DirtyFLRestaurant Inspection Data

MADE IN ITALY

117 W VENICE AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10786195

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8992691

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat 10-1-24 Repeat Violation Warning
  • 36-22-4:Basic - Observed dirty standing water in base pan under water heater at bar. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed pot of shrimp in three compartment sink and bucket of squid on counter defrosting in standing water. Warning
  • 35A-02-7:High Priority - 12 live, small flying insects found by water heater at bar and 6 live, small flying insects by ice machine at bar. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals in storage closet over bottles of wine and dish ware. Observed operator correct issue to meet standards for inspection. Repeat 10-1-24 Repeat Violation Warning
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Informed operator of their responsibilities. Warning
  • 31A-09-4:Intermediate - Handwash sink at prep kitchen area not accessible for employee use at all times with hose and scrub pads in sink. Observed operator correct issue to meet standards for inspection. Warning

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8775311

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in main kitchen cooks line. Observed operator correct issue to meet standards for inspection.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 35B-02-4:Basic - Insect control device installed over food preparation area in rear prep room across from walk-in-freezer.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area at rear prep room and bar area.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed pesticide in back storage and liquor room. Repeat 12-18-23 Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed grill cleaner on bottom shelf of table at cooks line next to clean equipment and bread crumbs. Observed operator correct issue to meet standards for inspection. Repeat 12-18-23 Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty has expired certificate. Sandra Maribel Martinez Hernandez 7-20-18.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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 eggplant parmigiana prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8511097

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74F standing water at cooks line. Observed employee remove utensils from water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at cooks line.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed cans of Raid pesticide in mop closet and liquor room by dry storage. Observed operator remove pesticide. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed clean chemicals over bottles of wine in store room.
  • 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 lasagna, sauces and pasta in reach-in cooler across from office prepared onsite more then 24 hours prior as per employee statement not date marked.

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8374528

  • 08B-38-4:Basic - Food stored on floor in Walk-in cooler and Walk-in freezer.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed operator remove and wash scoop. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and clams over cooked pasta and vegetables in reach-in cooler at cooks line. Observed employee move all items for proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground raw sausage in top section make table reach-in cooler at cooks line at 56F and butter at 52F.Cook stated he refilled items 1 hour prior, both was filled 2 inches above the cold hold line of the pan. Observed cook remove extra sausage and butter place into tall reach-in cooler. Recheck temperature 40 later sausage 42F, butter 40F Corrected On-Site