DirtyFLRestaurant Inspection Data

AGLIOLIO FRESH PASTA & WINE BAR

12793 W FOREST HILL BLVD STE #4A & B

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8829283

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. See stop sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch dirty dishes then touched clean dishes; no hand wash. Dishwasher washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice buildup in walk-in freezer. Ice build up present in walk in freezer where ice from ice buildup is sitting directly on Prosciutto stored uncovered. 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hot box: house-made marinara (71F at 1:42pm- Reheating); pasta vongole (110F at 1:42pm- Reheating) As per operator, placed to reheat since 11:30am. Items did not reheat to 165F in 2 hours. See stop sale. Repeat Violation Admin Complaint
  • 01C-10-4:Intermediate - Clams/mussels tag removed from original container prior to container being emptied. Operator placed tag in container. Corrected On-Site Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer: house made pesto (94F at 1:25pm; 88F at 2:03pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling item will not cool from 135F to 70F in a total of 2 hours. Pesto container tightly covered while cooling. Operator opened container to quick chill. **Corrective Action Taken**

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8736942

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Manager asked employee to change solution to one of 200ppm. **Corrective Action Taken**
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched soiled dishes at dish wash area then handled clean utensil to prepare food; no hand wash. Chef washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At make table near steam table across from cook line: raw clams and egg wash stored over washed and sliced eggplant. Manager removed egg plants. Corrected On-Site
  • 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. At make table near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table near steam table across from cook line: sliced Mozzarella cheese (49F - Cold Holding); mozzarella and sliced Italian ham (56F - Cold Holding) Not prepped or portioned today. Items stored in flip top cooler over 4 hours as per manager. Items stored over stacked. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At hotbox:; house made marinara (159F at 4:10pm- Reheating) As per chef, reheating since 2:00pm in hotbox. Sauce did not reheat to 165F within 2 hours. Manager placed on stovetop to reheat to 165F. **Corrective Action Taken**
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from container with clams prior to container being emptied. Chef placed clam tags with clams. Corrected On-Site

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8514636

  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill. **Corrective Action Taken** - From follow-up inspection 2023-11-20: At walk in cooler- Diced tomatoes 49F at 3:58pm (cooling since 12:30); 48F at 4:20pm Food stored in large quantity- at current rate of cooling food will not reach 41F within 4 hours. Operator moved to freezer. **Time Extended** **Corrective Action Taken**

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8513291

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled cloth stored on prep counter by salad station- operator removed. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator - employee washed hands. Corrected On-Site
  • 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. At reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding , sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- liquid eggs 48F, raw chicken 43-48F- cold holding, sliced Cheese 44-45F- cold holding, salmon 48F- cold holding, cooked egg plant 45-48F- cold holding , sausage 45-48F- cold holding - food not prepared or portioned today- food out of temperature overnight-see stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in freezer- Alfredo sauce 125F at 2:05 to 99F at 3:00 ( cooling since 1:45)- food stored in large quantity- at current rate of cooling food will not reach 70F with remaining time- operator placed Alfredo sauce in smaller containers to quick chill. **Corrective Action Taken**

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8357984

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container( coffee cup) 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. Manager discarded; Corrected On-Site