DirtyFLRestaurant Inspection Data

VULCANO'S RESTAURANT AND PIZZA

221 US HWY 1

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8781290

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize in triple sink with chlorine sanitizer 50-100ppm. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink by back door is inoperable due to broken tailpiece. Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Paper towel in direct with feta cheese at flip top cooler on cook line, sausage stored and in direct contact with thank you to go bag at stainless reach in freezer. Operator stored all products properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over mashed potatoes and cheese at reach in cooler on cook line, raw shell eggs over cooked pasta tall reach in cooler on cook line. Operator stored all products properly. Corrected On-Site Warning
  • 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. Bodily fluids procedure emailed to operator. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Pots and pans stored in hand wash sink by cook line. Operator removed pots and pans. Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact storage shelf. Observed To go containers and food storage pans stored on and in direct with rusted storage shelves in kitchen. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. Warning

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8569267

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense feta cheese in salad prep area. Cook removed. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface for lettuce in salad prep. Cook removed. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook stated he washed his hands in the restroom before starting to work. No supplies available in kitchen, cook could not wash his hands in kitchen.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel tags for 90 days.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line and at entrance to kitchen. Cook provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to cook line and at entrance to kitchen. Cook provided. Corrected On-Site

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8380326

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 36°F was removed from freezer 4 hours ago. Cook removed packaging. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Loose wall panel exposing insulation, next to hand sink in kitchen.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cut celery and stored celery in reach in cooler without gloves.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Reviewed proper procedure with cook **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Cook provided. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.