirtyFLRestaurant Inspection Data

EVO ITALIAN

150 N US HWY 1 #11-13, TEQUESTA 33469

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10754152

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8888137

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Marinara made 12/30 observed in reach in cooler in dry storage area. See stop sale.
  • 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 cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); butter (50F - Cold Holding); ricotta (48F - Cold Holding); cut escarole (51F - Cold Holding); cooked artichokes (51F - Cold Holding) Observed in low boy cooler across from cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. Not available at time of inspection.Repeat Violation Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by ice machine in dry storage area. Corrected On-Site Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Ribeye in reduced oxygen packaging from 12/31 at reach in cooler on cook line, beef tenderloin in reduced oxygen packaging at reach in freezer in dry storage area. Per operator, reduced oxygen packaging is conducted onsite for these items. Please email [email protected] for information regarding HACCP Plan. Repeat Violation Admin Complaint
  • 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. Observed Cooked spaghetti made 1/4 no date mark at reach in cooler in dry storage area. Corrected On-Site Repeat Violation

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8887772

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine. - From follow-up inspection 2024-11-12: Same. **Time Extended**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8768014

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over spinach at reach in cooler on cook line. Operator stored properly. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in order by date. Educated operator on shellfish tag procedures.
  • 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. Vomit and diarrhea clean up procedure sent to operator.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by ice machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink by ice machine.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is using reduced oxygen packaging in house for ribeye and ny strip steak. No date marking on steaks to verify packing date. Please contact Jose Quinones at [email protected] for information on how to submit a HACCP plan to DBPR.
  • 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. Observed Cooked linguine made 9/10 not labeled in tall reach in cooler in prep area. Operator labeled product. Corrected On-Site

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8571487

  • 12A-16-4:High Priority - Cook began working and putting on gloves after entering the kitchen from the outside, without first washing hands. Cook washed his hands and put on gloves. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach in cooler in prep area. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Home made tomato sauce 68°F-74°F, Beef stew 68°F-72°F in reach in cooler in prep area. Foods were cooked yesterday and stored in deep covered containers in overfilled reach in cooler.
  • 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 cold held at greater than 41 degrees Fahrenheit. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 46°F-48°F, overfilled refrigerator prevents air from circulating. Bid sheet pans stored above the cheesecake. Cheesecake was not prepped or baked today, in cooler since yesterday. See stop sale.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Repeat Violation
  • 01C-10-4:Intermediate - Clam tags removed from original container prior to container being emptied. Repeat Violation
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3.6.24

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8370273

  • 08B-38-4:Basic - Calamari stored on floor in kitchen. Operator moved on a shelf. Corrected On-Site
  • 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. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock 55°F, Sunday sauce 49°F in reach in cooler in back kitchen, cooked yesterday morning. Items are in deep tightly covered containers.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23 License was renewed during inspection. Corrected On-Site
  • 01C-10-4:Intermediate - Clam tag removed from original container prior to container being emptied in reach in cooler in prep kitchen. Reviewed proper procedures with cook.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.